Cranberry Orange Muffins with Sparkling Sugar
Bright and tangy Cranberry Orange Muffins with a sparkling sugar topping for a delightful crunch and festive shimmer.
Equipment
- Muffin tin – standard 12-cup size
- Muffin liners or non-stick spray
- Mixing bowls – large and medium
- Whisk or electric mixer
- Measuring cups and spoons
- Microplane or fine grater
- Spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 0.5 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 large egg
- 0.5 cup milk whole or 2% preferred
- 1 tablespoon orange zest from about 1 large orange
- 1 cup fresh or frozen cranberries if frozen, do not thaw
- 0.25 cup sparkling sugar for topping
Instructions
Preparation
- Start by preheating your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease each cup with butter or non-stick spray.
Mix Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cream Butter and Egg
- In a separate medium bowl, beat the softened butter until creamy and smooth. Add the egg and continue beating until fully incorporated.
Combine Wet Ingredients
- To the butter and egg mixture, add the milk and orange zest. Stir gently until combined.
Combine Wet and Dry
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, fold the mixture together just until the flour disappears. Do not overmix; a few lumps are okay.
Add Cranberries
- Gently fold in the cranberries, distributing them evenly throughout the batter. Keep frozen cranberries frozen to prevent bleeding.
Fill Muffin Cups and Add Topping
- Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full. Generously sprinkle sparkling sugar over the tops.
Bake
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden with a crisp sugar crust.
Cool and Serve
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- To lighten the recipe, replace half the butter with unsweetened applesauce for less fat but retained moisture.
- Use low-fat or plant-based milk alternatives to suit dietary preferences.
- Reduce sugar to 1/3 cup if you prefer less sweetness without compromising texture.
- Swap half the all-purpose flour with whole wheat pastry flour for added fiber and a tender crumb.
- Do not thaw frozen cranberries before adding to avoid color bleeding and excess moisture in the batter.