Cranberry Citrus Muffin Tops
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Many people love the tops of muffins most. They're so delicious, fluffy, and covered in a delicious crust. So why not bake just the tops? Another plus is that you don't need special pans: the batter is poured directly onto a parchment-lined baking sheet. Bake cranberry-citrus muffin tops by mixing chopped dried cranberries and grated orange or lemon zest, or a combination of both, into the batter. Be sure to chill the batter before baking to ensure it rises properly. Drizzle the finished muffin tops with a glaze made from orange juice and powdered sugar and serve like cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of flour
- 1 teaspoon baking powder
- 0.5 tsp fine salt
- 1/4 teaspoon of baking soda
- 1/3 cup of sour milk or kefir
- 1 teaspoon orange or lemon zest
- 1 tsp vanilla extract
- 1 large egg
- 1 cup coarsely chopped fresh cranberries, or thawed
- 0.5 cup sugar + 1.5 tbsp.
- 6 tbsp (90 g) butter, softened
- 0.5 cup powdered sugar
- 1 tbsp. orange or lemon juice
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Cooking the dish according to the recipe:
- Preheat the oven to 350°F (175°C) and position two racks in the upper and lower thirds of the oven. Line two baking sheets with greased parchment paper.
- In a medium bowl, sift flour, baking soda and salt.
- In a separate bowl, combine the sour milk, orange zest, vanilla, and egg. Mix the cranberries with 1.5 tablespoons of sugar.
- Combine the remaining 1/2 cup sugar and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed.
- Reduce mixer speed to low and add the dry and wet mixtures alternately in several additions to form a dough. Use a spatula to fold in the cranberries.
- Spray a 1/4-cup measuring cup with cooking spray. Scoop out exactly 1/4 cup of batter and, using a rubber spatula, drop it onto the baking sheet. Repeat with the remaining batter, spacing the mounds 2 inches apart. Using damp or oiled hands, shape the batter into round mounds. Refrigerate for 30 minutes.
- Bake until lightly golden brown, 18-20 minutes. The muffin tops should easily slide off the pans with a spatula. Be sure to keep an eye on them and rotate the pans every 5 minutes or as needed to ensure even baking.
- Cool on the baking sheet for 3 minutes, then transfer to a wire rack and cool completely. Whisk together powdered sugar and orange juice and drizzle over the tops of the muffins.
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