Cranberry Orange Sour Cream Muffins
These cranberry-orange sour cream muffins are moist and tender with fresh citrus flavor and pops of sweet-tart cranberries. They're finished with a light glaze for a bright, bakery-style treat.
Servings 12
Ingredients:
- 2 large oranges
- 1/2 cup granulated sugar
- 4 Tbsp Prairie Farms Orange Juice
- 5 Tbsp unsalted Prairie Farms Butter
- 2 cups all-purpose flour
- 1-1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dried cranberries
- 2 eggs
- 3/4 cup Prairie Farms Sour Cream
- 3/4 cup Prairie Farms Whole Vitamin D Milk
- 1 cup powdered sugar
Directions:
Muffins
- Preheat oven to 375 °F. Butter muffin tins.
- Grate zest from oranges. Combine zest, 1/4 cup granulated sugar and 2 Tbsp orange juice in small saucepan.
- Stir over medium heat for about 2 minutes, until sugar dissolves.
- Add butter, stir until melted, about 1 minute. Set aside.
- In medium bowl, stir together flour, baking powder, baking soda, salt and remaining 1/4 cup granulated sugar.
- Add dried cranberries and stir. Set aside.
- In larger bowl, whisk together eggs, sour cream, milk, reserved orange mixture until smooth.
- Add combined dry ingredients and stir just until blended.
- Spoon into prepared muffin tins, filling each cup 3/4 full.
- Bake until toothpick inserted in center of muffin comes out clean, 15 to 20 minutes.
- Cool in tins for 3 minutes, then remove.
Glaze
- In small bowl, combine 1 cup powdered sugar and remaining 2 Tbsp orange juice.
- Drizzle on top of cooled muffins.
- Makes 18 standard muffins.
