Light Cranberry Orange Muffins Recipes

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.

SIMPLY PERFECT CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 425F (220C) Spray a 12 cup muffin tray with baking spray or line with paper liners. Set aside.
• Add lemon juice to milk. Stir and let stand 5 minutes.
• In a large bowl, whisk together well the flour, baking powder and salt.
• *If using frozen cranberries, do not thaw. Toss with 1 tsp flour before adding to batter. Starting with frozen cranberries will add 5-8 minutes to your baking time.
• In a medium bowl, whisk together the milk/lemon juice, the vegetable oil, sugar, eggs, orange juice, vanilla and orange zest. Add the wet mixture to the dry ingredients, mixing just until combined and no flour is visible. Fold in the cranberries.
• Divide the batter amongst the 10-12 muffin cups (10 for large muffins, 12 for regular muffins). Sprinkle tops generously with sugar.
• Bake at 425F (220C) for 5 minutes, then reduce the oven temp to 375F (190C) and bake for another 13-16 minutes if you started with fresh cranberries or 18-22 minutes if you started with frozen cranberries. Bake until lightly golden and a tester inserted in the middle comes out clean.
• Remove from oven and allow to cool in the pans. Remove from pans and store in an airtight container.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat an oven to 420F (215C). Line a 12-cup muffin pan with cupcake liners.
• In a large bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and orange zest.
• In a second bowl, whisk together the egg, melted butter, vanilla extract, milk, and orange juice until blended. Add the wet mixture to the dry mixture, stirring just combined and everything is evenly moistened. It is ok if the batter is slightly lumpy.
• Using a silicone spatula, fold in the cranberries just until evenly distributed, do not overmix. Spoon the batter into the prepared muffin pan, filling the cups all the way to the top.
• Bake for 5 minutes at 420F (215C), then keeping the muffins in the oven, lower the oven temperature to 350F (180C) and bake for 15-20 more minutes or until a skewer inserted in the center comes out clean and the muffins are golden on top.
• Transfer the pan to a cooling rack and let the muffins cool for 5 minutes. Remove the muffins from the pan and let cool to room temperature on the rack.

LIGHT & FLUFFY CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400ºF.
• In a large bowl, combine flour, sugar, baking powder, baking soda, orange zest and salt.
• In a small bowl, whisk egg, orange juice, melted coconut oil and vanilla extract.
• Add wet mixture to dry ingredients, stir to combine until it is just moistened.
• Gently fold in the cranberries.
• Add cupcake liners to muffin tin. Fill each muffin tin 3/4 full.
• Bake for 15-20 minutes until lightly browned.
• Remove and serve! ????

LIGHT CRANBERRY-ORANGE MUFFINS

Steps:

• Mix flour, baking powder, baking soda and salt into a bowl.
• In a separate bowl combine egg, oil, juice, milk, Splenda and orange zest mixing well.
• Add cranberries and liquid mixture to the flour and mix until flour is just moistened.
• Do not over mix.
• Divide batter into 12 prepared muffin tins whether they are lined or sprayed with nonstick spray.
• Bake at 375 degrees for 20 minutes or until done.
• Remove muffins from tins and let cool on a rack.

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.

PANERA CRANBERRY ORANGE MUFFINS

Steps:

• 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.
• Mix the wet ingredients into the dry ingredients and stir to form a batter.
• Fold in the orange zest and the cranberries.
• Scoop ½ cup of batter into each jumbo muffin liner and sprinkle a pinch of turbinado sugar on top.
• Bake at 400°F for 5 minutes, then bake at 350°F for 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Let them cool in the pan for 5-10 minutes, then let the muffins cool completely on a wire rack.