Description
Delightful cranberry hand pies filled with a tart and sweet cranberry-orange mixture, encased in a flaky pastry, perfect for a delicious treat.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 3/4 cup (170g) unsalted butter, room temperature
- 1 cup (199g) granulated sugar
- 1/3 cup (71g) light brown sugar, packed
- 1 tablespoon orange zest, finely grated
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon orange extract (optional)
- 1 cup (227g) full-fat sour cream, room temperature
- 1/3 cup (76ml) orange juice
- 2 cups cranberries (fresh or frozen; if using frozen, do NOT thaw)
- 1 cup confectioners’ sugar (for glaze, optional)
- 1 tablespoon freshly squeezed orange juice (for glaze, more if needed)
- 1 teaspoon orange zest (for glaze, finely grated)
Instructions
- Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners and spray lightly with non-stick baking spray. Set aside until needed.
- In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom; set aside.
- In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, orange zest, vanilla extract, and orange extract. Beat on medium speed until light and fluffy, about 3 minutes, scraping the sides and bottom of the bowl as needed.
- Add in the eggs, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed.
- In a spouted bowl or measuring cup, add the sour cream and orange juice and whisk well to combine.
- With the mixer speed on low, alternate adding the flour mixture and the sour cream mixture, beginning and ending with flour. Be sure not to over mix here. Fold the cranberries into the batter, mixing just until evenly combined.
- Divide the batter evenly among prepared muffin tins.
- Bake for 25 to 27 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with just a few moist crumbs attached. Cool muffins for 10 minutes in the pan before transferring to a cooling rack.
- For the Orange Glaze: In a medium mixing bowl, combine the confectioners’ sugar, orange juice, and orange zest. Whisk until smooth, adding more orange juice as needed to reach desired consistency. Drizzle over the muffins right before serving.
Notes
- Ensure room temperature ingredients for better mixing.
- You can substitute frozen cranberries without thawing them for added convenience.
- The orange glaze is optional but adds a nice finishing touch.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg