Cranberry Muffins

Cranberry Muffins

89 Reviews 7 Pics
Recipe by  GINGER P

“Zesty cranberry muffins made from scratch.”

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Adjust Servings

Original recipe yields 12 muffins



  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.

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Reviews (89)

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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.



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.



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.

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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



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Farm Fresh Zucchini Cranberry Nut Muffins


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Peach and Cranberry Muffins