Step 1: Preheat the oven to 375°F.
Step 2: Grease muffin pan or line with paper liners.
Step 3: Prepare orange zest and juice. Use a zester or small grater to grate zest off the orange before juicing. Roll orange on countertop to release juices. Cut in half and squeeze out the fresh juice using a citrus reamer or juicer. Use ¼ cup for muffin recipe and reserve 2 tablespoons in a separate bowl for the glaze.
Step 4: Mix dry ingredients: flour, baking powder, baking soda and salt. Gently stir in orange zest and cranberries until they’re coated. Set aside.
Step 5: In a large bowl with a hand mixer or stand mixer with paddle attachment, cream together butter and sugar. Scrape the sides of the bowl as necessary. Add egg and mix until smooth. Next mix in vanilla and orange juice.
Step 6: Fold in half of flour mixture and half of the milk. Add remaining milk and remaining flour mixture, gently mix until just moistened. Do not overmix so as not to crush the cranberries. Batter will be lumpy.
Step 7: With a spoon, fill batter evenly into prepared muffin pan.
Step 8: Bake for 20-25 minutes until golden brown. While they are cooling, prepare glaze.
Step 9: For the orange glaze: Mix ingredients together and bring to light boil over medium low heat. Drizzle over warm muffins.
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Directions
Step 1: Preheat the oven to 375°F.
Step 2: Grease muffin pan or line with paper liners.
Step 3: Prepare orange zest and juice. Use a zester or small grater to grate zest off the orange before juicing. Roll orange on countertop to release juices. Cut in half and squeeze out the fresh juice using a citrus reamer or juicer. Use ¼ cup for muffin recipe and reserve 2 tablespoons in a separate bowl for the glaze.
Step 4: Mix dry ingredients: flour, baking powder, baking soda and salt. Gently stir in orange zest and cranberries until they’re coated. Set aside.
Step 5: In a large bowl with a hand mixer or stand mixer with paddle attachment, cream together butter and sugar. Scrape the sides of the bowl as necessary. Add egg and mix until smooth. Next mix in vanilla and orange juice.
Step 6: Fold in half of flour mixture and half of the milk. Add remaining milk and remaining flour mixture, gently mix until just moistened. Do not overmix so as not to crush the cranberries. Batter will be lumpy.
Step 7: With a spoon, fill batter evenly into prepared muffin pan.
Step 8: Bake for 20-25 minutes until golden brown. While they are cooling, prepare glaze.
Step 9: For the orange glaze: Mix ingredients together and bring to light boil over medium low heat. Drizzle over warm muffins.
