CRANBERRY ORANGE MUFFINS
Cranberry Orange Muffins, easy from scratch jumbo copycat Panera muffins recipe with fresh cranberries, orange zest, and buttermilk!
Provided by Lisa Huff
Categories Breakfast
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a jumbo muffin pan with 6 jumbo paper liners.
- In a medium mixing bowl whisk together the dry ingredients including the flour, cornstarch, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, mix together the oil and sugar until well combined. Mix in the eggs one at a time then mix in the vanilla.
- Alternate adding the flour mixture and the buttermilk to the large mixing bowl with the oil and sugar mixing after each addition.
- Stir in the fresh orange zest and 1 cup of the cranberries. Spoon the muffin batter into prepared pan. Press the remaining 1/2 cup of cranberries into tops of each muffin. Sprinkle turbinado sugar on top of the muffins.
- Bake muffins in the middle of your oven at 375 degrees F for about 25-30 minutes (but I'd suggest start checking on them at about 20 minutes) or until golden brown around edges and toothpick inserted into middle comes out clean. Cool slightly, then remove muffins from pan and place on wire rack to finish cooling.
Nutrition Facts : Calories 428 kcal, Carbohydrate 56 g, Protein 6 g, Fat 21 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 64 mg, Sodium 437 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
CRANBERRY-CITRUS MUFFIN TOPS
These soft and fluffy muffins tops are tart and sweet and require no special equipment. Chilling is a must to ensure the proper 'puffing' of the dough.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 muffin tops
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper.
- Sift the flour, baking powder, salt and baking soda together in a medium bowl.
- Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar.
- Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
- Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula.
- Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes.
- Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
- Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)
These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 35m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
- Bake at 400 degrees for 20-25 minutes (longer for jumbo).
- Muffins are done when toothpick comes out clean in center.
- Makes 4 dozen muffins.
- Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).
JUMBO CRANBERRY CITRUS MUFFINS
These cranberry orange muffins will be a delicious treat to wake up to. They're bursting with citrus flavor. Perfectly sweet, with little bits of tart cranberries throughout, these muffins are just as good as anything you'd find at a bakery.
Provided by Cheryl Gross
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
- 2. Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
- 3. Microwave for 1 minute, stir, microwave for another minute.
- 4. Then pour into a strainer to drain.
- 5. Mix dry ingredients together in a medium bowl.
- 6. Add orange zest and mix well.
- 7. Then, add drained cranberries and mix well.
- 8. Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
- 9. Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
- 10. Then spoon batter into a greased or paper-lined jumbo muffin tin.
- 11. Bake for 30 minutes. Remove from oven to rack.
- 12. Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.
CRANBERRY JUMBO MUFFINS
These muffins are moist and you can taste all spices and the tanginess from cranberries. Breakfast, brunch or dessert.... it's your choice!
Provided by Elsa Beene
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 400°F. Line jumbo muffin pan with muffin liners or spray muffin pan with oil cooking spray if not using muffin liners.
- 2. In a medium bowl, combine dry ingredients. In a separate bowl, coat cranberries with 1 tablespoon flour. Set aside.
- 3. In another bowl, beat eggs and sugar with electric mixer in high speed until creamy. Add pumpkin pure and melted butter, mix well.
- 4. Lower the mixer speed, add the dry ingredients until well combined. Fold the cranberries into the batter and stir with spatula.
- 5. Fill muffin liners 3/4 full, transfer muffin pan into the oven and bake for 30 to 35 minutes.
- 6. Let the muffins cool completely by placing the muffin pan to a cooling rack.
JUMBO CRANBERRY-ORANGE-NUT MUFFINS
This recipe only produces very large muffins, but the addition of pecans gives the traditional cranberry-orange muffins a whole new flavor. A real treat for Thanksgiving or Christmas brunch!
Provided by patriciafulda
Categories Breakfast
Time 55m
Yield 6 muffins, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan.
- Grease bottoms of jumbo muffin pan with vegetable shortening.
- Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix.
- Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups.
- Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
Steps:
- Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PANERA CRANBERRY ORANGE MUFFINS
Enjoy a delicious batch of Panera cranberry orange muffins with this easy copycat recipe. These light and soft jumbo muffins have the sweet and tangy flavors of cranberries and orange zest. Vegan and gluten free friendly.
Provided by Emma
Categories Muffins
Time 55m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 389 kcal, Sugar 31 g, Sodium 552 mg, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 61 g, Fiber 2 g, Protein 6 g, Cholesterol 43 mg, UnsaturatedFat 10 g, ServingSize 1 serving
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