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
Cranberry Orange Muffins are the perfect holiday sweet treat made with dried cranberries, orange zest and a super tender bakery-style muffin.
Provided by Sabrina Snyder
Categories Breakfast
Time 33m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- Soak the dried cranberries in the orange juice for 10 minutes.
- In a large bowl add the flour, sugar, baking powder, baking soda and salt and whisk it together.
- Add in the egg, vegetable oil and orange zest along with the soaked cranberries and orange juice.
- Whisk together until smooth.
- Using an ice cream scoop, fill your muffin liners 3/4 full.
- Bake for 18-20 minutes.
Nutrition Facts : Calories 225 kcal, Carbohydrate 40 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 14 mg, Sodium 149 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
ORANGE MUFFINS WITH APRICOTS & CRANBERRIES
A lo-fat muffin that tastes great. This is a "heavy" muffin - not light & fluffy, but tasty. To reduce fat & cholesterol I replaced the butter with Smart Balance regular (not light) spread and used 2 egg whites.
Provided by Chef Zephyr
Categories Quick Breads
Time 38m
Yield 12-16 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
- Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
- Add butter until mixture is crumbly.
- Stir in the sugar.
- In a separate bowl, combine orange juice & egg.
- Add to flour mixture just until blended. Dough will be stiff.
- Add cranberries and apricots.
- Fill muffin cups 3/4 full.
- Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
- Cool 5 minutes & then remove from pan & completely cool on rack.
EASY CRANBERRY-ORANGE MUFFINS
This recipe is so easy to make. My family just loves this recipe. Once I bake them they stay around for only a day! I have never found a good recipe for cranberries, but I absolutely love this one. I hope you will too!
Provided by Kaley
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
- Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 429.3 calories, Carbohydrate 65.8 g, Cholesterol 38.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 2.5 g, Sodium 449.8 mg, Sugar 33.9 g
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