Go Back
iced orange cranberry muffins-gcc-muffin
Print

Iced Orange Cranberry Muffins

tang, zest and zing all rolled up in a perfect muffin combo!
Course Breakfast
Cuisine American
Keyword bread, dessert, snack, sweet

Ingredients

Batter:

  • 1/3 c fresh orange juice
  • 2 teaspoons chopped orange zest pith and all
  • 2/3 cup buttermilk
  • 6 tablespoons salted butter melted
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup fresh or frozen cranberries finely chopped
  • 1/2 cup nuts / walnuts or pecans optional

Icing:

  • 1 cup powdered sugar confectioners
  • 1-2 tablespoons orange juice
  • 1 teaspoon orange zest

Instructions

  • Preheat oven to 375 degrees.
  • Line muffin tins or use parchment for loaf pans.
  • In a small bowl, whisk together orange juice, orange zest, buttermilk, butter and egg. Set aside.
  • In a large bowl, whisk together flour, sugar, cinnamon, baking powder and baking soda.
  • Stir liquid ingredients into dry until combined.
  • Gently stir in cranberries. Do not overmix.
  • Pour batter into prepared muffin tins or loaf pan and spread evenly. Bake for 20 -30minutes for muffins and slightly longer for loaves.
  • Continue to bake until golden brown and toothpick inserted into center of muffins and loaves comes out clean.
  • Cool for about 10 minutes, then turn out onto wire rack and cool to touch before icing.