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Cranberry Orange Muffins with an Orange Glaze

Source: Found on Pinterest

Ingredients

  • ½ c. butter, softened to room temp
  • ½ c. white sugar
  • ¼ c. light brown sugar
  • 2 large eggs
  • 2 t. vanilla
  • ½ c. low-fat plain yogurt
  • zest from 2 oranges
  • 2 Tbls. fresh orange juice
  • 2 Tbls. milk
  • 1 c. unbleached all-purpose white flour
  • ¾ c. whole wheat pastry flour
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. ground cinnamon
  • ½ t. salt
  • 1-1/2 c. fresh or frozen (do not thaw) cranberries, sliced
  • ½ c. chopped walnuts, optional

Orange Glaze

  • 1 c. powdered sugar
  • 2-3 Tbls. fresh orange juice

Instructions

In a medium bowl, beat the butter on high speed until smooth and creamy, about 1 minute. Add the white and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of bowl as needed.

Add the eggs, yogurt and vanilla extract. Beat on medium speed for 1 minute, then turn to high speed until mixture is combined and uniform in texture.

Add orange zest and mix until combined.

In a large bowl, toss together flour, baking soda, baking powder, cinnamon and salt. Pour the wet ingredients into the dry ingredients and slowly mix on low speed.

Add the orange juice and milk and mix on low just until combined. Fold in cranberries and walnuts if using.

Spoon batter into muffin pans that have been sprayed with non-stick spray or lined with cupcake liners. Fill almost to the top.

Bake for 5 minutes at 400 degrees, then reduce oven temperature to 350 degrees and bake for 18-20 minutes or until toothpick inserted in the center comes out clean. Total baking time will be about 25 minutes.

Remove from pans and place on a rack to cool. While muffins are cooling, make the glaze.

Orange Glaze: Whisk the powdered sugar and orange juice until smooth. Drizzle over warm muffins.

Allow to briefly cool before serving.

NOTE: Makes 18 muffins. Muffins can be frozen for up to 2 months. Reheat in microwave a few seconds to warm.

Makes 18 muffins. Muffins can be frozen for up to 2 months. Reheat in microwave a few seconds to warm.