CRANBERRY ORANGE MUFFINS
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
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
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.
CRANBERRY ORANGE BREAD
This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes.
Provided by LaurasFaves
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 48.2 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 4.3 g, Sodium 439 mg, Sugar 21.6 g
EASY CRANBERRY ORANGE MUFFINS
Perfect for sharing, this quick and easy muffin recipe features the classic combination of cranberry and orange. A soft, fluffy, and delicious treat for the holidays.
Provided by Marie
Categories Desserts
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a muffin pan with baking cups (I like silicone liners) or grease with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set aside.
- Cream the butter and sugar together using a stand mixer (or electric mixer) at medium speed until fluffy in appearance. Then mix in the eggs and vanilla extract until combined. Add in orange juice and half of the orange zest until combined *(see first note).
- Slowly add in the flour mixture, starting at low speed and gradually increasing to medium-high speed, until all the ingredients are well combined.
- Add in the cranberry sauce and slowly mix together until distributed throughout the batter.
- Scoop the batter into each muffin pan cup until the cup is ¾ full. Sprinkle with the remaining orange zest on top.
- Bake for 20-24 minutes, until a wooden skewer (or cake tester) comes out clean in the center. Let cool slightly before eating.
Nutrition Facts : Calories 109 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 172 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CRANBERRY-ORANGE BREAD
One of Betty's Best, this quick bread boasts cranberries and coarsely chopped nuts. What a flavor combination!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 48
Number Of Ingredients 12
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
- Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 95, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 115 mg
CRANBERRY-ORANGE NUT BREAD
A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.
Provided by LOUGRAY
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour.
- Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 32.7 g, Cholesterol 15.5 mg, Fat 6.3 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 266 mg, Sugar 14.5 g
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
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
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
CRANBERRY ORANGE MUFFINS
Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.
Provided by Sally
Categories Muffins
Time 45m
Number Of Ingredients 17
Steps:
- 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.
- In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
- 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.
- While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
HEALTHY CRANBERRY ORANGE MUFFINS
Packed with bright flavors of citrus and cranberries, Healthy Cranberry Orange Muffins are an easy holiday breakfast or snack! Yogurt gives these muffins both a moist and light texture while whole wheat (or spelt) flour adds fiber.
Provided by Olena Osipov
Categories Dessert Muffins and Quick Bread
Time 38m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, whisk the egg for 10 seconds.
- Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder, baking soda and salt; whisk very well until no lumps. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- In a medium bowl, add cranberries and 1 tbsp flour, stir to coat with a spoon. Add to the bowl with batter and give a few more gentle stirs to incorporate.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and sprinkle with sugar.
- Bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
Nutrition Facts : ServingSize 1 muffins, Calories 248 kcal, Carbohydrate 44 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 199 mg, Fiber 4 g, Sugar 19 g
CRANBERRY ORANGE MUFFINS
Cranberry Orange Muffins, easy from scratch jumbo copycat Panera muffins recipe with fresh cranberries, orange zest, and buttermilk!
Provided by Lisa Huff
Categories Breakfast
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a jumbo muffin pan with 6 jumbo paper liners.
- In a medium mixing bowl whisk together the dry ingredients including the flour, cornstarch, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, mix together the oil and sugar until well combined. Mix in the eggs one at a time then mix in the vanilla.
- Alternate adding the flour mixture and the buttermilk to the large mixing bowl with the oil and sugar mixing after each addition.
- Stir in the fresh orange zest and 1 cup of the cranberries. Spoon the muffin batter into prepared pan. Press the remaining 1/2 cup of cranberries into tops of each muffin. Sprinkle turbinado sugar on top of the muffins.
- Bake muffins in the middle of your oven at 375 degrees F for about 25-30 minutes (but I'd suggest start checking on them at about 20 minutes) or until golden brown around edges and toothpick inserted into middle comes out clean. Cool slightly, then remove muffins from pan and place on wire rack to finish cooling.
Nutrition Facts : Calories 428 kcal, Carbohydrate 56 g, Protein 6 g, Fat 21 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 64 mg, Sodium 437 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
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
CRANBERRY-ORANGE TEA BREAD MUFFINS W/ ORANGE CREAM CHEESE GLAZE
Cranberry-Orange Bread has been a holiday favorite of mine for years. These miniature muffins are perfect for gifts, dessert, or Christmas morning.
Provided by KathyP53
Categories Breads
Time 1h
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring occasionally,.
- Whisk together flour, baking powder, and salt.
- Pulse cranberries and sugar in a food processor 3-4 times or just until chopped.
- Beat butter at medium speed with an electric mixer until creamy. Add eggs, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
- Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
- Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove from pans to a wire rack. Spoon Orange Cream Cheese Glaze over warm muffins.
- Orange Cream Cheese Glaze: Beat one 3 oz. package of softened cream cheese at medium speed until creamy. Add 1 tablespoons orange juice and 1/4 tsp of vanilla; beat until smooth. Gradually add 1 1/2 cup sifted powdered sugar, beating until smooth.
Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 17.8, Sodium 147.1, Carbohydrate 26.1, Fiber 0.9, Sugar 16.8, Protein 1.9
CRANBERRY MUFFINS
Steps:
- Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Spritz the liners with nonstick spray; set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes.
- Add the eggs, one at a time, mixing to combine after each addition.
- Mix in the vanilla extract, the optional orange zest (if using), and the sour cream until smooth.
- With the mixer on low speed, gradually add the dry ingredients. Mix just until the batter is thick and smooth; do not over-mix.
- In a small bowl, toss together the cranberries and the remaining 2 tablespoons of sugar so that all of the cranberries are coated.
- Using a spatula or wooden spoon, gently fold the cranberries into the batter.
- Divide the batter evenly between the prepared muffin cups. Sprinkle tops with optional coarse sugar, if desired.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the muffins from the pan and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Protein 4 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 32 mg, Sodium 210 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 muffin, UnsaturatedFat 2 g
CRANBERRY MUFFINS OR LOAF BREAD
A sweet, tart treat using one of our favorite ingredients - Cranberries!! I like the recipe made with lemonade the best.
Provided by DDW7976
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients.
- Pour into 1 jumbo muffin tin (6 large muffins) or 1 loaf pan.
- Bake at 350 degrees for about 25 minutes for jumbo muffins or 45-50 minutes for loaf pan.
- If using regular sized muffins watch time closely.
- Test with toothpick for doneness.
Nutrition Facts : Calories 503.6, Fat 12.8, SaturatedFat 2.4, Cholesterol 39.5, Sodium 524, Carbohydrate 87.8, Fiber 2.5, Sugar 35.1, Protein 9.7
ORANGE & CRANBERRY-NUT MUFFINS
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
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
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 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.
CRANBERRY ORANGE BREAD/MUFFINS
These are my oldest sons favorite! These freeze really well and can be pulled out thawed to room temp and enjoyed for breakfast on the go or for unexpected company. A holiday favorite! * Cranberry Orange is second from right. Also pictured Lemon Poppyseed, Double Chocolate Zucchini Bread, and Eggnog Bread for which I have also...
Provided by Teresa Jacobson
Categories Other Breakfast
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F. Lightly coat loaf pan, mini loaf pans, or muffin tins with cooking spray.
- 2. Combine flour, ground flax, sugar, baking powder, salt, and baking soda in a large bowl; set aside.
- 3. In a separate bowl combine orange juice, orange peel, yogurt, and egg; fold lightly into dry mixture. add cranberries and fold together just until blended. Do NOT over mix!
- 4. Pour into prepared pan(s) and bake-- standard muffins: about 16-20 minutes jumbo muffins: about 25 minutes mini loaves: 30-35 minutes 9x5 loaf: 50-55 minutes Or until done. Allow to cool before slicing. These freeze really well!
CRANBERRY MUFFINS
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
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Reviews 2Category Breakfast, DessertCuisine Breakfast, Brunch, DessertEstimated Reading Time 4 mins
- Prep: Make sure you've thawed your rolls according to the package directions. (I usually do mine in the fridge overnight and then let them sit on the counter for 1-2 hours before baking, like it says on the bag). Line a muffin tin with papers, and preheat your oven to 350 degrees F. Stir together the sugar, spices, and orange zest in a bowl.
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- Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners and spray lightly with non-stick baking spray. Set aside until needed.
- In a medium mixing bowl combine the confectioners' sugar, orange juice, zest, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.
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- Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line it with papers and grease the papers., To make the muffins: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt, then toss the cranberries into the mixture, stirring to coat., In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel.
- Gently and thoroughly mix the wet ingredients into the dry ingredients., Using a muffin or cookie scoop, or a 1/4-cup measure, fill each muffin cup about 3/4 full., To make the topping: Combine all of the topping ingredients.
- Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup., Bake the muffins for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
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- Scoop/pour batter into the prepared muffin pan, filling the liners about 3/4 of the way up. Set aside.
- In a small bowl, add all topping ingredients and cut the butter into the mixture using a pastry cutter, two forks, or just your fingers. Once you get pea-sized clumps, you're good.
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- In a pie plate, toast the walnuts for 5 minutes, or until browned and fragrant; cool. In a large bowl, mix the flour with the granulated and light brown sugars, baking powder and salt. Stir in the butter, then add the walnuts and pinch the topping mixture into clumps.
- In a medium bowl, mix the flour with 1/2 cup of sugar, baking powder, baking soda and salt. In another bowl, mix the yogurt with the egg and butter; stir in the dry ingredients. Toss the cranberries with the remaining 1 1/2 tablespoons of sugar and fold into the muffin batter.
- Spoon the batter into the muffin cups and cover with the crumb topping. Gently press the topping onto the muffins so it adheres. Bake for 20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a rack set over a baking sheet.
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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