½ cup room temperature Butter
1 cup + 2 Tablespoons Sugar
Zest and juice of one Orange
1 teaspoon Vanilla
2 cups Flour
½ teaspoon Kosher Sea Salt
2 teaspoons Baking Powder
½ cup Buttermilk
½ cup Cranberry or Lingonberry Preserves
Coarse Sugar for topping, Optional
Preheat the oven to 375.
Mix orange zest into sugar.
Cream the butter in a stand mixer, or with a hand mixer, until light and fluffy.
Add sugar zest mixture to butter and continue to beat until light fluffy.
Add the eggs to butter mixture, one at a time, beating well after each addition.
Beat in orange juice and vanilla. Beating about 2-3 minutes until light and fluffy.
In another bowl, whisk together flour, salt and baking powder.
Add flour mixture in two batches to the butter mixture, alternating with the buttermilk. Mixing until just combined between each addition.
Quickly blend in cranberry preserves. Batter will be thick.
Line a 12 cup standard muffin tin with cupcake liners.
Fill cupcake liners with batter until cups are 3/4 full.
Sprinkle coarse sugar over each muffin.
Bake at 375 degrees for about 30-35 minutes.
Store, uncovered, or the muffins will be too moist the second day.
Makes 12 standard sized muffins.