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
Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.
Provided by Sally
Categories Muffins
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
- In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
- Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
- While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
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
MOIST CRANBERRY-ORANGE MUFFINS
Steps:
- Preheat oven to 400 degrees F. Combine dry ingredients. Stir in cranberries. Beat egg, orange juice, oil and orange rind together. Add to the dry ingredients, and stir just to moisten.
- Spoon batter (3/4 full) into greased standard-sized or mini muffin cups. Sprinkle tops lightly with a bit of sugar.
- Bake for 15-20 minutes, or until lightly browned and firm to the touch.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
Steps:
- Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-ORANGE MUFFINS
These muffins always turn out moist and delicious with a wonderful orange flavor, because of the lovely red cranberries it makes a wonderful Christmas brunch muffin --- cranberries can be replaced with frozen or fresh blueberries if desired :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 32m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Set oven to 400°F.
- Line muffin cups with paper baking cups.
- In a bowl, blend together melted butter and brown sugar using a wooden spoon.
- Whisk in eggs, one at a time.
- Stir in vanilla, milk and orange juice.
- In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
- Make a well in the dry ingredients, and pour in orange juice/milk mixture.
- Blend JUST until combined.
- Gently stir in cranberries.
- Divide batter between prepared muffin tins.
- Bake for 22-25 minutes, or until muffins test done.
- Turn out on a cooling rack.
- Note: These muffins freeze beautifully.
Nutrition Facts : Calories 250.7, Fat 9.1, SaturatedFat 5.3, Cholesterol 51.8, Sodium 275.3, Carbohydrate 39.3, Fiber 2, Sugar 20.3, Protein 4.2
MOIST CRANBERRY PECAN MUFFINS
An adapted recipe that my wife thinks is amazing.
Provided by thompson4808
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h10m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
- Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
- Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
- Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 40 g, Cholesterol 47.3 mg, Fat 9.4 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 193.2 mg, Sugar 22.8 g
STARBUCKS COPYCAT CRANBERRY ORANGE MUFFINS
Make and share this Starbucks Copycat Cranberry Orange Muffins recipe from Food.com.
Provided by Eric R.
Categories Breads
Time 25m
Yield 16 Muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
- Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
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4.9/5 (101)Calories 265 per servingCategory Breakfast
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
- In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, orange juice, vanilla and orange zest. Slowly add to the dry ingredients. Mix until JUST combined, then fold in the cranberries. Divide the batter into the 12 muffin cups.
- Bake at 425°F for 5 minutes, then reduce the oven temp to 375°F and bake for another 13-15 minutes or until a toothpick inserted into the center comes out clean.
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