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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup unsalted butter, melted - 1 large egg - 1/2 cup buttermilk - Zest of 1 large orange - 1 cup fresh or dried cranberries - 1 teaspoon vanilla extract - Optional: 1/2 cup chopped pecans or walnuts To create mouthwatering Orange Cranberry Muffin Tops, you need simple yet key ingredients. The flour gives structure, while sugar adds sweetness. Baking powder and soda help them rise, making them fluffy. Salt enhances flavors, and cinnamon brings warmth. Melted butter adds richness, and the egg binds everything together. Buttermilk keeps them moist, while orange zest gives a bright, fresh taste. Cranberries provide a tart contrast, making each bite exciting. If you like, add nuts for crunch. - Calories per serving: Approximately 180 - Protein: 3g - Fat: 8g - Carbohydrates: 27g Knowing the nutritional facts can help you enjoy these treats mindfully. Each muffin top has around 180 calories, making them a tasty snack or breakfast. They have a bit of protein and fat to keep you satisfied. The carbs give you energy, perfect for starting your day. With these ingredients and this nutritional breakdown, you're all set to make delicious Orange Cranberry Muffin Tops! - Preheat oven to 375°F (190°C). - Line a baking sheet with parchment paper. This keeps the muffin tops from sticking. - Combine 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 teaspoon of cinnamon in a large bowl. Mix well to break up any lumps. - In another bowl, whisk together 1/2 cup of melted butter, 1 large egg, 1/2 cup of buttermilk, the zest of 1 large orange, and 1 teaspoon of vanilla extract. This mix adds flavor and moisture. - Pour the wet mix into the dry mix. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy. - Fold in 1 cup of cranberries and, if you like, 1/2 cup of chopped nuts. The cranberries add a tart flavor, while the nuts give a nice crunch. - Drop heaping tablespoons of the batter onto the prepared baking sheet. Space them about 2 inches apart. Bake for 12-15 minutes. Look for golden tops and clean toothpicks when testing. To make your muffin tops just right, avoid overmixing the batter. When you mix too much, the muffin tops can turn out tough. Mix until you see no dry flour. Then, gently fold in the cranberries. For doneness, insert a toothpick into the center. If it comes out clean, they’re ready. If not, bake a few more minutes. Once your muffin tops cool, add a light dusting of powdered sugar. This makes them look fancy and inviting. You can also garnish them with extra cranberries and orange slices. This adds color and makes your dish pop. Make sure you measure your ingredients carefully. Too much or too little can change the texture. Always check your oven's temperature with an oven thermometer. If your oven runs hot or cold, it can affect how your muffin tops bake. {{image_2}} You can play with flavors in your Orange Cranberry Muffin Tops. Adding spices like nutmeg or ginger gives a warm twist. Nutmeg adds a sweet, nutty taste, while ginger brings a bit of spice. You can also swap cranberries for other fruits like blueberries. Blueberries add a burst of juiciness that pairs well with orange. Experimenting with flavors makes each batch special. If you need a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. It works just as well. For those who follow a vegan diet, replace the egg with a flax egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes. You can also use almond milk instead of buttermilk. These changes keep the muffins tasty while meeting dietary needs. Seasonal changes can spice up your muffin tops. For holidays, add festive touches like dried spices or small chocolate chips. You can also include citrus zest, like lemon or lime, for a fresh burst of flavor. These small additions bring joy and excitement to your baking. To keep your orange cranberry muffin tops fresh, store them in an airtight container. This helps lock in moisture and flavor. You can keep them at room temperature for up to three days. If you want them to last longer, consider refrigerating them. They can stay good in the fridge for about one week. Freezing muffin tops is easy! First, allow them to cool completely. Then, wrap each muffin top in plastic wrap. Place the wrapped muffin tops in a freezer-safe bag or container. They can freeze well for up to three months. When you’re ready to enjoy one, just take it out of the freezer. Let it thaw in the fridge overnight for the best results. To reheat muffin tops, you have a few good options. You can use a microwave, oven, or toaster oven. For the microwave, heat for about 10-15 seconds. In the oven, set it to 350°F (175°C) and warm for about 5-7 minutes. Aim for a warm center. The best serving temperature is just warm, which enhances the flavors and freshness. Muffin tops are the domed upper part of a muffin. They are thicker and rounder than regular muffins. Muffin tops often have a crunchy texture outside and a soft inside. They lack the bottom part of a muffin, making them a delightful treat. Many people enjoy muffin tops for their rich flavor and unique shape. Yes, you can use frozen cranberries! They work well in recipes. Frozen cranberries may be softer but will still taste great. If you use frozen ones, do not thaw them before adding them to the batter. This helps keep your muffin tops moist and flavorful. You can easily make these muffin tops healthier! Here are some ideas: - Use whole wheat flour instead of all-purpose flour. - Substitute applesauce for half of the butter. - Use honey or maple syrup instead of granulated sugar. - Add more fruit or nuts for extra nutrients. Muffin tops can last for about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, you can freeze them. They can stay good for about 3 months in the freezer. Yes, you can make the batter ahead of time! Mix the dry and wet parts separately and store them in the fridge. Combine them when you're ready to bake. This way, you can enjoy fresh muffin tops anytime. Just remember, the batter is best used within 24 hours for the best texture. These muffin tops pair well with many items! Here are some tasty suggestions: - Serve them with butter or cream cheese. - Enjoy them with yogurt and fresh fruit. - Pair them with coffee or tea for a nice breakfast. - Add a side of scrambled eggs for a filling meal. In this post, we covered the simple steps to make orange cranberry muffin tops. You learned about the key ingredients and how to mix them right. I shared tips to ensure your muffin tops turn out perfect every time. Remember, storage and variations can keep things fun, so explore them as you bake. With this recipe, you can enjoy a tasty treat at any time. Happy baking!

Orange Cranberry Muffin Tops

Indulge in the deliciousness of Orange Cranberry Muffin Tops! These easy-to-make treats are perfect for breakfast or a snack, featuring a delightful blend of citrus and tart cranberries. With simple ingredients and quick prep, you can bake a batch in just 30 minutes.Click through to explore this mouthwatering recipe today!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

1 large egg

1/2 cup buttermilk

Zest of 1 large orange

1 cup fresh or dried cranberries

1 teaspoon vanilla extract

Optional: 1/2 cup chopped pecans or walnuts

Instructions
 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until thoroughly combined.

      In another bowl, mix the melted butter, egg, buttermilk, orange zest, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

          Gently fold in the cranberries and, if using, the nuts until evenly distributed throughout the batter.

            Using a large spoon or an ice cream scoop, drop heaping tablespoons of the batter onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.

                Allow to cool on the baking sheet for 5 minutes before transferring the muffin tops to wire racks to cool completely.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 muffin tops

                    - Presentation Tips: Once cooled, dust the muffin tops lightly with powdered sugar and serve them on a colorful plate for a pop of color. You can also garnish with a few extra cranberries and orange slices for a festive look. Enjoy!