Cranberry Orange Sourdough Muffins Recipes

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CRANBERRY-ORANGE SOURDOUGH MUFFINS



Cranberry-Orange Sourdough Muffins image

A great way to use up extra sourdough starter and they go together so easily. Adjust the orange zest to your own liking. The original recipe comes from Sourdoughhome, however I've made some adjustments to fit our taste. http://sourdoughhome.com/blueberrymuffins.html NOTE: When baking quick breads with sourdough starter be sure to use baking soda NOT baking powder.

Provided by Galley Wench

Categories     Sourdough Breads

Time 30m

Yield 6-8 Muffins

Number Of Ingredients 10

1 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1/2 cup dried cranberries
1/8 teaspoon orange zest, to taste
1 egg
1 teaspoon vanilla
1/4 cup oil
1 cup sourdough starter

Steps:

  • Preheat oven to 400°F.
  • In a small bowl combine the dry ingredients; flour, salt, sugar and baking soda.
  • Stir in cranberries and orange zest.
  • In medium bowl combine wet ingredients; egg, oil, vanilla and sourdough starter.
  • Add dry ingredients to wet ones.
  • Mix quickly and spoon into 6 muffin cups. If extra liquid is needed add a tablespoon or so of orange juice or water.
  • Bake at 400º F until brown, about 20 - 25 minutes. (Watch carefully as they will be dry if baked too long,).

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 SOURDOUGH MUFFINS WITH STREUSEL TOPPING



Cranberry Sourdough Muffins with Streusel Topping image

Sourdough, tart dried fruit and crunchy hazelnuts take these muffins to a new level. We serve them warm or at room temperature. -Patricia Quinn, Omaha, Nebraska

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 15

1 cup Sourdough Starter
1/2 cup packed brown sugar
1/3 cup plus 1-1/2 cups all-purpose flour, divided
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/4 cup chopped hazelnuts
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup butter, melted
1-1/2 teaspoons grated orange zest
1 cup fresh or frozen cranberries, thawed
1/4 cup chopped dried apricots

Steps:

  • Let Sourdough Starter come to room temperature before using., Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts., In a large bowl, whisk sugar, baking powder, baking soda, salt and remaining flour. In another bowl, whisk egg, melted butter and orange zest until blended; stir in Sourdough Starter. Add to flour mixture; stir just until moistened. Fold in cranberries and apricots., Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture., Bake 16-20 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 272 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 293mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-ORANGE MUFFINS



Cranberry-Orange Muffins image

Provided by Nancy Harmon Jenkins

Time 40m

Yield 12 - 16 muffins

Number Of Ingredients 13

1 1/2 cups pecan halves
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar
Juice and grated rind of one orange
2 tablespoons melted butter
Boiling water
1 egg
1/4 cup milk
1 cup chopped cranberries
Flour and butter to grease muffin tins

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.

CRAN-ORANGE MUFFINS



Cran-Orange Muffins image

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

1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup 2% milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1-1/2 cups chopped fresh or frozen cranberries, thawed
GLAZE:
1/2 cup sugar
1/2 cup orange juice
4 teaspoons grated orange zest

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.

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

JUMBO ORANGE-CRANBERRY MUFFINS



Jumbo Orange-Cranberry Muffins image

These orange-cranberry muffins provide a tangy twist on an old favorite.

Provided by canesmojo

Time 45m

Yield 12

Number Of Ingredients 10

4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 ½ cups fresh cranberries
2 cups white sugar, divided
1 large orange, zested and juiced, divided
4 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups sour cream

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

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