Orange Cranberry Muffins With Orange Glaze Food

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

Steps:

• Place a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners.
• Place the sugar in a large mixing bowl. Zest the orange in directly over the bowl.
• With your fingers, rub the zest into the sugar until fragrant.
• Juice the zested orange into a large (liquid) glass measuring cup. If making the glaze, reserve 1 tablespoon of the juice in a small bowl and set aside. Into the measuring cup, pour enough milk to make 1 cup of liquid (the amount of milk you need will vary based on the juiciness of your orange). Whisk in the Greek yogurt. Set aside while you measure the rest of the dry ingredients (it will thicken up a bit).
• To the bowl with the sugar, add the all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
• To the bowl with the rested orange juice and milk mixture, add the eggs, melted butter, and honey.
• Whisk to combine.
• Pour the liquid ingredients over the dry ingredients. With a rubber spatula, fold gently to combine, stopping as soon as the flour disappears. The batter will be lumpy. Very gently stir in the cranberries. With a muffin scoop, large spoon, or measuring cup, divide the batter evenly among the muffin cups.
• Bake the muffins for 20 to 22 minutes, until the tops are golden, the muffins spring back lightly when touched, and a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack to cool for 5 minutes, then gently remove each muffin from the pan and place on the rack to finish cooling completely (don't leave the muffins in the pan for longer or they may start to steam and become soggy). The muffins will be very delicate at first but will firm up as they cool.
• While the muffins cool, make the glaze: to the bowl with the reserved orange juice, add the powdered sugar. Whisk until smooth. Drizzle over the cooled muffins.

ORANGE CRANBERRY MUFFINS

Steps:

• First, start by preheating the oven to 425 and line your muffin pan with paper liners, set aside.
• In a large bowl, add in the flour, baking powder, baking soda, salt and sugar. Give it a good stir to combine, and set aside.
• In a medium bowl, whisk the melted butter, eggs, yogurt, milk, orange juice, orange zest, and vanilla together until well combined. Pour the wet mixture over your dry mixture slowly, then mix just until combined. Fold in the cranberries, then divide the muffin batter into the 12 prepared muffin liners.
• Bake at 425F for 5 minutes, then reduce the oven's temperature to 375F and bake for another 15 minutes or until a tooth pick inserted in the center comes out clean . Let the muffins cool down for 10 minutes then transfer them to a cooling rack to cool down completely.

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.

CRANBERRY ORANGE MUFFIN RECIPE

Steps:

• Preheat the oven to 350 degrees. Line two muffin tins with paper liners.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a stand mixer, beat together the butter, sugar, sour cream, and milk until smooth. Add the vanilla bean paste, orange extract, and orange zest. Add the eggs one at a time, mixing well after each addition.
• Add the dry ingredients to the wet ingredients, and mix until just combined. Gently fold in the orange marmalade and cranberries. Scoop the batter into the prepared muffin tins, filling 3/4 of the way full.
• Bake 25 minutes, until the tops and edges began to brown. Remove the muffins from the oven and let cool in the pans for five minutes, then transfer to a wire rack to cool completely.
• To make the glaze, whisk together the powdered sugar, orange juice, and orange zest. Dip the muffins into the glaze, swirling them to remove any excess glaze. Let sit five minutes before serving.

CRANBERRY-ORANGE MUFFINS

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.

ORANGE CRANBERRY MUFFINS WITH ORANGE GLAZE

Steps:

• 1. Preheat oven to 375F and line a 12 cup muffin pan with paper liners. Or spray the muffin pan with non stick cooking spray
• 2. Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
• 3. Make a well, then add in in orange juice, orange zest, oil and egg and whisk everything together until just combined.
• 4. Stir in whole and dried cranberries.
• 5. Divide evenly into prepared muffin cups.
• 6. Bake for 14-16 minutes or until a toothpick inserted in the center of a muffin comes out clean. Turn onto wire rack to cool.
• 7. Orange Glaze Stir together powdered sugar and water to desired consistency. (thicker for glaze, thinner for drizzle) add pure orange extract little by little till desired flavor is achieved.
• 8. Blueberry Glaze:# 1 cup sugar # 2 tablespoons cornstarch # 1 cup water # 1 cups fresh blueberries, divided Combine sugar and cornstarch ina small saucepan; blend thoroughly. Gradually stir in water. Crush 1/2 cup blueberries; add to sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Continue to boil about 2 minutes or until mixture is clear. Cool.