ORANGE-CRANBERRY MUFFINS
The flavors were just like the delicious, tangy McDonald's® orange-cranberry muffins and looked just as pretty! Much better since I put this together with my youngest of 4 kids.
Provided by mommabrox7
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 6 large muffin cups with paper liners.
- Beat sugar and eggs together with a fork or electric mixer until blended. Mix in vegetable oil. Stir in vanilla extract and baking soda. Add flour, cranberries, orange juice, and orange zest and mix up nicely.
- Spoon batter into the prepared muffin cups, filling each to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 397 calories, Carbohydrate 61.8 g, Cholesterol 62 mg, Fat 14.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 339.3 mg, Sugar 36.1 g
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
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
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
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, & WALNUT MUFFINS
These muffins, developed by cookbook author Maida Heatter, are packed with good foods that form a perfect combination of flavors for autumn and winter.
Provided by Lorraine of AZ
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. arranging a rack in the center of the oven. Generously grease 12 muffin cups. Remove zest from the oranges. Mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup.
- In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, combine the flour, baking powder and the 2/3 cup sugar and whisk together.
- In a medium bowl, combine the reserved orange juice, melted butter and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly 3 or 4 times with a rubber spatula, to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter will not be perfectly smooth).
- Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the 1 teaspoon sugar over the top of each muffin. Bake 25 minutes in preheated oven or until golden. Let muffins rest in pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool 15-20 minutes.
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
CRAN-ORANGE MUFFINS
These morning goodies go together in minutes. With a shiny citrus glaze and tangy berries, they get gobbled up just as quickly.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Meanwhile, in a small saucepan, combine the sugar, orange juice and zest. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins.
Nutrition Facts : Calories 216 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 179mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
WALNUT ORANGE MUFFINS
From her home in Spearville, Kansas, Pat Habiger shares the recipe for these glazed orange muffins. They're so moist, butter isn't needed. Serve them warm with mugs of coffee or hot apple cider.
Provided by Taste of Home
Time 40m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar. Beat in eggs, buttermilk and orange zest. Combine flour and baking soda; add to creamed mixture just until blended. Stir in walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted in the muffin comes out clean., In a bowl, combine the orange juice and brown sugar until dissolved. Spoon over warm muffins. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 356 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 295mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY ORANGE BUTTERMILK MUFFINS
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
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.
JUMBO ORANGE-CRANBERRY MUFFINS
These orange-cranberry muffins provide a tangy twist on an old favorite.
Provided by canesmojo
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
- Stir flour, salt, and baking soda together in a bowl.
- Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
- Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
- Scoop batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.
Nutrition Facts : Calories 567.4 calories, Carbohydrate 71.5 g, Cholesterol 78.9 mg, Fat 28.5 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 343.6 mg, Sugar 36 g
HEALTHY FRESH CRANBERRY ORANGE COCONUT MUFFINS
I'm a sucker for all things coconut and now that we have healthier options for incorporating it I like to modify existing recipes. This is a healthier version of a classic Cranberry Orange muffin. I've eaten 2 just now and had to make myself stop. Original version of this I was inspired from is recipe #75662 on this site.
Provided by healthyrecipenut
Categories Breakfast
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: If not using coconut flour then you can probably use ½ cup of OJ. Coconut flour requires more liquid.
- Preheat oven to 400 degrees F.
- Line muffin tins with paper cups. - I love the new parchment ones they have in grocery stores now.
- In a bowl, stir together cranberries & regular sugar.
- In a large bowl sift together flours, oat bran, coconut flakes, baking powder, salt and brown sugar.
- Whisk eggs, OJ, and melted butter and then add to dry ingredients all at once and stir until moistened.
- Fold in sugared cranberries.
- Scoop into prepared muffins liners evenly .
- Sprinkle desired amount of Turbinado sugar on top of each.
- Bake at 400F for 20 minutes or until lightly brown and toothpick comes out cleanly.
CRANBERRY NUT MUFFINS
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.
Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
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.
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- Preheat oven to 350°F. Spray the insides of muffin pan with non-stick cooking spray or line with paper muffin liners. Combine flour, baking powder, salt and baking soda in a medium bowl; set aside. Stir orange zest into juice; set aside.
- Beat sugar and butter together on medium speed in an electric mixer. Add egg, beating until incorporated, scrape down sides of bowl. Add the flour mixture alternating the orange juice. Always start with the flour and end with the flour, scrape bowl. Stir in cranberries and walnuts.
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