Are you looking for a new twist on your morning breakfast routine? Well here it is – cranberry and orange muffins! This delicious combination of tart cranberries, zesty oranges, and fluffy sweet muffin is sure to give you something to look forward to in the mornings. Whether you’re having friends over for brunch or just want a special treat for yourself, these delightful muffins are the perfect way to start off your day right. So put away that cereal box and get baking – let’s make some delicious cranberry and orange delicacies!
Should I Cook Cranberries Before Baking?
In certain recipes, you need to cook cranberries before adding them to other ingredients to avoid tasting tart and raw. However, you’ll be relieved to know that this isn’t the case when using them in baked goods!
Can I Use Blueberries Instead of Cranberries in Muffins?
You can substitute fresh cranberries and blueberries one for one because they are similar in size. If your blueberries are large, we recommend cutting them in half or quarters before baking. Toss them with a little flour to prevent them from sinking into the batter.
How Do You Soften Dried Cranberries Before Baking Them?
You can prepare or soften dried cranberries by soaking them in hot water for 15 to 20 minutes before straining and using them in a recipe. Instead of water, soak the cranberries in fruit juice or liquor for added flavor.
Pro Tips for Making This Recipe
- Make sure you measure your flour correctly! The most common cause of dense muffins is using too much flour in the recipe.
- Insert a toothpick into the center of one muffin to see if it comes out clean with no wet batter, and the muffins are done baking.
- Allow at least 10 minutes for your cranberry muffins to cool before removing them from the pan.
- Do not simply stir in the orange zest. It releases when you rub the zest into the sugar with your fingers.
- For a more appealing presentation, place a few extra fresh cranberries on top of the muffins.
More Dessert Recipes
Cranberry & Orange Muffins
- Non-Stick Cooking Spray
- 2 cups all-purpose flour
- ⅔ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup fresh orange juice
- ½ cup vegetable oil
- 2 tsp vanilla extract
- ¼ tsp almond extract
- 1½ cup fresh cranberries roughly chopped
- 1 cup walnuts rougly chopped
- 1 cup walnuts roughly chopped
- 2 tbsp fresh orange zest fibely grated
- Preheatthe oven to 375 °F.
- Grease a 12 cups muffin tin with cooking spray.
- In a large bowl, mix together flour, sugar,baking powder and salt.
- In another bowl, add orange juice, vegetable oiland both extracts and beat until well combined.
- Make a well in the center of flour mixture.
- Place the oil mixture in the well and mixuntiljust moistened.
- Fold in cranberries, walnuts and orange zest.
- Place the mixture into the prepared muffin cupsevenly.
- Bake for about 25-27 minutes.
- Remove the muffin tin from oven and place onto awire rack to cool for about 5-10 minutes.
- Then invertthe muffins onto the wire rack tocool completely before serving.