Cranberry Orange Delight Muffins
Indulge in these deliciously moist Cranberry Orange Delight Muffins inspired by your favorite coffee shop treats. Bursting with the vibrant flavors of fresh cranberries and zesty orange, these muffins are perfect for breakfast, brunch, or an afternoon snack. With a subtle crunch from toasted walnuts and a hint of sweetness from orange juice, they bring a delightful balance that will please your taste buds. Simple to make and large enough to share, these muffins are sure to become a household favorite!
16
Servings
N/A
Calories
12
Ingredients
Ingredients
all-purpose flour
2 cups (lightly spooned and leveled)
sugar
1 cup, divided
baking powder
1.5 teaspoons
salt
1 teaspoon
baking soda
0.5 teaspoon
grated orange rind
2 teaspoons
orange juice
3/4 cup (freshly squeezed from 1 large orange)
canola oil
1/4 cup
large egg
1 (lightly beaten)
fresh cranberries
2 cups (coarsely chopped)
chopped walnuts
1/3 cup (toasted)
cooking spray
as needed (for greasing the muffin tin)
Instructions
1
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or coat with cooking spray.
2
In a large bowl, whisk together the flour, 3/4 cup of sugar, baking powder, salt, and baking soda until well combined. Create a well in the center of the dry ingredients.
3
In a separate bowl, mix together the grated orange rind, orange juice, canola oil, and beaten egg until well incorporated. Pour this mixture into the well of the dry ingredients.
4
Gently stir until just combined; be careful not to overmix. Fold in the coarsely chopped cranberries and toasted walnuts until evenly distributed in the batter.
5
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle the reserved tablespoon of sugar evenly over the tops of the muffins for a sweet finish.
6
Bake for 15-20 minutes, or until the muffins are golden brown and spring back when lightly touched in the center.
7
Once done, carefully run a knife or spatula along the edges of each muffin to loosen them. Remove the muffins from the tin and cool on a wire rack before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cranberry Orange Delight Muffins?
These are moist, coffee shop-inspired muffins featuring fresh cranberries, zesty orange, and toasted walnuts, perfect for breakfast or snacks.
How many muffins does this recipe make?
This recipe yields approximately 16 muffins.
What is the recommended oven temperature?
The muffins should be baked at 400°F (200°C).
How long do the muffins need to bake?
Bake the muffins for 15 to 20 minutes.
What type of flour is required?
You should use 2 cups of all-purpose flour, lightly spooned and leveled.
Should I use fresh or bottled orange juice?
The recipe calls for 3/4 cup of freshly squeezed orange juice from 1 large orange.
Do I need to toast the walnuts?
Yes, the recipe specifies using 1/3 cup of toasted chopped walnuts.
How do I prepare the cranberries?
The 2 cups of fresh cranberries should be coarsely chopped before being folded into the batter.
How much sugar is used in the recipe?
A total of 1 cup of sugar is used, but it is divided: 3/4 cup for the batter and the remainder for sprinkling on top.
What leavening agents are used in these muffins?
The recipe uses both 1.5 teaspoons of baking powder and 0.5 teaspoon of baking soda.
What kind of oil should I use?
The recipe requires 1/4 cup of canola oil.
How should I prepare the muffin tin?
Line the muffin tin with paper liners or coat it with cooking spray.
How much should I fill the muffin cups?
Fill each muffin cup about 3/4 full with batter.
How do I know when the muffins are finished?
They are done when they are golden brown and spring back when lightly touched in the center.
Should I mix the batter vigorously?
No, stir the mixture gently until just combined and be careful not to overmix.
What is the purpose of the 'well' in the dry ingredients?
Creating a well in the center of the dry ingredients helps to evenly incorporate the wet mixture.
When should I add the cranberries and walnuts?
Fold the cranberries and toasted walnuts in after the wet and dry ingredients are just combined.
How do I remove the muffins from the tin?
Carefully run a knife or spatula along the edges of each muffin to loosen them before removing.
Where should the muffins cool?
Once removed from the tin, cool them on a wire rack before serving.
How much orange rind is needed?
You will need 2 teaspoons of grated orange rind.
What is the role of the egg in this recipe?
One large, lightly beaten egg acts as a binder for the muffin batter.
Can I serve these muffins for brunch?
Yes, they are described as perfect for breakfast, brunch, or an afternoon snack.
Is there salt in this recipe?
Yes, the recipe includes 1 teaspoon of salt.
What provides the sweet finish on the muffins?
The reserved tablespoon of sugar is sprinkled evenly over the tops before baking for a sweet finish.
What are the primary flavor profiles?
The muffins feature vibrant fresh cranberry and zesty orange flavors with a subtle walnut crunch.
How many total ingredients are in this recipe?
There are 12 ingredients in total.
How much baking soda is required?
The recipe calls for 0.5 teaspoon of baking soda.
What kind of egg should be used?
Use one large egg that has been lightly beaten.
Is the orange juice added to the dry or wet ingredients first?
The orange juice is mixed with the other wet ingredients (oil, egg, rind) before being added to the dry ingredients.
How is the flour measured?
The 2 cups of all-purpose flour should be lightly spooned and leveled for accuracy.