Cranberry Muffins

Name: Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1-1/2 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

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

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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.

Originally published as Cranberry Muffins in Country October/November 1993

Reviews

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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/
kshea

Jun 24, 2012

These are our favorite cranberry muffins.
redplover

Apr 21, 2012

Delicious rainy day Spring project. I too, used butter vs. shortening and I used 1/2 brown and white sugar. Prep time was about 1/2 hour for me. Enjoy!
Kasha

Mar 14, 2012

forgot the stars!

Cranberry Muffins

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