In our kitchen, we love making muffins like Ube Purple Muffins, Chocolate Chip Ricotta Muffins, and Blueberry Lemon Muffins that are fluffy and tasty.
– 1/2cupunsalted butterroom temperature – 2/3cupwhite granulated sugar – 2large eggsroom temperature – 1/2cupgreek yogurtfull fat – 1teaspoonvanilla extract – zest of 1 large orange – 1 3/4cupsall-purpose flour – 1teaspoonbaking soda – 1teaspoonbaking powder – 1/4teaspoonground cinnamon – 1/4teaspoonground nutmeg – 1/4teaspoonsalt – 2tablespoonsorange juice – 2tablespoonsmilk – 1 1/2cupsfresh cranberrie – 1cuppowdered sugar – 2-3tablespoonsorange juice – 1teaspoonvanilla extract
Ingredients
Put the oven on to 425 degrees Fahrenheit. Prepare cupcake liners for a muffin pan with a capacity of 12 cups. Put aside for later.
1
With a mixer that has a paddle blade, beat the butter on high speed in a medium bowl for about one minute, until it is smooth and creamy. Use a spoon to clean the bowl's sides.
2
3
It will take about two minutes of beating on high speed after adding the granulated sugar. If you need to, scrape the bowl's sides and bottom.
4
Put the Greek yogurt, eggs, and vanilla extract in the bowl. Start the whisk on medium speed and slowly raise it to high speed over the course of two minutes. If you need to, scrape the bowl's sides and bottom.
5
The orange juice should be mixed in by beating it in.In a big bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until everything is mixed.
6
Mix the flour mixture slowly into the wet ingredients until everything is well mixed.Slowly whisk in the milk and orange juice until everything is mixed together but there are still some lumps.
7
Add the cranberries and mix them in with a spatula or wooden spoon. They can also be frozen and used; just make sure they don't thaw first.
8
Put enough batter in the muffin pan to fill each one all the way to the top. A few more cherries should be put on top of each muffin tip.
9
Bake at 425F for 5 minutes, then turn the heat down to 350F and bake for another 18 to 20 minutes, or until a knife stuck in the middle comes out clean.
10
After taking the muffins out of the oven, let them cool for 5 minutes in the pan.Then, take them out of the pan and place them on a cooling rack. Before putting the sauce on top, let the muffins cool all the way down.
11
Stir everything together in a medium basin. Increase juice if glaze is too thick. The glaze may be too thick; add sugar.Pour on muffins.Serve and enjoy!
..................................................