Orange Cranberry Muffins

Need a lacto ovo vegetarian morn meal? Orange Cranberry Muffins could be a tremendous recipe to try. This recipe serves 12 and costs 30 cents per serving. One serving contains 256 calories, 4g of protein, and 6g of fat. 61 person were impressed by this recipe. This recipe from Budget Bytes requires cranberries, salt, sugar, and butter. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a not so outstanding spoonacular score of 23%. If you like this recipe, you might also like recipes such as Cranberry Orange Muffins, Cranberry Orange Muffins, and Cranberry Orange Muffins.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsUse a zester or small holed cheese grater to remove the zest from the orange. Squeeze as much juice from the orange as possible. You'll need at least 1/2 cup, but no more than 3/4 cup juice. Set the zest and juice aside until they are needed. Preheat the oven to 350F.Create the streusel first so it's ready to go on the muffins as soon as the batter is mixed. In a small bowl stir together the brown sugar, white sugar, 1/4 tsp of the orange zest, salt, and melted butter. Once mixed, add the flour and stir to combine again until the flour creates a sort of paste with the butter and sugar. Set the streusel aside.In a large mixing bowl, combine the flour sugar, baking powder, baking soda, and salt for the muffin batter. Once mixed, add the butter in chunks and work it into the dry ingredients until the mixture is crumbly.In a small bowl or measuring cup, combine the egg with 3/4 cup orange juice and whisk until the egg is incorporated. If you have slightly less than 3/4 juice from the orange, you can top it off with water to make 3/4 cup, but make sure you have at least 1/2 cup juice to maintain the flavor.Pour the juice and egg mixture into the bowl with the dry ingredients, and stir just until the mixture has moistened. Do not over stir. Add the cranberries (whole or chopped) and fold them into the batter.Use about 1/2 Tbsp butter to coat the inside wells of a 12 muffin tin. Once coated in butter, spoon a little flour in each well and then tilt the tin until the flour coats all sides of each well. Dump out any excess flour.Divide the muffin batter between the 12 wells in the muffin tin, then top with a generous sprinkle of the streusel topping (make sure it's in clumps). Bake the muffins for about 40 minutes, or until the muffins are golden brown on top. Let the muffins cool before loosening and removing them from the tin.

 

Step by step:

1. Use a zester or small holed cheese grater to remove the zest from the orange. Squeeze as much juice from the orange as possible. You'll need at least 1/2 cup, but no more than 3/4 cup juice. Set the zest and juice aside until they are needed. Preheat the oven to 350F.Create the streusel first so it's ready to go on the muffins as soon as the batter is mixed. In a small bowl stir together the brown sugar, white sugar, 1/4 tsp of the orange zest, salt, and melted butter. Once mixed, add the flour and stir to combine again until the flour creates a sort of paste with the butter and sugar. Set the streusel aside.In a large mixing bowl, combine the flour sugar, baking powder, baking soda, and salt for the muffin batter. Once mixed, add the butter in chunks and work it into the dry ingredients until the mixture is crumbly.In a small bowl or measuring cup, combine the egg with 3/4 cup orange juice and whisk until the egg is incorporated. If you have slightly less than 3/4 juice from the orange, you can top it off with water to make 3/4 cup, but make sure you have at least 1/2 cup juice to maintain the flavor.

2. Pour the juice and egg mixture into the bowl with the dry ingredients, and stir just until the mixture has moistened. Do not over stir.

3. Add the cranberries (whole or chopped) and fold them into the batter.Use about 1/2 Tbsp butter to coat the inside wells of a 12 muffin tin. Once coated in butter, spoon a little flour in each well and then tilt the tin until the flour coats all sides of each well. Dump out any excess flour.Divide the muffin batter between the 12 wells in the muffin tin, then top with a generous sprinkle of the streusel topping (make sure it's in clumps).

4. Bake the muffins for about 40 minutes, or until the muffins are golden brown on top.

5. Let the muffins cool before loosening and removing them from the tin.

Nutrition Information:

covered percent of daily need

 

Related Videos: