Jen Causey; Food Styling: Ali Ramee; Prop Styling: Missie Crawford
12 servings (serving size: 1 muffin)

We love these Fresh Cranberry Muffins, but feel free to use your imagination with this basic muffin recipe by substituting your other favorite fruits and flavors for the cranberries and orange rind. Some options we like: blueberries and lemon rind; chopped apple, pear, or pineapple and cinnamon; or mashed bananas and allspice.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Step 3

Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.

Ratings & Reviews

Always good

August 03, 2016
Have made these many times.  Love them with fresh cranberries but if all you have is dried, just soften 1 cup dried cranberries in boiling water for 5-10 minutes, drain then use as directed.  Yummy!

kathca's Review

June 02, 2014
I first made these years ago when the recipe was originally published in Cooking Light, and have made them many times since then. I follow the recipe exactly, and I don't understand some reviews that call these bland. I would not recommend substituting dried cranberries - the muffins need the tart flavor of fresh or frozen cranberries.

jfrankh's Review

January 15, 2012

Ecurless's Review

November 13, 2012

Laurelaura's Review

January 09, 2010
I thought these were great; and I've made them several times! One change I've made (and kept making) is to replace 1/2 C of the flour with 1/2 C oats-- it makes the muffins more flavorful and adds more fiber/makes more filling. I've also added chopped nuts, cut down on sugar (I only had 1/2 C one day, so I supplemented the rest with honey, which solved the moisture problem), and tried different fruits. Cherries and walnuts are good, too. All-in-all a great muffin base - very flexible!

Rebecca1001's Review

December 11, 2012

acureese's Review

May 10, 2010
I used apricots tonight instead of cranberries (didn't know I ran out!) and they are AMAZING!!! I also did the following changes: -instead of 2 c flour, I used 1 c flour (1/2 whole wheat) and 1 c oats - soy milk instead of skim milk -smart balance instead of real butter 1/2 c sugar instead of 2/3 c sugar TOTALLY recommend these!

RiderGrad's Review

February 08, 2009
These are my favorite muffins ever!! I love them and have made them several times to freeze and eat for breakfast. Only issue I have is that I always forget to buy fresh cranberries when they are out and freeze them for this. :( I have not tried it with dried cranberries yet, but i might one day.

KimberleeDM's Review

December 18, 2011
I love this recipe! I use it all the time for events at my home. I also bring these along for brunch at others' homes. I get compliments every time. Enjoy!

CindyW's Review

June 28, 2013
Really good! I halved the recipe, used white-wholewheat flour, Splenda blend, egg substitute, and doubled the orange rind. Made 6 nice-sized muffins. I think drizzled with some powdered sugar/orange juice "frosting" they'd be a wonderful dessert.