Cranberry-Orange Muffins

I've used this recipe every year since I found it in Cooking Light in 2005. It's best between Thanksgiving and New Year's, when we have easy access to fresh cranberries. I chop the cranberries in a small food processor and use the whole bag. I really like the fresh orange and cranberry combo. It's a delicious family tradition!

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.

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.

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.

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!

Love these, and they work very well when made gluten free!!

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

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!

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.

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.)

Wow, these are excellent! Not too sweet.

Knockout orange flavor -- these were delish! I prefer to bake them without liners.

This was a great recipe. I did, however, make a few changes. I replaced 1 cup of the all-purpose flour with 1 cup of whole wheat pastry flour. Also, I only used 1 tablespoon of oil and approximately 1/4 cup unsweetened applesauce. I used pecans instead of walnuts. They came out great!

Horrible texture!! Hard as a rock, despite changing the cook time.

My experience matched Pincherry's! Super thick batter and lumpy muffins. It flat out tasted like too much flour...so I realized 2 CUPS FLOUR DOES NOT EQUAL 9 OZ. This recipe is calling for 1 cup. BIG difference, what a shame. I used dried cranberries and almonds and they would have been good if not for the incorrect measurements. :(

Great muffins! Have made several times and they just get better! Left out the orange rind and it was fine! Quick and easy too - I always keep cranberries in the freezer! When hosting overnight guests - they are a nice treat.

I seem to be the only one who had any issue with this recipe. The taste and texture of the finished muffin is actually pretty good. But I ran into a couple of problems when I was making them. The batter was SUPER thick - almost like cookie batter. They didn't fill the cups easily and came out uneven and not with nice rounded tops. Secondly, I used frozen cranberries which unfortunately because of the amount (2 cups -which was a lot) - they took too long to bake and the bottoms almost burnt by the time they were done. I would definitley give this recipe another chance with more orange juice and either less frozen cranberries or maybe dried cranberries next time. Also - don't waste your nuts - I love nuts - but they didn't add anything to this muffin.

Excellent recipe! These have a great flavor and texture. I made them exactly as called for except I used paper liners the first time. Then I ran out of the papers and didn't have shortening so I greased the tin with unsalted butter. The batch without papers was much better. The brown, crispy outside is a nice contrast to the soft middle. Also, the batch without papers cooked more evenly. I made these for Christmas gift goody bags and was very proud that everyone seemed genuinely pleased

My New Favorite! These muffins turned out great and they rival the cranberry orange muffins at the bakery. Thanks to CL, these are healthier, and you can eat two and STILL come in under the whopping 500 cal of just one bakery muffin. (Though I found 1 muffin to be quite satisfying!) I added just 2 tablespoons of oil instead of 1/4 cup, but otherwise followed the recipe. I took one reviewers suggestion to start the oven at 500 degrees and this gave a nice crunchy top. I opted for 12 slightly larger muffins vs the 16 from the recipe because I was too lazy to get out another muffin pan. They freeze well too and are great to carry for an on-the-go breakfast.

My husband, who usually dosen't like muffins said "you're finally getting it right". Best muffins I've ever made. I used pecans instead of walnuts. Only had 1/2 cup of fresh orange juice so I used 1/4 of milk too. Divided batter into 12 instead of 16. Muffins were perfect. I'm making these as part of my holiday goody bags for friends and family.

Outstanding flavor! I replaced 1/2 of flour with whole wheat, and sprinkled chopped walnuts on top with turbinado sugar for extra crunch. I always start oven at 500 and reduce to 400 when the muffins go in - makes a lovely crown (tip from KA Flour cookbook!) I also added about 1/2 tsp. cinnamon, just because we like it. Freezes well and very moist, more so than cranberry bread I had been making!

Really delicious! I made a batch and a half, so that I'd have 2 dozen muffins. Froze some, ate some, and gave some to a sick friend. Will be making these again soon, now that cranberries are in season...

These are great muffins, very flavorful and not too tart! I have made them with or without the walnuts. I substitute some of the flour for oat bran and ground flax for added nutrition.

I had to make several alterations to the recipe, but these were fantastic! 1) Since I don't have a muffin tin that holds 16 muffins and since I didn't want to dirty TWO muffin tins, I chose to make 12 larger muffins instead of 16 eensy ones. 2) Because of the decision to make larger muffins, I decided to cut some of the fat calories out of the recipe by replacing all but 1 Tbsp of the canola oil with unsweetened applesauce. The end result was a normal-sized, moist muffin that was still only 194 calories. 3) I chose, as others did, to replace 1/2 of the all-purpose flour with whole wheat pastry flour. That, coupled with the larger muffin size, bumped the fiber up to 3g per muffin. These were very tasty indeed and now they're in the freezer for good keeping.