How to Prepare Yummy Cranberry Orange Muffins

Cranberry Orange Muffins. INGREDIENTS. "These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp!

In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Easy Cranberry Orange Muffins are quick and simple to make from scratch! You can have Cranberry Orange Muffins using 27 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cranberry Orange Muffins

1. You need 1/2 cup (115 g) of unsalted butter, softened to room temperature.
2. Prepare 1/2 cup (100 g) of granulated sugar.
3. You need 1/4 cup (50 g) of packed light or dark brown sugar.
4. You need 2 of large eggs, room temperature preferred.
5. It's 1/2 cup (120 g) of yogurt.
6. You need 2 teaspoons of vanilla extract.
7. You need of zest of 2 oranges.
8. Prepare 1 3/4 cup (220 g) of all-purpose flour (measured correctly).
9. You need 1 teaspoon of baking soda.
10. Prepare 1 teaspoon of baking powder.
11. It's 1/2 teaspoon of ground cinnamon.
12. It's 1/2 teaspoon of salt.
13. You need 2 Tablespoons (30 ml) of orange juice.
14. Prepare 2 Tablespoons (30 ml) of milk (any kind).
15. It's 1 1/2 cup (185 g) of fresh or frozen cranberries (do not thaw).
16. Prepare of Streusel Topping.
17. It's 1/2 Cup of all-purpose flour.
18. You need 1/4 Cup of packed brown sugar.
19. You need 1/2 tsp of ground cinnamon.
20. Prepare Pinch of salt.
21. Prepare 4 Tbs of unsalted butter, cold cut into small pieces.
22. It's 1 tbls of heavy cream.
23. It's of Place flour an brown sugar in a bowl mix together add salt, put in butter and toss until the topping look about pea size. Sprinkle in heavy cream and toss again. Add to muffins and bake.
24. It's of Glaze.
25. You need 1 Cup of confectioners sugar, Sifited.
26. It's 1/8 Cup of orange juice.
27. Prepare of Place sugar in small bowl, add orange juice a little at a time until you get a glaze consistency.

These bakery-style muffins are bursting with tart cranberries and sweet orange flavor. We love baking with cranberries during the fall and winter season! Some of our favorites are Cranberry Orange Rolls, Cranberry Upside Down Cake, and our Cranberry Orange Bread. Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended.

Cranberry Orange Muffins step by step

1. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. 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..
3. 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 Large bowl toss together flour, baking soda, baking powder, cinnamon and salt. Pour wet ingredients in dry ingredients slowly mix with a whisk. Add the orange juice, milk gently whisk until combined with lumps. Fold in the cranberries with a wooden spoon and rubber spatula..
4. 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.).
5. Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees 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..
6. 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..
7. Make ahead tip: Unglazed muffins stay soft, fresh, and moist covered at room temperature for up to 5 days. Glazed or unglazed muffins freeze well for up to 2 months..
8. Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with orange flavored, vanilla, honey, nonfat, or full fat. Sour cream works as well..

Add egg and enough milk to fill the cup; stir to combine. Cranberry Orange Muffins, easy from scratch jumbo muffins recipe with fresh cranberries, orange zest, and buttermilk! These copycat Panera Cranberry Orange Muffins are the best and can be made into mini or regular size as well. Stir in vanilla, milk and orange juice. In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.