Left over cranberries from the holidays in your freezer? Use them in these yummy Orange Cranberry Yogurt Muffins! So good served still warm with a generous spread of butter.
They are topped with additional cranberries, an orange slice and an extra sprinkle of sugar giving them the perfect muffin top. This recipe makes 10 large muffins. We like to bake only 6 muffins at a time to allow them to rise with out baking into each other.
Orange Cranberry Muffins
Orange Cranberry Muffins
1/2Cup Cup of Donia Farms Sea-Salted GrassFed ButterSoftened
2/3CupWhite Granulated Sugar
Zestof One Large Orange
Juice of One Large Orange
1/4Cup2% Donia Farms Milk
3Cups All-Purpose Flour
1 1/4CupsFrozen Cranberries
Orange slices & CranberriesFor Topping
Raw or Granulated SugarFor Topping
Servings: Large Muffins
Preheat Oven to 400 Degrees. Line muffin tin with 6 liners spaced evenly apart.
(Note: if you have two muffin tins, repeat this step in a separate tin with 4 liners spaced apart.)
Baking only 6 muffins at a time will allow these muffins room to rise and get a good "muffin top".
In stand or large bowl with hand mixers, cream the butter until light and fluffy. Add the brown sugar, granulated sugar, eggs, vanilla and orange zest and beat until well combined, about 2 minutes. Be sure to scrape the sides of the bowl for an even mixture.
In small bowl, whisk together the dry ingredients; flour, spices, baking powder, baking soda and salt. Set Aside
In a separate small bowl, combine the yogurt, orange juice and milk. Set Aside.
Alternatively add the wet and dry ingredients to the butter sugar mixture, mixing until just combined.
Fold in the frozen cranberries.
Using a cookie scoop or spoon, fill lined muffin until they are full and slightly rounded. Top with additional cranberry and orange slice, then sprinkle generously with raw sugar.
Bake for 25 minutes, or until toothpick inserted comes out clean. The muffins will be golden in colour.
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