Cranberry Orange Muffins
The best way to start the weekend: fresh muffins! Especially if they're jam-packed with cranberries and orange zest.
Ingredients
- ½ cup unsalted butter softened at room temperature
- 1 ¼ cups granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon orange zest
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon nutmeg
- ½ teaspoon cardamom
- ¼ cup orange juice
- ¼ cup dairy-free yogurt
- 2 cups cranberries thawed, if frozen
- 3 Tablespoons cane sugar for topping
Instructions
- Preheat the oven to 375°F and line a standard-size muffin pan with 12 liners.
- In the bowl of a stand mixer, cream the butter and 1 ¼ cups granulated sugar until light.
- Add the eggs one, mixing to combine after each one. Add the vanilla and orange zest and combine.
- In a medium bowl, sift together the flour, salt, baking powder, nutmeg and cardamom. Add to the creamed mixture, alternating with the orange juice and yogurt. Fold in the cranberries.
- Evenly fill the muffin liners in the prepared tin with batter and sprinkle with cane sugar. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan.
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