We had a snow day yesterday. And since I can't really remember the last time I baked anything for fun, we decided it was perfect for a muffin baking day with the boys. I tweaked this blueberry muffin recipe and ended up with the husband-declared "best muffins in the world". They were quickly consumed and I have received numerous requests to make this again. Friends and family members who saw my snapchat have even offered me money and bribes to make dozens more. My boys keep pretending to pull the muffins out of these pictures to eat them again.
They are that good.
Cranberry Orange Doughnut Muffins
yield: ABOUT 18 MUFFINS | prep time: 20 MINUTES | cook time: 15-17 MINUTES
FOR THE MUFFINS
2 2/3 cups all-purpose flour
1 tablespoon corn starch
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
Zest of 1 orange
1 cup pure cane sugar
1/2 cup applesauce
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (or add 1 tablespoon vinegar to regular milk)
2 cups coarsely-chopped cranberries
FOR THE GLAZE
3 tablespoons unsalted butter, melted
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon freshly-squeezed orange juice
1 tablespoon warm water
- Preheat oven to 425°. Lightly grease or paper a standard muffin tin.
- In a medium bowl, sift together flour, corn starch, baking powder, baking soda and salt.
- In a large bowl, Combine the zest and sugar until it is moist and fragrant. Add applesauce, eggs and vanilla. Cream together until smooth.
- Stir the flour mixture into the wet ingredients alternately with milk, make sure everything is thoroughly combined. Fold in cranberries.
- Spoon the batter evenly into prepared pan, filling muffin tins nearly full. Bake for 15-17 minutes, or until muffins are a pale golden brown and a cake tester comes out clean.
- In a medium bowl or small sauce pan, whisk the glaze ingredients until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. You can leave them as is or go for the double dip.
- Serve warm, or cool on a rack and wrap airtight.