Highly Requested Muffins with Fresh Cranberry and Orange
35.5 هزار بار بازدید -
9 ماه پیش
-
These cranberry orange muffins are
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: https://sugarspunrun.com/cranberry-or...
Newsletter: https://sugarspunrun.ck.page/
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.
Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
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.
Facebook: Facebook: Sugarspunrun
Instagram: Instagram: sugarspun_sam
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Email List: https://sugarspunrun.com/subscribe/
Recipe: https://sugarspunrun.com/cranberry-or...
Newsletter: https://sugarspunrun.ck.page/
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.
Muffin tin (Affiliate Link): https://amzn.to/2SEsPBq
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
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.
Facebook: Facebook: Sugarspunrun
Instagram: Instagram: sugarspun_sam
Pinterest: Pinterest: sugarspunrun
Email List: https://sugarspunrun.com/subscribe/
9 ماه پیش
در تاریخ 1402/08/29 منتشر شده
است.
35,596
بـار بازدید شده