Hello and happy Monday! If you're not too excited about Monday, how about moist, delicious and flavor-packed muffins to brighten your day and get your week off to a good start? I really love the flavor combination of orange and cranberry, and I've been wanting to post a muffin recipe to the blog. I love breads of all kinds, but when I need a freshly-baked bread in a hurry then of course quick breads are the way to go.
I decided to leaved the muffin tops "bare-faced" and didn't include a topping. The muffins themselves are so flavorful with the addition of the Craisins that I didn't think they needed anything else. Also, I didn't want to add any additional calories. However, if you would like, I think they would be great with a chopped nut topping - like walnuts or pecans.
I have been enjoying these for breakfast daily and don't regret making them at all. They are so moist and I love the tangy flavor of the Craisins. So good!
Orange Craisin Muffins
Equipment
Ingredients
- 2 cups white all-purpose flour
- 1 cup sugar
- 1-½ teaspoon baking powder double acting
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup milk
- 2 tablespoons salted butter melted and cooled. If using unsalted butter, increase salt to 1 teaspoon
- ½ cup orange juice Juice from one large orange is usually sufficient
- 1 tablespoon orange zest
- 1 egg brought to room temperature and beaten
- 1 cup Craisins
Instructions
- Preheat oven to 350°F (176°C). Grease and flour a large 6-cup jumbo muffin pan or you can line it with large paper liners.
- Sift flour, sugar, baking powder, salt and baking soda into a medium mixing bowl.
- Add milk, butter, orange juice, orange zest, and beaten egg. Stir until combined. Do not overmix. Stir in Craisins until well-distributed.
- Divide batter evenly for 6 muffins into your prepared muffin pan. Each well should be about ¾ full. If using double acting baking powder, allow to rest for 5-10 minutes to allow the baking powder to start working. If using single acting baking powder, bake your muffins right away.Bake for 30-35 minutes or until golden brown and a toothpick inserted in center comes out clean. To get a more even bake, turn pans around halfway through baking.
Nutrition Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
These were very good. We did the 2X recipe and added 1 1/2 cup milk and 1/2 cup water, because there is very little liquid in this recipe. It made 2 dozen regular size and1 dozen mini muffins.
Thank you, Lori. I’m glad you like the muffins!
This recipe is missing something no liquids should be revised to include missing ingredient because this is incomplete. if it is made like it is will not turn out correctly
Thank you for letting me know, JR. I inadvertently omitted the milk when I copied the recipe over from my notes. I didn’t realize from Lori’s comment above that the liquid was missing altogether. I have corrected the recipe.
There muffins are outstanding!
Very tasty. I couldn’t stop eating them after we made them.
Definitely Recommend.
I'm so glad you like them!
I did regular sized muffins and baked for 18 minutes. They're very good but I'll bet that they'll have an even better (oranger) flavor tomorrow
Hi Sue, I'm so glad you enjoyed the muffins. I can vouch for the fact that they taste even better the next day. They also freeze very well. We like to keep them in the freezer for an easy breakfast or quick snack. 🙂