Cranberry Orange Muffins

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
25 min
Level:
Intermediate
Yield:
12 muffins

Times:

Prep: 30 min
Inactive Prep: --
Cook: 25 min
Total:: 55 min

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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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Comments & Reviews

recipe Cranberry Orange Muffins
Chanelle Pleasant Valley, NY 11-08-2009
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Tasty!
Rated: 4 stars out of 5

Good recipe. After mixing in the flour and milk, I thought it might be a little dry, but all turned out well. Thanks!
recipe Cranberry Orange Muffins
mimi henderson, NV 09-23-2009
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Yuck Yuck Yuck
Rated: 1 stars out of 5

I read many of the reviews and took provisions to keep muffin from being dry. Well, it wasn't dry but taste just horrible. It... was very floury tasteing. Also, maybe to much baking powder. DONT WASTE YOUR TIME ON THIS ONE !Read more
recipe Cranberry Orange Muffins
null null, null 08-27-2009
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Recipe Updated based on your comments
Rated: 4 stars out of 5

Hi, I took your comments and updated the recipe. I doubled the amount of milk and steeped the orange zest and 3T of minced... ginger in the milk for extra flavor and a little spice. I also added 1/4 cup unsweetened macerated coconut because i had it in my pantry. Last, I changed the mixing method. Instead of creaming the butter, I used melted butter to produce a denser muffin-like texture. Hope you like it! 1 cup dried cranberries Juice from two oranges Zest from two oranges 3T minced ginger 1 cup milk 2 cups all-purpose flour 2 teaspoons baking powder ? teaspoon salt ? cup macerated unsweetened coconut 2 large eggs 2/3 cup granulated sugar, plus more for topping ? cup butter, melted and cooled 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 to a small bowl and set aside to cool and plump. In the same saucepan, bring milk to simmer with the zest and ginger. Remove from heat, cover, and set aside to steep. Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a large bowl. Stir in coconut and set aside. In a medium bowl, whisk the eggs and sugar together. Whisk in melted and cooled butter. Fold in the steeped milk and plumped cranberries. Pour the wet ingredients over the dry ingredients and fold until just combined. Fill muffin tins 3/4 full and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm. Read more
recipe Cranberry Orange Muffins
Tara Wausau, WI 07-31-2009
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Good MUFFIN!
Rated: 4 stars out of 5

Taking all reviews into consideration I decided to try the recipe. This was a good MUFFIN. I stuck to the recipe with the... exception of an additional 1 tsp of orange zest and substituted buttermilk for reg milk. There was not a dry muffin in the bunch. We did leave off the sugar on top due to the already very sweet flavor in the batter. I might reduce sugar in the recipe and add a bit on top next time. DO NOT OVER MIX OR OVER BAKE or your muffin will be dry!!!! Read more
recipe Cranberry Orange Muffins
Kay Los Angeles, CA 07-27-2009
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Lacks moisture
Rated: 3 stars out of 5

After reading through the comments, I changed my recipe so it won't turn out like scones like some readers said. Instead of... draining the orange juice I left them soaked in the dried cherries. I also used more orange zest for more orange flavor. I would say overall the taste was pretty great but the texture is still lacking and a bit on the dry side. If I were to make this again maybe I would add more milk and orange juice like some suggested.Read more
recipe Cranberry Orange Muffins
AUBREE Seattle, WA 06-30-2009
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Nice Recipe (if you change a few things)
Rated: 4 stars out of 5

I just baked these and found them to be pretty darn yummy. Although.... I changed a few things after reading the reviews... beforehand. Here's what I did: - I added 1/4 cup OJ to the batter - added 1/2 cup sour cream - 1 tbls zest - made orange glaze for the top (1/8c fresh OJ, 1 cup conf. sugar) *put on muffins while still warm With these additions they came out very moist and tasted nice and "orangy" Next time I think I will sprinkle almond slices after I put the glaze on. Read more