Description
Orange zest, cranberries, and sour cream create irresistible Cranberry Orange Muffins for a delicious breakfast or afternoon snack!
Ingredients
For the Muffins:
- 2 cups dried cranberries
- ⅔ cups granulated sugar
- ⅓ cup sour cream
- ⅓ cup vegetable oil
- ⅓ cup buttermilk
- 2 eggs (save 1 yolk!)
- 1 yolk
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- zest from 1 orange
For the Streusel
- 1 cup all purpose flour
- ⅔ cup light brown sugar
- 5 tablespoons butter (room temperature)
For the Icing
- ½ cup powdered sugar
- 2-3 tablespoons fresh orange juice
Instructions
Prepping the Muffins
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Preheat the oven to 350 F.
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Line 10 muffin tins with cupcake liners.
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Place the dried cranberries into a medium size bowl and cover with water.
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Let set for 10 minutes before incorporating into the batter.
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In a large mixing bowl, whisk together the sugar, sour cream, vegetable oil, buttermilk, eggs and vanilla until combined.
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Add in the flour and then the baking powder, salt and baking soda.
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Stir just until combined. Add in the orange zest and stir.
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Drain the cranberries and fold into the batter.
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Evenly divide the batter between the cupcake liners.
For making the Streusel topping
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To make the streusel topping, combine the flour and sugar in a medium sized bowl.
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Add in the butter and use a pastry cutter or a fork to cut the butter in until the mixture is pea sized and crumbly.
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Divide and spoon the topping onto each muffin.
Baking Muffins
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Place into the preheated oven to bake for 18-20 minutes or until a toothpick inserted comes out clean or with moist, but not wet, crumbs.
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Once baked, remove from the oven and place onto a cooling rack to cool.
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Once the muffins are cooled, make the icing by whisking the powdered sugar and orange juice together until a smooth icing has formed.
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Use a fork or spoon to drizzle the icing over each of the muffins.