Cranberry & Orange Breakfast Muffins
These zesty orange muffins, studded with juicy cranberries and touched with cinnamon make the perfect Christmas morning breakfast. They have festive flavour baked right in with @whitworthsuk9228 juicy, whole dried cranberries, orange zest and a light touch of cinnamon.
They can be baked in advance and reheated for just 6 minutes on Christmas morning, so you can have a mess-free, stress-free breakfast.
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To make these Cranberry & Orange Breakfast Muffins you will need:
Plain / all-purpose flour
White sugar
Baking powder
Ground cinnamon
Salt
Milk
Vegetable oil
1 large egg
Whitworths Whole Cranberries
2 Oranges
#muffins #breakfast #christmasfood #christmasrecipes #baking #christmasbaking #familymeals #cranberries #orange
Orange Cranberry Muffins
Looking for a deliciously creative way to use that bag of leftover cranberries? Bake up a batch of our streusel-topped orange cranberry muffins inspired by Budget Bytes and give your family a lip-smacking good breakfast treat.
Fresh cranberries are a hallmark of the holiday season, and they are most often transformed into a zingy cranberry sauce to grace the Thanksgiving table. But these mouth-puckering berries are begging to be used for so much more. Though they require at least a modest amount of sugar to balance their tart flavor, their snappy taste never fails to get attention. These beautiful red berries bring life to every dish.
Not convinced? Put our orange cranberry muffins on your morning menu, and you’ll find your family leaping out of bed for breakfast. Fresh cranberries add a tasty zip, and they brighten these baked treats with their rosy color. The scatter of streusel on top delivers a lovely crunch with every hungry bite.
Streusel makes every muffin special. It’s amazing how a simple crumble of sugar, butter, and flour can make the most mundane muffins become suddenly irresistible. We add orange zest and a pinch of salt to give our streusel just a bit more flavor.
Make extra streusel. Don’t just make enough streusel for this batch of muffins. Mix up a triple batch and keep it in your freezer. You can scatter streusel on muffins, quick breads, coffee cakes, or pies.
Fix and freeze your muffins. In addition to making extra streusel, you can make more than one batch of these mouthwatering muffins, store them in your freezer, and pull them out on those mornings you need to feed your family but don’t have time to bake.
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Cranberry Orange Muffins Recipe
A fresh, sweet and tangy muffin paired with a cup of coffee is the perfect way to start the day, so go ahead and make a batch of these cranberry orange muffins. They're filled with flavor and can be ready to eat in just 35 minutes.
#Recipe #Muffins #Food
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Orange Cranberry Muffins Recipe
Tender cranberry orange muffins bursting with flavor from fresh orange juice, orange zest, and tangy cranberries. This simple recipe will become a family favorite!
Get the full recipe and instructions at
#muffins #recipe
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Fluffy Cranberry Orange Muffins
These cranberry orange muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! FULL RECIPE:
Highly Requested Muffins with Fresh Cranberry and Orange
These cranberry orange muffins are infused with fresh orange zest and juice, plus plenty of cranberries (fresh or frozen!). They are so moist, soft, and fluffy!
Recipe:
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Ingredients
1 ¾ cups all-purpose flour (220g)
¾ cup granulated sugar (150g)
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup sour cream (180g)
½ cup unsalted butter, melted (113g)
⅓ cup orange juice (78ml)
2 Tablespoons orange zest
1 large egg
1 ½ cups fresh cranberries (167g)
Additional granulated sugar, for sprinkling
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Instructions
00:00 Introduction
00:20 Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make my parchment paper liners and use them). Set aside.
01:54 In a large mixing bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
02:29 In a separate medium sized mixing bowl, whisk together sour cream, melted butter, and egg until well-combined.
03:25 Add orange juice and zest to the sour cream mixture and whisk well.
03:40 Pour the wet ingredients into the dry ingredients and use a spatula to gently fold the wet and dry ingredients together until about just about 50% combined, then add cranberries and continue to gently fold until cranberries are well distributed and you have a uniform batter (batter will be thick, do not over-mix or your muffins will be dense).
05:10 Evenly divide batter into your prepared muffin tin and sprinkle tops with additional granulated sugar.
05:47 Bake in the center rack of 425F (220C) oven for 8 minutes, then without opening the oven door, reduce the oven temperature to 350F and bake for another 8-10 minutes, until a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs.
06:10 Allow muffins to cool in their pan for 5-10 minutes before carefully removing from pan and allowing to cool completely on cooling rack.
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