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Anera’s Delightful Cranberry Orange Muffins Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 jumbo muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Anera’s Delightful Cranberry Orange Muffins combine the tartness of fresh cranberries with the bright, zesty flavor of orange for a perfectly balanced, moist muffin. These jumbo-sized treats feature a crunchy turbinado sugar topping and are quick to prepare, making them ideal for breakfast or a sweet snack.

Ingredients

Dry Ingredients

  • 2½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • ½ cup light olive oil or vegetable oil
  • 1¼ cups granulated sugar
  • 2 large eggs
  • ½ cup whole milk
  • ¼ cup orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons vanilla extract

Add-ins and Topping

  • 1½ cups fresh or frozen cranberries (do not thaw if frozen)
  • 1 tablespoon turbinado sugar (for a crunchy top)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C). Line a jumbo muffin pan with paper liners or grease the cups well to prevent sticking.
  2. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and salt.
  3. Prepare Wet Ingredients: In a separate bowl, whisk together the light olive oil or vegetable oil, granulated sugar, eggs, whole milk, orange juice, orange zest, and vanilla extract until the mixture is smooth and the sugar has completely dissolved.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together just until combined. The batter will remain slightly lumpy, which is desirable for tender muffins.
  5. Incorporate Cranberries: Gently fold in the fresh or frozen cranberries, making sure they are evenly spread throughout the batter without overmixing to avoid crushing them.
  6. Fill Muffin Tins: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full to allow room for rising.
  7. Add Topping: Sprinkle the top of each muffin with turbinado sugar to give a sweet, crunchy crust after baking.
  8. Bake: Place the muffins in the preheated oven and bake at 400°F (200°C) for 5 minutes to help set the tops, then immediately reduce the oven temperature to 350°F (175°C). Continue baking for an additional 15 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool: Allow the muffins to cool in the pan for 10 minutes to firm up before transferring them to a wire rack to cool completely, enhancing their texture and preventing sogginess.

Notes

  • Do not thaw frozen cranberries before adding to the batter to prevent excess moisture and sogginess.
  • Using turbinado sugar on top adds a pleasant crunchy texture and an extra touch of sweetness.
  • Filling the muffin cups about ¾ full helps prevent batter overflow while allowing the muffins to rise properly.
  • Be careful not to overmix the batter once wet and dry ingredients are combined to keep the muffins tender and fluffy.
  • These muffins can be stored at room temperature in an airtight container for up to 2 days or frozen for longer storage.

Find it online: https://slsrecipes.com/aneras-delightful-cranberry-orange-muffins-recipe-2/