Cranberry-Blood Orange Limoncello Muffins
For the muffins:
- 1 cup dried cranberries
- 1/2 cup Fabrizia Blood Orange limoncello
- 1/2 cup softened unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 large eggs
- 1/2 cup sour cream or plain yogurt
- 2 teaspoons vanilla extract
- Zest of one large tangerine (Minneola) or the zest of 2 oranges
- 1 and 3/4 cups AP flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
For the glaze:
- 1 cup powdered sugar
- 3 Tablespoons reserved Fabrizia Blood Orange limoncello
- 1/4 cup sliced almonds, toasted
Combine dried cranberries and limoncello in a saucepan and bring to a boil. Turn off the heat, cover the pan, and allow the berries to macerate for 30 minutes. After 30 minutes, drain the berries and reserve the liquid.
Preheat oven to 425F. Line two 6-count or one 12-count muffin pans with cupcake liners.
In a stand mixer, beat the butter on high until smooth. Add the sugars and beat for about 2 minutes. Add the eggs, sour cream, vanilla, and tangerine zest, beating until well combined, scraping the bowl as needed.
Stir together the dry ingredients in a separate bowl. Add to the wet ingredients and beat until just combined. Remove the mixer bowl from the stand and add 2 tablespoons of the reserved limoncello and the milk, stirring by hand with a wooden spoon until the batter is combined. Fold in the cranberries.
Spoon batter into muffin pans. Bake for 5 minutes, then reduce temperature to 350F. Bake for 16-18 minutes more, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove muffins from pan onto a cooling rack.
While muffins are cooling, combine the powdered sugar and 3 tablespoons of the reserved limoncello. (There will probably be a few tablespoons left over. Drink it – cook’s treat.) Drizzle the glaze over the muffins, and immediately top with a few of the almonds.