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Orange Cranberry Beer Muffins

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Ingredients
  

Muffins

  • 1 large naval orange
  • 2/3 cup white sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter softened
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ cup buttermilk
  • 1 tbs vegetable oil
  • 2/3 cup wheat beer
  • 2 cups cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup dried cherries

Glaze

  • 1 1/2 cups powdered sugar
  • 1 tbs wheat beer
  • 1 tbs reserved juice from orange
  • 1 tbs reserved orange zest

Instructions
 

  • Preheat oven to 350.
  • Zest the orange, then juice it. A large orange should yield about ¼ cup juice and 3 tablespoons zest.
  • Add both kinds of sugar, and 2 tablespoons orange zest to a stand mixer mix on high for two minutes to release the orange oils from the zest. Add the butter and beat on high until the butter and sugar are well creamed.
  • Add 2 tablespoons orange juice, egg, and vanilla extract, beat on high until well combined.
  • Add the buttermilk, oil and beer, stir until combined (some curdling is expected).
  • In a sperate bowl stir together the flour, baking powder, baking soda and salt.
  • Add flour mixture to the stand mixer and stir until just combined.
  • Stir in the dried cherries.
  • Pour in the muffin tins that have either been greased or lined with muffin papers until the wells are about 2/3’s full (about ¼ cup per well).
  • Bake at 350 for 18-20 minutes or until the tops spring back when gently touched.