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- Organic Valley
- Organic Prairie
- Protect Your Food
- Shop Merch
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Recipe by Organic Valley
Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.
Orange Spice Muffins with Cinnamon Whipped Topping
Delight your friends and family with these delectable muffins. The orange zest adds a hint of brightness and the creamy whipped topping takes them to another level. You may want to make two batches!
15 MIN PREP
25 MIN COOK
40 MIN TOTAL
12 servings
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon or pumpkin spice blend
½ teaspoon salt
1 ½ cups brown sugar
1 teaspoon vanilla extract
1 tablespoon orange zest
¼ cups orange juice
4 cups powdered sugar
1 tablespoon orange zest (optional)
½ teaspoon cinnamon
½ teaspoon vanilla extract
Fresh cranberries or frozen
Fresh rosemary leaves
Directions
Preheat the oven to 375 F and line a standard muffin tin with paper liners.
In a mixing bowl, whisk together the flour, soda, cinnamon or spice blend and salt.
In a separate bowl, cream the butter and sugar until fluffy.
Add the eggs, milk, vanilla, orange zest and juice. Stir the wet ingredients with a wooden spoon.
Add the whisked dry ingredients in thirds, stirring to saturation between each addition.
Pour the batter into each liner, filling almost to the top. Bake for 25 minutes until the tops are golden and a toothpick comes out clean.
Allow the muffins to cool for 5 minutes before turning out of the pan.
To make the frosting, use a hand mixer to beat the softened butter while gradually adding the powdered sugar.
Once incorporated, add the yogurt, orange zest (if using), cinnamon and vanilla. Mix until smooth.
Once the muffins are cool, pipe or spread the frosting onto each before garnishing with frozen fresh cranberries and rosemary leaves.
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