Cranberry Orange Muffins

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (46)

RECIPE
COMMENTS & REVIEWS(46)

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
Arlene Hawthorne, CA 01-31-2010
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ROCKS! WITH A LITTLE TWEAKING
Rated: 5 stars out of 5

I used stoneware muffin try with cupcake papers. Upped the orange juice to 1/2 cup. Omit salt and use regular salted... butter. Use 1 TABLESPOONRead more
recipe Cranberry Orange Muffins
Michelle Beaverton, OR 01-07-2010
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Good but needs a little something more
Rated: 3 stars out of 5

This recipe is good but the muffins seem to be lacking a little flavor. More orange zest or fresh (or frozen) cranberries... would help. Read more
recipe Cranberry Orange Muffins
Alaina Fairhope, AL 12-22-2009
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No Problems. Not Dry.
Rated: 4 stars out of 5

I tried this recipe for my blog without reading the reviews first. I followed it exactly and they turned out great! I put a... little less zest, so they're not orangy, but the cranberries are great! They were not dry. I also used my kitchen aid mixer to fold in the flour and milk and it still turned out great. We'll have to see how they do overnight in a zippy bag, I guess. I plan on having them for breakfast before work! Read more
recipe Cranberry Orange Muffins
Christie Naples, FL 12-12-2009
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Best Cranberry Orange Muffins Ever!
Rated: 5 stars out of 5

I *LOVE* this recipe! I followed it exactly - let the eggs come to room temp and folded the flour in (do *not* use the... KitchenAid for that). The dough is like biscuit dough, not like cake batter. The only thing I did a little differently was add a tablespoon of orange zest instead of a teaspoon. That zest really makes the muffin. I used Pam to spray the muffin tins instead of butter to be sure it wouldn't burn. Seriously awesome muffins - PERFECT for Christmas morning brunch!Read more
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