Cranberry Orange Muffins Recipe
User Reviews
4.7
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
12 muffins
-
Calories
203 kcal
-
Course
Breakfast, Baked Goods
-
Cuisine
American
Cranberry Orange Muffins Recipe
Description
The Cranberry Orange Muffins Recipe mixes all-purpose flour with sugar, salt, baking soda, baking powder, and eggs to form a batter enriched by orange juice, vegetable oil, and hot water. Folding in fresh cranberries and chopped pecans adds textural contrast and bursts of tartness. Baking at 325°F ensures even cooking, producing golden muffins with a tender crumb and moist center.
The citrus in the orange juice brightens the flavor profile, complementing the natural tartness of the cranberries and the richness brought by the pecans and oil. These muffins can be enjoyed fresh or stored in an airtight container to maintain moisture and flavor.
For storage, they keep well at room temperature for up to 4 days, refrigerated for one week, or frozen up to two months. Precision when adding boiling water to reach the correct total liquid volume is important to maintain batter consistency.
Ingredients
- 2 cups all-purpose flour 240 grams
- 1 cup granulated sugar 200 grams
- ½ teaspoon kosher salt
- ½ teaspoon baking soda 3 grams
- ½ teaspoon baking powder 2 grams
- 1 egg 50 grams, large
- ¼ cup orange juice 57 grams
- 2 tablespoons vegetable oil 25 grams
- ½ cup water 114 grams, see note, boiling
- 1 cup cranberries 116 grams, fresh
- ½ cup pecans 57 grams, chopped
Instructions
- Preheat oven to 325°F. Spray a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
- Mix the flour, sugar, salt, baking soda, and baking powder, and egg in a medium bowl.
- In a 1-cup capacity liquid measuring cup, add ¼ cup of orange juice, 2 tablespoons of oil, and enough boiling water to make a total of ¾ cup of liquid.
- Pour the orange juice mixture into bowl and mix thoroughly to combine.
- Fold in the cranberries and pecans.
- Pour the batter into a prepared muffin pan, filling each well ¾ full.
- Bake for 35-40 mins, or until a toothpick comes out clean. Let cool on a wire rack.
Notes
- Store muffins at room temperature in an airtight container for up to 4 days.
- Refrigerate muffins to extend freshness up to 1 week.
- Freeze muffins for up to 2 months to preserve quality.
- When mixing the orange juice liquid, add only enough boiling water to total ¾ cup combined with orange juice and oil; this maintains proper batter consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 203kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 167mg | 7% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
