Cranberry Muffins Recipe

5 26 24
Cranberry Muffins Recipe
Cranberry Muffins Recipe photo by Taste of Home
Publisher Photo

Cranberry Muffins Recipe

Read Reviews
5 26 24
Publisher Photo
There's an abundance of cranberries in our area during the fall, and this recipe is one of my most 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.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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 peel
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 2 eggs, beaten
  • 1 tablespoon vanilla extract
  • 1-1/2 cups coarsely chopped cranberries
  • 1-1/2 cups chopped pecans

Directions

In a large bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange peel. Cut in shortening until crumbly. Stir in orange juice, eggs, and vanilla just until moistened. Fold in cranberries and nuts. Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until golden. Yield: 1-1/2 dozen.
Originally published as Cranberry Muffins in Country October/November 1993, p47

Nutritional Facts

1 each: 231 calories, 13g fat (2g saturated fat), 24mg cholesterol, 141mg sodium, 26g carbohydrate (13g sugars, 2g fiber), 3g protein.

  • 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 peel
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 2 eggs, beaten
  • 1 tablespoon vanilla extract
  • 1-1/2 cups coarsely chopped cranberries
  • 1-1/2 cups chopped pecans
  1. In a large bowl, combine flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange peel. Cut in shortening until crumbly. Stir in orange juice, eggs, and vanilla just until moistened. Fold in cranberries and nuts. Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until golden. Yield: 1-1/2 dozen.
Originally published as Cranberry Muffins in Country October/November 1993, p47

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Reviews forCranberry Muffins

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candy User ID: 2027015 259034
Reviewed 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!"

MY REVIEW
juicyfruit007 User ID: 1404522 239036
Reviewed Dec. 8, 2015

"Pretty good."

MY REVIEW
ebramkamp User ID: 702841 36304
Reviewed 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."

MY REVIEW
arioddity User ID: 6992054 38528
Reviewed 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."

MY REVIEW
Nuclearfamilyblog User ID: 6963191 39023
Reviewed 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/"

MY REVIEW
kshea User ID: 2698812 14267
Reviewed Jun. 24, 2012

"These are our favorite cranberry muffins."

MY REVIEW
redplover User ID: 4305514 36303
Reviewed 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!"

MY REVIEW
Kasha User ID: 179140 14266
Reviewed Mar. 14, 2012

"forgot the stars!"

MY REVIEW
Kasha User ID: 179140 40534
Reviewed Mar. 14, 2012

"great!"

MY REVIEW
angelasandoval User ID: 2401339 40533
Reviewed Dec. 31, 2011

"I have to admit, I did use butter in place of shortening and omitted the spices. They were amazing!"

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