Cranberry-Orange Muffins

By chelyc13

Ingredients

• FOR MUFFINS:
• 2 cups unbleached all purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 2 large eggs
• 1/4 cup canola oil
• 4 tablespoons unsalted butter, melted
• 3/4 cup whole milk
• 1 teaspoon pure vanilla extract
• 2 teaspoon sorange extract
• 1/4 cup good quality orange marmalade
• 1 1/2 cups fresh cranberries
• FOR GLAZE:
• 2 tablespoons orange juice
• 1 cup confectioners' sugar

Preparation

Step 1

1. FOR MUFFINS: Position a rack in the lower third of the oven and preheat the oven to 350. Spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups.

2. In a large mixing bowl, whisk together the flour, granulated sugar, bakign powder, salt, and nutmeg until thoroughly combined.

3. In another bowl, whisk together the eggs, oil, butter, milk, vanilla, and orange extract. Make a well in the center of the dry ingredients, pour in the liquid ingredients, and mix just until combined. Gently fold in the orange marmalade and cranberries, using as few strokes as possible; be careful not to overmix.

4. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two thirds full.

5. Bake for 25 to 30 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes.

6. To make the glaze: in a small bowl, whisk together the orange juice and confectioners' sugar. When the muffins are cool, drizzle over the tops. The muffins can be stored in an airtight container for up to 2 days.