Floridian Cranberry Orange Muffins Recipes

CRANBERRY-ORANGE MUFFINS

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.

CRANBERRY ORANGE MUFFINS

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.

EASY CRANBERRY-ORANGE MUFFINS

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.

CRANBERRY ORANGE MUFFINS

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.

CRAN-ORANGE MUFFINS

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.

STARBUCKS COPYCAT CRANBERRY ORANGE MUFFINS

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.

CRANBERRY ORANGE MUFFINS

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.

CRANBERRY CHOCOLATE ORANGE MUFFINS

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.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 375 degrees. Spray 12 muffin tins with non-stick spray and line with parchment muffin cups. Chop up fresh cranberries in a food processor. Add the remaining ingredients (excluding the crescent roll dough, white sugar, and mint) into the food processor and let blend until smooth.
• Open the first can of crescent rolls and, keeping the rolls in their cylindrical shape, cut 12 cross sections about ½" thick. Lay 1 cross section into each of the 12 muffin tins so that it is flat like a disk against the bottom of the tin - this will be the base. Open the second can of crescent rolls and lay out in one long rectangle. Use your fingers to pull at the crescent roll dough and form into varying sized balls between ⅛" and ⅓".
• In each muffin tin, place a few of the larger balls followed by a dollop of the cranberry orange mixture and top with a few of the smaller balls. Spray the tops with cooking spray and a sprinkle of white sugar. Bake in oven for 11-13 minutes or until crescent rolls are golden brown. Let cool to room temperature and enjoy!

MIMI'S NEW ENGLAND CRANBERRY ORANGE MUFFINS

Steps:

• In a large bowl combine the flour, sugar, powder, soda, cinnamon, and salt.
• In another bowl mix together the eggs, melted butter, sour cream, and vanilla; mix well.
• Make a well in the dry ingredients and add the liquid to it; mix just enough till blended.
• Gently fold in the full 1/3 cup of cranberry orange relish.
• Put in paper-lined tins and bake 350 degrees for 20-30 minutes.

CRANBERRY-ORANGE MUFFINS

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.

FLORIDIAN CRANBERRY ORANGE MUFFINS

Steps:

• In a saucepan bring dried cranberries to boil with 2 cups of water. Boil until cranberries are re-hydrated, drain, cool and set aside. In a mixing bowl whisk dry ingredients together.
• Next cut in 4 Tablespoons butter into flour mixture ( i use a food processor with 1 cup of flour mixture, pulse it until incorporated then return to mixing bowl). I then beat 2 eggs in a separate bowl, add yogurt, buttermilk and orange juice. I then fold these ingredients into the dry and add the cranberries.
• The final step is for the topping, I use the food processor to cut 1/4 cup sugar with 3 tablespoons flour and butter with a pinch of salt for a sugar sprinkle on top of the muffins.
• Dip batter with a 1/3 cup into regular muffin that have been sprayed with PAM or greased. Batter should be super lumpy and the consistency mashed potatoes. add more buttermilk to get the ingredients to be like a thick batter. Spoon into muffin tins to 7/8 full. sprinkle the topping mixture onto the muffins and bake in a 420 degree oven (closer to the top rack upper middle) for 12-18 minutes. Remove when there is a light noticeable golden brown ring on the edge. Cool and serve.