INGREDIENTS
2 cups all-purpose flour (plus 2 teaspoons for coating fresh cranberries)
1½ teaspoons baking powder
½ teaspoon salt
2 cups fresh cranberries or 1 cup dried cranberries
½ cup 1 stick unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
zest of 1 orange
½ cup milk
Orange Glaze
2 tablespoons orange juice
1 cup confectioner’s sugar
PREPARATION
Preheat oven to 375º F.
Spray muffin tray or coat well with shortening or butter and flour; discard excess flour from tray.
Sift and combine flour, baking powder and salt in a medium bowl. Set aside.
In a separate bowl, toss fresh cranberries with 2 teaspoons of flour to coat. Set aside. (If using dried cranberries, skip this step.)
Cream butter and sugar until light in color (about 3 minutes). Add one egg. Incorporate before adding second egg. Incorporate vanilla and orange zest.
Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in cranberries and scoop mixture into prepared muffin tray, filling about 2/3 to 3/4 full. Bake until a toothpick inserted in the middle comes out clean, about 30 minutes.
Prepare orange glaze topping while muffins are baking.
When muffins are done, remove from oven and allow to cool slightly in muffin tin. Remove muffins and drizzle with orange glaze.
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