Orange Cranberry muffins with Orange Frosting
Cooking spray, for greasing
¾ cup unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
½ cup orange juice
1-teaspoon vanilla extract
2 cups White gold gluten free all purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
¼ cup dried cranberries
1-cup confectioners’ sugar
3 to 4 tablespoons orange juice
- Preheat the oven to 350°F and grease a muffin pan with cooking spray. In a large bowl, combine the butter, sugar and eggs. Mix in the orange juice and vanilla extract until combined.
- Mix the flour, baking powder and salt. Add the flour mixture to the egg mixture, mixing until combined. Fold in the cranberries until evenly integrated.
- Transfer the batter to the pan (not all the way through) and bake for about 20 minutes, until a toothpick inserted in the middle comes out clean. Cool for 20 minutes before topping with glaze.
In a small bowl, combine the confectioners’ sugar and orange juice until a thick paste forms. Pour the glaze on top of the muffins.