CRANBERRY ORANGE MUFFINS
Cranberry Orange Muffins, easy from scratch jumbo copycat Panera muffins recipe with fresh cranberries, orange zest, and buttermilk!
Provided by Lisa Huff
Categories Breakfast
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a jumbo muffin pan with 6 jumbo paper liners.
- In a medium mixing bowl whisk together the dry ingredients including the flour, cornstarch, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, mix together the oil and sugar until well combined. Mix in the eggs one at a time then mix in the vanilla.
- Alternate adding the flour mixture and the buttermilk to the large mixing bowl with the oil and sugar mixing after each addition.
- Stir in the fresh orange zest and 1 cup of the cranberries. Spoon the muffin batter into prepared pan. Press the remaining 1/2 cup of cranberries into tops of each muffin. Sprinkle turbinado sugar on top of the muffins.
- Bake muffins in the middle of your oven at 375 degrees F for about 25-30 minutes (but I'd suggest start checking on them at about 20 minutes) or until golden brown around edges and toothpick inserted into middle comes out clean. Cool slightly, then remove muffins from pan and place on wire rack to finish cooling.
Nutrition Facts : Calories 428 kcal, Carbohydrate 56 g, Protein 6 g, Fat 21 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 64 mg, Sodium 437 mg, Fiber 2 g, Sugar 28 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
PANERA CRANBERRY ORANGE MUFFINS
Enjoy a delicious batch of Panera cranberry orange muffins with this easy copycat recipe. These light and soft jumbo muffins have the sweet and tangy flavors of cranberries and orange zest. Vegan and gluten free friendly.
Provided by Emma
Categories Muffins
Time 55m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 389 kcal, Sugar 31 g, Sodium 552 mg, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 61 g, Fiber 2 g, Protein 6 g, Cholesterol 43 mg, UnsaturatedFat 10 g, ServingSize 1 serving
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