Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoons baking powder
  • 1 cup granulated sugar
  • Zest of 1 orange
  • ¾ cups buttermilk
  • 1/2 cup oil (vegetable or canola oil)
  • 2 large eggs slightly beaten
  • 1 Tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh cranberries (, halved)
  • 1/3 cup powdered sugar
  • ½ - 1 teaspoons fresh orange juice
  • pinch orange zest (, optional)

Instruction

  • Preheat oven to 350° F. Line a standard muffin tin with liners, or spray with cooking spray.
  • In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries.
  • Spoon the batter into prepared muffin pan and bake for 20-26 minutes. Makes 12 muffins.
  • While the muffins cook, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Add more juice if needed to thin, or powdered sugar to thicken. Drizzle the glaze over the muffins.