Orange & Cranberry-Nut Muffins
photo by Baby Kato
- Ready In:
- 32mins
- Ingredients:
- 10
- Yields:
-
12 muffins
ingredients
- 1 cup fresh cranberries, chopped
- 3⁄4 cup sugar
- 2 teaspoons orange zest
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetable oil
- 1⁄2 cup orange juice
- 2 large eggs
- 1⁄2 cup nuts, chopped
directions
- Preheat oven to 400 degrees F.
- Grease a 12 cup muffin pan.
- In a bowl, stir together cranberries, 1/4 cup of the sugar, and orange peel.
- In a larger bowl, sift together flour, baking powder, salt, and the rest of the sugar.
- Add oil, orange juice, and eggs all at once to the flour mixture and stir until moistened.
- Fold in sugared cranberries and nuts.
- Pour batter into muffin pan, evenly dividing batter between cups.
- Bake at 400F for 20-25 minutes or until golden brown.
Reviews
-
Made for June, 2010 Orange Tag Game. Very nice (and easy to make) muffin. Not sweet at all, and with just enough hint of tart to give it a nice "zing." Mine turned out a tad dry, but I believe I baked them too long. I hit 23 mins. and forgot to check after 20. Twenty minutes in my oven would have been enough; but...there's always next time to correct MY error! Thanks for a great cranberry/orange recipe.
-
I have a standard muffin recipe that I've used for over 30 years but it requires buttermilk and I had none at home. Time to try something NEW, I thought, so I searched for a much reviewed Cranberry-Orange Muffin recipe and saw this one. It turned out delightfully light and flavourful; very easy to make. I added 1 tsp. of ground ginger to the batter, used melted butter rather than oil and left out the nuts; topped muffins with an orange zest/sugar/cinnamon dusting. Fifteen minutes after they were cool enough to eat, there was NO evidence of their existance...they were completely gone! Wonderfully fast and easy to make; another classic to add to the recipe file. Saves me from having to buy buttermilk just for muffins!
see 13 more reviews
Tweaks
-
This is a great muffin recipe! I've made it twice now, with good results. The first time, I was in too much of a rush and forgot to put the 1/2 cup sugar in with the other dry ingredients. Those were a bit tart! The second time, doubled the recipe and replaced 1/2 the flour with whole wheat flour. The texture was not as good as the first batch. I think that doubling the recipe may make one more prone to over-mixing. Both batches rose nicely, though. I think that perhaps the reviewer who gave the low score had expired baking powder. I was all out of nuts, so we made these without nuts, but I'd like to try them with sliced almonds. My kids love these muffins! Thanks for posting!
-
Very similar to the recipe I use. (Mine has butter instead of oil and a tad more salt and zest in it) They are incredibly yummy! They are they type of muffin that when you haven't had them for a while you start to crave them. I've used dried cranberries when out of fresh but cut the amount in half. Once I omitted the cranberries and added 1 tsp. cinnamon instead, also good.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com