½cup(100 g) granulated sugar, plus more for sprinkling on top
¼cup(50 g) packed light brown sugar
1Tablespoonfresh orange zest
2large eggs, room temperature
½cup(113 g) sour cream, room temperature
1teaspoonpure vanilla extract
¼cup(60 ml) fresh orange juice
1 ½cups(170 g) fresh cranberries
1cup(120 g) confectioners’ sugar, sifted
1-2tablespoonsfresh orange juice
Preheat oven to 400° F. Line a standard 12-cup muffin tin with paper liners. Set aside.
In a large bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
In a separate bowl, use an electric mixer to combine butter, sugar, brown sugar and orange zest until light and fluffy, about 2 minutes. Add eggs, sour cream and vanilla, mixing just until combined. Add half the flour mixture and mix just until combined, then add the fresh orange juice and mix just until combined. Add remaining flour mixture and mix just until combined. Stir in cranberries by hand.
Use an ice cream scoop to divide batter evenly among prepared cups. Sprinkle with sugar if desired (sprinkle high above pan so sugar disperses evenly). Bake muffins for about 25 minutes or until the tops are golden and a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together the confectioners’ sugar and fresh orange juice. Drizzle over muffins with a spoon. Garnish with more orange zest if desired.
Store cranberry orange muffins in an airtight container for up to 5 days. Freeze cranberry orange muffins for up to 1 month. Let the muffins cool completely (do not add glaze). Store in an airtight container. Defrost in the refrigerator before bringing to room temperature and adding glaze.Recommended tools: Muffin tin, kitchen scale, mixing bowls, hand mixerHigh altitude adjustments (Denver, CO 5,820 ft): The recipe above is written for sea level. If you are baking at high altitude, oven temperature and baking times may vary. I made these ingredient adjustments. Decrease baking powder to 1 teaspoon. Decrease granulated sugar to 1/3 cup.