Cranberry Orange Muffins

Votes: 1

Time: 55 min.
Complexity: average
Quantity: 12 pcs.

These muffins take less than an hour to make. They're a perfect option for a delicious breakfast! Mix the muffin batter with flour, milk, butter, eggs, and sugar, and add orange zest for a refreshing flavor. Also, stir in dried cranberries, soaked and plumped in orange juice. This will add extra juiciness and infuse the muffins with all the vitamin-rich goodness. Don't over-knead the batter so the finished muffins are fluffy and just the right amount of moist. Before baking, sprinkle the tops with a little sugar to help it set into a thin, crispy crust. Serve the muffins warm and enjoy their delicious cranberry-orange flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup dried cranberries
1/4 cup freshly squeezed orange juice
2 cups of flour
2 tsp baking powder
1/4 teaspoon fine salt
0.5 cup softened butter + extra for greasing the pan
1 tsp. grated orange zest
2/3 cup granulated sugar + up to 1 tbsp for sprinkling muffins (optional)
2 large eggs, room temperature
0.5 cups of milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dried cranberries, Orange juice, premium flour, baking powder, butter, Orange zest, sugar, eggs, milk

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Place the cranberries and orange juice in a small saucepan and bring to a boil over medium heat. Remove from heat and set aside to cool and plump. Drain.

Lightly grease a 12-cup muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl.
Using a stand or hand mixer fitted with the paddle attachment, beat the butter, orange zest, and 2/3 cup sugar in a large bowl until light and fluffy, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Set the bowl away from the mixer.
Using a spatula, fold the flour into the butter mixture in 3 additions, alternating with the milk, and knead the dough. Stir in the cranberries. Do not overmix. Divide the dough evenly among the muffin tins and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool the muffins on a wire rack in the tins. Serve warm.

Categories:

recipe / Mixer / Breakfast / Desserts / Cupcakes, biscuits / Cakes / / Food Network - recipes / American cuisine

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