Good evening friends!
In honor of Teacher Appreciation Week, I made some yummy Cranberry Orange Muffins for the fabulous teachers in my kids life. I am so very thankful for the teachers who work so hard day in and day out inspiring, motivating, challenging and sparking that desire to learn in our kids. We have been blessed with so many wonderful teachers over the years. Some who have become my dear friends and some who simply remain in your heart forever. Special teachers can truly make a difference in a child’s life. Thank you from the bottom of my heart to all those teachers who have gone the extra mile for us all for all!
These muffins are not low-fat or healthy in any way, but they are delicious!
Cranberry Orange Muffins
Yield- 24 muffins
1/2 cup flour
4 TBL sugar
1 tsp cinnamon
6 TBL butter, cold and diced
4 cups flour
2 tsp baking soda
1 tsp salt
2 cups frozen cranberries, chopped
1 cup brown sugar
1 cup white sugar
2 cups buttermilk
2/3 cup canola oil
2 tsp vanilla extract
4 TBL orange zest, fresh is best
1 cup powdered sugar
2-3 TBL orange juice
1-2 TBL orange zest
Preheat oven to 350 degrees. Line muffin tins with liners of your choice.
Make the streusel by combining all the ingredients and cutting in the butter with a pastry blender.
To make the muffin batter, (use a large bowl) toss the flour, baking soda, salt and cranberries together until combined. Set aside. In another bowl, whisk the eggs, both sugars together until combined. Whisk in the buttermilk, oil, vanilla and zest. Gently combine the wet and dry ingredients. Stir only until combined.
Fill muffins cups 1/2 to 3/4 full. Press streusel evenly onto each muffin.
Bake for approximately 25 minutes or until tops are firm. Allow muffins to cool.
Assemble the glaze by whisking the powdered sugar, OJ and zest together. Once muffins are cool, remove them from pan and put on a wire rack. Drizzle the muffins with the glaze.
Recipe adapted from http://www.sallysbakingaddiction.com