orange/cranberry muffins

★★★★★ 1 Review
Lin3232 avatar
By Linda Leverette
from Dallas, TX

My family loves these muffins. The tartness from the cranberries is balanced out nicely with just enough sugar to make them so so good. Enjoy

★★★★★ 1 Review
serves 16
prep time 15 Min
cook time 20 Min

Ingredients For orange/cranberry muffins

  • 2 c
    all purpose flour
  • 1/2 c
    granuated sugar
  • 1 Tbsp
    baking powder
  • 2/3 c
    fresh orange juice (or orange juice made from concentrate)
  • 2
    eggs, slightly beaten
  • 3 Tbsp
    butter, melted
  • 1/2 c
    walnuts, chopped (optional)
  • 11/4 c
    fresh or frozen cranberries (do not thaw if using frozen)
  • 2 tsp
    finely grated orange rind (optional)
  • 1/4 tsp
    salt
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How To Make orange/cranberry muffins

  • 1
    Preheat oven to 400 F.Place paper cupcake liners in muffin tins; set aside.
  • 2
    Sift the dry ingredients into a mixing bowl, Make a well in the center of the dry mixture. In a separate bowl, combing the orange juice, eggs and melted butter. Pour the liquid mixture into the well of the dry mixture. Stir until dry ingredients are just moistened. Batter will be a little lumpy. Do not over-mix or texture will be tough. Fold in remaining ingredients
  • 3
    Fill each cupcake liner 2/3 full. (You will have enough batter for about 16 muffins.) Bake for 20 to 25 minutes in the upper third of the oven, until toothpick inserted in the center comes out clean (no crumbs clinging to it) Place muffin tin on a rack to cool. After about 5 minutes, remove muffins from tin and continue cooling on rack.
  • 4
    May be served warm or room temperature. Freeze well.

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