This risotto is fantastic if you enjoy the butternut squash’s naturally sweet flavor. It is flavorful and quite creamy. Fantastic as a side or main dish.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups fresh cranberries
- ¾ cup orange juice
- ½ cup white sugar
- ⅓ cup butter, melted, cooled
- 1 egg
- 1 orange, zested
- 1 cup powdered sugar
- 1 tablespoon orange juice, or more as needed
- 1 pinch grated orange zest
Instructions
- 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.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 232 mg |
| Sugars | 21 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this is a great recipe. I loved that you could use fresh or dried. I had fresh leftover from the holidays. I loved the orange glaze. Muffins were of good size and flavorful. I used parchment cupcake papers. They worked great. No overspilled muffins. Yum!
I used whole wheat flour with 2 T. ground flax seed instead of 2 c. white flour. I also cut the sugar by 2 tablespoons, and skipped the icing drizzle. I used fresh squeezed mandarins juice. Still plenty sweet and felt better about giving to my kids, who loved them.
Hubby and I both liked these muffins. Not sweet, tart with the cranberries, but I did not add the glaze, and followed the recipe as stated except I used equal amount of unsweetened applesauce for the melted butter. Definitely will add this to my recipes to make again.
i made this recipe and it was so so easy to make, my husband loved the muffins and wanted me to make more. I made no changes because they were great the way they were.
I made 6 large muffins, 15 min, and 1 muffin in my red & white dish, 20 min . Used about 2 tbsp orange juice for icing. They were good.
Absolutely delicious!!
I made this, and loved the outcome. I made the following modifications, which gave me 12 muffins that were denser than usual muffins; somewhere between a muffin and a scone. 1) I only had dried cranberries, so I soaked them in 1 oz of dark rum. 2) I also added 1/2 oz of Cointreau to the OJ mixture before adding to the flour. 3) For the glaze, I added a teaspoon of Triple Sec to the OJ. The orange flavor is very forward, and the cranberries (dried) add a nice sour contrast and a bit of texture. If I had a food truck, I’d sell these in a heartbeat! Tip: Definitely line the muffin tins with parchment–adds a lot to the presentation and makes it 1000% fool proof to get the muffins out of the pan!
I really like these but they are on the dry side. going to play a little bit and see what I can do to moisten them up.
This was delicious and tasted very close to store-bought muffins. I would have cooked them a little bit longer, but I think that was more my mistake than the recipe.
If you are looking for not too sweet muffin; this is a good one. I omitted the icing and still enough sweetness. I would make it again
These are not dry! Gotta make sure you use all the melted butter orange juice mixture. I added a bit of maple syrup in place of a A couple of tablespoon of sugar. I sprinkled raw sugar on top of each one to give it texture and sweetness. I baked them for 16 minutes and took them out since they looked golden brown on the edges. They look great and are fluffy and soft.
little bit dry. maybe add some sour cream or yoghurt?
I made these as directed, including the glaze. The batter seemed like it could use a tad bit more flour. I made homemade “tulip” cupcake liners that I made out of parchment paper. Had I not used these, I think the batter would have gone over the top of regular liners. These are tasty. They are not very sweet without the glaze, so if you like that type of muffin, you will probably enjoy these. Me, I have a sweet tooth, so I preferred them WITH the glaze.