Cranberry Orange Muffin Recipes

Steps:

• Set oven to 400°F.
• Line muffin cups with paper baking cups.
• In a bowl, blend together melted butter and brown sugar using a wooden spoon.
• Whisk in eggs, one at a time.
• Stir in vanilla, milk and orange juice.
• In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
• Make a well in the dry ingredients, and pour in orange juice/milk mixture.
• Blend JUST until combined.
• Gently stir in cranberries.
• Divide batter between prepared muffin tins.
• Bake for 22-25 minutes, or until muffins test done.
• Turn out on a cooling rack.
• Note: These muffins freeze beautifully.

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.

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 375 degrees. Spray 12 muffin tins with non-stick spray and line with parchment muffin cups. Chop up fresh cranberries in a food processor. Add the remaining ingredients (excluding the crescent roll dough, white sugar, and mint) into the food processor and let blend until smooth.
• Open the first can of crescent rolls and, keeping the rolls in their cylindrical shape, cut 12 cross sections about ½" thick. Lay 1 cross section into each of the 12 muffin tins so that it is flat like a disk against the bottom of the tin - this will be the base. Open the second can of crescent rolls and lay out in one long rectangle. Use your fingers to pull at the crescent roll dough and form into varying sized balls between ⅛" and ⅓".
• In each muffin tin, place a few of the larger balls followed by a dollop of the cranberry orange mixture and top with a few of the smaller balls. Spray the tops with cooking spray and a sprinkle of white sugar. Bake in oven for 11-13 minutes or until crescent rolls are golden brown. Let cool to room temperature and enjoy!

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.

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.

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.