Cranberry Citrus Muffin Tops

Ingredients:

• 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

Preparation:

1. 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.
2. In a medium bowl, sift flour, baking soda and salt.
3. In a separate bowl, combine the sour milk, orange zest, vanilla, and egg. Mix the cranberries with 1.5 tablespoons of sugar.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.