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Orange Cranberry Muffins

Orange Cranberry Muffins

Last Saturday I hosted a jewelry brunch party and was looking around online for a new muffin recipe.  I found Orange Muffins | Annie’s Eats, and used this recipe for inspiration.  These were great for my spring gathering, a nice fresh zesty muffin.  Verily dense, almost scone like.  With the glaze they were a real treat, almost cup cake like.

Orange Cranberry Muffin:

  • 1/2 cup milk
  • 1 cup orange juice
  • 1/2 cup sour cream
  • 2 eggs
  • 1 stick (1/2 cup) butter, melted
  • 1/2 cup apple sauce
  • 3 1/2 cup flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • zest of one orange
  • 1 cup dried cranberries

Preheat oven to 350 degrees, line or grease about 16 wells.

In a bowl combine milk, juice, sour cream, eggs, butter, and apple sauce until mixed set aside.

In a lg. bowl mix flour, sugar, baking powder, and salt.  Make a well in the center, and add wet ingredients.  Mix until just incorporated  and then fold in zest and cranberries.

Divide batter evenly into wells, and bake 18-20 minutes.  While muffins are baking mix glaze and set aside.


  • 1/4 c fresh squeeze orange juice
  • 1 1/2 c confectioners sugar
  • zest of one orange

Cool muffins 5-10 min in pan and then move to a cooling rack.  Drizzle muffins with glaze while they are slightly warm.  Allow them to cool and glaze to set before serving.  You want to store covered but the glaze will soften so best eaten within two days.


About feedingmrpicky

Nothing to do but take care of my family and cook.

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