Earlier this week we had a surprise snow day. After several days in the 70’s with warm breezes the winds changed to strong gusts and dropping temperatures. What started out as rain quickly changed over to snow which blanketed much of New Mexico. Days like these are perfect for baking. The warmth from the oven and aroma that fills the air is serenity. I have a bucket list of recipes that I save for days such as these. When the fresh cranberries were available I picked up an extra bag to put in the freezer. They freeze just like blueberries and are great to bake with. These cranberry orange muffins are so moist and flavorful. I love the burst of tart cranberry alongside the sweet orange flavor. This is my guilty pleasure of the week. Sometimes you just need something sweet to brighten your day.
Use a hand or stand mixer fitted with the paddle attachment. Add softened butter, granulated and brown sugar to the bowl.
Beat on medium speed to cream the butter and sugars together. Scrape down the sides of the bowl and add the eggs, yogurt and vanilla.
Beat on medium speed until blended, then add orange zest. Mix well.
In a separate bowl, add dry ingredients of cake flour, baking powder, baking soda and salt. Whisk together the dry ingredients then add about half of the flour mix to the mixing bowl. Beat on low until the flour mix has been incorporated, then add the rest of the flour mix and repeat.
Add the orange juice and milk to the batter. Blend well.
Batter is ready to go.
Fold the frozen cranberries into the batter. Prepare baking muffin pans or use paper wrappers to fill with the cranberry orange batter. Fill almost to the top with batter. Bake in preheated 400 degree oven for 20 minutes or until an inserted toothpick comes out clean. To make orange glaze, whisk together 1 cup of sifted confectioner’s sugar along with 3 tablespoons of orange juice.
Pour orange glaze over the warm muffins.
Cranberry Orange Muffins
1/2 cup Unsalted Butter, softened to room temperature
1/2 cup Granulated Sugar
1/4 cup Light Brown Sugar, packed
2 Eggs
1/2 cup Whole Yogurt
2 teaspoons Vanilla
Zest of 1 orange, I used the zest of 3 small “Cuties” Mandarin Oranges
2 cups Cake Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
2 tablespoons Orange Juice, juiced from “Cuties” Mandarin Oranges
2 tablespoons Whole Milk
2 cups Frozen Cranberries
Orange Glaze
1 cup Confectioners Sugar
3 tablespoons Orange Juice, juiced from “Cuties” Mandarin Oranges
Preheat oven to 400 degrees. Prepare muffin pans with nonstick spray or line with cupcake wrappers. Set aside.
In a medium bowl add the dry ingredients of cake flour, baking soda, baking powder and salt. Whisk together and set aside. Fit a hand or stand mixer with a paddle attachment. Fill the mixing bowl with softened butter, granulated and brown sugars. Beat on medium until creamed together. Scrape down the sides and bottom of the bowl then add eggs, yogurt and vanilla. Beat until well blended then add the orange zest to combine. Begin to add about half of the dry ingredients and beat on low to incorporate. Then add the rest of the flour and repeat. When all the flour has been incorporated, add the orange juice and milk. Blend well. Fold the frozen cranberries into the batter until well distributed. Fill muffin pan or cupcake wrapper to the top. Bake 20 minutes or until toothpick tested.
To make orange glaze, combine sifted confectioners sugar with orange juice. Whisk together until glaze forms. Spoon over warm muffins.
Makes approximately 15 muffins
Fresh snow on the foothills of the Sandia Mountains!
An Inspired Cook 