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Cranberry Muffins Recipe
Cranberry Muffins Recipe photo by Taste of Home

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

Ingredients

  • 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 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.

Directions

  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

Nutritional Facts

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

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 10, 2012

"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/"

MY REVIEW
Reviewed Jun. 24, 2012

"These are our favorite cranberry muffins."

MY REVIEW
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!"

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