Dried Cranberry And 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



Cranberry Orange Muffins image

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

1 cup dried cranberries
3/4 cup orange juice
2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/3 cup vegetable oil
1 orange (, zested)

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

DRIED CRANBERRY AND ORANGE MUFFINS



Dried Cranberry and Orange Muffins image

Make and share this Dried Cranberry and Orange Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

2 cups flour
2/3 cup brown sugar, firmly packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1/3 cup vegetable oil
1 large egg, room temperature
1 teaspoon vanilla
1 teaspoon orange zest
3/4 cup dried cranberries
1/2 cup chopped walnuts or 1/2 cup pecans

Steps:

  • Preheat oven to 400º. Butter twelve muffin cups and edges surrounding the cups.
  • In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg, vanilla, and orange peel. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in cranberries and nuts.
  • Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in center of one muffin comes out clean.
  • Remove muffin pan to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in airtight container at room temperature.

Nutrition Facts : Calories 225.7, Fat 10, SaturatedFat 1.4, Cholesterol 18.4, Sodium 264.7, Carbohydrate 30.4, Fiber 1.2, Sugar 13.2, Protein 4.1

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.

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

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

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.

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