Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cranberry-Citrus Muffin Tops
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- Level: Easy
- Total: 1 hr 45 min
- Prep: 20 min
- Inactive: 1 hr 5 min
- Cook: 20 min
- Yield: 12 muffin tops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 186
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 141 mg
These soft and fluffy muffins tops are tart and sweet and require no special equipment. Chilling is a must to ensure the proper 'puffing' of the dough.
- Level: Easy
- Total: 1 hr 45 min
- Prep: 20 min
- Inactive: 1 hr 5 min
- Cook: 20 min
- Yield: 12 muffin tops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 186
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 31 mg
- Sodium
- 141 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper.
- Sift the flour, baking powder, salt and baking soda together in a medium bowl.
- Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar.
- Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
- Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula.
- Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes.
- Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
- Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.
