Best Wild Cranberry Orange Muffins Recipes

EASY CRANBERRY-ORANGE MUFFINS

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.

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.

AUTUMN CRANBERRY-ORANGE MUFFINS

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).

CRANBERRY ORANGE MUFFINS

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.

MIMI'S NEW ENGLAND CRANBERRY ORANGE MUFFINS

Steps:

• In a large bowl combine the flour, sugar, powder, soda, cinnamon, and salt.
• In another bowl mix together the eggs, melted butter, sour cream, and vanilla; mix well.
• Make a well in the dry ingredients and add the liquid to it; mix just enough till blended.
• Gently fold in the full 1/3 cup of cranberry orange relish.
• Put in paper-lined tins and bake 350 degrees for 20-30 minutes.