SIMPLY PERFECT CRANBERRY ORANGE MUFFINS
Light and fluffy muffins, that are flavoured with orange zest and juice and studded with lots of fresh cranberries. Can be made with fresh or frozen cranberries.
Provided by Jennifer
Categories Snack
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 335 kcal, Carbohydrate 53 g, Protein 4 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 33 mg, Sodium 20 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
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
ORANGE & CRANBERRY-NUT MUFFINS
Make and share this Orange & Cranberry-Nut Muffins recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 32m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Grease a 12 cup muffin pan.
- In a bowl, stir together cranberries, 1/4 cup of the sugar, and orange peel.
- In a larger bowl, sift together flour, baking powder, salt, and the rest of the sugar.
- Add oil, orange juice, and eggs all at once to the flour mixture and stir until moistened.
- Fold in sugared cranberries and nuts.
- Pour batter into muffin pan, evenly dividing batter between cups.
- Bake at 400F for 20-25 minutes or until golden brown.
EASY CRANBERRY ORANGE MUFFINS
Perfect for sharing, this quick and easy muffin recipe features the classic combination of cranberry and orange. A soft, fluffy, and delicious treat for the holidays.
Provided by Marie
Categories Desserts
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a muffin pan with baking cups (I like silicone liners) or grease with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
- Cream the butter and sugar together using a stand mixer (or electric mixer) at medium speed until fluffy in appearance. Then mix in the eggs and vanilla extract until combined. Add in orange juice and half of the orange zest until combined *(see first note).
- Slowly add in the flour mixture, starting at low speed and gradually increasing to medium-high speed, until all the ingredients are well combined.
- Add in the cranberry sauce and slowly mix together until distributed throughout the batter.
- Scoop the batter into each muffin pan cup until the cup is ¾ full. Sprinkle with the remaining orange zest on top.
- Bake for 20-24 minutes, until a wooden skewer (or cake tester) comes out clean in the center. Let cool slightly before eating.
Nutrition Facts : Calories 109 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 172 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CRANBERRY ORANGE MUFFINS RECIPE WITH RICOTTA
These cranberry orange muffins are rich and moist thanks to the addition of ricotta cheese. Use your favorite gluten-free cup-for-cup flour to make a GF version that won't be dry and crumbly.
Provided by Jenn
Categories Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees
- Prepare a 12-cup muffin tin by spraying with non-stick cooking spray.
- Wisk together ricotta, eggs, orange juice, and vanilla. Stir in melted (but not hot!) butter. Room temp or slightly warmer is fine. You just don't want the eggs to start cooking due to the hot butter.
- In a small bowl, use a fork to mix the orange zest and granulated sugar. Set aside
- In a large bowl, combine flour, baking powder, salt, and baking soda.
- Add the zest mixture and combine.
- Gently fold in the ricotta mixture until just combined. Don't overwork it.
- Fold in cranberries.
- Spoon batter into prepared muffin tin and bake until golden brown, about 20 minutes.
Nutrition Facts : Calories 164 kcal, Carbohydrate 29 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 35 mg, Sodium 215 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving
CRANBERRY CHOCOLATE ORANGE MUFFINS
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
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
AUTUMN CRANBERRY-ORANGE MUFFINS
Make and share this Autumn Cranberry-Orange Muffins recipe from Food.com.
Provided by momthecook 2
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Stir oil and sugar together until well mixed.
- Beat in the egg and orange zest.
- Stir in the cranberry sauce (canned or homemade) and milk.
- In a separate bowl, mix together flour, salt, baking soda and baking powder.
- Stir dry ingredients into wet, mixing just enough to moisten.
- Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes.
- (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).
Nutrition Facts : Calories 179.4, Fat 5.3, SaturatedFat 0.8, Cholesterol 16.1, Sodium 208.7, Carbohydrate 29.9, Fiber 0.8, Sugar 13.7, Protein 3.2
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