Tart Cranberry Orange Treats (Printable Version)
# What You'll Need:
01 -
1/3 cup tight-packed brown sugar (for the top).
02 -
1 tablespoon white sugar (for the top).
03 -
1/2 teaspoon cinnamon powder (for the top).
04 -
1/4 cup melted unsalted butter (for the top).
05 -
2/3 cup plain flour (for the top).
06 -
1 3/4 cups plain flour.
07 -
1 teaspoon baking soda.
08 -
1 teaspoon baking powder.
09 -
1/2 teaspoon cinnamon powder.
10 -
1/2 teaspoon salt.
11 -
1/2 cup unsalted butter, softened to room temp.
12 -
1/2 cup white sugar.
13 -
1/4 cup tight-packed brown sugar.
14 -
1 tablespoon orange skin zest.
15 -
2 large eggs at room temp.
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1/2 cup plain yogurt or sour cream at room temp.
17 -
2 teaspoons vanilla flavor.
18 -
2 tablespoons fresh-squeezed orange juice.
19 -
2 tablespoons milk.
20 -
1 1/2 cups cranberries, fresh or frozen.
21 -
1 cup powdered sugar (for drizzle).
22 -
2 tablespoons orange juice (for drizzle).
# Preparation Steps:
01 -
Heat your oven to 425°F. Line a 12-hole muffin tin with paper cases or coat with non-stick spray.
02 -
Combine both sugars, cinnamon, melted butter and flour until it forms small chunks. Chill in fridge.
03 -
Stir together flour, baking soda, baking powder, cinnamon and salt in a bowl.
04 -
Cream the butter, both sugars and orange zest until fluffy. Add in eggs, yogurt and vanilla. Switch between adding dry mix and juices bit by bit.
05 -
Stir cranberries in carefully. Spoon into muffin cups and sprinkle with chilled topping mix.
06 -
Start at 425°F for 5 minutes, then turn down to 350°F for another 16-19 minutes without peeking inside.
07 -
Stir powdered sugar with orange juice till smooth. Drip over the muffins once they've cooled down.
# Additional Tips:
01 -
Works fine with either frozen or fresh cranberries.
02 -
Keeps well on the counter or can be frozen for later.
03 -
You can make bigger jumbo ones or tiny mini versions too.