Tart, sweet, and zesty all in one bite to start your day off on the right foot. These morning muffins are a great grab and go style of breakfast. They are very simple to prepare, can stay stored in the fridge for up to 5 days and of course they are tasty! I like to prepare these on the weekend and have they ready at hand for the rest of the week. This is a breakfast meal prep that won't have you skipping breakfast or rushing in the AM. The warm spices with the contrast of the tart cranberries and the vibrant orange zest will have your palate wide awake first thing in the morning.
If you are not rushing out the door with one of these morning muffins then take your time and bake them fresh. Enjoy them with a cup of coffee or tea. The undertone of the spices pair beautifully with coffee or tea for breakfast. Heck even enjoy one as an afternoon treat. They are just sweet enough and filled with beautiful flavors. Plus they are really cute and pretty for the holidays. These make for a beautiful addition to a breakfast table for the holidays. The bright colors on a table will have your guests reaching for one immediately.
Yields 8 muffins
Time 30 minutes
6 Tablespoons unsalted butter - softened not melted
1/3 cup cane sugar
1 large egg
1/4 cup orange juice
2 Tablespoons sour cream
1 1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoons orange zest
1 cup fresh cranberries
2/3 cup powdered sugar
2 tablespoons milk
1. Preheat the oven to 350 degrees. Line a muffin tin with muffin liners.
2. In a stand mixer with the paddle attachment add the sugar and butter. Turn on medium speed and cream for about 1 minute. Scrape down the sides of the mixing bowl.
3. Add the egg, orange juice, and sour cream. Turn the mixer on low and let it mix for about 45 seconds.
4. In a separate bowl add the flour, cinnamon, cardamom, baking powder, baking soda, and sea salt. Whisk together, then with the mixer on low slowly add the dry ingredients to the wet until a batter is formed. Then fold in the fresh cranberries. Scoop 2/3 full into the lined muffin tin. Bake in the oven for 14-16 minutes until the center is fully cooked.
5. Let the muffins cool for 5 minutes then transfer each one to a cooling rack. Let them completely cool before topping with the glaze and orange zest.
6. To make the glaze, whisk together the powdered sugar and milk until your desired consistency is reached. Using a small ziplock bag add the glaze and cut the tip of the ziplock. The squeeze the glaze over the cranberry orange spiced muffins to decorate and topping with the orange zest.