Cranberry Orange Muffins with Zesty Citrus Glaze

Muffins:

• 1 ½ cups (180 g) all-purpose flour (stir, spoon & level)
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup (227 g) non-fat plain Greek yogurt (I used Chobani)
• 1 cup (200 g) granulated sugar
• 3 large eggs
• Zest of 1 orange
• Juice of 1 orange
• 1 tsp orange extract (optional)
• ½ cup (118 ml) oil (canola or vegetable)
• 1 ¼ cup (313 g) fresh cranberries

Glaze:

• 1 cup (120 g) powdered sugar
• 2 Tbsp orange juice
• 1 tsp orange zest

• Preheat the oven to 400°F (200°C). In a medium bowl, whisk together the flour, baking powder, and salt.
• In a larger bowl, whisk the Greek yogurt, granulated sugar, eggs, orange zest, orange juice, orange extract (if using), and oil until smooth.
• Fold the dry ingredients into the wet mixture until just combined. Gently fold in the fresh cranberries so they are evenly distributed without overmixing.
• Line muffin tins with paper liners and fill each cup about two-thirds full with batter.
• Bake at 400°F for 15 to 18 minutes, or until the tops spring back when lightly touched and a toothpick inserted near the center comes out clean or with a few moist crumbs.
• While the muffins bake, whisk together the powdered sugar, orange juice, and orange zest until smooth to make the glaze.
• When muffins are done, let them cool slightly. While still warm, dip the tops (or bottoms, if you prefer) into the glaze, scrape off excess, and set on a wire rack until the glaze firms. Store cooled muffins in an airtight container.

Tip: If you prefer a stronger orange flavor, add an extra ½ teaspoon of orange extract or increase the zest. For frozen cranberries, do not thaw before folding into the batter to prevent bleeding.