Best Walnut Orange Muffins Recipes

CRANBERRY, ORANGE, & WALNUT MUFFINS

Steps:

• Preheat oven to 400 degrees F. arranging a rack in the center of the oven. Generously grease 12 muffin cups. Remove zest from the oranges. Mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup.
• In a medium bowl, toss together the cranberries, nuts and reserved orange zest. In a large bowl, combine the flour, baking powder and the 2/3 cup sugar and whisk together.
• In a medium bowl, combine the reserved orange juice, melted butter and egg. Whisk until blended. Pour the liquid over the flour mixture and stir lightly 3 or 4 times with a rubber spatula, to combine. Add the cranberry-nut mixture and distribute evenly, using as few strokes as possible (the batter will not be perfectly smooth).
• Quickly divide the batter among the prepared muffin cups. Sprinkle a pinch of the 1 teaspoon sugar over the top of each muffin. Bake 25 minutes in preheated oven or until golden. Let muffins rest in pan for about 2 minutes. Using a blunt knife, ease the muffins out onto a wire rack and let cool 15-20 minutes.

WALNUT ORANGE MUFFINS

Steps:

• In a bowl, cream butter and sugar. Beat in eggs, buttermilk and orange zest. Combine flour and baking soda; add to creamed mixture just until blended. Stir in walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted in the muffin comes out clean., In a bowl, combine the orange juice and brown sugar until dissolved. Spoon over warm muffins. Cool for 5 minutes before removing from pan to a wire rack.

ORANGE-WALNUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Mix all-purpose flour, whole wheat flour, flaxseed, baking soda, and salt together in a small bowl.
• Beat orange juice, egg whites, almond milk, brown sugar, and honey together in a large bowl until smooth. Stir flour mixture into the orange juice mixture just until the dry ingredients are moistened completely. Fold walnuts through the batter. Spoon batter into the prepared muffin cups.
• Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ORANGE RAISIN WALNUT MUFFINS

Steps:

• Preheat oven to 350 and grease muffin tins or line with papers(I find it's sometimes a good idea to spray these too, and to get the outside of the tins as well, so the tops don't stick).
• Mix together shortening and sugar in a large bowl, then stir in orange zest.
• In another bowl, beat egg well and stir in buttermilk. Add a small squeeze of orange juice right from the orange too, if you'd like.
• Stir baking powder, baking soda, salt and flour together in another bowl.
• Put dry ingredients into the sugar/shortening mix, and stir a few times(it will be *very* lumpy, lots of flour left, but don't worry).
• Stir in buttermilk/egg mixture til everything is just combined, still some lumps left.
• Fold in walnuts and raisins.
• Pour about 1/4-1/3 cup batter into muffin tins. There should be more than you'd usually fill (the normal 2/3 way up) them, so that they almost spill out oover the top of the tin.
• Bake about 25-30 minutes, test with a toothpick to make sure they're all cooked inside.
• Enjoy!