Great fall breakfast treat.
For extra tasty muffins, allow your mixture to sit overnight. This also lets you just scoop and bake in the morning.
370 g/ 13 oz flour
6g/ ¾ tsp baking powder
300g/ 10 ½ oz sugar
80g/ 2 ¾ oz butter + more for greasing tins, softened
9 g/ 1 ½ tsp salt
140g/ 5 oz eggs (about 2 ½ large)
140g/ 5 oz buttermilk
15g/ 1 Tbsp vanilla extract
80g/ 2 ¾ oz vegetable oil
310g/ 11 oz cranberries
40g/ 1 ½ oz grated orange zest
150g/ 12 oz confectioner’s sugar
60 g/ 4 tablespoons orange juice
Preheat oven 190C/ 375F.
Coat 12 cup muffin tin with butter or use muffin liners.
Sift flour and baking powder together.
Cream together sugar, butter, and salt until smooth and light in colour.
Whisk together eggs, buttermilk, vanilla, and oil. Add ⅓ to butter mixture and thoroughly mix. Then add second ⅓ and mix. Repeat with remainder.
Add flour mixture and stir until just moistened. Fold in cranberries and orange zest.
Bake until a toothpick comes out clean, about 30 minutes.
Cool the muffins in the tin 15 minutes before removing.
Once the muffins are completely cool, whisk together confectioner’s sugar and orange juice. Drizzle over muffins.