Cranberry and Orange Muffins


  • 1¼ cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup unsalted butter room temperature
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 eggs, room temperature
  • ½ cup yogurt
  • 2 tsp Madagascar vanilla paste
  • 4 tbsp orange zest
  • 2 tbsp fresh orange juice
  • 2 tbsp milk
  • 1½ cup fresh cranberries, halved
  • Cooking spray oil
  • ½ cup Icing sugar
  • 1½ tbsp fresh orange juice
  • 1 tbsp orange zest
  • ½ cup Icing sugar
  • 1½ tbsp fresh orange juice
  • 1 tbsp orange zest
  • Spray 12 individual silicon muffin molds. Set aside.
  • In a large bowl, sift the flour, baking soda, and baking powder together, then add the nutmeg and salt and whisk to combine.
  • In a stand mixer fitted with a paddle attachment, beat the butter until smooth.
  • Then add the sugar and brown sugar until creamed. Spread down the sides and bottom using a spatula as needed.
  • Add the eggs one at a time and mix until well incorporated, then add the yogurt, orange zest, and vanilla paste, beat for about 2 to 3 Minutes.
  • Add a couple of additions to the flour mixture and beat until incorporated, then pour in the orange juice and milk.
  • Using a spatula or a wooden spoon, fold in the cranberries.
  • Spoon the batter into the prepared silicon molds. Set aside.
  • Select Bake at 360°F and set the timer for 12 Minutes. Press Start.
  • When the air fryer has finished preheating, place the silicon moulds inside the basket. Bake in batches if needed.
  • When the cooking time is complete, open the basket and carefully insert a toothpick in the center of a muffin. If the toothpick comes out clean, the muffins are done. If not, bake the muffins until the toothpick comes out clean. Then remove the moulds from the basket.
  • Let the muffins cool for a couple of minutes, then remove them from the molds.
  • In the meantime, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Enjoy!
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