Yield
16 servings (serving size: 1 muffin)

Bake these cranberry orange muffins a day ahead, and once they've cooled, store in an airtight container. Freeze any leftovers in heavy-duty zip-top plastic bags.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.

Step 3

Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.

Ratings & Reviews

Light and moist

NutsinNormal
November 09, 2015
I loved these muffins. However, I would have liked a little more punch. Next time definitely more orange rind or better still some orange marmalade in the muffin mix if possible. I too had to bake them longer and recipe yielded only a dozen.

daneanp's Review

jujabbo
November 11, 2014
These are wonderful with fresh cranberries. I only made a dozen and cooked them for 18 minutes. I sprinkled raw sugar on the top before baking.

Christy812's Review

NikkeeB
February 06, 2014
I thought these were OK. My husband thought they were the best I've made. Here are my adjustments: 1. Sifted dry ingredients together 2. I used 1 cup of wheat flour, 3/4 cup of flour and 1/4 cup of quick cooking oats 3. I only had dried cranberries so i soaked 1 cup of these in the orange juice (next time will heat tthem up to plump) 4. I used just short of 1/4c of oil and added 1 tbsp of butter 5. Added about 3/4 cup of greek yogurt 6. Even with the extra moisture from the yogurt, the dough was SUPER dry so I added some water and milk until I got the consistency I wanted 7. Baked at 400 degrees for 13 minutes.

AshleighHope's Review

cloverturf
March 15, 2013
I made once true to the recipe and they were very dry and terrible. Plus, they were way too tart. These were amazing after I made a few adjustments. READ! These few things revamped these muffins: for dry ingredients: use full 3/4 cups of sugar and an additional tablespoon as well as, use 2 tsp of baking powder per the tsp of baking power for every cup of flower rule; for the wet ingredients: I used closer to a cup of store bought squeezed orange juice, and I chopped the fresh cranberries I used and soaked them in the orange juice I planned to use for the recipe with close to a tablespoon of sugar for approximately 30 minutes while I finished everything else. I added just the juice form the cranberry soak to the oil, egg, and the rind. I also used the entire rind of a large orange, which was closer to about a 1-1/2 TBS. Additionally, I used an extra 2 tablespoons of oil. They are so great! I hope this helps!

cowgirllisa's Review

Wordbird
November 22, 2012
Love these, and they work very well when made gluten free!!

teric373's Review

hayemtb
September 16, 2012
seems to be a good recipe base for cranberry muffins. This mix has great flavor my wife & I used bar pan & they are still very moist & extremely flavorfull. Awesome TEric

cupcakequeen573's Review

daneanp
March 06, 2012
These taste very good, although a bit tart. I used 3 clementine's juice instead of orange (only because i had no oranges.) I think that next time I make these, I will add some more sugar because they were very tart. Also, there were a lot of cranberries, almost too many. Still, this was a very yummy recipe and I would definitely make them again!

yovette's Review

Pincherry
May 09, 2011
Very good! Moist and wonderful flavor. I used a cup of frozen cranberries that I had defrosted and chopped. I didn't use liners. A new favorite for us.

Wordbird's Review

Christy812
February 13, 2011
My mom's a fan of the cranberry orange scones at Starbucks, but after trying these, she's more likely to beg me to make them twice a week. They're dense, delicious, and altogether perfect. (I did use Craisins instead of fresh cranberries. Turned out fine.)

rujoebanks's Review

Mary-Vance
January 21, 2011
Wow, these are excellent! Not too sweet.