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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


  • 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


  • 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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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."

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."

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"

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?"

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."

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!"

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". (

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?"

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

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

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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