Cranberry Chocolate Orange Muffins Recipes

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CRANBERRY-ORANGE MUFFINS



Cranberry-Orange Muffins image

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

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups fresh cranberries
¾ cup orange juice
½ cup white sugar
⅓ cup butter, melted, cooled
1 egg
1 orange, zested
1 cup powdered sugar
1 tablespoon orange juice, or more as needed
1 pinch grated orange zest

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 WITH STREUSEL TOPPING



Cranberry Orange Muffins with Streusel Topping image

Cranberry Orange Muffins with Streusel Topping are moist and flavorful breakfast muffins bursting with cranberries paired with a bright orange zest in each bite.

Provided by Vera Z.

Categories     breakfast

Time 30m

Number Of Ingredients 15

1 cup all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
1 large egg
½ cup granulated sugar
1/3 cup Greek yogurt
2 Tablespoons freshly squeezed orange juice
¼ cup canola oil
1 Tablespoon freshly grated orange zest
1 ½ cups cranberries-fresh or frozen (reserve ¼ cup to stick on top for a prettier presentation)
1-2 tablespoon flour-to toss the cranberries
2/3 cup all-purpose flour
1/3 cup granulated sugar
½ teaspoon cinnamon (or more to taste)
¼ cup unsalted butter-melted

Steps:

  • Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
  • To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly, and place in the fridge until ready to use.
  • To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
  • In a medium bowl, whisk together egg, orange zest, and granulated sugar until combined. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow).
  • Fold wet ingredients into dry ingredients and whisk everything together.
  • In a small bowl sprinkle 1 ¼ cup cranberries with 1-2 tablespoon flour and toss them until all berries are coated with a thin layer of flour and then fold them really gently in the batter.
  • Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover generously with streusel topping. Stick a few cranberry halves on each muffin.
  • Place them in the oven and reduce the heat to 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.

DARK CHOCOLATE CRANBERRY ORANGE MUFFINS



DARK CHOCOLATE CRANBERRY ORANGE MUFFINS image

I'm pretty sure I just created my new favorite muffin: tart cranberries and dark chocolate with orange. I'm in love!

Provided by www.DessertForTwo.com

Categories     Dessert

Time 28m

Number Of Ingredients 10

4 tablespoons unsalted butter, at room temperature
1/3 cup sugar
1 large egg
1/4 teaspoon fresh orange zest
1/4 cup + 1/3 cup all-purpose flour
heaping 1/2 teaspoon of baking powder
pinch of salt
1/4 cup buttermilk, at room temperature
1/2 cup fresh cranberries
1/4 cup dark chocolate chips

Steps:

  • Preheat the oven to 400 and line 4 muffin cups with liners.
  • In a small bowl, stir together the butter and sugar very well. Add the egg and orange zest, and stir until it's incorporated.
  • Next, sprinkle the flour, baking powder and salt on top. Stir a few times, then add the buttermilk. Stir just until combined, do not over mix. Finally, stir in the cranberries and dark chocolate chips.
  • Divide batter between 4 cupcake liners and bake for 18-20 minutes, or until the tops spring back and a toothpick inserted comes out clean.
  • Let cool for 5 minutes before serving.

Nutrition Facts : Calories 291 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

Provided by Food Network Kitchen

Time 55m

Yield 12 muffins

Number Of Ingredients 10

1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 teaspoon grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
1/2 cup milk

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
  • Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  • In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
  • Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

CRANBERRY CHOCOLATE ORANGE MUFFINS



Cranberry Chocolate Orange Muffins image

The moist muffins are perfect for the holidays, but are a treat anytime at my house.

Provided by Sarah-May

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

1 cup dried cranberries
1 tablespoon grated orange zest
½ teaspoon baking soda
1 cup boiling water
½ cup brown sugar
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ cup semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Place cranberries, orange zest, and baking soda in a bowl. Pour boiling water on top. Let stand at room temperature for 5 minutes.
  • Mix brown sugar, oil, egg, and vanilla extract together in a bowl. Add the cranberry mixture and beat well.
  • Stir flour and baking powder together in a separate bowl; stir into the cranberry mixture until just combined. Fold in chocolate chips gently. Spoon batter evenly into the prepared tin.
  • Bake in the preheated oven until golden brown and tops spring back when touched, 20 to 25 minutes.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 36 g, Cholesterol 15.5 mg, Fat 7.2 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 143.9 mg, Sugar 19.3 g

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. -Sara Eichenlaub, Burlington, Ontario

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

2 cups whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1-1/2 cups orange juice
1/4 cup canola oil
1 cup fresh or frozen cranberries, halved

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

EASY CRANBERRY-ORANGE MUFFINS



Easy Cranberry-Orange Muffins image

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

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 egg
⅓ cup milk, or as needed
½ cup orange juice
2 tablespoons grated orange zest
1 cup cranberries

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

CRAN-ORANGE MUFFINS



Cran-Orange Muffins image

These morning goodies go together in minutes. With a shiny citrus glaze and tangy berries, they get gobbled up just as quickly.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 14

1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup 2% milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1-1/2 cups chopped fresh or frozen cranberries, thawed
GLAZE:
1/2 cup sugar
1/2 cup orange juice
4 teaspoons grated orange zest

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Meanwhile, in a small saucepan, combine the sugar, orange juice and zest. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins.

Nutrition Facts : Calories 216 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 179mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

JUMBO ORANGE-CRANBERRY MUFFINS



Jumbo Orange-Cranberry Muffins image

These orange-cranberry muffins provide a tangy twist on an old favorite.

Provided by canesmojo

Time 45m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 ½ cups fresh cranberries
2 cups white sugar, divided
1 large orange, zested and juiced, divided
4 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
  • Stir flour, salt, and baking soda together in a bowl.
  • Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
  • Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
  • Scoop batter evenly into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.

Nutrition Facts : Calories 567.4 calories, Carbohydrate 71.5 g, Cholesterol 78.9 mg, Fat 28.5 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 343.6 mg, Sugar 36 g

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

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

2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 egg
3/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon grated orange rind

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

CRANBERRY-ORANGE MUFFINS



Cranberry-Orange Muffins image

Provided by Nancy Harmon Jenkins

Time 40m

Yield 12 - 16 muffins

Number Of Ingredients 13

1 1/2 cups pecan halves
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar
Juice and grated rind of one orange
2 tablespoons melted butter
Boiling water
1 egg
1/4 cup milk
1 cup chopped cranberries
Flour and butter to grease muffin tins

Steps:

  • Preheat the oven to 350 degrees. Spread the pecan halves on a cookie sheet and place in the oven to toast gently while you proceed with the recipe.
  • Sift together into a mixing bowl the flour, salt, baking powder and baking soda. Add the sugar and stir gently to mix.
  • Place the orange juice and grated rind in a Pyrex or other heatproof measuring cup that holds at least one cup. Add the melted butter and enough boiling water to make three-quarters of a cup of liquid.
  • In a small bowl, beat the egg with a fork. Add the hot liquid to the egg, beating continuously to mix well.
  • Add the liquid mixture to the dry ingredients. Add the milk and stir with a spoon to mix. Remove the pecan halves from the oven, and when cool enough to handle, chop them coarsely. You should have approximately one cup. Add the pecans to the muffin mixture. Add the roughly chopped cranberries.
  • Grease and flour muffin tins. Fill each one no more than two-thirds full. Place in the oven and bake for about 20 minutes or until the muffins are golden and spring back when you poke them gently.

TRULY ORANGE CRANBERRY MUFFINS



Truly Orange Cranberry Muffins image

An adjusted recipe for a muffin booklet sent to me by TOH. The original recipe called for raisins but I really prefer the taste of dried cranberries instead. I love the intensity of the orange flavor through the muffin.

Provided by HokiesMom

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 medium navel orange
1/2 cup orange juice
1/2 cup butter, melted
1 egg
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries

Steps:

  • Peel orange and place peel in a blender or food processor. Separate the orange into segments and place those in the blender too.
  • Add the orange juice to the blender and process until well blended.
  • Add the butter and egg and blend again until just blended.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  • Stir in the orange mixture into the dry ingredients just until moistened (do not overmix).
  • Fold in the dried cranberries.
  • Fill greased or lined muffin cups two-thirds full.
  • Bake at 400 F for 15-20 minutes.
  • Cool 5 minutes in tin before removing to a wire rack to cool completely.

ORANGE-CRANBERRY MUFFINS



Orange-Cranberry Muffins image

The flavors were just like the delicious, tangy McDonald's® orange-cranberry muffins and looked just as pretty! Much better since I put this together with my youngest of 4 kids.

Provided by mommabrox7

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 cup white sugar
2 large eggs
⅓ cup vegetable oil
1 tablespoon vanilla extract
1 ½ teaspoons baking soda
1 ½ cups all-purpose flour
¾ cup fresh cranberries
½ cup pulp-free orange juice
1 ½ tablespoons grated orange zest

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 6 large muffin cups with paper liners.
  • Beat sugar and eggs together with a fork or electric mixer until blended. Mix in vegetable oil. Stir in vanilla extract and baking soda. Add flour, cranberries, orange juice, and orange zest and mix up nicely.
  • Spoon batter into the prepared muffin cups, filling each to the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 397 calories, Carbohydrate 61.8 g, Cholesterol 62 mg, Fat 14.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 339.3 mg, Sugar 36.1 g

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BAKERY-STYLE CRANBERRY ORANGE MUFFINS - BAKER BY NATURE
2020-11-12 For the Cranberry Orange Muffins: Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners and spray lightly with non-stick baking spray. Set aside until needed. In a large bowl, sift together the flour, baking …
From bakerbynature.com


HEALTHY CRANBERRY ORANGE MUFFINS {LIGHT AND FLUFFY!}
2021-12-04 Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside. In a large mixing bowl, whisk the egg for 10 seconds. Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder, baking soda and salt; whisk very well until no lumps.
From ifoodreal.com


PANERA CRANBERRY ORANGE MUFFINS - SAVOR THE FLAVOUR
2021-10-08 Instructions. Preheat the oven to 400°F and line a jumbo muffin pan with liners or squares of baking parchment. Whisk the flour, cornstarch, baking soda, baking powder, and salt together until well blended. Whisk together the oil, sugar, eggs, milk, orange juice, and vanilla extract until combined.
From savortheflavour.com


CRANBERRY ORANGE MUFFIN RECIPE - TWO PEAS & THEIR POD
2015-12-23 Add eggs, vanilla, orange juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Carefully stir in the cranberries. 5. Divide batter evenly into 12 muffin cups. Sprinkle muffins with sugar. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean.
From twopeasandtheirpod.com


ORANGE CRANBERRY MUFFINS - STEP BY STEP PHOTOS - BUDGET BYTES
2017-11-08 Smear butter inside the wells of a 12 muffin tin. Spoon a little flour into each well, then tilt the tin to coat all sides with the flour. Dump out the extra flour. Divide the muffin batter between all 12 wells of the muffin tin. Add the streusel topping to each muffin. Make sure the streusel is in clumps.
From budgetbytes.com


CRANBERRY ORANGE MUFFINS | JOYYA
Directions. Preheat oven to 400°F. Lightly butter 12 muffin moulds. In a large bowl, sift the flour and baking powder. Add the oats, brown sugar, nutmeg, dried cranberries, chia seeds, and orange zest. Stir. In a separate bowl, stir together the …
From joyya.ca


CRANBERRY ORANGE MUFFINS {WITH ORANGE GLAZE} | LIFE MADE SIMPLE
2021-11-19 Instructions. Preheat the oven to 350 degrees. Line two muffin tins with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer, beat together the butter, sugar, sour cream, and milk until smooth. Add the vanilla bean paste, orange extract, and orange zest.
From lifemadesimplebakes.com


CRANBERRY-ORANGE CRUNCH MUFFINS | KING ARTHUR BAKING
Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line it with papers and grease the papers. To make the muffins: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt, then toss the cranberries into the mixture, stirring to coat. In a separate bowl, or in a large measuring cup, whisk together ...
From kingarthurbaking.com


CRANBERRY ORANGE MUFFINS | GIMMESOMEOVEN.COM
2012-01-17 Preheat the oven 350 degrees. Grease a muffin pan or prepare with baking cups; set aside. Whisk together the flour, baking powder, and salt in a medium bowl; set aside. In a large bowl, whisk the egg until combined, about 20 seconds. Add the sugar and whisk until the mixture is thick and thoroughly combined.
From gimmesomeoven.com


CRANBERRY ORANGE MUFFINS {SO SOFT} - CAKEWHIZ
2021-08-31 Instructions. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda until evenly combined. Add eggs, oil, milk, vanilla extract, orange extract, orange zest and mix until just combined. Fold in the cranberries gently with a spatula.
From cakewhiz.com


CRANBERRY ORANGE MUFFIN RECIPE - AIMEESTOCK.COM
2021-11-23 Preheat oven to 350 degree and insert cupcake liners in your muffin pan. Sift together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice, orange zest and vegetable oil. Add the wet ingredients to the dry and stir until just moistened. Fold in the chopped cranberries and walnuts.
From aimeestock.com


ORANGE CRANBERRY WHITE CHOCOLATE WALNUT MUFFINS - SWEET RECIPEAS
2020-08-31 1/3 cup orange juice (approximately) Instructions Preheat oven to 350F. Take 1 cup of sugar and place in a small bowl. Add orange zest. Using your fingers rub the orange zest into the sugar. Using a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy about 3 minutes. Add in the vanilla.
From sweetrecipeas.com


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