Orange Muffins Topping (Print Version)
# Ingredients:
01 -
1 cup powdered sugar (used in icing).
02 -
2 tablespoons orange juice (for drizzling over).
03 -
1/3 cup tightly packed brown sugar (to sprinkle on top).
04 -
1 tablespoon white sugar (used as topping).
05 -
1/2 teaspoon cinnamon (sprinkled on top).
06 -
1/4 cup melted unsalted butter (to mix with topping).
07 -
2/3 cup plain flour (for topping mix).
08 -
1 3/4 cups all-purpose flour (used in batter).
09 -
1 teaspoon baking powder (leavening for batter).
10 -
1 teaspoon baking soda (to help batter rise).
11 -
1/2 teaspoon cinnamon (flavor for batter).
12 -
1/2 teaspoon table salt.
13 -
1/2 stick softened butter (unsalted).
14 -
1/2 cup sugar (for sweetness).
15 -
1/4 cup packed brown sugar (to add depth).
16 -
1 tablespoon zest from an orange.
17 -
2 eggs, at room temperature.
18 -
1/2 cup sour cream or plain yogurt, room temperature.
19 -
2 teaspoons vanilla essence.
20 -
2 tablespoons fresh-pressed orange juice.
21 -
2 tablespoons milk (room temperature).
22 -
1 1/2 cups cranberries (fresh or frozen).
# Instructions:
01 -
Set the oven to 425°F and get a 12-cup muffin tin ready with liners or non-stick spray.
02 -
Stir sugars, cinnamon, and butter into flour until crumbly. Chill in fridge.
03 -
Combine the flour, salt, baking soda, baking powder, and cinnamon in a bowl.
04 -
Blend butter, both sugars, and orange zest until fluffy. Add eggs, yogurt, and vanilla. Gradually alternate adding the dry mix and juices.
05 -
Gently stir in cranberries, scoop batter into muffin liners, and add crumb topping.
06 -
Cook at 425°F for 5 minutes, then reduce to 350°F without opening the oven. Bake an additional 16-19 minutes.
07 -
Stir orange juice into powdered sugar until smooth, then drizzle over cooled muffins.
# Notes:
01 -
Use either frozen or fresh cranberries.
02 -
Keep muffins at room temp or freeze them.
03 -
These work as jumbo or mini versions too.