Best 6 Cranberry Orange Sourdough Muffins Recipes

CRANBERRY-ORANGE SOURDOUGH MUFFINS

Steps:

• Preheat oven to 400°F.
• In a small bowl combine the dry ingredients; flour, salt, sugar and baking soda.
• Stir in cranberries and orange zest.
• In medium bowl combine wet ingredients; egg, oil, vanilla and sourdough starter.
• Add dry ingredients to wet ones.
• Mix quickly and spoon into 6 muffin cups. If extra liquid is needed add a tablespoon or so of orange juice or water.
• Bake at 400º F until brown, about 20 - 25 minutes. (Watch carefully as they will be dry if baked too long,).

JUMBO ORANGE-CRANBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
• Stir flour, salt, and baking soda together in a bowl.
• Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
• Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
• Scoop batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.

CRANBERRY ORANGE MUFFINS

Steps:

• Combine dry ingredients.
• Stir in cranberries.
• Beat egg, orange juice, oil and orange rind.
• Add to dry ingredients all at once.
• Stir just to moisten.
• Spoon into greased muffin cups.
• (fill 3/4 full).
• Sprinkle tops lightly with a bit of sugar.
• Bake 400F 15-20 mins until lightly browned and firm to the touch.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

CRANBERRY SOURDOUGH MUFFINS WITH STREUSEL TOPPING

Steps:

• Let Sourdough Starter come to room temperature before using., Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts., In a large bowl, whisk sugar, baking powder, baking soda, salt and remaining flour. In another bowl, whisk egg, melted butter and orange zest until blended; stir in Sourdough Starter. Add to flour mixture; stir just until moistened. Fold in cranberries and apricots., Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture., Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CRAN-ORANGE MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Meanwhile, in a small saucepan, combine the sugar, orange juice and zest. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins.