Cranberry Orange Muffins

Food Network Kitchens

From Food Network Kitchens

Rated 4 stars out of 5
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  • Read 56 Reviews
Total Time:
55 min
Prep
30 min
Cook
25 min
Yield:
12 muffins
Level:
Intermediate
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Ingredients

  • 1 cup dried cranberries
  • 1/4 cup fresh orange juice
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
  • 1 teaspoon grated orange zest
  • 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
  • 2 large eggs, at room temperature
  • 1/2 cup milk

Directions

Preheat the oven to 375 degrees F.

Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.

Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

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Newest Ratings and Reviews

Read all 56 reviews

  • on November 21, 2011

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    I sprinkled chunky decorative sugar over the tops before baking. They looked amazing but I was disappointed that they were so dry. I'll have to play with the recipe to try to fix that.

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  • on September 28, 2011

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    i justtt made them, eating one right now and i must say they taste pretty good.i wish i could make them like a bit crunchier on top but other than that they are amazing!!! and i would personally use less cranberries maybe a little more than half a cup or else its too sweet i guess and maybe 2 table spoons of orange zest and 3/4s cup of OJ. and i made the first 6 without sour cream and vanilla and the last 6 with a dollop of sour cream and about 1/2 tea spoon of vanilla. i also added a table spoon of oil and a little bit more butter and they came out pretty moist. overall i was happy with my muffins

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  • on August 23, 2011

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    The flavor is good... I added twice as much zest. However, they are on the dry side. Next time I make them I will use more oj and add sour cream, as stated below.

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