- 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
- 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.
- 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.
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!"