Cranberry Orange Muffins Dunkin Donuts Copycat Recipe 435 Food

ORANGE & CRANBERRY-NUT MUFFINS

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

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.

CRANBERRY ORANGE MUFFINS-DUNKIN DONUTS COPYCAT RECIPE - (4.3/5)

Steps:

• Combine cranberries and 2 teaspoons sugar in a small bowl. Set aside. In another bowl, combine flour, orange peel, baking powder and salt. Blend well. In a large mixing bowl, combine egg whites, orange extract, vanilla extract and ½ cup sugar. Mix together well with a whisk. Then add buttermilk, yogurt and butter. Continue mixing until smooth. Add the flour mixture and stir until well-blended. Fold in the cranberry mixture. Lightly grease 4 nonstick muffin cups (3 ½ - inch diameter) with butter. Fill the muffin cups with the batter. Sprinkle with the remaining sugar. Bake in a preheated 400-degree oven for about 25 - 30 minutes.

CRANBERRY ORANGE 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.

EASY CRANBERRY-ORANGE MUFFINS

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.

AUTUMN CRANBERRY-ORANGE MUFFINS

Steps:

• Stir oil and sugar together until well mixed.
• Beat in the egg and orange zest.
• Stir in the cranberry sauce (canned or homemade) and milk.
• In a separate bowl, mix together flour, salt, baking soda and baking powder.
• Stir dry ingredients into wet, mixing just enough to moisten.
• Fill paper lined muffin cups half full and bake at 400°F for 20-25 minutes.
• (Note: If you have no buttermilk, substitute by putting 1 1/2 teaspoons of vinegar in a measuring cup and filling to the 3/4 cup mark with regular milk).