Cranberry Orange Muffins Recipe Add A Pinch
CRANBERRY ORANGE MUFFINS
These Cranberry Orange muffins are the perfect companion for your morning coffee. Plump full of fresh cranberries and orange zest and topped with a crisp layer of turbinado sugar these easy muffins are sure to please. I have always loved muffins. There is just a special place in my heart for individual handheld flavor...
Provided by Beth Pierce
Categories Muffins
Time 37m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 degrees. Line a 12 count standard muffin tin with baking cups.
- 2. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and nutmeg. Set aside for a few minutes.
- 3. Using a stand or hand mixer cream butter and sugar until light and fluffy. Add the eggs, orange zest and vanilla extract mixing on low just until combined. Add the orange juice, milk and flour mixture alternating between the three. Mix on low just until combined scraping down the sides and beater when necessary. Using a spoon or spatula fold in the cranberries.
- 4. Divide evenly in the baking cups filling them up. Top each muffin with 1 rounded teaspoon turbinado sugar.
- 5. Bake for 22-25 minutes or until a toothpick comes out clean. Cool in the pan for about 10 minutes before removing to wire racks.
JUMBO CRANBERRY CITRUS MUFFINS
These cranberry orange muffins will be a delicious treat to wake up to. They're bursting with citrus flavor. Perfectly sweet, with little bits of tart cranberries throughout, these muffins are just as good as anything you'd find at a bakery.
Provided by Cheryl Gross
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
- 2. Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
- 3. Microwave for 1 minute, stir, microwave for another minute.
- 4. Then pour into a strainer to drain.
- 5. Mix dry ingredients together in a medium bowl.
- 6. Add orange zest and mix well.
- 7. Then, add drained cranberries and mix well.
- 8. Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
- 9. Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
- 10. Then spoon batter into a greased or paper-lined jumbo muffin tin.
- 11. Bake for 30 minutes. Remove from oven to rack.
- 12. Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.
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