Bakery-Style Cranberry Orange Muffins

bakerbynature.com

Rhonda

subheading: For the Cranberry Orange Muffins:

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

½ teaspoon ground cardamom

8 tablespoons (4 ounces) unsalted butter, at room temperature

1 cup granulated sugar

⅓ cup light brown sugar, packed

1 Tablespoon orange zest, finely grated

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

½ teaspoon orange extract, optional

1 cup full-fat sour cream, at room temperature

⅓ cup orange juice

2 cups cranberries, fresh or frozen

subheading: For the Orange Glaze (Optional):

1 cup confectioners' sugar, sifted

1 tablespoon freshly squeezed orange juice

1 teaspoon orange zest, finely grated

2 teaspoons whole milk, more if needed to achieve desired consistency

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