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Cranberry Orange Muffins with Glaze

1 1/2 cups all-purpose flour
2/3 cup sugar -- plus 2 tablespoons sugar -- divided
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup coarsely chopped cranberries
fresh or frozen cranberries (do not thaw)
2/3 cup lowfat buttermilk
1/4 cup butter -- melted
1 large egg -- lightly beaten
4 teaspoons finely grated fresh orange peel
1 teaspoon vanilla

Optional Glaze: 1/3 cup powdered sugar
2 teaspoons orange juice


Heat oven to 400F. Line l2 medium muffin cups with paper liners.

In a medium bowl, combine flour, 2/3 cup of the sugar, baking powder, cinnamon, salt, and baking soda; mix well. In a small bowl, toss cranberries with remaining 2 tablespoons sugar; stir into dry ingredients. Add buttermilk, butter, egg, orange peel, and vanilla; mix just until dry ingredients are moistened.

Spoon batter into prepared muffin cups, filling almost full. Bake 20 minutes or until golden brown; a toothpick inserted in the center should come out clean. Transfer pan to wire cooling rack; let stand 5 minutes. Transfer muffins to cooling rack.

If desired, mix sugar and orange juice to form a glaze; drizzle over muffins. Serve warm or at room temperature.


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