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Cranberry Orange Muffins Recipe

Cranberry Orange Muffins Recipe

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. YIELD: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

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.

Nutritional Facts

1 muffin: 153 calories, 5g fat (1g saturated fat), 18mg cholesterol, 175mg sodium, 24g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Cranberry Orange Muffins

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MY REVIEW
Travale User ID: 1709114 265897
Reviewed May. 12, 2017

"I followed other reader's suggestions and used 1/2 cup sugar as well as the grated rind of one orange and half whole wheat and half all purpose flour. The taste was really good and the muffins were fluffy and light."

MY REVIEW
HomeChefColleen User ID: 7305751 265855
Reviewed May. 11, 2017

"These turned out very nice but I would probably do the half all-purpose, half-whole wheat thing and top them with a bit of coarse sugar. Otherwise, very nice!"

MY REVIEW
chaosmommy User ID: 2687796 239515
Reviewed Dec. 15, 2015

"I doubled this recipe and made mini muffins for the kids to take to school for treats. I used half all purpose flour, and half whole wheat flour. I also added some orange zest and upped the sugar by 1/4 cup.

These turned out beautifully! This will become a regular muffin in our house."

MY REVIEW
cbenne12 User ID: 7424916 233521
Reviewed Sep. 27, 2015

"These were nice and easy and pretty tasty, however we couldn't really taste the orange juice."

MY REVIEW
Memarsh User ID: 6594586 226676
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
weezab User ID: 4176983 218054
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
Aula User ID: 1127835 101034
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
homemadewithlove User ID: 4311884 104949
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
gr.gram User ID: 7986945 157264
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?"

MY REVIEW
ms11145 User ID: 1604521 159060
Reviewed Nov. 11, 2014

"I didn't have fresh or frozen cranberries, but did have dried. This worked beautifully."

MY REVIEW
FreyaUSA User ID: 5832417 209891
Reviewed Jan. 24, 2012

"I converted this to a gluten free recipe and it came out delicious! I can only imagine that making it as stated would be just as good. Excellent taste and texture. (Oh, I did change the sugar content because I have one child that finds cranberries VERY sour. I use 1/4 c sugar and 1/4 c Splenda to ramp the sweet up a bit. Just perfect!)"

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