Cranberry Orange Muffins

Name: Cranberry Orange Muffins
Total time: 30 min
Yield: 18 muffins
Ingredients: 2 cups All-Purpose Flour (Gluten Free Optional); 1 tsp Baking Soda; 1 tsp Baking Powder; ½ tsp Table Salt; ½ tsp Ground Cinnamon; ½ cup Granulated Sugar; ½ cup Dark Brown Sugar Packed; ½ cup Salted Butter Room Temperature; 2 Large Eggs; 1 cup Plain Greek Yogurt; 2 tsp Vanilla Extract; 1½ cups Frozen Cranberries; Zest of one Orange; 2 Tbsp Orange Juice; Turbinado Sugar for Topping

Cranberry-orange muffins with Greek yogurt and a turbinado sugar topping. Makes 18 muffins.

Ingredients

2 cups All-Purpose Flour (Gluten Free Optional)
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Table Salt
½ tsp Ground Cinnamon
½ cup Granulated Sugar
½ cup Dark Brown Sugar Packed
½ cup Salted Butter Room Temperature
2 Large Eggs
1 cup Plain Greek Yogurt
2 tsp Vanilla Extract
1½ cups Frozen Cranberries
Zest of one Orange
2 Tbsp Orange Juice
Turbinado Sugar for Topping

Method

PREPARE: Preheat the oven to 375°F. Mix the flour, baking soda, baking powder, cinnamon and salt in a bowl.
MIX THE BATTER: Using an electric mixer with the paddle, mix the butter, both sugars, vanilla and eggs on medium. Add the orange juice, zest and yogurt. Scrape down the bowl and mix for 2 minutes. Add the dry ingredients and mix until incorporated, then fold in the frozen cranberries.
FILL AND BAKE: Coat the muffin pans with nonstick spray or use liners. Divide the batter among 18 cups and top with turbinado sugar. Bake for 16–18 minutes, until a toothpick comes out clean.