Cranberry and Orange Muffins

INSTRUCTIONS

1. Spray 12 individual silicon muffin molds. Set aside.
2. In a large bowl, sift the flour, baking soda, and baking powder together, then add the nutmeg and salt and whisk to combine.
3. In a stand mixer fitted with a paddle attachment, beat the butter until smooth.
4. Then add the sugar and brown sugar until creamed. Spread down the sides and bottom using a spatula as needed.
5. 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.
6. Add a couple of additions to the flour mixture and beat until incorporated, then pour in the orange juice and milk.
7. Using a spatula or a wooden spoon, fold in the cranberries.
8. Spoon the batter into the prepared silicon molds. Set aside.
9. Select Bake at 360°F and set the timer for 12 Minutes. Press Start.
10. When the air fryer has finished preheating, place the silicon moulds inside the basket. Bake in batches if needed.
11. 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.
12. Let the muffins cool for a couple of minutes, then remove them from the molds.
13. In the meantime, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Enjoy!