Cranberry Orange Pecan Cream Muffins with Grand Marnier Glaze

984What’s better than a sweet and tart muffin topped off with a little Grand Marnier glaze!?! This recipe has been a favorite with customers and friends alike. It’s a little different than your run-of-the-mill muffin recipe.  In fact, I shared it on a local news segment and that’s what started all the fuss.  The glaze itself is hard to resist, but try to save some for the muffins!

Cranberry Orange Pecan Cream Muffins with Grand Marnier Glaze

2 eggs (room temp)
1 ¼ cups sugar
½ cup vegetable oil
3 tbsp orange Juice
2 cups all-purpose flour
½ tsp salt
½ tsp baking soda
1 cup sour cream
1 cup fresh cranberries
1 cup toasted pecans (optional)
1 tbsp orange zest

Glaze:
1 tbsp of Grand Marnier
1 tbsp orange zest
1 ¼ cup of powdered sugar
¼ cup orange juice

Whisk together all ingredients until combined and set aside. You will have some glaze left over to apply additional coats if desired.

Directions:

Preheat oven to 350 degrees.
Toast pecans in oven for 8-10 minutes and set aside.
In a large bowl beat eggs, gradually add sugar while beating.
Continue beating while slowly pouring in oil. Add in orange juice and zest and beat again.
In a separate bowl, sift together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternatively with sour cream. Wash cranberries off and combine with 1 tbsp flour in a bowl. Gently fold in cranberries.
Bake for 25-30 minutes at 350 (makes 14 -16 regular muffins). Let cool and brush glaze over top. You can also use leftover glaze to dip muffins in for extra sweetness.

Karla Comer – Clara Marie’s Authentic Southern Bakery

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Write a blog! Write a blog! For years people have asked me to write about how I come up with my desserts, what inspires me, and if they can get the recipe.

Being a baker means I have my hands in a lot of flour and sugar, which makes the keys on my computer quiet sticky. So after a cake (or four) goes in the oven, I’m going to share the good stuff.

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