These Cranberry Orange Muffins are studded with cranberries and pecans and topped with a crust of sugar. This recipes is one of my one-bowl wonders; everything is mixed in one bowl – quick and easy. After they are baked I dipped them is a orange juice sugar glaze and dipped them into coarse sanding sugar. This last step is optional but it certainly gives these muffins a yummy sweet appearance.
Cranberry Orange Muffins
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup dried cranberries
- 1/2 cup chopped pecans
- grated rind and juice from one orange
- 1/3 cup sugar for the glaze
- coarse sanding sugar for topping
Instructions
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Preheat oven to 350 degrees. Grease 18 muffin cups. In a large mixing bowl, combine the first seven ingredients with a hand held mixer. Beat at medium speed until just combined and all dry ingredients have been incorporated. Stir in the cranberries, pecans and grated rind from one orange. Spoon batter into prepared muffin pan, bake for 25 minutes.
Combine the orange juice and 1/3 sugar and bring to a boil. Dip the tops of the cooked muffins in the glaze and then dip the tops into the coarse sugar, if desired.