Dried cranberries offer a mildly tart flavor that harmonizes beautifully with fragrant orange zest and cinnamon in these scrumptious muffins. Be generous with the sugar topping!
| Topping | ||
| 1/2 | cup | sugar |
| 1/4 | teaspoon | cinnamon |
| 1/2 | orange, zested | |
| Muffins | ||
| 2 | cups | dried cranberries |
| 2/3 | cup | freshly squeezed orange juice |
| 1 1/2 | cups | sugar |
| 3 | cups | flour |
| 4 | teaspoons | baking powder |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 2 | eggs | |
| 1 | cup | buttermilk |
| 1 | orange, zested | |
| 2 | teaspoons | vanilla |
| 1/2 | cup | butter, melted and cooled |
Preheat oven to 375°
Topping
1. Combine the sugar, cinnamon, and orange zest in a mixing bowl and stir to combine. Set aside.
Muffins
1. Place the dried cranberries in a small bowl; pour in the freshly squeezed orange juice and let sit for one hour.
2. Place the sugar in a spacious mixing bowl.
3. Sift in the flour, baking powder, baking soda, and salt. Whisk to combine.
4. In a separate bowl, whisk together the eggs, buttermilk, orange zest, vanilla and melted butter.
5. Stir the egg mixture in to the dry ingredients and mix until combined but still lumpy—do not beat smooth.
6. Add the cranberries and orange juice and stir well.
7. Divide the batter evenly among the prepared muffin cups. The cups will be quite full.
8. Cover the muffins generously with the topping and gently press it into the batter.
9. Bake for 25–30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
