Orange Cranberry Muffins
User Reviews
5.0
3 reviews
Excellent
Orange Cranberry Muffins
Report
These delicious & guilt-free Orange&Cranberry Muffins are the perfect accompaniment to your morning coffee or afternoon tea.
Share:
Ingredients
- 350 g all purpose flour
- 200 g caster (granulated) sugar
- 115 g unsalted butter (melted and cooled down for 10 minutes)
- 2 eggs (at room temperature)
- 2 teaspoon vanilla extract
- 1 tablespoon orange zest (finely grated)
- ½ teaspoon sea salt
- ½ teaspoon ground cardamom
- ⅓ teaspoon ground nutmeg
- 1 tablespoon baking powder
- 80 ml orange juice
- 200 g fresh cranberries (you can use frozen cranberries but do not use dried cranberries)
- 220 ml buttermilk (at room temperature)
Instructions
- Preheat the oven to 175 °C / 350 °F.
- Place the muffin baking papers into a medium-sized 12-cup muffin mold (I use 12 cups - 38 x 27 x 3 cm muffin mold) and set aside until needed.
- In a medium bowl, toss the cranberries with a handful of flour and have the cranberries covered with a thin layer of flour.
- In a large bowl, stir the flour, baking powder, sea salt, ground cardamom, and ground nutmeg, and set aside.
- In another large bowl, combine the melted butter, sugar, and vanilla extract and beat with an electric mixer on medium speed until the mixture is well combined. Do not over-mix it.
- Add eggs one at a time to the wet mixture and beat the mixture until the eggs are well combined. Set the batter aside.
- In a separate bowl, mix the buttermilk and orange juice and whisk until it is combined well.
- At this stage, either switch to a hand whisker or silicone spatula. To the egg mixture, slowly add the flour mixture and the buttermilk mixture by alternating between them until all 3 mixtures are fully combined. Make sure not to over-mix at this stage, only gently fold the mixture to make sure everything is combined well.
- Add the cranberries and the orange zest to the batter and gently fold them into the mixture.
- Divide the batter evenly among the 12 molds with the help of an ice cream scooper or a tablespoon.
- Bake the muffins for around 25 minutes or until the top of the muffins gets lightly golden brown. If you are not sure, insert a toothpick to see if it comes out clean.
- Let the muffins cool down for at least 15 minutes in the tray before transferring them to a cooling rack.
Equipments used:
Notes
- You may use the same amount of frozen cranberries as you would fresh ones.
- Make sure the eggs are at room temperature before using them in the cake batter.
- You may use the same amount of frozen cranberries as you would fresh ones.
- To prevent the fresh or frozen cranberries from sinking to the bottom of the muffins as they bake, lightly toss them in a bit of flour, just enough to coat them.
- Measure the flour correctly using an electronic scale. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife to avoid overfilling the measuring cup.
- To check if your Cranberry & Orange Muffins are ready, insert a toothpick into the center of one muffin. If the toothpick comes out clean with no wet batter, they have finished baking.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
235mg
(10%)
Potassium
100mg
(3%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
335IU
(7%)
Vitamin C
6mg
(7%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 235mg | 10% |
| Potassium | 100mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
