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Before you jump to Cranberry Orange Muffins recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Deciding to eat healthily provides great benefits and is becoming a more popular way of living. The overall economy is impacted by the number of men and women who are suffering from conditions such as hypertension, which is directly associated with poor eating habits. There are more and more efforts to try to get people to lead a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, most people think that it takes a lot of work to eat healthily and that they will have to drastically alter their lifestyle. It is possible, however, to make some simple changes that can start to make a good impact on our daily eating habits.
These sorts of changes can be done with all types of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil has monounsaturated fat which can help to reduce bad cholesterol. It can likewise be good for your skin because it is a great source of vitamin E. If you currently eat lots of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. Organic foods are an excellent alternative and will reduce any possible exposure to harmful chemicals. If you can locate a good local supplier of fresh fruit and vegetables, you can also ingest foods that have not lost their nutrients due to storage or not being picked at the right time.
Thus, it should be quite obvious that it’s not difficult to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to cranberry orange muffins recipe. To make cranberry orange muffins you need 27 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Cranberry Orange Muffins:
- Prepare 1/2 cup (115 g) unsalted butter, softened to room temperature
- Take 1/2 cup (100 g) granulated sugar
- Use 1/4 cup (50 g) packed light or dark brown sugar
- Get 2 large eggs, room temperature preferred
- Provide 1/2 cup (120 g) yogurt
- You need 2 teaspoons vanilla extract
- Get zest of 2 oranges
- You need 1 3/4 cup (220 g) all-purpose flour (measured correctly)
- Prepare 1 teaspoon baking soda
- Use 1 teaspoon baking powder
- Provide 1/2 teaspoon ground cinnamon
- You need 1/2 teaspoon salt
- Use 2 Tablespoons (30 ml) orange juice
- Prepare 2 Tablespoons (30 ml) milk (any kind)
- Get 1 1/2 cup (185 g) fresh or frozen cranberries (do not thaw)
- Provide Streusel Topping
- Provide 1/2 Cup all-purpose flour
- Use 1/4 Cup packed brown sugar
- Use 1/2 tsp ground cinnamon
- Get Pinch salt
- Provide 4 Tbs unsalted butter, cold cut into small pieces
- Take 1 tbls heavy cream
- Provide 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
- You need Glaze
- Get 1 Cup confectioners sugar, Sifited
- Provide 1/8 Cup orange juice
- Take Place sugar in small bowl, add orange juice a little at a time until you get a glaze consistency
Steps to make Cranberry Orange Muffins:
- Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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. Pour oil mixture into flour mixture and mix to combine. Cranberry Orange Muffins These nice, light muffins, studded with cranberries, have a splash of orange flavor. They're so simple to fix, my husband and I enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite. Cranberry is an underrated fall flavor, dontcha think?
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