Cranberry Orange Muffins

🧂 Ingredients

• ½ cup Unsalted Butter

  room temperature
• ½ cup Granulated sugar
• ¼ cup Brown Sugar
• 2 Large Eggs

  room temperature
• ½ cup Yogurt
• 2 tsp Vanilla Extract
• Zest of 2 Oranges
• 1 ¾ Cup All-purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• ½ tsp Ground Cinnamon
• ½ tsp Salt
• 2 tbsp Orange Juice
• 2 tbsp Milk
• 1 ½ cups Cranberries

  (Fresh or frozen)
• 1 cup Confectioners Sugar
• 3 tbsp Orange Juice

Instructions

• 1 reheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick
  spray or line with cupcake liners. Set aside.
• 2 In a stand mixer fitted with the paddle attachment, beat the butter on high
  speed until smooth and creamy, about 1 minute. Add the granulated and brown
  sugar, and beat on high until creamed, about 2 minutes. Scrape down the sides of
  the bowl as needed.
• 3 Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute,
  then increase to high speed and continue beating until the mixture is well
  combined and smooth. Mix in the orange zest until evenly incorporated.
• 4 In a separate large mixing bowl, whisk together the flour, baking soda, baking
  powder, cinnamon, and salt. Pour the wet mixture into the dry ingredients and
  slowly whisk together until just combined.
• 5 Add the orange juice and milk, gently whisking until the batter is evenly
  textured. Fold in the cranberries using a spatula or spoon, making sure they’re
  evenly distributed.
• 6 Add the orange juice and milk, gently whisking until combined and uniformly
  textured. Fold in the cranberries with a spoon or spatula.
• 7 Spoon the batter into the prepared muffin pan, filling each cup all the way to
  the top. Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F
  (177°C) and bake for an additional 18–20 minutes, or until a toothpick inserted
  in the center comes out clean.
• 8 Let the muffins cool for a few minutes, then serve and enjoy!

Nutrition Info