Cranberry Orange Muffins are stuffed with dried cranberries, cranberry and orange juices with a sweet crystal sugar topping for extra crunch.
Cranberry Orange Muffins
By Sue Lau | Palatable Pastime
Cranberry Orange Muffins is my recipe of the day with the blogging group Muffin Monday. We post our favorite muffin recipes for the month on the very last Monday.
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Orange and Cranberry Muffins
Today I am sharing muffins with some of my favorite Autumn flavors: cranberry and orange. To me they reflect the best tastes of the season and are perfect for breakfast treats throughout the season.
Muffins with Dried Cranberries and Fruit Juice
I have combined dried cranberries with the tastes of cranberry juice and orange juice as well. Together they offer a full berry flavor without excessive tartness or moisture that fresh cranberries sometimes produce.
A topping of crystal sugars offers a bit of extra crunch as well as an attractive sparkle. These muffins are sure to be a favorite with your morning crew.
Muffin Monday
- Apple Pie Muffins from A Day in the Life on the Farm
- Banana Apple Muffins from Jolene’s Recipe Journal
- Cranberry Orange Muffins from Palatable Pastime
- Lemon Poppyseed Muffins from Food Lust People Love
- Peanut Butter Banana Muffins from Karen’s Kitchen Stories
- Pear Almond Muffins from Zesty South Indian Kitchen
- Pumpkin, Pecan, and Cinnamon Chip Muffins from Magical Ingredients
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
Cranberry Orange Muffins
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Cranberry Orange Muffins
Cranberry Orange Muffins
Equipment
- muffin tins
Ingredients
Wet Mixture:
- 2 large eggs
- 1/3 cup cooled melted butter
- 1/4 cup frozen orange juice concentrate (thawed)
- 3/4 cup cranberry juice blend
- 1 teaspoon vanilla extract
Dry Mixture:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 6 tablespoons powdered milk
- Stir-Ins:
- 1/2 cup dried sweetened cranberries
- 1/3 cup chopped pecans or walnuts
Topping
- 1/4 cup coarse crystal sugar
Instructions
- Preheat oven to 400F.
- Mix together the wet ingredients in a small mixing bowl.
- Stir together the dry ingredients in a separate bowl.
- Then combine the wet and dry ingredients gently to create a smooth batter.
- Fold in the stir-ins.
- Divide batter into a 15-cavity muffin tin that has been sprayed with baker's release spray or greased liberally; sprinkle tops with coarse sugar.
- Bake for approximately 20 minutes or until a toothpick can be inserted and removed without wet batter sticking to it.
- Cool in pan ten minutes then turn out muffins to finish cooling on a wire rack.
Notes
Nutrition
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