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Ingredients
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- 3 cups (360g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 3/4 cup (170g) unsalted butter, room temperature
- 1 cup (199g) granulated sugar
- 1/3 cup (71g) light brown sugar, packed
- 1 tablespoon orange zest, finely grated
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon orange extract (optional)
- 1 cup (227g) full-fat sour cream, room temperature
- 1/3 cup (76ml) orange juice
- 2 cups cranberries, fresh or frozen (do NOT thaw if frozen)
- 1 cup confectioners’ sugar, sifted
- 1 tablespoon freshly squeezed orange juice (more if needed)
- 1 teaspoon orange zest, finely grated
Instructions
- Preheat the oven to 400°F (200°C) and prepare the muffin tin.
- Sift together flour, baking powder, salt, cinnamon, nutmeg, and cardamom in a large bowl.
- Cream the butter, sugars, orange zest, and vanilla until light and fluffy.
- Add eggs one at a time, ensuring each is well mixed.
- Whisk together sour cream and orange juice until smooth.
- Mix wet and dry ingredients alternately, then fold in cranberries.
- Fill muffin tins and bake for 25 to 27 minutes until golden.
- Prepare the glaze and drizzle it over the cooled muffins before serving.
Notes
Use room temperature ingredients for better mixing.
Avoid overmixing to keep muffins soft and fluffy.
For frozen cranberries, add them directly to the batter.
- Prep Time: 10 minutes
- Cook Time: 25-27 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg