Mix until creamed. In a medium bowl, stir together the oats, Greek yogurt, cup of milk, and vanilla extract. Stir in the Greek yogurt, mixing until . In a large mixing bowl, mix together the melted butter and sugar until creamy and smooth. In a medium-sized bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. Add the flour, sugar, salt, baking soda and baking powder to a large mixing bowl and whisk. Fold in the cranberries. Stir and let stand 5 minutes. Make a well in the center. Add the orange juice and milk, gently whisking until combined and little lumps remain. Preheat oven to 400 degrees. Sift the dry ingredients together into a large bowl. Toss together the cranberries and 2 tablespoons of sugar. In a large bowl whisk together the flour, sugar, baking powder, cinnamon, and orange zest until combined. Beat on high until smooth, about 2 minutes. Stir in cranberry mixture. Add to flour mixture, stirring just until moist. Remove from oven. 2. Cranberry Orange Muffins Glorious Treats. Set aside. Add eggs, one at a time, mix until smooth. Add cranberry mixture and orange juice. Spoon batter into greased muffin tins, filling . In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add oil, egg, and orange juice to the flour mixture and whisk. Add maple syrup/honey, oil, orange zest, orange juice, vanilla, eggs, and Greek yogurt to the bowl. Combine cranberries, part of the sugar, orange zest and chopped pecans. Add lemon juice to milk. Preheat your oven to 400 and line a 12-hold muffin tin with liners. Preheat the oven to 350 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt and brown sugar and stir together. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping. Add about cup batter into the prepared muffin pan, filling each cup about full. STEP 2. Bake at 400 for 15 minutes or until the muffins spring back when touched lightly in center. In a separate bowl, whisk together the eggs, oil, melted butter, orange juice, orange zest, vanilla, and buttermilk. In a separate bowl, combine the yogurt, sugar, eggs, orange zest and juice, orange extract, and oil. Instructions. 1 cups (150g) whole fresh cranberries, diced Instructions Preheat the oven to 350F, and coat 13 muffin cups with nonstick cooking spray. Bake at 400F for 5 minutes, then bake at 350F for 15 minutes. How to make orange cranberry muffins. Then, fold in the dried cranberries. In separate bowl, combine flour, sugar, baking powder and baking soda; then add all of these dry ingredients to the pureed mixture. 2 cups fresh or frozen cranberries 3 Tbsp sparkling sugar, for topping (optional), Find sparkling sugar online here Instructions Preheat oven to 350 and butter a 12-cup muffin tin, or line with muffin tin liners. Stir to combine. DIRECTIONS Preheat oven to 350F. Scoop the batter into the muffin tins filling each tin approximately 2/3rd of the way full. Add the granulated and brown sugars. The muffin is inherently sweet, the orange juice adds a nice sweet citrus flavor and the cranberry adds an unexpected pop of tartness. Spoon batter into 16 muffin cups coated with cooking spray. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Set aside. Add in the eggs, yogurt and vanilla extract and beat on medium speed until the texture is uniform. Gently stir undrained cranberries into batter. Mix in cranberries. Fold the cranberries into the batter. Spray muffin tins with cooking spray. Pour the butter mixture into the dry ingredients and slowly mix with a whisk until just combined. Place . Cool in the tin for 5 minutes. Homemade cranberry-orange muffins are a great example. To make the muffins: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt, then toss the cranberries into the mixture, stirring to coat. Whisk until smooth. Preheat the oven to 400 F. Coat a 12 cup muffin tin with cooking spray. Sprinkle coarse sparkling sugar over top, if desired. Preheat the oven to 350 degrees F. Lightly coat the top and inside cups of a 12-cup muffin pan with nonstick cooking spray. Put 1/4 cup almonds in the bowl of a food processor. Preheat oven to 375 degrees and line muffin tins with parchment papers. Add milk and flour mixure alternately, about 3 additions of each. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Toss cranberries in one tablespoon of the flour in a medium bowl to keep them from sinking to the bottom of the muffins while baking. In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, orange juice, vanilla and orange zest. Add wet ingredients. Then add about half of the yogurt mixture and mix on low speed until combined. Place a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners. Instructions. Cut in cold butter with a pastry blender until well blended. Instructions. In a small mixing bowl combine the sour cream, melted butter, vanilla, orange zest, orange juice and eggs. Scoop muffin mixture full in each cup. Fold in cranberries. Work the zest into the sugar with your fingertips until evenly combined and the sugar feels like wet sand. Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, orange juice, and zest until combined. Gently mix in the orange zest, orange juice, and cranberries. Mix in the flour mixture. *If using frozen cranberries, do not thaw. Fold in the cranberries with a wooden spoon or rubber spatula. Prepare a muffin pan by lining with paper muffin liners and spraying each with vegetable spray. Pour the sour cream mixture into the flour mixture. Step 2. Blend with chopped orange segments, softened butter, orange juice and egg. This muffin is wonderful just as it is, but the addition of Tahitian vanilla . Step 1. In a medium bowl, whisk together eggs, milk, orange juice, melted butter, and vanilla. Fold in the cranberries, then divide the muffin batter into the 12 prepared muffin liners. Sprinkle tops lightly with a bit of sugar. Gently fold in the cranberries with a spatula. Bake for 18-20 minutes. Preheat oven to 350 F. Line a standard muffin tin with liners, or spray with cooking spray. Add baking powder, baking soda and salt; whisk very well until no lumps. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Preheat the oven to 350F, and lightly coat 32 mini muffin cups with nonstick cooking spray. Beat in eggs until combined. In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. In the bowl of a stand mixer, beat together the butter, sugar, sour cream, and milk until smooth. In a medium sized bowl, beat oil and maple syrup together, then beat in eggs. Let the muffins cool on a wire rack . Place 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon baking soda in a medium bowl and whisk to combine. Place the egg yolks in a bowl and add softened coconut oil, stevia and powdered Erythritol. In a mixing bowl, combine flour, baking powder, baking soda, and salt. Line a muffin tin/cupcake pan with paper liners or silicone baking cups. PRINT RECIPE PIN RECIPE. Gently fold in chopped cranberries until incorporated into batter. Spoon batter into the prepared muffin cups, filling each about half way. Prepare muffin pan with liners and nonstick cooking spray. Step 2. Mix well. In a medium bowl, mix together flour, oats, cinnamon, baking powder, baking soda, and salt. Step 3. Set aside. Mix in the orange zest and juice until combined. Preheat oven to 350 degrees Fahrenheit. Mix the rest of the flour with the baking soda and salt in a separate bowl and set aside. Instructions. Mix Dry Ingredients In a bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt and orange zest. For together with a spatula until blended. Add the sugar and stir gently to mix. Set aside. Add in the baking powder, salt, and vanilla and mix briefly. Lightly grease a 12-cup muffin pan, or line it with papers and grease the papers. Cranberry Orange Muffins Pretty. Separate the egg yolks from the eggs whites. Add the vanilla bean paste, orange extract, and orange zest. Beat in the eggs, one at a time until fully combined. Combine dry ingredients. Cream together butter and sugar with an electric mixer. In a second bowl, whisk together the egg, melted butter, vanilla extract, milk, and orange juice until blended. Line a muffin pan with paper liners. Instructions. In a large bowl, whisk together the egg and oil. Fold in cranberries until batter is just combined. Make the muffins: In a large bowl, toss the flour, baking soda, baking powder, cardamom, cinnamon, and salt together. In a large bowl add the flour, sugar, baking powder, baking soda and salt and whisk it together. Combine UNBLEACHED all-purpose flour (bleached flour toughens baked goods), remaining sugar, salt, baking powder and baking soda. In a medium bowl, whisk the melted butter, eggs, yogurt, milk, orange juice, orange zest, and vanilla together until well combined. Add the egg, orange zest, and orange juice, and stir by hand until evenly moistened. Beat egg, orange juice, oil and orange rind. Rub the sugar and orange zest together with your fingers until fragrant. In a small bowl, whisk together flour, baking powder and salt. In a large bowl, toss together the flour, baking powder and salt. Preheat oven to 350F. Fold in the cranberries and if using orange zest in lieu of the orange extract, add your zest now. Set aside. Pour the oil mixture into the flour mixture and whisk just until you no longer see streaks of flour. Stir into dry ingredients just until moistened. Once the oats are soaked, preheat the oven to 425F and grease a 12-cup muffin pan. (If using liners, then line 13 muffins cups with liners and coat them with cooking spray.) Preheat oven to 375 degrees F. Line a jumbo muffin pan with 6 jumbo paper liners. Preheat oven to 400 degrees. Instructions. The whole wheat adds protein and fiber, so you can feel good about reaching for another muffin. Beat in orange extract and zest (about 1 tsp zest). Bake. Finely grate the zest of 1 large orange until you have 1 tablespoon . Line a 12-cup muffin pan with cupcake liners. (fill 3/4 full). In another bowl, whisk egg, orange juice and oil until blended. Line a 12-cup muffin pan with paper liners. Fill 18 greased or paper-lined muffin cups two-thirds full. Coat a standard 12-well muffin pan with cooking spray and line with paper liners. Add to dry ingredients all at once. Grease the muffin tin well. Sweet. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. (these are big muffins that have that "muffin top" that heaps over the rim.) Stir just to moisten. Spray a muffin tin with non-stick cooking spray or line with cupcake liners. Fold in cranberries. Add wet ingredients to dry, and stir just to combine. Bake at 400 degrees Fahrenheit for 15 to 18 minutes or until the muffin springs back when touched. In another bowl, stir together milk, oil, egg, vanilla and orange zest. Zest the orange in directly over the bowl. Stir in cranberries. In separate bowl, mix flour, baking soda, baking powder, salt and pudding mix. Preheat oven to 425F (220C) Spray a 12 cup muffin tray with baking spray or line with paper liners. 2 cups of fresh cranberries, chopped or pulsed in a food processor 12 parchment liners 1 T raw sugar Instructions Preheat oven to 400. Put cup of batter into each jumbo muffin cup and sprinkle a pinch of turbinado sugar on top. Set aside. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda until evenly combined. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Preheat oven to 425 degrees F. Fill muffin tins with liners and then spray the pan to make sure they release. Add the dry ingredients to the wet, and gently whisk together until smooth. Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners. Gently fold in the fresh or frozen cranberries and the orange zest. Set aside. The fresh juice and zest combination gives the best orange flavor to perfectly complement the fresh cranberries. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. Set aside. Fold in delicate ingredients. Grind the fresh cranberries up to make the pieces more evenly distributed throughout the muffins. For loaf, spread batter into lightly greased loaf pan. Fold in cranberries and walnuts. In a large bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and orange zest. Simple. Preheat the oven to 350 degrees. Use freshly squeezed or bottled orange juice. In bowl of mixer, cream together the butter and sugar until combined, about 2-3 minutes. vegetable, butter, dried sweetened cranberries, fresh orange juice and 14 more. Preheat the oven to 425. Mix in orange zest, orange juice and vanilla. Once it begins to melt, give it a good stir to melt the unmelted pieces. Process until very . Whisk together until smooth. In a large bowl, combine flour, spices, baking soda, baking powder, and salt. STEP 3. Preheat oven to 400 degrees. Place the sugar in a large mixing bowl. 4. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Fill prepared muffin cups about full. For the topping, mix all ingredients with a fork until crumbly. Combine the two. In a medium bowl, using an electric mixer, cream butter on high speed until smooth and creamy, about 1 minute. Instructions. Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Pour mixture into a large bowl. Add in half of flour, mix with hand mixer until just combined, then add in half of the half and half. Instructions Preheat the oven to 400F. Set aside. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla. In a separate bowl, whisk together milk, orange juice, eggs, and vanilla extract. Pour oil mixture into flour mixture and mix to combine. In a separate bowl, whisk together the butter or coconut oil, egg whites, vanilla extract, and vanilla crme stevia. Add in the wet ingredients: almond milk, orange juice, oil, egg and vanilla. Sift together flour, 1/2 cup sugar, baking powder, baking soda and salt; add to orange mixture and stir just until dry ingredients are moistened. 4.97 from 33 votes. Line two muffin tins with paper liners. To a mixing bowl, measure out the dry ingredients and whisk together to combine. Fold in the cranberries gently with a spatula. Add in the orange zest and beat until combined. Scrape bowl. Set prepared pan aside. Bake 400F 15-20 mins until lightly browned and firm to the touch. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and orange zest. Fill muffin tins with paper cups. Spoon into greased muffin cups. In a large mixing bowl add butter and melt on low heat in the microwave. Add flour, salt, and baking powder and stir. STIR together water, oil, eggs and muffin mix until blended. Add about half of the flour mixture to the butter-egg mixture and mix on low speed just until combined. Fill lined muffin cups evenly with batter, a little more than 3/4 of the way full. Add the orange juice and milk, gently whisking until just combined and little lumps remain. Set aside. With your fingers, rub the zest into the sugar until fragrant. Gently fold/stir in the orange zest and cranberries. Line a 12 space muffin tin with parchment liners or grease well. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Preheat the Oven Preheat an oven to 375F. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. In a small bowl, combine the orange juice, eggs and vanilla. In a large bowl, sift together flour, baking powder, and salt. Add eggs, oil, milk, vanilla extract, orange extract, orange zest and mix until just combined. In a large bowl, beat together the eggs and sugars. Divide the batter evenly between 12 standard muffin cups that are lined with paper and spritzed with cooking spray. Grease 12 muffin cups, or line with liners. Grease the wells in a 12 muffin pan and set aside. Line a 12-cup muffin tin with paper liners. Sprinkle evenly with reserved sugar. Spoon batter into prepared muffin pan, filling them all the way to the top. In a large mixing bowl, whisk the egg for 10 seconds. For the muffin batter. Transfer to baking pan. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Stir in orange juice and orange zest. Mix sugar and butter together in a medium mixing bowl until completely blended. Add in the egg, vegetable oil and orange zest along with the soaked cranberries and orange juice. This is the perfect combination of flavors to brighten up any morning routine. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. Add to flour mixture; stir just until moistened. In a medium bowl, whisk together the buttermilk, butter, orange zest, vanilla extract and egg. 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. Bust out your muffin pan and treat yourself to a batch today! Stir to combine. Preheat oven to 350F. Add the oatmeal mixture, melted butter and egg, stirring until well combined. Add the baking soda on top of the orange juice so that it begins to foam and then add in the flours and stir on low speed until just combined, don't over mix Using a spoon, gently stir in the fresh cranberries and chopped pecans Sift together into a mixing bowl the flour, salt, baking powder and baking soda. Set aside. Pour the wet mixture over your dry mixture slowly, then mix just until combined. Fold in cranberries and nuts. In a medium bowl, whisk together the flour, baking powder, and salt. This cranberry orange muffins recipe rivals any bakery while remaining a better-for-you option. Stir to combine and set aside. Using a pastry blender or food processor, cut the butter into the dry ingredients until the mixture is crumbly. Arrange a rack in the middle of the oven and heat the oven to 400F. The muffins are baked when a toothpick inserted into the center comes out clean. Thinly slice and chop yellow part of orange peel. Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Fill greased or paper-lined muffin cups three-fourths full. Using an ice cream scoop, fill your muffin liners full. 3. Add in the orange juice and zest, along with the oat mixture, and stir until combined. Fill the muffin cups 3/4 full with batter. Stir the ingredients together gently to ensure that you don't overwork the batter. Mix in the oil, vanilla and sour cream. Spread the pecan halves on a cookie sheet and place in the oven to toast gently while you proceed with the recipe. Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. In a large bowl add sugar and orange zest and stir well to combine. In a large bowl, whisk together flour, sugars, baking powder, salt, baking soda, and cinnamon. Preheat the oven to 350. In a large mixing bowl, use a hand mixer to cream together butter and sugar, about 2 minutes. Fill muffin cups 2/3 full. Mix together flour, baking powder, baking soda, and salt in a large bowl. Use all whole wheat flour if you prefer. Line muffin pan with paper baking cups or lightly grease. Preheat an oven to 420F (215C). Set aside. Add this alternately with the milk to the butter mixture. The sweet orange sugar on top really . Preheat the oven to 400F. Grease a 12 cup muffin tin or line with paper liners. Preheat oven to 425 degrees F. Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. In another small bowl, combine sugar and orange zest. In a large bowl, combine the flours, baking powder, baking soda, cinnamon and salt. Preheat oven to 425F. In a large bowl, whisk together well the flour, baking powder and salt. In a mixing bowl add the eggs, vanilla, melted coconut oil, honey, orange juice and zest. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Bake at 375 until a toothpick inserted in the middle comes out clean, 18-20 minutes. These festive Cranberry Orange Muffins feature fresh cranberries, fresh orange juice, and a touch of orange zest! In a large mixing bowl, mix together the oil and sugar until well combined. 2 cups fresh cranberries cut in half one batch orange icing glaze Instructions Preheat your oven to 375F. In another bowl, combine sugar and orange zest. Instructions. Stir together flour, baking powder and salt in a separate medium mixing bowl. Preheat oven to 400 degrees. In a medium mixing bowl whisk together the dry ingredients including the flour, cornstarch, baking powder, baking soda, and salt until well combined. Use maple syrup or honey as the sweetener. Stir in nuts and cranberries. Frozen cranberries can be used, but I don't suggest using dried cranberries. In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and sugar. Combine dry ingredients. Place the orange juice and grated rind in a Pyrex or . Line a muffin tin with paper liners; set aside. Preheat oven to 425F (218C). orange juice, orange zest, baking soda, vanilla extract, all purpose flour and 9 more. 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