Citrus Cranberry Muffins

  • ½ c. butter, softened
  • ½ c. granulated sugar
  • ¼ c. packed brown sugar
  • 2 large eggs
  • ½ c. plain yogurt
  • 2 tsp. vanilla extract
  • Zest from 2 oranges
  • 1 ¾ c. flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. ground cinnamon
  • ½ tsp. salt
  • 2 T. orange juice
  • 2 T. milk
  • 1 ½ c. frozen cranberries (do not thaw)

Preheat the oven to 425°F. Line a 12-count muffin pan with cupcake liners. Set aside.

In a medium bowl using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamy, about 2 minutes. Add the eggs, yogurt, and vanilla extract. Beat on medium speed until the mixture is combined and uniform in texture. Then, beat in the orange zest until combined.

In another bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a spoon. Add the orange juice and milk, gently stirring until combined and little lumps remain. Fold in the cranberries.

Spoon the batter into the prepared muffin pan, filling them about three-quarters full. Bake for 5 minutes at 425°F, then, while keeping the muffins in the oven, lower the oven temperature to 350°F and bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cool completely before freezing.

  • Yields: 1 dozen muffins
  • Preparation Time: 30 minutes
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