Orange Muffin with Dried Cranberries
by Editorial Staff
Orange muffin – recipe based on orange juice with the addition of orange peel and cranberries.
Ingredients
- Butter, unsalted (softened) – 1 1/2 cups
- White sugar – 1 1/2 cups
- Eggs – 4 pcs.
- Sour cream – 1 glass
- Orange juice – 1 glass
- Orange zest – 2 tbsp
- Vanilla sugar – 1 teaspoon
- Flour – 4 cups
- Baking powder – 1 tbsp
- Salt – 1/2 teaspoon
- Dried cranberries – 1 1/2 cups
- Powdered sugar – 2 cups
- Orange liqueur – 7-8 tbsp
Directions
- Turn on the oven to preheat to 180 degrees. Grease a heat-resistant form, about 15×25 cm in size. (You can also use muffin tins).
- Using a mixer on medium speed, beat the butter with sugar and vanilla sugar until fluffy, for about 3 minutes. Add eggs one at a time, beating well after each. Then add orange juice, sour cream and zest, mix well at low speed.
- In another bowl, combine flour, baking powder and salt and stir. Pour this mixture into a liquid mass, pour cranberries there and mix everything until smooth.
- Pour the dough into a prepared ovenproof dish, place in a preheated oven and bake until a clean stick, for about 70-75 minutes.
- Meanwhile, in a small bowl, combine the powdered sugar and orange liqueur.
- Leave the finished cake to cool right in the mold at room temperature for 10 minutes. Then take the cake out of the mold and place it on the wire rack. Use a long skewer or needle to make deep punctures in the cake. Pour the icing over the orange muffin. Allow the cake to cool completely, then cut into slices and serve the orange cake immediately.
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