Cranberry Orange Muffins with dried cranberries, orange zest and buttermilk. Make a double batch & freeze the batter to bake up fresh muffins any time!
1/2cupunsalted butterroom temperature
1/2cupfresh buttermilk - if buttermilk is closer to the sell by date and thickmay need as much as another half cup.
Preheat oven to 425 degrees.
Cream butter with orange zest and 3/4 cup of sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
In a separate bowl, whisk together the flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Be careful to not overmix.
Fold in cranberries.
Grease a muffin tin or with butter or spray paper muffin cups with non stick spray. Spoon batter into cups 3/4 full. Sprinkle muffins with remaining tablespoons of sugar.
Bake for 5 minutes at 425 degrees. Lower the oven temperature (without opening the oven door) to 375 degrees and bake for an additional 10-12 minutes, or until the a toothpick inserted in the center comes out clean.
Let cool at least 15 minutes before serving.
Baking for as long as 10 minutes more might be necessary.