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Cranberry Orange Muffins

Cranberry Orange Muffins

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Preheat the oven to 180 °.

Place the dried blueberries in a bowl of warm water to swell.

Mix the flour, sugar, baking powder, salt and baking soda in a large bowl. Make a hole in the middle of the dry ingredients and add the peel and orange juice, water, grape oil and egg. Mix until a homogeneous composition is obtained.

Drain the cold blueberries and add to the dough slowly so as not to crush.

Using a spoon, place the dough obtained in a muffin pan greased with butter and lined with flour or paper forms. Bake at 180 ° for about 13-15 minutes, or until browned and the middle becomes elastic. The toothpick test must also pass.

Allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Sprinkle powdered sugar on top. It is enjoyed in anticipation of spring ...

Reviews (23)

I loved these muffins. However, I would have liked a little more punch. Next time definitely more orange rind or better still some orange marmalade in the muffin mix if possible. I too had to bake them longer and recipe yielded only a dozen.

These are wonderful with fresh cranberries. I only made a dozen and cooked them for 18 minutes. I sprinkled raw sugar on the top before baking.

I thought these were OK. My husband thought they were the best I've made. Here are my adjustments: 1. Sifted dry ingredients together 2. I used 1 cup of wheat flour, 3/4 cup of flour and 1/4 cup of quick cooking oats 3. I only had dried cranberries so i soaked 1 cup of these in the orange juice (next time will heat tthem up to plump) 4. I used just short of 1 / 4c of oil and added 1 tbsp of butter 5. Added about 3/4 cup of greek yogurt 6. Even with the extra moisture from the yogurt, the dough was SUPER dry so I added some water and milk until I got the consistency I wanted 7. Baked at 400 degrees for 13 minutes.

I made once true to the recipe and they were very dry and terrible. Plus, they were way too tart. These were amazing after I made a few adjustments. READ! These few things revamped these muffins: for dry ingredients: use full 3/4 cups of sugar and an additional tablespoon as well as, use 2 tsp of baking powder for the tsp of baking power for every cup of flower rule for the wet ingredients: I used closer to a cup of store bought squeezed orange juice, and I chopped the fresh cranberries I used and soaked them in the orange juice I planned to use for the recipe with close to a tablespoon of sugar for approximately 30 minutes while I finished everything else. I added just the juice form the cranberry soak to the oil, egg, and the rind. I also used the entire rind of a large orange, which was closer to about a 1-1 / 2 TBS. Additionally, I used an extra 2 tablespoons of oil. They are so great! I hope this helps!

Cook's Notes

The muffins shown are the large size (yield of 10). You can make them regular size by dividing the batter between 12 cups, if you prefer.

Be sure you don’t over-mix your batter when you add the wet ingredients to the dry. Stir just until any traces of flour disappear.

You may notice that I am essentially making "homemade buttermilk" when mixing the lemon juice with the milk ahead. So yes, you could substitute buttermilk in the recipe. The reason I go this route is that it allows me to use whole milk, whereas buttermilk is just 1% base. So the lemon brings the tang of buttermilk, with a more substantial milk.

You can use fresh or frozen cranberries here. If using frozen, do not thaw. Toss in 1 tsp of flour before adding to the batter to keep them from clumping together.

If you have empty muffin cups, be sure to fill the empty cups 3/4 full with water before putting your muffins in the oven. This will ensure that your muffins bake evenly.

If you only have dried cranberries, you can use them here (though it's hard to replace the lovely tart fresh ones!). For dried cranberries, plump them by soaking in very hot water for 10 minutes, then drain and pat dry well. As dried cranberries are sweetened, you may wish to reduce the amount of sugar in the recipe by a few tablespoons.

Step-by-Step Instructions

  1. Combine the flour, sugars, baking powder, baking soda, salt, cinnamon and cranberries in a medium bowl.
  2. In a large bowl, beat together the egg, orange juice, yogurt, melted butter, vanilla extract and orange zest until combined.
  3. Fold the dry ingredients into the wet ingredients until just combined.
  4. Line a muffin pan with cupcake liners or spray with non-stick spray. Spoon the batter & frac34 of the way full. Sprinkle the tops with some sugar and bake at 400 ° F for 15-20 minutes or until cake tester comes out clean.

Cranberry Orange Muffins

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Cranberry Orange Muffins are a long time favorite of mine, but having worked in a bakery you get the advantage of using really strong flavored orange bits. It & # 8217s a little hard to mimic that strong orange flavor at home with real oranges, but there is orange juice and zest in both the muffin and glaze on these, and the tart, plump cranberries just make these really tasty muffins!

Aren't they pretty ?! I totally had 4 in one sitting. Whoops! Haha. They & # 8217re that good! Make these for Christmas breakfast OR brunch OR anytime!

Cranberry Orange Muffin Ingredient Notes

Here & # 8217s what you & # 8217ll need to make these cranberry-studded beauties:

White whole wheat flour or regular whole wheat flour: Either one will work. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn & # 8217t been sitting on the shelf too long, your muffins will not have a strong & # 8220whole wheat & # 8221 taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.

You could also substitute all-purpose flour or Bob & # 8217s Red Mill & # 8217s gluten-free all-purpose blend.

Pro type: The proper way to measure flour is to spoon flour into your measuring cup and level off the top with a knife. Do not scoop flour into your cups, or you could end up with way too much flour, and dry / tough muffins.

Baking powder and baking soda: These are leavening agents, which help the muffins rise so they are light and fluffy. These ingredients are not the same thing and are not interchangeable, so be careful with your measurements!

Fine sea salt: I prefer to use non-iodized sea salt instead of plain table salt because it has a cleaner taste and contains some good-for-you trace minerals. You can substitute regular salt if that's what you have!

Coconut oil or extra-virgin olive oil: Instead of butter, these muffins call for oil. I can & # 8217t taste either one in the end result. If you use olive oil, I recommend a mildly flavored one, like California Olive Ranch & # 8217s Everyday variety.

Honey or maple syrup: Instead of sugar, these muffins are naturally sweetened with honey or maple syrup! These do impart some delicious flavor, so choose your favorite.

Eggs: Eggs also act as a leavener, helping the muffins rise while also imparting richness. If you have an egg allergy or you & # 8217re a vegan, you can substitute flax eggs (see recipe notes).

Greek yogurt: Yogurt replaces sour cream, but offers the same delicious richness and tang. Yum! Check the recipe notes for a buttermilk alternative (which can be made vegan).

Vanilla extract: You know, for some luscious vanilla flavor.

Orange zest: All you need is the zest of one orange to infuse these muffins with flavor. After you take the zest off the orange, you can slice it up and eat it. I do recommend buying on organic orange if you can find one, since pesticide residue sticks to the rind.

Fresh cranberries: One bag is more than enough. You & # 8217ll blitz these in the food processor before folding them into the batter.

Raw sugar: This is optional, but I recommend it. Turbinado sugar is large crystal sugar that lends an irresistible sparkling, crunchy top to the muffins. I bet you could even take a tiny bag of raw sugar home from your local coffee shop!

How Long Do These Muffins Last?

Cooled muffins are best eaten the day they are baked! But will keep for 3 days, wrapped tightly in saran wrap, and stored at room temperature. Reheat for a few seconds in the microwave or in a toaster oven. Delicious with a slather of butter and a drizzle of honey!

Cranberry Orange Muffins

This post may contain affiliate links. Read my disclosure policy.

Cranberry Orange Muffins are the perfect holiday sweet treat made with dried cranberries, orange zest and a super tender bakery-style muffin.

There & # 8217s just something about certain flavors, like Pumpkin Muffins and Cranberry Orange Muffins, that taste just like the winter holidays. Like some of the other treats on my Holiday Recipe Page, Cranberry Orange Muffins are quick to make and perfect to enjoy during busy family gatherings.

Cranberry Orange Muffins have a rich, natural sweet citrus orange flavor, and is absolutely irresistible. There are few things that go better with coffee than a golden brown, warm, fresh out of the oven muffin. They & # 8217re the ultimate yummy brunch and breakfast food, light and tasty especially with some butter or jam spread on them.

One of my favorite muffins are Cranberry Orange Muffins during the holidays, they are like bringing the coffee shop into your kitchen. The tartness of the cranberries goes so well with citrusy orange and these muffins are bursting with a classic Christmas flavor combination in every bite.

Another thing I love about this muffin recipe is all the fresh flavor. Using fresh orange zest really balances the sweetness of the cranberries. If you love the little pops of fresh berry juice when you bite into a warm muffin, swap out the dried cranberries for fresh ones. Use about half as many fresh cranberries when swapping dried fruit.


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Ingredients in Cranberry Orange Muffins

  • child
  • eggs
  • butter
  • vanilla
  • flour
  • baking powder
  • leap
  • milk
  • orange juice
  • orange zest
  • leftover cranberry sauce

Of course, you don & # 8217t have to use leftover cranberry sauce. But it sure is convenient. I adapted this recipe from my friend, Candi, who blogs at The Devilish Dish. Candi and I have been friends for over 20 years, and she makes some amazing recipes! Her Berry Best Muffin Recipe is the one I used to make these. So, if you have a hankering for these, and you & # 8217re reading this and it & # 8217s not the week after Thanksgiving & # 8230 check out how to make them with fresh or frozen berries.

Once you have creamed together the butter and sugar with your mixer, add in the fresh orange zest. It & # 8217s so fragrant!

Then you & # 8217ll go about adding all of your dry ingredients and your milk and orange juice.

Finally, fold in cranberry sauce.

Fill the muffin tins with liners, but spray the top of the pan with non-stick spray. These muffins will rise and get that & # 8220muffin top, & # 8221 you want them to release easily from the pan. Sprinkle them generously with sugar to get that crunch when they brown while they bake.

Look how perfect they are !! No need for that trip to the bakery & # 8211 grab a cup & # 8216o joe, and eat one warm.

Cranberry Orange Muffins

Cranberry orange muffins are simply the best. A sweet buttery muffin filled with tart, juicy cranberries, orange zest, and an orange glaze.

Fall is not just for pumpkin flavor. Although I & # 8217m a huge fan of pumpkin these muffins are wonderful. I just switched out the flavor profile of our blueberry muffin recipe, which we think is the most amazing muffin.

Check out our popular Sausage Balls!

Cranberry Orange Muffins

This cranberry orange muffin recipe makes 12 large muffins. I like to use jumbo muffin liners.

Preheat oven to 425 degrees. Spray a standard muffin tin with baking spray or line with paper liners.

In a large bowl combine flour, baking powder, and salt.

Add the eggs and 1 cup of sugar in a medium bowl and whisk until thick and pale. Slowly whisk in the vegetable oil and melted butter, until combined.

Add the buttermilk, vanilla, and orange zest mix until combined.

Toss the 1 1/4 cups of cranberries with the dry ingredients. You can use frozen or fresh cranberries.

Combine the wet with the dry and gently fold just until combined. Do not overmix.

Fill the 12 muffin cups, mounding slightly, gently press the remaining cranberries into the top of each muffin.

Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean.

Let cool while you prepare the glaze.

Whisk the glaze ingredients together and drizzle over the top of the muffins.

If you drizzle with the glaze while the muffins are really hot it will just melt completely.

Let them cool to the touch.

Serve these simply delightful muffins for breakfast and enjoy! The orange flavor just pops in these beauties.


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