Cranberry Cardamom Spice Muffins

I’m afraid to say that the answer is yes. Cranberry cardamom spice muffins for the win. Aka cranberry cardamuffins? I like that, let’s go with it.

These muffins are extremely buttery and moist, for which we can thank the butter and sour cream. Creaming butter and sugar together creates a fluffy base, so these definitely aren’t your typical super dense muffins. Rather, they’re impeccably soft like cupcakes. Lots of little ingredients paired together create big-time flavor. Vanilla and cinnamon, juicy cranberries, toasty walnuts, orange zest, spicy and aromatic ground cardamom– which pairs beautifully with citrus (and your morning coffee!). I adore cardamom for its versatility and often use it in chai spice inspired treats like these chai spice snickerdoodles.

Ingredients:
1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream
1 teaspoon pure vanilla extract
1/3 cup (80ml) milk
zest of 1 orange
1/2 cup (63g) chopped walnuts
1 and 1/2 cups (187g) fresh or frozen cranberries (do not thaw if using frozen)
Orange Icing
1 cup (120g) confectioners' sugar
juice of 1 orange (about 3 Tablespoons)
Directions:
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Make the muffins: In a large bowl, toss the flour, baking soda, baking powder, cardamom, cinnamon, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and orange zest and continue to beat on low until combined. Fold in the walnuts and cranberries.
Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack and drizzle with icing.
For the icing: Whisk the confectioners' sugar and orange juice together. Drizzle over muffins.

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