Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 5 tablespoons unsalted butter 1/2 cup granulated sugar 1 tablespoon orange zest 1 egg 1 teaspoon milk 1/2 cup sour cream 1/2 cup dried cranberries 1 cup Granny Smith apples 1 cup confectioner's sugar Tools Excelle Elite Muffin Pan, 12-Cavity Gold Foil Cupcake Liners, 24-Count Gold Foil Cupcake Liners, 24-Count Assorted Pastel Cupcake Liners, 75-Count Ultimate 3-IN-1 Cake Caddy Drizzle 1/2 cup confectioners' sugar 1/2 teaspoon ground cinnamon 1-2 teaspoons milk Instructions Click to mark complete - Preheat oven to 375°F. Line muffin pan with baking cups. - For muffins, combine flour, baking powder, baking soda, salt and cinnamon in small bowl; set aside. - In large bowl, cream butter, sugar and orange zest with electric mixer until light and fluffy. - Add egg; mix well. Beat in half of dry ingredients, then half of milk and sour cream; mix well. - Add remaining ingredients; mix well. Stir in cranberries and apples. - Fill muffin pan with batter. - Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes. - Meanwhile, prepare drizzle. In small bowl, combine all ingredients; mix well. - Remove muffins from pan; spoon drizzle over warm muffins - Serve warm or at room temperature.
