Spiced Cranberry Muffins

One of my dearest friends just had her second baby! Therefore, it is time for food to be delivered, and what could be better than yummy and comforting muffins for those early and sleepy mornings!

I have made this recipe many times before. However, every time I have made the recipe, I have made it in the form of a Bundt cake, as the recipe is intended for a Bundt cake. I love Bundt cakes. They are so old fashioned and classic, and my Bundt pan is actually from my grandmother's kitchen, such a special connection to my family. However, this time, I decided to make the recipe in the form of muffins so that it would be easier for my friend and her family to just grab one muffin and go!

This is a really tasty recipe, and the credit is due to the sweetness and tartness of the cranberries nestled in a delectably light and fluffy spiced muffin, all beneath a light drizzle of zesty orange icing.  Find the original recipe at Epicurious.

Who can you take fresh muffins to today? Is there someone in your neighborhood or friend circle that could use a smile or a helping hand?

Printer Friendly Version

Ingredients:
2 3/4 cups of flour
2 1/2 teaspoons of Chinese Five Spice Powder
1 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 cup (2 sticks) unsalted butter
1 cup sugar
1 cup packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup fat free plain Greek style yogurt
1 cup chopped almonds (I used pre-sliced, like what you would buy for a salad)
1 cup frozen cranberries, halved
1/2 cup dried cranberries

Steps:
1. As this recipe has quite a few ingredients, I think it is best to measure everything out and have everything ready to go before you start!
2. Preheat the oven to 350 degrees and prepare you muffin tin and muffin liners.
3. Whisk together the flour, Chinese Five Spice powder, baking powder, baking soda, salt, cinnamon and ginger.

4. Beat the two sticks of butter (let come to room temperature before beating together) together in an electric
mixer.

5. Add both sugars to the whipped butter and beat until smooth, fluffy, and fully incorporated (about 3 minutes).

6. Add the three eggs to the sugar and butter mixture and beat until fully incorporated.

7. Add the vanilla extract and beat to incorporate.

8. Add the Greek yogurt and beat to incorporate.

9. Add the dry ingredients to the wet slowly and in small amounts.

10. Stir in the cranberries and almonds by hand.

11. Distribute the batter into 24 muffins.

12. Bake about 20 minutes, until nicely browned.

13. While the muffins are baking, prepare the orange glaze by adding as much of the orange juice to the powdered sugar (I used about 3 tablespoons) as needed to create a thick glaze, but one that will still flow easily. Drizzle lightly over the baked muffins.

14. Wrap up and give to a sweet friend!

 Shafer on the run with her favorite toy!

 Checking out the neighborhood 

Blarney's Island outside of Chicago...a fun and carefree evening with Bunker's cousins!