In a small bowl, add all topping ingredients and cut the butter into the mixture using a pastry cutter, two forks, or just your fingers. Place in large bowl. Add wet ingredients. AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT! Drain and set … Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Spoon dough into individual muffin liners, flattening into even layer using fingers or back of spoon, … That's what counts. Taste of Home is America's #1 cooking magazine. Subscribe & Receive My Free Recipe Ebook! Once you start making homemade muffins you’ll realize how easy they are, and how much better they taste, and you won’t be buying anymore pre-made mixes. Cranberry orange muffins are a taste of home and simply wonderful to have around. Thankfully, while balanced, these muffins have enough fat in them to be satisfying! flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt —Ronni Dufour, Lebanon, Connecticut. I am in love. These are delicious, so glad I tried them! I love the cranberry, orange, and crumb topping! These Cranberry Orange Muffins are made with tart cranberries, bright orange zest, and sweet freshly squeezed orange juice folded gently into a thick and rich classic muffin batter. I followed the recipe exactly as written and my husband and I could not stop eating them! Once you get pea-sized clumps, you're good. Thank you . 4. Sprinkle topping on top of muffin batter. Use a rubber spatula to fold in the orange zest and cranberries. Line a 12-cup muffin tin with paper liners and spray lightly with non-stick baking spray. To thaw: remove a frozen muffin from the bag. Instructions To make the cranberries: Combine the 1 cup of sugar and water in a small saucepan and cook over medium heat until the sugar is dissolved. Then reheat in the oven at 350F for 10 minutes to freshen up the muffins. Three of my favorite things in one muffin! I looooove the fresh cranberries included – what a treat! They’re the perfect combination of sweet and tart, and full of bright, refreshing flavors! Thaw overnight in the refrigerator (or on the counter for an hour or so), then reheat at 350°F for 10 minutes or so to warm them up and give them that “just baked” taste. These Cranberry Orange Muffins are such a fun breakfast treat, and SO delicious! Wife, mother, photography nerd, and bacon lover! Moist and very flavorful. Can’t wait to make these! Italian Wedding Soup (easy weeknight dinner idea). Do Not Sell My Personal Information – CA Residents, 2 large eggs, room temperature, lightly beaten. Remove muffin pan from oven and let muffins cool in the pan for a few minutes, then transfer to a wire cooling rack to continue cooling. Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside. Click the heart in the bottom right corner to save to your own recipe box! Allergy-friendly! Instructions. And to Gretchen, my prep time was about the same even though I set up my mise en place. Want to save this recipe for later? For more information regarding this program and what it means for you, please see my Privacy page. 1/2 c. orange juice 1 c. chopped cranberries This is one of my Breakfast recipes you’ll definitely want in your collection! Subscribe & receive my most popular recipes compiled into an easy ebook format! salt 1/3 c. oil 1 egg, beaten 1 tsp. Have you spotted fresh cranberries out in the grocery stores yet? I left out the pecans. The texture of these cranberry orange muffins is moist, soft and fluffy. Heat oven to degrees 400 F. Line muffin pan cups with paper baking cups or spray with non-stick cooking spray. It just doesn’t get any better. In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. By the time I chopped those slippery little cranberries, zested the orange, squeezed fresh oranges and picked through the pecans I had shelled, I had 1 1/2 hour prep time. In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. There’s just something so simply satisfying about whipping up a batch of muffins on a cold or rainy day – muffin recipes are always easy, quick to bake, and they always just taste so good with a hot cup of coffee or tea. The Chunky Chef, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Other than using them to make Cranberry Sauce and White Christmas Sangria, these muffins are my favorite cranberry recipe. In another bowl, stir together milk, oil, egg, vanilla and orange … Cool in pans for 10 minutes before removing to wire rack. In a small bowl, combine the orange juice, eggs and vanilla. Stir well to combine. Thx. Fill 18 greased or paper-lined muffin cups two-thirds full. Thanks for sharing! These are so good!! This is seriously amazing! Thank you! 2 c. flour 3/4 c. sugar 2 tsp. I just baked these muffins exactly to the recipe and they were DELICIOUS! Bake muffins 17 minutes or until toothpick inserted in center of muffins comes out clean; cool 10 minutes then transfer to wire rack to cool completely. I followed the recipe exactly and the muffins turned out beautifully. So without testing and retesting it myself, I can’t say for certain if that would work. These Cranberry Orange Muffins are sound delicious! Fabulous recipe! Perfect for the holidays, school mornings, or anytime! For the Cranberry Orange Muffins: Preheat oven to 400 degrees (F). If you try it, I’d love to know how it turns out! In a large bowl, add in the flour, baking powder, baking soda, salt and sugar. Cranberry-orange is such a great combination and the sugar topping really helps balance out the tart of the fresh cranberries. These are amazing! Orange-Cranberry Muffins The flavors were just like the delicious, tangy McDonald's® orange-cranberry muffins and looked just as pretty! Dangerously good…. To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly, and place in the fridge until ready to use. Sweet and Tart and warm and yummy :). Combine dry ingredients. When ready to consume, thaw overnight in the fridge or on the counter for an hour. Submit your question, comment, or review below. These delicious Cranberry Orange muffins are a treat anytime of the year. We think these muffins taste just as good, if not better the next day… so you can make them a day ahead of time, but I wouldn’t do much more than that. In a medium bowl, whisk together the milk/lemon juice, the vegetable oil, sugar, eggs, orange juice, vanilla and orange … Write “Cranberry Orange Muffins” on the front of the bag along with an “eat by date” 3 months from the time you made the muffins. HOW TO MAKE CRANBERRY ORANGE MUFFINS. Have a question? To the flour mixture, add vegetable oil, egg, and orange juice and whisk until combined. Remove berries from the heat, and set aside to cool and plump. Fold in cranberries and nuts. Went over extremely well at work, not a crumb left. baking powder 1/2 tsp. As a matter of fact, I just made another TOH recipe that called for a 25 minute prep time. If you haven’t, you will soon! Prep time for me was 1 1/2 hours. Instructions. Add the flour, sugar, salt, baking soda and baking powder to a large mixing bowl and whisk. These are perfect for this time of year! Preheat oven to 425°. These jumbo Cranberry Orange Muffins are full of fresh cranberries, fresh orange zest, and buttermilk. 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 … Place muffins on a baking sheet and freeze for 1-2 hours, then place frozen muffins into freezer containers and freeze. Bake 20-23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. In a large mixing bowl combine flour, remaining ½ cup sugar, baking powder, salt, and baking soda. Set aside. Did you make this? I will definitely make them again. My wife made a subtly different version based on this, read about it here. spicy and delicious. Just like you, i do everything by hand. Serve warm. I believe that delicious meals should be easy to make. I sprinkled the top of these with some coarse sugar and they disappeared almost immediately from a church Christmas breakfast! Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram! Took me 55 minutes. In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Give it a good stir to combine, and set aside. Perfect quick recipe to cook with kids and get some antioxidant-rich cranberries into the day. Line a standard 12 cup muffin pan with paper liners and set aside. Mix self-rising flour and … Prepare muffin pan with liners and nonstick cooking spray. We love breakfasts that can double as a dessert, like my Old Fashioned Donuts, and Sticky Buns. These sound wonderful and I’m wondering if i can replace the cranberries with leftover homemade cranberry sauce. Wow, these were so good! Fill muffin tins a little over 3/4 full with cranberry mixture. Terrific recipe! I will be making these often! The taste is bold and vibrant with bursts of tart cranberries and speckles of orange zest … Wife, mother, photography nerd, and bacon lover! BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS. HomeBreads, Rolls & PastriesBread RecipesMuffins, Just curious,.. can dried 'craisens' be used in these recipes? How to make homemade cranberry orange muffins First, start by preheating the oven to 425 and line your muffin pan with paper liners, set aside. Like anything though, the first bite or first taste is the most satisfying. Please read my disclosure policy. Baked muffins can be frozen for up to 3 months. Can be made from whole wheat or gluten-free flours, and can easily be vegan too. Notice: JavaScript is required for this content. Wash and rinse cranberries. This will definitely be a go-to for us moving forward. Reduce heat to 350 and continue baking an additional 15-20 minutes. Everyone at my house enjoyed it. Love the warm spices. Much better since I … These naturally-sweetened Healthy Cranberry Orange Muffins are perfect to bake up for a snack or breakfast treat. Plus, muffins are great to freeze, so you can have fresh muffins anytime you want them! I’m excited to try this. But my favorite way to enjoy these muffins is nice and warm from the oven! Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’! Preheat oven to 400°F. Worth it though, as all the people I feed, savor every bite. Better yet, pair these with a cup of French Hot Chocolate and any guests to whom you serve them aren’t likely to leave! Made these, delicious and moist, but made a few changes I added 1 cup of sour cream, used half cup brown sugar and half cup granulated sugar, sprinkled oatmeal on top just before baking! Thus, by making the mini-muffins instead of the jumbo sized, I think you get the same enjoyment as the jumbo with net calorie savings. I’ve only tested this recipe as written. And these Cranberry Orange Muffins… In a mixing bowl, add flour, sugar, salt, baking powder and baking soda, and whisk to combine. These Cranberry Orange Muffins are made with tart cranberries, bright orange zest, and sweet freshly squeezed orange juice folded gently into a thick and rich classic muffin batter. They are the perfect muffins for the holiday season. For more information regarding this program and what it means for you, please see my. Place muffin liners in muffin tin. Add oil, egg, and orange juice to the flour mixture and w… Cut in shortening until crumbly. Won't make again without modifications. Followed recipe...Too much orange flavor...The worst part was the lack of a crown and no color. Scoop/pour batter into the prepared muffin pan, filling the liners about 3/4 of the way up. Leftover muffins should be stored at room temperature in an airtight container and consumed within 3-4 days. Fold in orange zest and cranberries; divide batter into prepared muffin pan. Hey there! Otherwise, I followed the recipe exactly and they turned out perfectly. Enjoy them as a care-free snack, grab-n’-go breakfast amidst busy holiday errands, or make them a part of a brunch spread. Will keep in rotation during the fall and winter months. Instructions. Topped with a little turbinado sugar which gives these muffins a nice crunch just like you … Drain off any excess liquid and set aside. grated orange rind (opt.) I'm Amanda. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’! Set aside. Follow as written and definitely recommend using fresh orange juice. I increased sugar by 1/2 cup and wish I had increased by 3/4 cup. Lightly brush a 12-muffin tin with butter. The Chunky Chef, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Not what I wanted, though. http://thenuclearfamily.blog.com/2012/11/10/fall-time-cranberry-muffins/, There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. Gluten Free, Soy Free, Peanut & Tree Nut Free Weight Watchers® SmartPoints™: Value 5* HEATING MICROWAV Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Add nuts, orange peel, and ½ cup sugar. Only 120 calories and made with real cranberries and a hint of orange, the first ingredient in these muffins are veggies! I have been baking cookies all month long and the boys have been great little taste … This post may contain affiliate links. In a large bowl, whisk egg, milk and oil; stir in flour mixture until just combined. I'm Amanda. They were everything a muffin should be, fluffy. Stir into dry ingredients just until moistened. Hey there! Thanks for the recipe. Cranberry Orange Muffins-these sweet and tender muffins are bursting with fresh cranberries. Orange and cranberry are mine and my daughters favorite this time of year! Then, let … These are so delish!! I’ve never made muffins using whole cranberries, only cranberry sauce! Bake the muffins at 425 for 5 minutes. I made 11 muffins and one loaf Gretchen 11/8/19. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. Starting with frozen cranberries will add 5-8 minutes to your baking time. I believe that delicious meals should be easy to make. And they’re SO much better than any muffins you could make from a mix/box. . I love cranberry and orange flavors together.