JUMBO CRANBERRY CITRUS MUFFINS
These cranberry orange muffins will be a delicious treat to wake up to. They're bursting with citrus flavor. Perfectly sweet, with little bits of tart cranberries throughout, these muffins are just as good as anything you'd find at a bakery.
Provided by Cheryl Gross
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
- 2. Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
- 3. Microwave for 1 minute, stir, microwave for another minute.
- 4. Then pour into a strainer to drain.
- 5. Mix dry ingredients together in a medium bowl.
- 6. Add orange zest and mix well.
- 7. Then, add drained cranberries and mix well.
- 8. Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
- 9. Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
- 10. Then spoon batter into a greased or paper-lined jumbo muffin tin.
- 11. Bake for 30 minutes. Remove from oven to rack.
- 12. Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.
CRANBERRY-ORANGE MUFFINS
These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.
Provided by Jedimom
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
- Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
- Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.
Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g
CRANBERRY ORANGE MUFFINS
These Cranberry Orange muffins are the perfect companion for your morning coffee. Plump full of fresh cranberries and orange zest and topped with a crisp layer of turbinado sugar these easy muffins are sure to please. I have always loved muffins. There is just a special place in my heart for individual handheld flavor...
Provided by Beth Pierce
Categories Muffins
Time 37m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 degrees. Line a 12 count standard muffin tin with baking cups.
- 2. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and nutmeg. Set aside for a few minutes.
- 3. Using a stand or hand mixer cream butter and sugar until light and fluffy. Add the eggs, orange zest and vanilla extract mixing on low just until combined. Add the orange juice, milk and flour mixture alternating between the three. Mix on low just until combined scraping down the sides and beater when necessary. Using a spoon or spatula fold in the cranberries.
- 4. Divide evenly in the baking cups filling them up. Top each muffin with 1 rounded teaspoon turbinado sugar.
- 5. Bake for 22-25 minutes or until a toothpick comes out clean. Cool in the pan for about 10 minutes before removing to wire racks.
ORANGE-CRANBERRY MUFFIN
My husband seems to think these muffins have a fruity pebbles flavor. I must say...the tart cranberries pair up nicely with the orange glaze.
Provided by Abc Def
Categories Other Desserts
Time 15m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400 degrees. It's best to let your oven sit at the desired temperature for 5-10 minutes before popping your muffins in.
- 2. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of mixture.
- 3. Combine rind, juice, oil, and egg in a small bowl, stirring well with a wisk. Add to flour mixture, stirring just until moist. DON'T OVER MIX BATTER! Fold in cranberries and pecans(if desired at this point, or sprinkle on top after baking). Spoon batter into 12 muffin cups either coated with cooking spray or liners. BAKE at 400° for 15 minutes or until the muffins spring back when touched lightly in the center.
- 4. MIX 1 cup powder sugar with approximately 3-4 Tablespoons of orange juice. Add orange juice until you get a nice smooth drizzle consistency. Once your muffins are finished baking, carefully remove each muffin and place on a wire rack. Drizzle each muffin with the orange glaze and sprinkle with pecans; let cool.
CRANBERRY ORANGE MARMALADE MUFFINS
This is my daughter's favorite muffin recipe. I am about to whip up some for her now. I kind of like them myself and the fact that I can use the orange marmalade instead of orange zest.
Provided by Jewel Hall
Categories Muffins
Time 40m
Number Of Ingredients 15
Steps:
- 1. Grease 12 muffin cups or line with paper muffin liners.
- 2. In a large mixing bowl, mix together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Make a well in the center.
- 3. In a separate bowl, whisk together buttermilk, marmalade, melted (cooled) butter, and egg. Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped cranberries (I chop mine in the food processor)and walnuts.
- 4. Use an ice cream scoop and spoon batter into muffin cups, filling 2/3 full. Bake in a pre heated oven at 400 degrees F. until tops are firm and lightly browned, about 20 minutes.
- 5. Cool muffins in pan on a rack for 5 minutes; turn out of pan to completely cool.
ORANGE MUFFINS
My family loves my muffins and I can make any flavor of muffins and it is so good to drink coffee with it. It is so easy to make them. They are so delicious and moisture.
Provided by Lisa Johnson
Categories Muffins
Time 45m
Number Of Ingredients 10
Steps:
- 1. Boil raisins in water until soft. Drain. Cream together sugar, butter & egg Add salt, baking powder, baking soda and vanilla Pour in orange juice Stir in enough of the flour to make a thick cake batter Spoon into greased muffin tins, filling no more than 2/3 full Bake at 350 for 20-25 minutes.
CRANBERRY ORANGE MUFFINS
I love the taste of Cranberry, and these muffins are an excellent combination of cranberries and oranges!
Provided by Northern_Reflectionz
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Stir in cranberries.
- Beat egg, orange juice, oil and orange rind.
- Add to dry ingredients all at once.
- Stir just to moisten.
- Spoon into greased muffin cups.
- (fill 3/4 full).
- Sprinkle tops lightly with a bit of sugar.
- Bake 400F 15-20 mins until lightly browned and firm to the touch.
Nutrition Facts : Calories 181.5, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.5, Sodium 186.4, Carbohydrate 31.2, Fiber 1, Sugar 14.2, Protein 2.8
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