A bit more work than a normal muffin but well worth it. Great with Christmas Day breakfast or brunch.
Ingredients
For the cranberry & orange muffins
- 110g butter — softened
- 1⁄2 cup sugar
- 1⁄4 cup brown sugar
- 2 eggs
- 1⁄2 cup plain yoghurt
- 2 teaspoons vanilla extract
- Zest of 2 oranges — finely grated
- 1 3⁄4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 2 tablespoons orange juice
- 2 tablespoons milk
- 1 1⁄2 cups frozen cranberries
- 1⁄4 cup toasted thread coconut, to garnish
For the ORANGE GLAZE
- 1 cup icing sugar
- 3 tablespoons orange juice
Method
For the cranberry & orange muffins
- Preheat the oven to 210°C (190°C fan bake). Line a 12-count muffin tray with paper cases.
- Beat the butter with an electric mixer until smooth and creamy.
- Add both sugars and beat on high until creamy.
- Add the eggs, yoghurt and vanilla and beat well. Beat in the orange zest.
- Whisk the flour, baking soda, baking powder, cinnamon and salt in a large bowl.
- Pour the wet ingredients into the dry ingredients and slowly mix with a whisk.
- Add the orange juice and milk then fold in the cranberries.
- Spoon the batter evenly into the prepared muffin tray.
- Bake for 5 minutes then reduce the oven temperature to 175°C (155°C fan bake) and bake for another 18–20 minutes.
- While the muffins are cooling, make the Orange Glaze by mixing the icing sugar and orange juice.
- Drizzle the glaze over the warm muffins then sprinkle with the thread coconut.