Cranberry Orange Muffins

Name: Cranberry Orange Muffins (Elevated)
Total time: 1 h 5 min
Yield: 12
Cuisine: French
Ingredients: 2 cups Cake Flour; 3/4 cup Granulated Sugar; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Fine Sea Salt; 1 cup Freshly Squeezed Orange Juice; 1/4 cup European-Style Butter-melted and cooled; 2 Large Eggs; 1 tbsp Orange Zest; 1 tsp Vanilla Bean Paste; 1 cup Dried Cranberries-soaked in orange juice for 30 minutes; 1 cup Powdered Sugar; 1-2 tbsp Freshly Squeezed Orange Juice; 1 tsp Orange Blossom Water

⏱1h 5m

👥12

🔥280 cal

Medium

🍽️French

These muffins feature a delicate orange blossom glaze and use high-quality ingredients for a truly exceptional flavor experience. A sophisticated treat for any occasion.

2 cups Cake Flour

3/4 cup Granulated Sugar

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Fine Sea Salt

See all 14 ingredients ↓

(0 reviews)

⏱1h 5m

👥12

🔥280 cal

Medium

🍽️French

These muffins feature a delicate orange blossom glaze and use high-quality ingredients for a truly exceptional flavor experience. A sophisticated treat for any occasion.

#muffins #cranberry #orange #glaze #breakfast #brunch #dessert

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, whisk together all Wet Ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the soaked Cranberries.
Fill muffin liners about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
To make the Orange Blossom Glaze, whisk together all Glaze ingredients until smooth. Add more orange juice if needed to reach desired consistency.
Drizzle the glaze over the cooled muffins.

Ingredients

2 cups 240 g Cake Flour
3/4 cup 150 g Granulated Sugar
2 tsp 10 mL Baking Powder
1/2 tsp 2.5 mL Baking Soda
1/4 tsp 1.25 mL Fine Sea Salt
1 cup 240 mL Freshly Squeezed Orange Juice
1/4 cup 60 mL European-Style Butter-melted and cooled
2 100 g Large Eggs
1 tbsp 15 mL Orange Zest
1 tsp 5 mL Vanilla Bean Paste
1 cup 120 g Dried Cranberries-soaked in orange juice for 30 minutes
1 cup 120 g Powdered Sugar
1-2 tbsp 15-30 mL Freshly Squeezed Orange Juice
1 tsp 5 mL Orange Blossom Water

Equipment

Muffin tin
Paper liners
Large bowl
Whisk
Mixing bowl
Toothpick
Small bowl

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, whisk together all Wet Ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the soaked Cranberries.
Fill muffin liners about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
To make the Orange Blossom Glaze, whisk together all Glaze ingredients until smooth. Add more orange juice if needed to reach desired consistency.
Drizzle the glaze over the cooled muffins.

Nutrition per serving

Calories 280

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Cranberry Orange Muffins

Cranberry Orange Muffins

Ratings & Reviews

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