Best Orange Cranberry Muffins Recipes

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CRANBERRY-ORANGE MUFFINS



Cranberry-Orange Muffins image

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

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups fresh cranberries
¾ cup orange juice
½ cup white sugar
⅓ cup butter, melted, cooled
1 egg
1 orange, zested
1 cup powdered sugar
1 tablespoon orange juice, or more as needed
1 pinch grated orange zest

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

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

I love the taste of Cranberry, and these muffins are an excellent combination of cranberries and oranges!

Provided by Northern_Reflectionz

Categories     Quick Breads

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 egg
3/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon grated orange rind

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.

Nutrition Facts : Calories 181.5, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.5, Sodium 186.4, Carbohydrate 31.2, Fiber 1, Sugar 14.2, Protein 2.8

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. -Sara Eichenlaub, Burlington, Ontario

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

2 cups whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1-1/2 cups orange juice
1/4 cup canola oil
1 cup fresh or frozen cranberries, halved

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

Provided by Food Network Kitchen

Time 55m

Yield 12 muffins

Number Of Ingredients 10

1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 teaspoon grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
1/2 cup milk

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
  • Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  • In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
  • Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

EASY CRANBERRY-ORANGE MUFFINS



Easy Cranberry-Orange Muffins image

This recipe is so easy to make. My family just loves this recipe. Once I bake them they stay around for only a day! I have never found a good recipe for cranberries, but I absolutely love this one. I hope you will too!

Provided by Kaley

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 5

Number Of Ingredients 10

1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 egg
⅓ cup milk, or as needed
½ cup orange juice
2 tablespoons grated orange zest
1 cup cranberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
  • Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a 1-cup measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 429.3 calories, Carbohydrate 65.8 g, Cholesterol 38.5 mg, Fat 16.4 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 2.5 g, Sodium 449.8 mg, Sugar 33.9 g

CRANBERRY ORANGE BRAN MUFFINS



Cranberry Orange Bran Muffins image

A tasty way to get your fiber! I also plan on trying them with all orange juice in place of the milk.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 33m

Yield 24 serving(s)

Number Of Ingredients 12

2 cups wheat bran
1/2 cup sugar
2 1/2 cups flour (I use combo of white & wheat)
2 1/2 teaspoons baking soda
1 teaspoon salt
1/3 cup fresh squeezed orange juice (approximately)
1 2/3 cups low-fat milk (approximately)
1 -2 tablespoon orange zest
1/2 cup applesauce
1 teaspoon vanilla
2 eggs, beaten
3/4 cup dried cranberries

Steps:

  • Combine dry ingredients in a large bowl.
  • In a separate bowl, squeeze orange juice from orange(s) and combine with enough low-fat milk to make 2 cups total. Add zest from orange(s). Mix in applesauce, vanilla and eggs. Add wet ingredient mixture to dry ingredients and mix well by hand. Stir in cranberries.
  • Divide between muffin tins, and bake at 350°F for 18-20 minutes.

ORANGE-CRANBERRY MUFFINS



Orange-Cranberry Muffins image

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

1 cup white sugar
2 large eggs
⅓ cup vegetable oil
1 tablespoon vanilla extract
1 ½ teaspoons baking soda
1 ½ cups all-purpose flour
¾ cup fresh cranberries
½ cup pulp-free orange juice
1 ½ tablespoons grated orange zest

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

WHOLE ORANGE - CRANBERRY - FLAX - BRAN - MUFFINS



Whole Orange - Cranberry - Flax - Bran - Muffins image

Rose's adaptation from Shirley. Yummy morning muffins with a twist; you blender in whole oranges! Be careful about eating too many - the fiber can be potent.

Provided by origamifreak

Categories     Breakfast

Time 40m

Yield 24 serving(s)

Number Of Ingredients 14

1 1/2 cups oat bran
1 cup flour
1 cup ground flax seeds
1 cup wheat bran
1 tablespoon baking powder
1/2 teaspoon salt
2 whole oranges, cut into wedges
1 cup brown sugar
1 cup buttermilk
1/2 cup oil
2 eggs
1 teaspoon baking soda
1 1/2 cups dried cranberries, orange-flavored
1 cup walnuts

Steps:

  • preheat oven to 375.
  • prepare a muffin pan with paper liners.
  • combine dry ingredients except baking soda in a large bowl and set aside.
  • in blender combine sugar, buttermilk, oil, eggs, and baking soda.
  • add orange wedges to blender and puree well. Make sure the orange rind is really well pulverized into tiny bits.
  • mix blender contents with bowl of dry ingredients.
  • stir in cranberries.
  • fill muffin liners nearly to top.
  • bake 20 - 25 minutes.

Nutrition Facts : Calories 188.5, Fat 10.8, SaturatedFat 1.4, Cholesterol 18, Sodium 168.4, Carbohydrate 23, Fiber 4.2, Sugar 10.9, Protein 4.5

STARBUCKS COPYCAT CRANBERRY ORANGE MUFFINS



Starbucks Copycat Cranberry Orange Muffins image

Make and share this Starbucks Copycat Cranberry Orange Muffins recipe from Food.com.

Provided by Eric R.

Categories     Breads

Time 25m

Yield 16 Muffins

Number Of Ingredients 12

2 cups all-purpose flour or 9 ounces all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice or 1 large orange, juice of
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh cranberries or 8 ounces fresh cranberries
1/3 cup chopped walnuts, toasted
cooking spray

Steps:

  • Preheat oven to 400 degrees.
  • Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
  • Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.

JUMBO ORANGE-CRANBERRY MUFFINS



Jumbo Orange-Cranberry Muffins image

These orange-cranberry muffins provide a tangy twist on an old favorite.

Provided by canesmojo

Time 45m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 ½ cups fresh cranberries
2 cups white sugar, divided
1 large orange, zested and juiced, divided
4 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups sour cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
  • Stir flour, salt, and baking soda together in a bowl.
  • Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
  • Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
  • Scoop batter evenly into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.

Nutrition Facts : Calories 567.4 calories, Carbohydrate 71.5 g, Cholesterol 78.9 mg, Fat 28.5 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 343.6 mg, Sugar 36 g

CRANBERRY ORANGE MUFFINS-DUNKIN DONUTS COPYCAT RECIPE - (4.3/5)



Cranberry Orange Muffins-Dunkin Donuts Copycat Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 12

2/3 cup chopped cranberries
4 tsps. + 1/2 cup granulated sugar
1 1/2 cup unbleached flour
1 tsp. salt
2 beaten egg whites
1 tbsp. dried orange peel
2 tsps. baking powder
1 tsp. vanilla extract
1 tsp. orange extract
3/4 cup buttermilk
1/4 cup vanilla yogurt
1/4 cup melted butter

Steps:

  • Combine cranberries and 2 teaspoons sugar in a small bowl. Set aside. In another bowl, combine flour, orange peel, baking powder and salt. Blend well. In a large mixing bowl, combine egg whites, orange extract, vanilla extract and ½ cup sugar. Mix together well with a whisk. Then add buttermilk, yogurt and butter. Continue mixing until smooth. Add the flour mixture and stir until well-blended. Fold in the cranberry mixture. Lightly grease 4 nonstick muffin cups (3 ½ - inch diameter) with butter. Fill the muffin cups with the batter. Sprinkle with the remaining sugar. Bake in a preheated 400-degree oven for about 25 - 30 minutes.

CRANBERRY-ORANGE TEA BREAD MUFFINS W/ ORANGE CREAM CHEESE GLAZE



Cranberry-Orange Tea Bread Muffins W/ Orange Cream Cheese Glaze image

Cranberry-Orange Bread has been a holiday favorite of mine for years. These miniature muffins are perfect for gifts, dessert, or Christmas morning.

Provided by KathyP53

Categories     Breads

Time 1h

Yield 24 muffins

Number Of Ingredients 15

1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
0.5 (12 ounce) package fresh cranberries
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 aluminum foil, miniature baking cups
vegetable oil cooking spray
1 (3 ounce) package softened cream cheese
1 tablespoon orange juice
1/4 teaspoon vanilla
1 1/2 cups sifted powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring occasionally,.
  • Whisk together flour, baking powder, and salt.
  • Pulse cranberries and sugar in a food processor 3-4 times or just until chopped.
  • Beat butter at medium speed with an electric mixer until creamy. Add eggs, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
  • Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
  • Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove from pans to a wire rack. Spoon Orange Cream Cheese Glaze over warm muffins.
  • Orange Cream Cheese Glaze: Beat one 3 oz. package of softened cream cheese at medium speed until creamy. Add 1 tablespoons orange juice and 1/4 tsp of vanilla; beat until smooth. Gradually add 1 1/2 cup sifted powdered sugar, beating until smooth.

Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 17.8, Sodium 147.1, Carbohydrate 26.1, Fiber 0.9, Sugar 16.8, Protein 1.9

CRANBERRY-ORANGE SOUR CREAM MUFFINS



Cranberry-Orange Sour Cream Muffins image

Make and share this Cranberry-Orange Sour Cream Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 11

1 cup sugar
1 egg
1/2 cup milk
1/2 cup sour cream
1/3 cup canola oil
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups cranberries, chopped
1 tablespoon orange zest, finely grated

Steps:

  • In a mixing bowl, beat together sugar and egg.
  • Add milk, sour cream and oil.
  • In another bowl, combine flour, baking powder, baking soda and salt.
  • Add to wet ingredients just until blended then fold in cranberries and orange zest.
  • Pour batter into greased or paper-lined muffin cups.
  • Bake at 375 degrees for 15 to 18 minutes or until muffins test done.
  • Remove muffins from cups to a wire rack.
  • Let cool before frosting.

ORANGE & CRANBERRY-NUT MUFFINS



Orange & Cranberry-Nut Muffins image

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

1 cup fresh cranberries, chopped
3/4 cup sugar
2 teaspoons orange zest
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup orange juice
2 large eggs
1/2 cup nuts, chopped

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.

CRANBERRY CHOCOLATE ORANGE MUFFINS



Cranberry Chocolate Orange Muffins image

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

1 cup dried cranberries
1 tablespoon grated orange zest
½ teaspoon baking soda
1 cup boiling water
½ cup brown sugar
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ cup semisweet chocolate chips

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

CRANBERRY ORANGE BUTTERMILK MUFFINS



Cranberry Orange Buttermilk Muffins image

Other fruits and citrus zest can be substituted in this recipe, but this is my favorite combination.

Provided by Saguaro

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

1 tablespoon cold unsalted butter
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup finely chopped walnuts
1/2 cup vegetable oil
1 1/3 cups firmly packed light brown sugar
1 tablespoon grated orange zest
1 egg
2 teaspoons pure vanilla extract
1 cup buttermilk
2 1/2-2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 3/4 cups coarsely chopped cranberries

Steps:

  • Preheat the oven to 400°F
  • Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan.
  • For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.
  • For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl. The mixture should be pasty.
  • Stir in the vanilla and buttermilk.
  • In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend.
  • Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer.
  • Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.
  • Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly.
  • Let cool in the pan for 5 minutes before unmolding onto wire racks.

CRANBERRY, ORANGE, & WALNUT MUFFINS



Cranberry, Orange, & Walnut Muffins image

These muffins, developed by cookbook author Maida Heatter, are packed with good foods that form a perfect combination of flavors for autumn and winter.

Provided by Lorraine of AZ

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

2 seedless oranges
1 cup cranberries, coarsely chopped
1 cup walnuts, chopped (about 4 ounces)
2 cups flour
1 tablespoon baking powder
2/3 cup sugar
1/3 cup butter, unsalted (melted and cooled)
1 egg
1 teaspoon sugar

Steps:

  • Preheat oven to 400 degrees F. arranging a rack in the center of the oven. Generously grease 12 muffin cups. Remove zest from the oranges. Mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup.
  • In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, combine the flour, baking powder and the 2/3 cup sugar and whisk together.
  • In a medium bowl, combine the reserved orange juice, melted butter and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly 3 or 4 times with a rubber spatula, to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter will not be perfectly smooth).
  • Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the 1 teaspoon sugar over the top of each muffin. Bake 25 minutes in preheated oven or until golden. Let muffins rest in pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool 15-20 minutes.

JUMBO CRANBERRY-ORANGE-NUT MUFFINS



Jumbo Cranberry-Orange-Nut Muffins image

This recipe only produces very large muffins, but the addition of pecans gives the traditional cranberry-orange muffins a whole new flavor. A real treat for Thanksgiving or Christmas brunch!

Provided by patriciafulda

Categories     Breakfast

Time 55m

Yield 6 muffins, 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon orange zest (from a large navel orange)
3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh cranberries, coarsely chopped using blender
1/2 cup pecan pieces

Steps:

  • Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan.
  • Grease bottoms of jumbo muffin pan with vegetable shortening.
  • Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix.
  • Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups.
  • Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.

DRIED CRANBERRY AND ORANGE MUFFINS



Dried Cranberry and Orange Muffins image

Make and share this Dried Cranberry and Orange Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

2 cups flour
2/3 cup brown sugar, firmly packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1/3 cup vegetable oil
1 large egg, room temperature
1 teaspoon vanilla
1 teaspoon orange zest
3/4 cup dried cranberries
1/2 cup chopped walnuts or 1/2 cup pecans

Steps:

  • Preheat oven to 400º. Butter twelve muffin cups and edges surrounding the cups.
  • In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg, vanilla, and orange peel. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in cranberries and nuts.
  • Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in center of one muffin comes out clean.
  • Remove muffin pan to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in airtight container at room temperature.

Nutrition Facts : Calories 225.7, Fat 10, SaturatedFat 1.4, Cholesterol 18.4, Sodium 264.7, Carbohydrate 30.4, Fiber 1.2, Sugar 13.2, Protein 4.1

CAKE MIX CRANBERRY ORANGE MUFFINS



Cake Mix Cranberry Orange Muffins image

Our tasters went nuts for these muffins - they're moist, fragrant, and put big old bakery muffins to shame. The orange zest in the glaze kicks up the orange flavor without adding extra acidity.

Provided by Food Network Kitchen

Time 1h50m

Yield 12 (makes 12 muffins)

Number Of Ingredients 10

Nonstick cooking spray
1 cup toasted whole skin-on almonds
1 box yellow cake mix for two 9-inch rounds
1/2 cup plain whole milk yogurt
2 large eggs
1/3 cup vegetable oil
3/4 teaspoon zest and 2 tablespoons juice from 1 orange
1 cup dried cranberries
1 cup confectioners' sugar
2 1/2 tablespoons hot water

Steps:

  • Preheat the oven to 350 degrees F. Lightly coat the top and inside cups of a 12-cup muffin pan with nonstick cooking spray.
  • Put 1/4 cup almonds in the bowl of a food processor. Process until very fine and the nuts are the texture of cornmeal. Add the cake mix, yogurt, eggs, oil, 1/4 cup water and the remaining 3/4 cup whole almonds. Pulse until no bits of dry cake mix remain and the nuts are coarsely chopped Add 1/4 teaspoon of zest and the orange juice to the batter with the cranberries. Pulse two or three times to just combine the fruit.
  • Divide the batter between muffin cups and bake until the tops are lightly browned and spring back to the touch, 18 to 20 minutes.
  • Cool 10 minutes in the pan then transfer to a cooling rack to cool completely. In a small bowl whisk the powdered sugar, hot water and remaining 1/2 teaspoon zest until glossy and smooth. Adjust the consistency of the glaze with the remaining water, a few drops at a time until just loose enough to drizzle. Spoon over the cooled muffins. Let stand a few minutes for the glaze to harden.

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