Ingredients
1¾cupsall purpose flour,spoon & leveled
1tspbaking soda
1tspbaking powder
1tspcardamom
½tspground cinnamon
½tspsalt
½cupunsalted butter,softened to room temperature
¾cupgranulated sugar
2large eggs,at room temperature
½cupsour cream
1tsppure vanilla extract
⅓cupmilk
1zest orange
½cupwalnuts,chopped
1½cupscranberries,fresh or frozen, do not thaw if using frozen
1cupconfectioner’s sugar
1juice orange,about 3 tablespoons
Preparation
Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
In a large bowl, toss the flour, baking soda, baking powder, cardamom, cinnamon, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy for about 1 minute.
Add the granulated sugar and beat on high until creamed for about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and orange zest and continue to beat on low until combined. Fold in the walnuts and cranberries.
Spoon the batter evenly into each cup or liner, filling each all the way to the top.
Bake the muffins for 5 minutes at 425 degrees F then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F.
Bake for an additional 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack and drizzle with icing.
Whisk the confectioners’ sugar and orange juice together. Drizzle over muffins.
Muffins stay fresh stored in the refrigerator for 1 week.
