Best Light Cranberry Orange Muffins Recipes

CRANBERRY ORANGE MUFFINS

Steps:

• 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.
• Place the sugar in a large mixing bowl. Zest the orange in directly over the bowl.
• With your fingers, rub the zest into the sugar until fragrant.
• Juice the zested orange into a large (liquid) glass measuring cup. If making the glaze, reserve 1 tablespoon of the juice in a small bowl and set aside. Into the measuring cup, pour enough milk to make 1 cup of liquid (the amount of milk you need will vary based on the juiciness of your orange). Whisk in the Greek yogurt. Set aside while you measure the rest of the dry ingredients (it will thicken up a bit).
• To the bowl with the sugar, add the all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
• To the bowl with the rested orange juice and milk mixture, add the eggs, melted butter, and honey.
• Whisk to combine.
• Pour the liquid ingredients over the dry ingredients. With a rubber spatula, fold gently to combine, stopping as soon as the flour disappears. The batter will be lumpy. Very gently stir in the cranberries. With a muffin scoop, large spoon, or measuring cup, divide the batter evenly among the muffin cups.
• Bake the muffins for 20 to 22 minutes, until the tops are golden, the muffins spring back lightly when touched, and a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack to cool for 5 minutes, then gently remove each muffin from the pan and place on the rack to finish cooling completely (don't leave the muffins in the pan for longer or they may start to steam and become soggy). The muffins will be very delicate at first but will firm up as they cool.
• While the muffins cool, make the glaze: to the bowl with the reserved orange juice, add the powdered sugar. Whisk until smooth. Drizzle over the cooled muffins.

CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
• In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
• Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
• While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.

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 oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

LIGHT CRANBERRY-ORANGE MUFFINS

Steps:

• Mix flour, baking powder, baking soda and salt into a bowl.
• In a separate bowl combine egg, oil, juice, milk, Splenda and orange zest mixing well.
• Add cranberries and liquid mixture to the flour and mix until flour is just moistened.
• Do not over mix.
• Divide batter into 12 prepared muffin tins whether they are lined or sprayed with nonstick spray.
• Bake at 375 degrees for 20 minutes or until done.
• Remove muffins from tins and let cool on a rack.