Ingredients

The following ingredients have 12 Servings
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup butter softened
  • ¾ cup sugar
  • 2 eggs
  • 2 tablespoons orange zest
  • 1 ½ teaspoon vanilla extract
  • ⅓ cup orange juice
  • ¼ cup milk 
  • 2 cups cranberries
  • 1/4 to 1/3 cup turbinado sugar

Instruction

  • Preheat oven to 400 degrees.  Line a 12 count standard muffin tin with baking cups.
  • In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside for a few minutes.
  • Using a stand or hand mixer on medium cream butter and sugar until light and fluffy. Turn the mixer to stir.  Add the eggs, orange zest and vanilla extract mixing just until combined.  Add the orange juice, milk and flour mixture alternating between the three.  Mix just until combined scraping down the sides and beater when necessary. Using a spoon or spatula fold in the cranberries.
  • Divide evenly in the baking cups filling them up.  Top each muffin with 1 rounded teaspoon turbinado sugar.
  • Bake for 22-25 minutes or until a toothpick comes out clean.  Cool in the pan for about 10 minutes before removing to wire racks