Cranberry Orange Muffins
Cranberry Orange Muffins takes approximately 45 minutes from beginning to end. For 36 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 189 calories, 3g of protein, and 8g of fat each. It is a good option if you're following a lacto ovo vegetarian diet. A couple people really liked this breakfast. 13 people were glad they tried this recipe. Head to the store and pick up salt, walnuts, egg, and a few other things to make it today. It is brought to you by Gimme Some Oven. With a spoonacular score of 14%, this dish is rather bad. Try Orange Cranberry Muffins, Cranberry Orange Muffins, and Cranberry Orange Muffins for similar recipes.
Servings: 18
Ingredients:
1 Tbsp. baking powder
3/4 cup dried cranberries
1 egg
2 cups all-purpose flour
1 tsp. finely grated orange zest
1/2 tsp. salt
1 1/4 cup sour cream
1 cup sugar
1/4 cup (half stick) unsalted butter, melted
1 tsp. vanilla extract
1/2 cup chopped walnuts or pecans (optional)
Equipment:
muffin tray
oven
whisk
bowl
spatula
toothpicks
wire rack
sauce pan
Cooking instruction summary:
To Make The Muffins:Preheat the oven 350 degrees. Grease a muffin pan or prepare with baking cups; set aside.Whisk together the flour, baking powder, and salt in a medium bowl; set aside.In a large bowl, whisk the egg until combined, about 20 seconds. Add the sugar and whisk until the mixture is thick and thoroughly combined. Stir in the orange zest until evenly distributed. Slowly whisk the vanilla and butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the cranberries (and nuts, if using) and continue folding the mixture until the berries are evenly distributed. Do not overmix.Evenly divide the batter in between the cups of the muffin pan (about 3 tablespoons of batter per cup). Bake for 20-23 minutes, or until light golden brown, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool for 5 minutes before glazing.To Make The Glaze:While the muffins are baking, combine 1/2 cup of the sugar and orange zest in a bowl until the zest is evenly distributed; set aside.In a small saucepan set over medium heat, combine the remaining sugar (1/4 cup) and the orange juice, bring to a simmer. Stir occasionally to dissolve the sugar and continue simmering until the mixture becomes syrupy.Generously, brush the tops of the muffins with the orange glaze. Once all of the muffins are glazed, dip the top of each muffin into the orange sugar, being sure to cover the top of each muffin. Serve warm.
Step by step:
1. To Make The Muffins:Preheat the oven 350 degrees. Grease a muffin pan or prepare with baking cups; set aside.
2. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.In a large bowl, whisk the egg until combined, about 20 seconds.
3. Add the sugar and whisk until the mixture is thick and thoroughly combined. Stir in the orange zest until evenly distributed. Slowly whisk the vanilla and butter into the mixture until combined.
4. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.
5. Add the flour to the sour cream mixture and fold with a spatula until the batter comes together.
6. Add the cranberries (and nuts, if using) and continue folding the mixture until the berries are evenly distributed. Do not overmix.Evenly divide the batter in between the cups of the muffin pan (about 3 tablespoons of batter per cup).
7. Bake for 20-23 minutes, or until light golden brown, and a toothpick inserted in the center comes out clean.
8. Transfer the muffins to a wire cooling rack and allow to cool for 5 minutes before glazing.To Make The Glaze:While the muffins are baking, combine 1/2 cup of the sugar and orange zest in a bowl until the zest is evenly distributed; set aside.In a small saucepan set over medium heat, combine the remaining sugar (1/4 cup) and the orange juice, bring to a simmer. Stir occasionally to dissolve the sugar and continue simmering until the mixture becomes syrupy.Generously, brush the tops of the muffins with the orange glaze. Once all of the muffins are glazed, dip the top of each muffin into the orange sugar, being sure to cover the top of each muffin.
9. Serve warm.
Nutrition Information:
covered percent of daily need
Related Videos:
Cranberry Orange Muffins -- Lynn's Recipes
