Cranberry Muffins Recipe
Cranberry Muffins Recipe photo by Taste of Home
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Cranberry Muffins Recipe

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There's an abundance of cranberries in our area during the fall, and this recipe is one of my most favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 18 servings


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 teaspoons grated orange peel
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 2 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1-1/2 cups coarsely chopped cranberries
  • 1-1/2 cups chopped pecans

Nutritional Facts

1 each: 231 calories, 13g fat (2g saturated fat), 24mg cholesterol, 141mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 3g protein.


  1. In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange peel. Cut in shortening until crumbly. In a small bowl, the orange juice, eggs, and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick inserted near the middle comes out clean. Cool in pans for 10 minutes before removing to wire rack. Serve warm. Yield: 1-1/2 dozen.
Originally published as Cranberry Muffins in Country October/November 1993, p47

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juicyfruit007 User ID: 1404522 239036
Reviewed Dec. 8, 2015

"Pretty good."

ebramkamp User ID: 702841 36304
Reviewed Jun. 29, 2014

"I love cranberry and orange flavors together. I followed the recipe exactly and the muffins turned out beautifully. They were everything a muffin should be, fluffy. spicy and delicious."

arioddity User ID: 6992054 38528
Reviewed Nov. 25, 2012

"Followed recipe...Too much orange flavor...The worst part was the lack of a crown and no color. Won't make again without modifications. Moist and very flavorful. Not what I wanted, though."

Nuclearfamilyblog User ID: 6963191 39023
Reviewed Nov. 10, 2012

"My wife made a subtly different version based on this, read about it here."

kshea User ID: 2698812 14267
Reviewed Jun. 24, 2012

"These are our favorite cranberry muffins."

redplover User ID: 4305514 36303
Reviewed Apr. 21, 2012

"Delicious rainy day Spring project. I too, used butter vs. shortening and I used 1/2 brown and white sugar. Prep time was about 1/2 hour for me. Enjoy!"

Kasha User ID: 179140 14266
Reviewed Mar. 14, 2012

"forgot the stars!"

Kasha User ID: 179140 40534
Reviewed Mar. 14, 2012


angelasandoval User ID: 2401339 40533
Reviewed Dec. 31, 2011

"I have to admit, I did use butter in place of shortening and omitted the spices. They were amazing!"

bethsylvester User ID: 2252351 26066
Reviewed Dec. 10, 2011

"I had an extra bag of cranberries that I've been wanting to use and this was the way to do it! Makes a dozen and a half muffins so I can freeze some! If they'll last that long! The flavor on these muffins is amazing, and they are so light and fluffy! The perfect time of year to make these is between Thanksgiving and Christmas when you have the ingredients lying around. Five stars and then some!"

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