Walnut Orange Muffins Recipes

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ORANGE MUFFINS



Orange Muffins image

Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup orange juice
⅓ cup vegetable oil
1 egg
1 tablespoon orange zest

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g

WALNUT ORANGE MUFFINS



Walnut Orange Muffins image

From her home in Spearville, Kansas, Pat Habiger shares the recipe for these glazed orange muffins. They're so moist, butter isn't needed. Serve them warm with mugs of coffee or hot apple cider.

Provided by Taste of Home

Time 40m

Yield about 1 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
2 large eggs
1 cup buttermilk
4 teaspoons grated orange zest
2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup chopped walnuts
1 cup orange juice
1/2 cup packed brown sugar

Steps:

  • In a bowl, cream butter and sugar. Beat in eggs, buttermilk and orange zest. Combine flour and baking soda; add to creamed mixture just until blended. Stir in walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted in the muffin comes out clean., In a bowl, combine the orange juice and brown sugar until dissolved. Spoon over warm muffins. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 356 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 295mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

ORANGE-WALNUT MUFFINS



Orange-Walnut Muffins image

This is a healthy orange-walnut muffin recipe. The almond milk replaces the traditional vegetable oil, and the brown sugar-honey combo replaces white sugar. Try topping it with a little peanut butter for a morning treat.

Provided by cupcakelove31

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour
1 ¼ cups whole wheat flour
¼ cup ground flaxseed
1 teaspoon baking soda
½ teaspoon salt
1 cup orange juice
2 egg whites
⅓ cup almond milk
3 tablespoons brown sugar
2 tablespoons honey
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Mix all-purpose flour, whole wheat flour, flaxseed, baking soda, and salt together in a small bowl.
  • Beat orange juice, egg whites, almond milk, brown sugar, and honey together in a large bowl until smooth. Stir flour mixture into the orange juice mixture just until the dry ingredients are moistened completely. Fold walnuts through the batter. Spoon batter into the prepared muffin cups.
  • Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 27 g, Fat 4.6 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 218.4 mg, Sugar 8.4 g

ORANGE-NUT MUFFINS



Orange-Nut Muffins image

These are THE best orange muffins! If you give these a try, you will not be sorry! I sometimes use pecans instead of the walnuts. Enjoy!!

Provided by BamaBelle30

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13

1 2/3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 beaten egg
1/2 cup buttermilk
1/3 cup frozen orange juice concentrate, thawed
1/3 cup butter, melted and cooled
1/3 cup chopped walnuts
1/2 cup sifted powdered sugar
1/2 teaspoon finely shredded orange peel (optional)
orange juice

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.

Nutrition Facts : Calories 203.9, Fat 7.9, SaturatedFat 3.6, Cholesterol 29.4, Sodium 195.3, Carbohydrate 30.6, Fiber 0.8, Sugar 16.8, Protein 3.4

ORANGE MUFFINS



Orange Muffins image

Provided by Shiran

Number Of Ingredients 14

3/4 cup (150 g/5.3 oz.) granulated sugar
1 tablespoon orange zest
1 3/4 cups (250 g/8.8 oz.) all-purpose flour, sifted
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/3 cup (75 g) unsalted butter, melted and cooled, OR neutral oil such as canola
1/4 cup (60 ml) sour cream
1/4 cup (60 ml) whole milk
1/2 cup (120 ml) freshly squeezed and strained orange juice
1/2 teaspoon vanilla extract
1 cup add-in of your choice: dark or white chocolate chips (, berries, raisins, nuts)
1/2 cup powdered sugar
1-2 tablespoons orange juice

Steps:

  • Preheat oven to 190C/375F. Grease 12 muffin cups or line them with liner papers.
  • In a large bowl, toss together sugar and orange zest. Add flour, baking powder, and salt, and mix to combine. In another medium bowl, whisk eggs with melted butter, sour cream, milk, orange juice, and vanilla extract until well combined. Make a well in the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon or rubber spatula just until combined. Do not over mix. Fold in add-ins.
  • Divide batter evenly between muffin cups (almost all the way to the top). Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 10 minutes, then remove muffins from the tin and transfer to a wire rack to cool completely.
  • To make the orange drizzle topping: In a small bowl, sift powdered sugar. Add orange juice, a bit at a time, and whisk until you get a thick yet pourable consistency. Once muffins have cooled, pour glaze over the tops using a tablespoon, letting it drizzle down the sides.
  • Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for an additional day. Muffins can be frozen for up to 2 months.

CRANBERRY, ORANGE, & WALNUT MUFFINS



Cranberry, Orange, & Walnut Muffins image

These muffins, developed by cookbook author Maida Heatter, are packed with good foods that form a perfect combination of flavors for autumn and winter.

Provided by Lorraine of AZ

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

2 seedless oranges
1 cup cranberries, coarsely chopped
1 cup walnuts, chopped (about 4 ounces)
2 cups flour
1 tablespoon baking powder
2/3 cup sugar
1/3 cup butter, unsalted (melted and cooled)
1 egg
1 teaspoon sugar

Steps:

  • Preheat oven to 400 degrees F. arranging a rack in the center of the oven. Generously grease 12 muffin cups. Remove zest from the oranges. Mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup.
  • In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, combine the flour, baking powder and the 2/3 cup sugar and whisk together.
  • In a medium bowl, combine the reserved orange juice, melted butter and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly 3 or 4 times with a rubber spatula, to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter will not be perfectly smooth).
  • Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the 1 teaspoon sugar over the top of each muffin. Bake 25 minutes in preheated oven or until golden. Let muffins rest in pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool 15-20 minutes.

CRANBERRY WALNUT MUFFINS



Cranberry Walnut Muffins image

Provided by Splenda

Categories     Splenda® Original Sweetener

Time 30m

Number Of Ingredients 11

1 ¼ cups Splenda® Granulated Sweetener
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
⅔ cup buttermilk
¼ cup butter, melted
2 large eggs
1 teaspoon grated orange zest
⅔ cup chopped fresh or frozen cranberries
¼ cup chopped walnuts

Steps:

  • Preheat oven to 375°F. Spray 8 cups of a 12-cup muffin pan with cooking spray.
  • In a bowl, mix together Splenda Sweetener, flour, baking powder, baking soda, and cinnamon.
  • In another bowl, combine buttermilk, melted butter, eggs, and orange zest. Add to flour mixture and mix gently to combine. Add cranberries and walnuts and stir just until blended.
  • Spoon batter into prepared muffin cups. Bake for 20-25 minutes or until a wooden pick inserted in the center comes out clean.

Nutrition Facts : Calories 210 calories

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