Orange-Cranberry Muffins

 

With oranges in season right now, these muffins were a great seasonal blend of the citrus and dried cranberries.  These are a sweet muffin that make a delicious addition to any brunch or snack.

This recipe makes 18-24 muffins.

 Muffins:
1 egg
1 C sugar
1 TBSP orange zest
1 1/2 tsp vanilla
1/4 C unsalted butter, melted
1 1/4 C Greek yogurt (you could also use sour cream)
2 C flour
1 TBSP baking powder
1/2 tsp salt
3/4 C dried cranberries

Glaze:
1/3 C orange juice
3/4 C sugar (divided into 1/4 C and 1/2 C)
1 TBSP orange zest

Preheat the oven to 350.
Line 12-24 muffin tins with a light layer of cooking spray or muffin liners.
Mix together the egg and sugar.
Add the orange zest, vanilla, and melted butter.
Stir in the yogurt (or sour cream).
Add the flour, baking powder, and salt.  Mix until just combined.  Do not over mix.
Fold in the cranberries.
Divide the batter evenly into the muffin tins.
Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.

While the muffins are baking, prepare the glaze.
In a small saucepan, combine the orange juice and 1/4 C of sugar.
Simmer on medium-low heat until it forms a glaze.
Evenly combine the remaining 1/2 C sugar and orange zest in a bowl.

When the muffins are done baking, let them cool on a wire rack for five minutes.
Brush each muffin with the glaze.
Dip the top of each muffin in the sugar mix.

*This recipe is adapted from bakingdom.com.