CRANBERRY-CITRUS MUFFIN TOPS
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.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 muffin tops
Number Of Ingredients 14
Steps:
- 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.
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Heather Haynes
[email protected]These muffin tops were amazing! They were moist and flavorful, and the cranberries and citrus gave them a perfect balance of sweet and tart. I'll definitely be making these again and again.
Anamta Ansari
[email protected]These muffin tops were a bit of a let down. They were dry and lacked flavor. I think I'll stick to my old muffin recipe.
Ndawula Julius
[email protected]I'm not a big fan of cranberries, but I decided to try these muffin tops anyway. I was pleasantly surprised! The cranberries added a nice tartness that balanced out the sweetness of the muffins. I'll definitely be making these again.
Lovey James
[email protected]These muffin tops were easy to make and turned out great! I used fresh cranberries and oranges, and the flavor was amazing. I'll definitely be making these again.
Blind Witch
[email protected]I found these muffin tops to be a bit too sweet for my taste. I also thought the cranberries were a bit overpowering. However, my kids loved them, so I'll probably make them again for them.
Emily Cervantes
[email protected]These muffin tops were a disappointment. They were dry and crumbly, and the cranberries were too tart. I won't be making these again.
Janet Rangel
[email protected]I made these muffin tops for my family, and they loved them! They're so easy to make, and they're perfect for a quick breakfast or snack.
FAHIM AHMED
[email protected]These muffin tops are delicious! The cranberries and citrus give them a great flavor, and they're moist and fluffy. I'll definitely be making these again.
joky Khan typist
[email protected]I've made these muffin tops several times now, and they're always a crowd-pleaser. They're quick and easy to make, and they're perfect for a grab-and-go breakfast or snack.
Doddo
[email protected]These muffin tops were a hit at my holiday brunch! They're so moist and flavorful, and the cranberries and citrus add a festive touch. I'll definitely be making these again next year.