Cranberry Muffins

Cranberry Muffins

89 Reviews 7 Pics
GINGER P
Recipe by  GINGER P

“Zesty cranberry muffins made from scratch.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 muffins

ADVERTISEMENT

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
  2. Sift together flour, salt and baking powder. Set aside.
  3. Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
  4. Add flour mixture and stir just until mixed. Fold in cranberries.
  5. Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

Share It

Reviews (89)

Rate This Recipe
BEGOSOFT
97

BEGOSOFT

Delicious! Just what I was looking for. I made a few changes after reading others' comments, plus a few changes of my own. I added a little more oil, a 1/2 tsp. vanilla, and substituted brown sugar for the white. I also sprinkled the tops with sugar after they came out of the oven. I think the best thing I did, though, was to stew dried cranberries in orange juice before adding them. That helped sweeten the cranberries and gave more orange flavor to the muffins. The only problem I had was the muffins didn't raise very well (possibly due to the heaviness of the stewed cranberries). Next time I'll try adding an extra tsp. of baking powder.

ande16
61

ande16

Not big on the really sweet muffins, like tart?? - THIS MUFFIN IS FOR YOU! I took the advice of a few reviewers ~ put some sugar on the top of the muffins the last 5 minutes of baking. Added a 1/2 cup of milk chocolate chips and made 6 large muffins instead of 12 of the smaller muffins. The consistency of the muffins is GREAT! The taste is wonderful. I'm a big cranberry fan so this was a hit for me. The kids weren't real fond of the tartness of the cranberry, but they still ate it. *probably because of the chocolate chips ;-)* Next time I make these muffins I will double or triple the recipe and freeze some of them. One last thing, I did chop the cranberries with just a knife but will use my food processor next time.

MOTTSBELA
43

MOTTSBELA

Great muffins! The OJ is the perfect balance for the tartness of the cranberries. I'd like to try the recipe using whole wheat flour next time. Perfect for brunch day after T-Day.

More Reviews

Similar Recipes

Cranberry Applesauce Muffins
(119)

Cranberry Applesauce Muffins

Cranberry Muffins
(64)

Cranberry Muffins

Lemon Cranberry Muffins
(55)

Lemon Cranberry Muffins

Cranberry Pumpkin Muffins
(18)

Cranberry Pumpkin Muffins

Farm Fresh Zucchini Cranberry Nut Muffins
(18)

Farm Fresh Zucchini Cranberry Nut Muffins

Carrot and Cranberry Muffins
(19)

Carrot and Cranberry Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Farm Fresh Zucchini Cranberry Nut Muffins

>

next recipe:

Peach and Cranberry Muffins