Chelsea's StoryMy husband seems to think these muffins have a fruity pebbles flavor. I must say…the tart cranberries pair up nicely with the orange glaze.
all purpose flour
1 1/2 tsp
greated orange rind
orange juice, fresh (about 1-2 oranges)
large egg, lightly beaten
coarsly chopped cranberries
chopped pecans or walnuts
cooking spray or muffin liners
1Preheat oven to 400 degrees. It’s best to let your oven sit at the desired temperature for 5-10 minutes before popping your muffins in.
2Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of mixture.
3Combine rind, juice, oil, and egg in a small bowl, stirring well with a wisk. Add to flour mixture, stirring just until moist. DON’T OVER MIX BATTER! Fold in cranberries and pecans(if desired at this point, or sprinkle on top after baking). Spoon batter into 12 muffin cups either coated with cooking spray or liners. BAKE at 400° for 15 minutes or until the muffins spring back when touched lightly in the center.
4MIX 1 cup powder sugar with approximately 3-4 Tablespoons of orange juice. Add orange juice until you get a nice smooth drizzle consistency. Once your muffins are finished baking, carefully remove each muffin and place on a wire rack. Drizzle each muffin with the orange glaze and sprinkle with pecans; let cool.
Kathy Reed kaddiessmom - Nov 15, 2011
I've been looking for a great canberry/orange muffin recipe, I think I may have just found it. Looks wonderful.
Chelsea Helton Chels - Nov 15, 2011
I hope you enjoy them! Just a little tip: I folded in my cranberries into the batter, and I sprinkled my pecans on top once they were done baking.
Chelsea Helton Chels - Nov 16, 2011
I shared a photo of this recipe.
Cheryle Grace Sweetsgal - Nov 23, 2012
I made these muffins for Thanksgiving morning. They were a big hit,I love cranberries, and now my family appreciates them a little more.