Muffin of the Week: Orange Cranberry

medium_2068864171 This recipe is adapted from the great Gimme Some Oven. I was feeling lazy this morning and didn't zest the orange, but my dried cranberries were the orange cranberries from Trader Joe's, so---just as zesty!

2 cups all-purpose flour 1 Tbsp. baking powder 1/2 tsp. salt 1 egg 1 cup sugar 1 tsp. finely grated orange zest (or omit and use Trader Joe's orange cranberries) 1 tsp. vanilla extract 1/4 cup (half stick) unsalted butter, melted 1 1/4 cup sour cream 3/4 cup dried cranberries

Glaze Ingredients: 1 cup sugar 1 tsp. finely grated orange zest (for the non-lazy) 1/4 cup orange juice

DIRECTIONS:

To Make The Muffins:

Preheat the oven 350 degrees. Grease a 12-count muffin pan or prepare with baking cups; set aside.

Whisk together the flour, baking powder, and salt in a medium bowl; set aside.

In a large bowl, whisk the egg until combined, about 20 seconds. Add the sugar and whisk until the mixture is thick and thoroughly combined. Stir in the orange zest until evenly distributed. Slowly whisk the vanilla and butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.

Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the cranberries and continue folding the mixture until the berries are evenly distributed. Do not overmix.

Evenly divide the batter in between the cups of the muffin pan (about 3 tablespoons of batter per cup). Bake for 20-23 minutes, or until light golden brown, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool for 5 minutes before glazing.

Mix glaze ingredients together. Spoon on top of the warm muffins prior to eating. Store extra gaze for the leftovers!

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photo credit: tinatinatinatinatina via photopin cc