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Cranberry Muffins

There's an abundance of cranberries in our area during the fall, and this recipe is one of my 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. —Ronni Dufour, Lebanon, Connecticut
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    1.500 dozen

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 zest
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 2 large eggs, room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 1-1/2 cups coarsely chopped cranberries
  • 1-1/2 cups chopped pecans

Directions

  • In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts.
  • Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
Nutrition Facts
1 muffin: 231 calories, 13g fat (2g saturated fat), 24mg cholesterol, 141mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 3g protein.

Reviews

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Average Rating:
  • Guy
    Feb 1, 2021

    Just curious,.. can dried 'craisens' be used in these recipes? Thx

  • Naomie
    Jan 16, 2021

    Fabulous recipe! Love the warm spices. Went over extremely well at work, not a crumb left. Will keep in rotation during the fall and winter months. And to Gretchen, my prep time was about the same even though I set up my mise en place. Just like you, i do everything by hand. As a matter of fact, I just made another TOH recipe that called for a 25 minute prep time. Took me 55 minutes. Worth it though, as all the people I feed, savor every bite. That's what counts.

  • Gretchen
    Nov 8, 2019

    Prep time for me was 1 1/2 hours. By the time I chopped those slippery little cranberries, zested the orange, squeezed fresh oranges and picked through the pecans I had shelled, I had 1 1/2 hour prep time. I increased sugar by 1/2 cup and wish I had increased by 3/4 cup. I made 11 muffins and one loaf Gretchen 11/8/19

  • curlylis85
    Dec 10, 2018

    I sprinkled the top of these with some coarse sugar and they disappeared almost immediately from a church Christmas breakfast!

  • Cookiesnob
    Oct 23, 2017

    These are so good!! I left out the pecans. Otherwise, I followed the recipe exactly and they turned out perfectly. I will definitely make them again.

  • candy
    Jan 2, 2017

    Made these, delicious and moist, but made a few changes I added 1 cup of sour cream, used half cup brown sugar and half cup granulated sugar, sprinkled oatmeal on top just before baking!

  • juicyfruit007
    Dec 8, 2015

    Pretty good.

  • ebramkamp
    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.

  • arioddity
    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.

  • Nuclearfamilyblog
    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/