Ingredients:
1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter (softened)
1/2 cup sugar
1/4 cup packed brown sugar
1 tbsp orange zest
2 eggs (room temperature)
1/2 cup sour cream
1 tsp Happy Home Vanilla Extract
1 tsp Happy Home Orange Baking Emulsion
1 3/4 tbsp orange juice (fresh squeezed)
2 tbsp milk (any kind), at room temperature
1 1/2 cups fresh cranberries
Directions:
Preheat oven to 425°F
Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
In a separate large bowl, with an electric mixer, beat the softened butter, sugar, and brown sugar together on high speed until well blended. Add the orange zest and beat on medium speed for a minute. Add the eggs, sour cream, vanilla extract, and orange emulsion. Mix well.
Add in the dry ingredients, orange juice, and milk to the butter/sugar/sour cream mixture. Gently fold in the cranberries. Do not over mix: the batter should be thick.
Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F.
Bake for an additional 20 minutes. The total time these muffins take in the oven is about 25 minutes. Baking time will vary by oven, so check them once they start smelling wonderful by inserting a toothpick into the center of your orange cranberry muffins.
Allow the muffins to cool for around 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Let them cool for at least 15 minutes before drizzling with glaze, if made. Then, enjoy your cranberry orange muffins once cool!
Orange Drizzle Glaze ~ optional (whisk glaze ingredients together. Once muffins have cooled at least 10 minutes, drizzle the glaze over muffins).
3/4 cup confectioners sugar
1 tbsp orange juice
1/2 tbsp orange zest
