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
CRANBERRY ORANGE MUFFINS
Provided by Food Network Kitchen
Time 55m
Yield 12 muffins
Number Of Ingredients 10
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
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
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
MARMALADE MUFFINS
This is simply my all-time favorite recipe! The sweet orange marmalade added to the icing and baked right into these golden muffins makes breakfast something to celebrate.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, marmalade and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, beat the marmalade and cream cheese until fluffy. Stir in confectioners' sugar until smooth. Spread over cooled muffins. Store in the refrigerator.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 257mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY-MARMALADE HOLIDAY MUFFINS
Make and share this Cranberry-Marmalade Holiday Muffins recipe from Food.com.
Provided by NoraMarie
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Grease 12 muffin cups.
- In a large mixing bowl, mix flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
- Make a well in the center.
- In a separate bowl, whisk together buttermilk, marmalade, melted cooled butter and egg.
- Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped nuts and cranberries.
- Spoon batter into muffin tins, filling cups about 2/3 full.
- Bake until tops are firm and lightly browned, about 20 minutes.
- Cool muffins in pan on a rack for about 5 minutes; turn out of pan to cool completely.
Nutrition Facts : Calories 245, Fat 8.8, SaturatedFat 3.6, Cholesterol 29, Sodium 304.1, Carbohydrate 38.5, Fiber 1.5, Sugar 18.1, Protein 4.5
CRANBERRY ORANGE MUFFINS
A little sweet and a little tart. These call for frozen cranberries and orange marmalade. For Texas sized muffins, it makes 6.
Provided by pies and cakes and
Categories Breads
Time 40m
Yield 12 standard or 6 Texas sized muffins, 6-12 serving(s)
Number Of Ingredients 14
Steps:
- Grease 12 standard sized muffin cups, or line with papers.
- Mix together flour, sugars, baking powder, baking soda, salt, and spices.
- Mix together buttermilk, marmalade and melted butter, and add egg.
- Make a well in the center of the flour mixture. Add buttermilk mixture and mix gently just to moisten all ingredients. Fold in cranberries.
- Spoon batter into prepared pan. Fill 3/4 full.
- Bake at 400° for 25 minutes or till tops are golden. Cool and serve, or serve warm.
Nutrition Facts : Calories 431.2, Fat 11.9, SaturatedFat 7.1, Cholesterol 64, Sodium 597, Carbohydrate 75.3, Fiber 2.2, Sugar 36, Protein 7.5
CRANBERRY-ORANGE MUFFINS
Provided by Nancy Harmon Jenkins
Time 40m
Yield 12 - 16 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Spread the pecan halves on a cookie sheet and place in the oven to toast gently while you proceed with the recipe.
- Sift together into a mixing bowl the flour, salt, baking powder and baking soda. Add the sugar and stir gently to mix.
- Place the orange juice and grated rind in a Pyrex or other heatproof measuring cup that holds at least one cup. Add the melted butter and enough boiling water to make three-quarters of a cup of liquid.
- In a small bowl, beat the egg with a fork. Add the hot liquid to the egg, beating continuously to mix well.
- Add the liquid mixture to the dry ingredients. Add the milk and stir with a spoon to mix. Remove the pecan halves from the oven, and when cool enough to handle, chop them coarsely. You should have approximately one cup. Add the pecans to the muffin mixture. Add the roughly chopped cranberries.
- Grease and flour muffin tins. Fill each one no more than two-thirds full. Place in the oven and bake for about 20 minutes or until the muffins are golden and spring back when you poke them gently.
CRANBERRY ORANGE MARMALADE MUFFINS
This is my daughter's favorite muffin recipe. I am about to whip up some for her now. I kind of like them myself and the fact that I can use the orange marmalade instead of orange zest.
Provided by Jewel Hall
Categories Muffins
Time 40m
Number Of Ingredients 15
Steps:
- 1. Grease 12 muffin cups or line with paper muffin liners.
- 2. In a large mixing bowl, mix together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Make a well in the center.
- 3. In a separate bowl, whisk together buttermilk, marmalade, melted (cooled) butter, and egg. Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped cranberries (I chop mine in the food processor)and walnuts.
- 4. Use an ice cream scoop and spoon batter into muffin cups, filling 2/3 full. Bake in a pre heated oven at 400 degrees F. until tops are firm and lightly browned, about 20 minutes.
- 5. Cool muffins in pan on a rack for 5 minutes; turn out of pan to completely cool.
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- 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.
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- 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.
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