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Muffins

Cranberry Orange Muffins

cranberry-orange-muffins

Cook Time: 15 Min

Yield: 12 Servings

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cranberry-orange-muffins

Ingredients

  • 2 C. all-purpose flour
  • 2/3 C. sugar
  • 2 1/2 tsps. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1/2 C. milk
  • 1/2 C. fresh orange juice
  • 1 tsp. grated orange peel
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 2/3 C. dried cranberries
  • TOPPING
  • 1/2 tsp. sugar
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. HEAT oven to 400ºF. Spray 12 medium (about 2 1/2-inch) muffin C. with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE flour, sugar, baking powder, baking soda and salt in small bowl, using a wire whisk; set aside. Combine milk, orange juice, orange peel, oil and eggs in medium bowl until smooth. Add dry ingredients; mix until just blended (do not overmix). Add cranberries; stir just until evenly blended.
  3. COMBINE sugar and cinnamon in small bowl. Spoon batter into prepared muffin cups; sprinkle with cinnamon sugar topping.
  4. BAKE 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool in tins on a baking rack 5 minutes; remove muffins from pan.

Cranberry Orange Muffins

cranberry-orange-muffins

Cook Time: 15 Min

Yield: 12 Servings

Ingredients

  • 2 C. all-purpose flour
  • 2/3 C. sugar
  • 2 1/2 tsps. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1/2 C. milk
  • 1/2 C. fresh orange juice
  • 1 tsp. grated orange peel
  • 1/2 C. Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 2/3 C. dried cranberries
  • TOPPING
  • 1/2 tsp. sugar
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon

Directions

  1. HEAT oven to 400ºF. Spray 12 medium (about 2 1/2-inch) muffin C. with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE flour, sugar, baking powder, baking soda and salt in small bowl, using a wire whisk; set aside. Combine milk, orange juice, orange peel, oil and eggs in medium bowl until smooth. Add dry ingredients; mix until just blended (do not overmix). Add cranberries; stir just until evenly blended.
  3. COMBINE sugar and cinnamon in small bowl. Spoon batter into prepared muffin cups; sprinkle with cinnamon sugar topping.
  4. BAKE 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool in tins on a baking rack 5 minutes; remove muffins from pan.

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