Spiced Cranberry Orange Muffins
Spiced Cranberry Orange Muffins
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
12 muffins
Prep Time
18-22 minutes
Cook Time
20 minutes
Cranberries and oranges are a beautiful flavor combination and add in some warm winter spices, like cinnamon, nutmeg and cloves; and you have a soft muffin bursting with seasonal flavors.
Submitted by Heather H
Bigelow Tea
Ingredients
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1 cup milk
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3 Bigelow Orange and Spice Herbal Tea Bags
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2 cups (plus 1 tablespoon) unbleached all-purpose flour, divided
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¼ cup (plus 2 tablespoons) granulated sugar, divided
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3 ½ teaspoons baking powder
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½ teaspoon salt
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¾ teaspoon cinnamon
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¼ teaspoon ground cloves
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¼ teaspoon ground nutmeg
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½ cup butter, softened
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¼ cup brown sugar
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1 egg
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½ teaspoon vanilla
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1 orange, juiced and zested
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1 ½ cup chopped cranberries
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1/3 cup sugar
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¼ cup butter, melted
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1 orange, juiced and zested
Muffin
Topping
Directions
For Muffins
Preheat oven to 375 degrees. Grease muffin tins or line with paper muffin cups.
Place milk in a small sauce pan. Bring milk to a simmer and add tea bags, Remove from heat and set aside, allowing tea to steep in milk for at least 10-15 minutes.
Meanwhile, stir together 2 cups flour, ¼ cup granulated sugar, baking powder, salt and spices in a large bowl. Set aside.
Using an electric mixer, beat butter in large bowl until light and fluffy. Gradually add brown sugar, beating until blended. Beat in egg, vanilla, orange zest and juice. Remove tea bags from milk. Gradually mix dry ingredients and infused milk into the butter mixture, alternating between milk and dry ingredients. Continue mixing in milk and dry ingredients until combined.
In a small bowl, stir together chopped cranberries and remaining 1 tablespoon flour and 2 tablespoons sugar. Gently fold cranberries into prepared batter.
Using a scoop or spoon, fill greased or paper-lined muffin cups two-thirds full with muffin batter. Bake in preheated oven for 18-22 minutes or until a toothpick inserted into center muffin comes out clean and muffins begin to brown on top. Let muffins cool in muffin tins for 3-5 minutes then remove to a wire rack to cool completely.
For Topping
Place sugar in a small bowl.
In a separate bowl, stir together melted butter, orange juice and zest.
After muffins have cooled slightly in muffin tins, but while they are still slightly warm; dip the muffin tops in the butter/lemon juice and then dip into sugar.