Best 7 Jumbo Cranberry Orange Nut Muffins Recipes

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 JUMBO MUFFINS

Steps:

• 1. Preheat the oven to 400°F. Line jumbo muffin pan with muffin liners or spray muffin pan with oil cooking spray if not using muffin liners.
• 2. In a medium bowl, combine dry ingredients. In a separate bowl, coat cranberries with 1 tablespoon flour. Set aside.
• 3. In another bowl, beat eggs and sugar with electric mixer in high speed until creamy. Add pumpkin pure and melted butter, mix well.
• 4. Lower the mixer speed, add the dry ingredients until well combined. Fold the cranberries into the batter and stir with spatula.
• 5. Fill muffin liners 3/4 full, transfer muffin pan into the oven and bake for 30 to 35 minutes.
• 6. Let the muffins cool completely by placing the muffin pan to a cooling rack.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

JUMBO CRANBERRY CITRUS MUFFINS

Steps:

• 1. Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
• 2. Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
• 3. Microwave for 1 minute, stir, microwave for another minute.
• 4. Then pour into a strainer to drain.
• 5. Mix dry ingredients together in a medium bowl.
• 6. Add orange zest and mix well.
• 7. Then, add drained cranberries and mix well.
• 8. Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
• 9. Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
• 10. Then spoon batter into a greased or paper-lined jumbo muffin tin.
• 11. Bake for 30 minutes. Remove from oven to rack.
• 12. Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.

CRANBERRY NUT MUFFINS

Steps:

• preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

JUMBO CRANBERRY-ORANGE-NUT MUFFINS

Steps:

• Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan.
• Grease bottoms of jumbo muffin pan with vegetable shortening.
• Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix.
• Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups.
• Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.

WINNING CRANBERRY MUFFINS

Steps:

• Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.