CRANBERRY ORANGE MUFFINS
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
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
CRANBERRY ORANGE MUFFINS
Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.
Provided by Sally
Categories Muffins
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
- In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
- Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
- While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
ORANGE-CRANBERRY MUFFINS
The flavors were just like the delicious, tangy McDonald's® orange-cranberry muffins and looked just as pretty! Much better since I put this together with my youngest of 4 kids.
Provided by mommabrox7
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 6 large muffin cups with paper liners.
- Beat sugar and eggs together with a fork or electric mixer until blended. Mix in vegetable oil. Stir in vanilla extract and baking soda. Add flour, cranberries, orange juice, and orange zest and mix up nicely.
- Spoon batter into the prepared muffin cups, filling each to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 397 calories, Carbohydrate 61.8 g, Cholesterol 62 mg, Fat 14.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 339.3 mg, Sugar 36.1 g
ORANGE MUFFINS WITH APRICOTS & CRANBERRIES
A lo-fat muffin that tastes great. This is a "heavy" muffin - not light & fluffy, but tasty. To reduce fat & cholesterol I replaced the butter with Smart Balance regular (not light) spread and used 2 egg whites.
Provided by Chef Zephyr
Categories Quick Breads
Time 38m
Yield 12-16 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare muffin pans by spraying with oil or use paper liners. This recipe seems to make more than 12.
- Combine first six ingredients. Can replace 1/4°C wheat germ with additional 1/4°C whole wheat flour.
- Add butter until mixture is crumbly.
- Stir in the sugar.
- In a separate bowl, combine orange juice & egg.
- Add to flour mixture just until blended. Dough will be stiff.
- Add cranberries and apricots.
- Fill muffin cups 3/4 full.
- Bake 18 minute until a toothpick comes out clean when inserted into a muffin.
- Cool 5 minutes & then remove from pan & completely cool on rack.
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
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