Cranberry Muffins Recipe
- 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
- 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.
1 serving (1 each) equals 231 calories, 13 g fat (2 g saturated fat), 24 mg cholesterol, 141 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.
Reviews for Cranberry Muffins
"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."
"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."
"My wife made a subtly different version based on this, read about it here. http://thenuclearfamily.blog.com/2012/11/10/fall-time-cranberry-muffins/"
"These are our favorite cranberry muffins."
"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!"
"forgot the stars!"
"I have to admit, I did use butter in place of shortening and omitted the spices. They were amazing!"
"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!"
"So yummy...the whole family loved them. I didn't have fresh cranberries, so rehydrated dried ones and used them. Delish!"
"These muffins are so tasty and moist. I didn't have enough cranberries, so I added chopped apples."
"very good. instead of orange juice, I chopped in the food processor an whole orange....definetely a favorite"
"I am making these again! People said these are so good, I should open a bakery!"
"Not a bland muffin at all. Did use whole wheat flour and dried cranberries. Cut back on sugar."
"Really good. I also used 1/4 c. canola oil and 1/4 c. plain applesauce in place of the shortening. It did not taste like a low-fat muffin at all. Overall, the taste and texture were excellent. I'll chop up the cranberries a little finer next time since they're so tart."
"Five star all the way! For a healthier option changed it up a bit with 1 cup or all-purpose flour and 1 cup of whole wheat flour. I also substituted the shortening for 1/4 cup of canola oil and 1/4 cup of unsweetened applesauce and instead of 2 eggs I substituted with 6 tablespoons of egg whites only. Excellent and moist!"
"I did make some changes using 1/4 cup canola oil & 1/4 cup plain yogourt instead of butter. I only had dried cranberries which have alot of sugar, so I cut the sugar amount to 1/4 cup. I really enjoyed them."
"wow, this is delicious. i added a little extra milk, consistency is thick but it turns out great. i have been trying to find the "perfect" muffin recipe and this is it!"
"YUM! These are absolutely perfect, came out exactly like the picture and taste fantastic, even without the orange peel which I didn't have so just skipped. These will make a perfect breakfast or morning tea treat with a cup of tea."
"Excellent recipe. I used 1/2c of canola oil instead of shortening and just mixed wet with dry. Will definitely make again!"
"I did not have many of the ingredients and did not do a great job with substitutes today. My muffins did not rise at all, but they taste so good that I will definitely be repeating this recipe...as it is written!"
"The muffins were very tender! I only had a cup of pecans on hand, so I substituted the rest with chocolate chips. Yummy!"
"Cranberry muffins are my favorite and this recipe is one of the best. The spices just intensifies the taste even more."
"One bowl, easy to make. Very tasty and moist with just enough spice."