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
GLUTEN FREE CRANBERRY MUFFINS
These gluten free cranberry muffins are such a delicious snack! ($.54 per serving)
Provided by Annemarie Rossi
Categories Snack
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees and grease a standard muffin pan.
- In a small bowl, stir together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the eggs, syrup, orange juice, and coconut oil. Add the dry ingredients to the wet ingredients and stir to combine evenly.
- Fold in the chopped cranberries. Transfer the batter to the muffin pan.
- Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before serving.
Nutrition Facts : Calories 206 kcal, ServingSize 1 serving
ORANGE CRANBERRY MUFFINS RECIPE
We've brough together the tanginess from oranges and the natural sweetness from cranberrries to make this orange cranberries muffins recipe come to life.
Provided by Recipes.net Team
Categories Muffins
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Line a muffin tin with liners.
- In a bowl, whisk ½ cup sugar, yogurt, oil, egg, 2 teaspoons orange zest, orange juice, and vanilla.
- In another bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
- Add the yogurt mixture and fold until almost blended. Add in cranberries.
- Pour the batter into muffin tins.
- Combine the remaining 2 tablespoons sugar, 1 teaspoon orange zest, and oats in a bowl.
- Sprinkle over the tops of the muffins.
- Bake for 20 to 25 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 236.00kcal, Carbohydrate 40.00g, Cholesterol 14.00mg, Fat 7.00g, Fiber 2.00g, Protein 4.00g, SaturatedFat 1.00g, ServingSize 12.00pieces, Sodium 253.00mg, Sugar 20.00g
GLUTEN-FREE CRANBERRY MUFFINS
These festive Gluten-Free Cranberry Muffins are oh so soft and fluffy. Perfectly sweet and tart, these are so easy to make! A delicious breakfast or snack. (Gluten-Free + Dairy Free!)
Provided by Lora
Categories Breakfast
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Line 12 muffin cups with muffin liners or grease or spray with nonstick baking spray.
- In a large bowl, whisk together flour, baking powder, salt and cinnamon.
- In a separate bowl, stir together the coconut oil, sugar, eggs, vanilla, and coconut milk (I used unsweetened).
- Add the wet ingredients to the dry. Mix well. There may be some small lumps and that is ok, just make sure you stir away the larger lumps of flour mixture.
- Gently fold in the cranberries. Reserve a portion for the top of muffins if you want a pop of berry color).
- Spoon batter into the muffin cups three-fourths full.
- Sprinkle muffin tops with turbinado sugar.
- Bake at 400 degrees F for 17-20 minutes, or until the muffins are puffed and golden, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
GLUTEN-FREE CRANBERRY ORANGE MUFFINS
For a change of pace, try these honey sweetened gluten-free cranberry orange muffins! They stay soft for days, making them an ideal make-ahead breakfast.
Provided by Erin
Categories Breakfast
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F and line a muffin pan with 12 muffin liners.
- In a medium mixing bowl, whisk together the oat flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl, whisk together the eggs, honey, oil, orange zest, orange extract, vanilla extract and buttermilk.
- Add the dry mixture to the wet mixture and stir just until combined. Stir in 1 cup cranberries, reserving the rest to sprinkle on the top.
- Divide the batter among the liners, filling almost to the top, and sprinkle the remaining cranberries over the top. Add sliced almonds, if using.
- Bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
- Let the muffins cool for 5 minutes in the pan and then carefully turn them out onto a wire rack to cool. If you used almonds, you may want to tilt the pan and use a spoon to remove them from the pan so that the almonds don't fall off. Once cool, store in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.
GLUTEN FREE CRANBERRY STREUSEL MUFFINS
Light and fluffy gluten free cranberry muffins with a thick streusel topping.
Provided by Sandi Gaertner
Categories Gluten Free Muffins Recipes
Time 35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350º F. See notes below if you would like your muffins to have a dome top.
- In a large mixing bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients. Make sure the melted butter is not too hot or it will cook your eggs!
- Pour the wet ingredients into the dry ingredients, add the cranberries, and mix until "just barely mixed". This is the big secret to light and fluffy muffins!!
- Let the batter sit while you mix up the gluten free streusel topping.
- In a small bowl, add the topping ingredients except the butter. Mix well.
- Use a pastry blender to cut in the cold butter until your mixture is crumbly.
- Put muffin liners into a muffin tin and fill each 3/4 full with the muffin batter.
- Spoon some of the streusel topping over each muffin.
- Bake for 25 minutes, or until done. Actual baking time may vary depending on the size and depth of the muffin tin you use.
- Enjoy :-).
Nutrition Facts : ServingSize 1 g, Calories 300 kcal, Carbohydrate 40 g, Protein 5 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 52 mg, Sodium 122 mg, Fiber 3 g, Sugar 27 g
CRANBERRY MUFFINS WITH ORANGE GLAZE RECIPE
These delightful cranberry muffins are sweet and tangy treats, topped with a crunchy cinnamon streusel, and finished with a zesty orange glaze.
Provided by April Griffin
Categories Muffins
Time 27m
Yield 12
Number Of Ingredients 21
Steps:
- Muffin Batter:
- Preheat the oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture.
- In a medium bowl, whisk together the buttermilk, butter, orange zest, vanilla extract, and egg.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cranberries.
- Spoon the batter evenly into the muffin tins.
- Streusel:
- Place the sugar, flour, and cinnamon in a bowl. Stir to combine.
- Add the butter and use 2 forks or a pastry blender to cut the butter into the flour mixture until a crumbly dough forms.
- Sprinkle the streusel mixture over the tops of the muffins.
- Bake the muffins for 16 to 18 minutes or until lightly browned. Remove muffins from pan, then cool on a wire rack.
- Glaze:
- In a small bowl, mix together the powdered sugar and orange juice.
- Drizzle the glaze over the muffins, then serve, and enjoy!
Nutrition Facts : Carbohydrate 49.64g, Cholesterol 34.69mg, Fat 9.64g, Fiber 1.33g, Protein 3.87g, SaturatedFat 5.22g, ServingSize 12.00 Piece, Sodium 202.94mg, Sugar 0.00, UnsaturatedFat 2.93g
GLUTEN-FREE CRANBERRY SAUCE MUFFINS
Cranberry Sauce Muffins have a moist and dense center, golden and crispy tops and delicious flavor. They're the perfect way to use your leftover cranberry sauce from Thanksgiving or Christmas. They make for a lovely morning treat or an afternoon snack with coffee!
Provided by Valentina K. Wein
Time 55m
Number Of Ingredients 12
Steps:
- Set the oven and prepare the pan(s). Preheat the oven to 400°F, adjust a rack to the top third of the oven. Use 16 paper muffin liners to line a standard-sized muffin pan (or pans). Alternately if your pans are non-stick, you can just lightly grease them with oil or butter (use a brush), or a non-stick spray.
- Combine dry ingredients. In a large mixing bowl, whisk the flour with the baking powder, baking soda, salt and cinnamon.
- Combine wet ingredients. In another large mixing bowl, use a whisk to blend the oil with the sugar. Once it's blended, whisk in the buttermilk and vanilla. Add the eggs and continue to whisk until it's very smooth.
- Combine wet with dry ingredients and add cranberry sauce. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and mix only until you no longer see dry spots. Mix the cranberry sauce well, so there aren't any large clumps. Then fold it into the batter. Mix just to combine. It's okay if the batter is somewhat streaked with it.
- Fill the pan(s). Fill the muffin pan(s) with the liners (or greased, non-stick) to the very top. Sprinkle each one with a little bit of the coarse sugar (or Sugar in the Raw). The muffins will rise a bit above the top rims, so whatever muffin pan you're using, use a brush or your finger to grease on top of the pan, around each top rim.
- Bake. Place in the preheated 400°F oven and bake until the tops are slightly golden and feel cooked through to the touch. (If you gently and lightly press your finger on top, it should feel a bit like a sponge.) The baking time is 20 to 25 minutes.
- Cool and serve. Let the muffins cool in the pan for at least 5 minutes. Then remove them and cool them on a baking rack for about at least another 10 minutes before serving.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
GLUTEN-FREE CRANBERRY WALNUT MUFFINS
A delicious gluten-free muffin filled with dried cranberries, cinnamon, crunchy walnuts, and fragrant vanilla.
Provided by amdolinar
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
- Place milk and vinegar in a small bowl; stir and set soured milk aside.
- Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
- Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
- Spoon batter into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 33.8 g, Cholesterol 45.9 mg, Fat 9.9 g, Fiber 3.4 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 443.9 mg, Sugar 13.5 g
GLUTEN FREE MUFFINS RECIPE
Gluten Free Muffins are what's for breakfast! Chock full of cranberries and bursting with orange flavor, your family will love them.
Provided by Erin D.
Categories Gluten Free Baking
Time 33m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line a muffin pan with 8 muffin liners. In a large bowl, mix together wet ingredients until well combined. In a separate medium bowl, mix together dry ingredients until well combined. Add the dry mixture to the wet and stir just until combined. Pour the batter into the prepared muffin pan. Bake the muffins for 15 - 18 or until a toothpick inserted in the middle comes out clean. Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely. Cover and store at room temperature for 3 days or past 3 days, store in the refrigerator.
Nutrition Facts : ServingSize 1 muffin, Calories 262 calories, Fat 16 g, Carbohydrate 21 g, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, Sodium 44 mg, Sugar 17 g
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