Dried Cranberry And Orange Muffins Recipes

CRANBERRY ORANGE MUFFINS RECIPE

Steps:

• Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
• Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• Toss together fresh cranberries and 2 teaspoons of flour to coat cranberries in a separate bowl. Set aside. If using dried cranberries, simply skip this step.
• Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla and orange zest.
• Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in cranberries (fresh or dried) and scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
• Prepare orange glaze topping for muffins while the muffins are baking by stirring together until well-combined.
• Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and drizzle with orange glaze. Place onto a plate to finish cooling or serve slightly warm.

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.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Soak the dried cranberries in the orange juice for 10 minutes.
• In a large bowl add the flour, sugar, baking powder, baking soda and salt and whisk it together.
• Add in the egg, vegetable oil and orange zest along with the soaked cranberries and orange juice.
• Whisk together until smooth.
• Using an ice cream scoop, fill your muffin liners 3/4 full.
• Bake for 18-20 minutes.

DRIED CRANBERRY AND ORANGE MUFFINS

Steps:

• Preheat oven to 400º. Butter twelve muffin cups and edges surrounding the cups.
• In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg, vanilla, and orange peel. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in cranberries and nuts.
• Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in center of one muffin comes out clean.
• Remove muffin pan to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in airtight container at room temperature.

CRANBERRY MUFFINS

Steps:

• Preheat oven to 350ºF.

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
• Sift together flour, salt and baking powder. Set aside.
• Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
• Add flour mixture and stir just until mixed. Fold in cranberries.
• Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 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.

CRANBERRY ORANGE MUFFINS (+ EASY RECIPE)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line the muffin tin with liners or grease it with baking spray or butter.
• Sift together the flour, sugar, baking powder, and salt. In a 1-cup measuring cup, pour the vegetable oil, egg, and enough milk to fill the cup. Whisk it in a bowl until well-combined.
• Pour the oil mixture into the flour mixture and whisk just until you no longer see streaks of flour. Gently mix in the orange zest, orange juice, and cranberries.
• Fill the muffin cups 3/4 full with batter. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when pressed.
• Let the muffins cool in the pan for 5 minutes. Remove them from pan and let them cool completely on a wire rack. Serve and enjoy.

PANERA CRANBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 400°F and line a jumbo muffin pan with liners or squares of baking parchment.
• Whisk the flour, cornstarch, baking soda, baking powder, and salt together until well blended.
• Whisk together the oil, sugar, eggs, milk, orange juice, and vanilla extract until combined.
• Mix the wet ingredients into the dry ingredients and stir to form a batter.
• Fold in the orange zest and the cranberries.
• Scoop ½ cup of batter into each jumbo muffin liner and sprinkle a pinch of turbinado sugar on top.
• Bake at 400°F for 5 minutes, then bake at 350°F for 15 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Let them cool in the pan for 5-10 minutes, then let the muffins cool completely on a wire rack.