Orange And Blue Nut Muffins Recipes

ORANGE-NUT MUFFINS

Steps:

• In a large bowl, combine flour, granulated sugar, baking soda, baking powder and salt. Make a well in the center of flour mixture.
• In medium bowl, combine egg, buttermilk, orange juice concentrate and melted butter; add all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts.
• Line twelve 2-1/2-inch muffin cups with paper bake cups. Fill the cups 3/4 full with batter. Bake in a 400 degree F. oven for 18 to 20 minutes or until muffins are golden. Remove the muffins from the pans.
• In a small bowl, combine powdered sugar, orange peel and enough orange juice (2 to 3 teaspoons) to make a drizzling consistency. Drizzle over warm muffins.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
• In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
• Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
• While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.

EASY CRANBERRY-ORANGE MUFFINS

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.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.