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

Cranberry Orange Muffins Recipe

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4.5 7
Publisher Photo
These nice, light muffins, studded with cranberries, have a splash of orange flavor. They're so simple to fix, my husband and I enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings

Ingredients

  • 2 cups whole wheat flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1-1/2 cups orange juice
  • 1/4 cup canola oil
  • 1 cup fresh or frozen cranberries, halved

Nutritional Facts

1 muffin equals 153 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 175 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries.
  2. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cranberry Orange Muffins in Country Woman October/November 2008, p34

Nutritional Facts

1 muffin equals 153 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 175 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Cranberry Orange Muffins

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 21, 2015

"I just made these and I really enjoyed them. I add some golden raisins to cranberry muffins . My family enjoys the contrast between the tangy cranberries and the sweet golden raisins"

MY REVIEW
Reviewed Jan. 17, 2015

"I really like the taste of the muffins but found that I wanted them to rise more. They were a little flat for muffins. I am just wondering what could be done to make them rise so that the top is a little more rounded?"

MY REVIEW
Reviewed Dec. 1, 2014

"Delicious and healthy! I added some grated orange rind and chopped walnuts. Have shared with friends who also like them very much. Thank you, Sara, for a wonderful recipe."

MY REVIEW
Reviewed Nov. 20, 2014

"I also converted to gluten free using some almond flour in my flour blend and dried cranberries. Worked beautifully!"

MY REVIEW
Reviewed Nov. 17, 2014

"Is this recipe shown correctly? I followed it, and ended up with soup. I added more flour, but wasn't sure how much to add. My batter was still a little thinner than usual. A little research told me that for muffins, "The general ratio of flour to liquid is generally 2:1". (http://www.craftybaking.com/how-baking-works)

I baked them for about 25 min at 400. The flavour was good, but I'd like to know what went wrong. One and half cups liquid to 2 cups flour sure sounds like a lot!
Any help out there?"

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