Buttery Cranberry Buttermilk Muffins
Indulge in these tender, moist Buttery Cranberry Buttermilk Muffins, bursting with tart cranberries and a hint of orange. The perfect balance of sweet and tangy, these muffins are a delightful breakfast or snack.
Instructions
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1
Preheat oven to 375°F. Combine the chopped cranberries with 1/4 cup of sugar; set aside.
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2
In a large bowl, sift together the flour, remaining 1/2 cup of sugar, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse meal.
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3
In a separate bowl, lightly beat the egg, then stir in the buttermilk and orange juice concentrate. Add the egg mixture and the sweetened cranberries to the dry ingredients, stirring just until well combined.
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4
Spoon the batter into 18 buttered muffin cups, filling them two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 25 minutes.
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5
For the cranberry butter, puree the dried cranberries in a food processor or blender. Add the confectioners' sugar, butter, and lemon juice, then process until smooth. Refrigerate until ready to serve.
Nutrition Information
Per serving (based on 18 servings)
Nutrition information is automatically calculated and should be considered an estimate.
