Cranberry Orange Muffins Food

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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 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.

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

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 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 MUFFINS



Cranberry-Orange Muffins image

These muffins always turn out moist and delicious with a wonderful orange flavor, because of the lovely red cranberries it makes a wonderful Christmas brunch muffin --- cranberries can be replaced with frozen or fresh blueberries if desired :)

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 32m

Yield 12 muffins

Number Of Ingredients 13

1/2 cup melted butter
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1/4 cup whole milk
1 cup orange juice
1 1/4 cups flour
1 cup whole wheat flour
1 tablespoon orange zest
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup thawed and well drained frozen cranberries or 1 cup fresh cranberries

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.

Nutrition Facts : Calories 250.7, Fat 9.1, SaturatedFat 5.3, Cholesterol 51.8, Sodium 275.3, Carbohydrate 39.3, Fiber 2, Sugar 20.3, Protein 4.2

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.

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

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