Cranberry Walnut Orange Delight Muffins
Fall in love with these moist and flavorful Cranberry Walnut Orange Delight Muffins, perfect for crisp autumn mornings or cozy winter afternoons. Each muffin is a delightful blend of tart cranberries, rich walnuts, and bright orange zest, making them a nutritious treat for both breakfast and snacks. With a delightful crunch on the outside and a soft, tender crumb on the inside, these muffins are sure to become a seasonal favorite. Bake a batch and fill your kitchen with the inviting scents of citrus and warmth as you enjoy these wholesome delights!
12
Servings
N/A
Calories
9
Ingredients
Ingredients
Seedless oranges
2 (Zested and juiced)
Cranberries
1 cup (Coarsely chopped)
Walnuts
1 cup (Chopped (about 4 ounces))
All-purpose flour
2 cups (None)
Baking powder
1 tablespoon (None)
Granulated sugar
2/3 cup (None)
Unsalted butter
1/3 cup (Melted and cooled)
Egg
1 (Beaten)
Extra sugar
1 teaspoon (For sprinkling)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C) and arrange the rack in the center. Generously grease 12 muffin cups with butter or line them with muffin liners.
2
Zest the oranges, then mince the zest and measure out 1 tablespoon plus 1 teaspoon. Squeeze the juice from the oranges and reserve 2/3 cup for later use.
3
In a medium bowl, toss together the chopped cranberries, walnuts, and the reserved orange zest until they are well coated. This step helps to evenly distribute the fruit and nuts in the muffins.
4
In a large mixing bowl, combine the all-purpose flour, baking powder, and 2/3 cup of granulated sugar. Whisk the dry ingredients together thoroughly.
5
In another medium bowl, whisk together the reserved orange juice, melted butter, and the beaten egg until well combined.
6
Pour the wet mixture over the dry mixture, and use a rubber spatula to stir gently. Mix just until the flour is moistened, approximately 3 to 4 strokes. The batter will appear lumpy; do not overmix!
7
Fold in the cranberry-walnut mixture, distributing it evenly throughout the batter with as few strokes as possible.
8
Spoon the batter equally into the prepared muffin cups, filling them about 2/3 full. Sprinkle a pinch of the reserved sugar evenly over the tops of each muffin.
9
Bake in the preheated oven for about 25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
10
Allow the muffins to cool in the pan for about 2 minutes, then use a blunt knife to gently ease them out onto a wire rack. Let them cool for an additional 15-20 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cranberry Walnut Orange Delight Muffins?
They are moist and flavorful muffins featuring tart cranberries, rich walnuts, and bright orange zest, perfect for fall and winter.
How many muffins does this recipe make?
This recipe is designed to yield 12 muffins.
What is the recommended oven temperature?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How should the muffin pan be prepared?
Generously grease 12 muffin cups with butter or line them with paper muffin liners.
How much orange zest is required?
You will need 1 tablespoon plus 1 teaspoon of minced orange zest.
How much orange juice is needed for the recipe?
The recipe requires 2/3 cup of fresh orange juice squeezed from the oranges.
Why should I toss the cranberries and walnuts with zest?
Tossing them together before adding to the batter helps to evenly distribute the fruit and nuts throughout the muffins.
What dry ingredients are mixed together?
Whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 2/3 cup of granulated sugar.
How do I prepare the wet ingredients?
In a medium bowl, whisk together 2/3 cup of orange juice, 1/3 cup of melted and cooled unsalted butter, and one beaten egg.
What is the key to mixing the muffin batter?
Mix the wet and dry ingredients just until the flour is moistened, approximately 3 to 4 strokes; the batter should remain lumpy.
How should I incorporate the fruit and nut mixture?
Fold the cranberry-walnut mixture into the batter using as few strokes as possible to keep the crumb tender.
How full should the muffin cups be?
Spoon the batter equally into the prepared muffin cups, filling them about 2/3 full.
What is the purpose of the extra sugar?
A teaspoon of extra sugar is sprinkled over the tops of the muffins before baking for added sweetness and crunch.
How long do the muffins bake?
Bake the muffins in the preheated oven for approximately 25 minutes.
How do I check for doneness?
The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean.
How long should muffins cool in the pan?
Allow the muffins to cool in the pan for about 2 minutes before removing them.
How should I remove the muffins from the pan?
Use a blunt knife to gently ease the muffins out of the cups onto a wire rack.
How long should they cool on a wire rack?
Let the muffins cool for an additional 15 to 20 minutes before serving for the best texture.
Can I use muffin liners instead of greasing?
Yes, you can use paper muffin liners as an alternative to greasing the cups with butter.
What quantity of walnuts is used?
The recipe calls for 1 cup of chopped walnuts, which is roughly 4 ounces.
How should the cranberries be prepared?
The recipe requires 1 cup of cranberries that have been coarsely chopped.
What type of butter is used?
Use 1/3 cup of unsalted butter that has been melted and cooled.
What flavors define these muffins?
They are defined by a blend of tart cranberries, rich walnuts, and bright citrus from orange zest and juice.
What category does this recipe belong to?
These muffins are categorized under Quick Breads.
When is the best time to serve these muffins?
They are ideal for crisp autumn mornings, cozy winter afternoons, or as a nutritious breakfast.
Why are seedless oranges used?
Seedless oranges provide the fresh zest and juice required for the recipe's bright citrus flavor.
What is the texture of these muffins?
They feature a delightful crunch on the outside and a soft, tender crumb on the inside.
How much sugar goes into the batter?
The main batter uses 2/3 cup of granulated sugar.
Are these muffins suitable for snacks?
Yes, they are considered a wholesome treat suitable for both breakfast and snacking.
What is the leavening agent in this recipe?
Baking powder is used as the leavening agent to help the muffins rise.