Orange Cranberry Muffins

2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup granulated sugar
½ cup light brown sugar, packed
2 tablespoons orange zest (divided)
½ cup unsalted butter, melted
½ cup half-and-half
2 large eggs
¼ cup fresh orange juice (plus 2 tablespoons for the glaze)
1 teaspoon pure vanilla extract
1 teaspoon orange extract
1 ½ cups fresh cranberries
1 ½ cups confectioner’s sugar

For the Glaze:
2 tablespoons fresh orange juice
1 tablespoon orange zest
1 ½ cups confectioner’s sugar

This recipe is part of Robert St. John’s Mississippi Christmas and is available for purchase here.

Makes 12 muffins

Preheat oven to 400°F

In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Mix well.

In a separate bowl, whisk together the granulated sugar, brown sugar, 1 tablespoon orange zest, melted butter, half-and-half, eggs, 1/4 cup orange juice, vanilla extract, and orange extract until well combined.

Using a wooden spoon or rubber spatula, gently stir the wet mixture into the dry mixture. Avoid overmixing—stir just until no dry ingredients remain visible. Fold in the cranberries.

Line a muffin tin with paper baking cups. Fill each cup three-quarters of the way full with batter.

Bake for 17 to 19 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool while preparing the glaze.

For the Glaze:

In a small bowl, stir together the orange juice, orange zest, and confectioner’s sugar until smooth. The glaze should be thick but pourable.

Once the muffins have cooled, remove them from the tin, place them on a serving platter, and drizzle with the glaze.

These muffins also freeze well, so you can make them ahead of time and simply glaze them before serving. Great for gifting or to enjoy with a hot cup of coffee on a chilly December morning.