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Cran-Orange Muffins Recipe

These morning goodies go together in minutes. With a shiny citrus glaze and tangy berries, they get gobbled up just as quickly.
TOTAL TIME: Prep: 20 min. Bake: 15 min. YIELD:12 servings


  • 1-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup 2% milk
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped fresh or frozen cranberries, thawed
  • GLAZE:
  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 4 teaspoons grated orange peel


  • 1. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries.
  • 2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • 3. Meanwhile, in a small saucepan, combine the sugar, orange juice and peel. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins. Yield: 1 dozen.

Nutritional Facts

1 each: 216 calories, 6g fat (4g saturated fat), 32mg cholesterol, 179mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 3g protein.

Reviews for Cran-Orange Muffins

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Reviewed Nov. 21, 2015

"Not too sweet not too tart, my grandchildren loved them."

Reviewed Oct. 17, 2015

"Cranberry and orange are a great combination, and the glaze gives the muffins a sticky sweet finish!"

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