Anytime Cranberry-Orange Muffins

From The Best Make-Ahead Recipe

Why this recipe works:

With a couple of minor tweaks to the volume of baking powder and soda, we found that our favorite yogurt-based muffin batter refrigerated well overnight. We found that this make-ahead muffin batter recipe could be stored in its mixing bowl or, even better, in the muffin tins—if covered tightly… read more

With a couple of minor tweaks to the volume of baking powder and soda, we found that our favorite yogurt-based muffin batter refrigerated well overnight. We found that this make-ahead muffin batter recipe could be stored in its mixing bowl or, even better, in the muffin tins—if covered tightly with plastic wrap. We then made a batch of muffin batter, scooped it into a muffin tin, andplaced the tin in the freezer, covering it lightly with plastic wrap. As soon as the batter was frozen, we tipped the “batter balls” out of the pan and stored them in zipper-lock bags in the freezer. Much to our delight, returned to their tins and baked (directly from the freezer), the muffins baked up every bit as good as fresh, requiring only an additional five minutes in the oven.

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Makes 12 muffins

This recipe can easily be halved and doubled, if desired. If doubling the recipe, mix the batter in a large bowl and take care to evenly incorporate the flavorings. We prefer whole milk yogurt, although the recipe will work with low-fat or nonfat. When storing the batter overnight in the refrigerator, you can either put it in an airtight container or, if you have space, in a muffin tin covered with greased plastic wrap.

Ingredients

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