Description
Delicious and flaky hand pies filled with tart cranberries and a hint of orange, perfect for a delightful treat!
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 3/4 cup (170g) unsalted butter, room temperature
- 1 cup (199g) granulated sugar
- 1/3 cup (71g) light brown sugar, packed
- 1 tablespoon orange zest, finely grated
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon orange extract (optional)
- 1 cup (227g) full-fat sour cream, room temperature
- 1/3 cup (76ml) orange juice
- 2 cups cranberries, fresh or frozen; if using frozen, do NOT thaw
- For the Orange Glaze (Optional):
- 1 cup confectioners’ sugar, sifted
- 1 tablespoon freshly squeezed orange juice, more if needed
- 1 teaspoon orange zest, finely grated
Instructions
- Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners and spray lightly with non-stick baking spray.
- In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom; set aside.
- In a separate large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, orange zest, vanilla extract, and orange extract. Beat on medium speed until light and fluffy, about 3 minutes.
- Add in the eggs, one at a time, beating well after each addition.
- In a measuring cup, whisk together the sour cream and orange juice, then alternate adding this mixture and the flour mixture into the butter mixture, beginning and ending with the flour. Do not over mix.
- Fold the cranberries into the batter.
- Divide the batter evenly among prepared muffin tins.
- Bake for 25 to 27 minutes, or until a toothpick inserted in the middle comes out clean. Cool muffins in the pan for 10 minutes before transferring to a cooling rack.
- For the Orange Glaze: In a medium mixing bowl, combine the confectioners’ sugar, orange juice, and orange zest. Whisk until smooth, adding more juice as needed. Drizzle over muffins before serving.
Notes
- Ensure the butter and eggs are at room temperature for better mixing.
- Frozen cranberries work fine and do not need to be thawed.
- The orange glaze can be adjusted for thickness by adding more or less juice.
- Prep Time: 20 minutes
- Cook Time: 25-27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg