Cranberry Orange Muffins
Yields 16 to 20 muffins
Ingredients
Muffins:
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup (227 g) non-fat plain Greek yogurt, (I used Chobani)
- 1 cup (200 g) granulated sugar
- 3 large eggs
- zest of 1 orange
- juice of 1 orange
- 1 tsp orange extract, (if you have it)
- ½ cup (118 ml) oil, (canola/vegetable)
- 1 ¼ cup (313 g) fresh cranberries
Glaze:
- 1 cup (120 g) powdered sugar
- 2 Tbsp orange juice
- 1 tsp orange zest
Instructions
- Combine flour, baking powder, and salt in a bowl.
- In a separate bowl, combine the yogurt, sugar, eggs, orange zest and juice, orange extract, and oil. Whisk until smooth. Mix in the flour mixture. Fold in the cranberries.
- Fill muffin tins with paper cups. Scoop muffin mixture ⅔ full in each cup.
- Bake at 400 degrees Fahrenheit for 15 to 18 minutes or until the muffin springs back when touched.
- While muffins bake, prepare glaze by combining the powdered sugar, orange juice, and zest.
- Allow muffins to cool just slightly, then dip them immediately upside-down into the glaze, scrape off any excess, and allow glaze to set. Store in an airtight container.