Orange Cranberry Muffins
Crispy, flavorful, and irresistibly tangy - this baked orange chicken is perfect for a holiday weekend feast!
- 25 Mins
- Serves 12
Ingredients
1/3 cup packed dark brown sugar
1 tbsp granulated sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
Orange Glaze:
1 cup powdered sugar
2 tbsp Kings River Navel juice
Muffins:
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 tbs Kings River Navel zest (about 2 oranges)
2 large eggs
1/2 cup sour cream
2 tsp vanilla extract
2 tbsp fresh orange juice
2 tbsp milk
1 1/2 cups frozen cranberries
instructions
Preheat over to 425 degrees. Line a 12-cup muffin pan with paper liners.
Prepare the crumb topping by combining brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl. Stir in the flour until coarse crumbs form. Avoid overmixing. Refrigerate while preparing muffin batter.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and creamy, about 3 minutes. Add the orange zest and mix for another minute.
Add the eggs, sour cream, and vanilla extract. Beat until well combined. The mixture may look slightly curdled, which is normal.
With the mixer on low speed, gradually add the dry ingredients along with the orange juice and milk. Mix just until combined. Fold in the cranberries gently.
Divide the batter evenly among the muffin cups, filling each nearly to the top. Sprinkle with the crumb topping, lightly pressing it into the batter.
Bake at 425°F for 5 minutes. Keeping the oven door closed, reduce the temperature to 350°F and continue baking for 16 to 19 minutes, or until a toothpick inserted in the center comes out clean.
Cool the muffins in the pan for 5 minutes before transferring them to a wire rack. Let cool for at least 15 minutes before adding the glaze.
Make the glaze by whisking together the powdered sugar and orange juice until smooth. Drizzle over the muffins once slightly cooled.
Store glazed or plain muffins covered at room temperature for several days or refrigerate for up to 1 week.