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.
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cup 2% reduced-fat milk
1/4 cup butter or stick margarine, melted
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
How to Make It
Preheat oven to 400°.
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.
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.
I made these with chopped pears instead of cranberries, and 3/4 tsp. ginger plus 1/4 tsp. cinnamon instead of the orange rind. Then I threw in a handful of white chocolate chips. The pears were very ripe and juicy, so the muffins turned out really moist!
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.
I can't believe so many people gave this recipe a favorable review. The ratio of (a lot of flour) to (very little) butter results in a flavorless, dry, and bland muffin. I would suggest to anyone trying this to use less flour and more butter. Also, it yields 10 (not 12) muffins.
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.
Easy and great recipe for muffins! These bake up in about 20 minutes start to finish - use in season fresh ingredients and you can't go wrong with this one. Delightfully tart with the cranberries (definitely "chop" in a mini-food processor) and deliciously moist. The orange adds some freshness that makes these muffins very "bright" for a morning breakfast on the go. Will be making these again and again - esp. after the holidays when I have some lingering fresh cranberries. Hint: to get a full cup of "chopped" cranberries for the recipe, start with a whole 1/2 bag of fresh cranberries. Enjoy!
Delicious! I adapted the recipe by using coconut milk for the milk, coconut oil for the butter, and 2 tsp. Grand Marnier instead of the grated orange rind. Also added 1 tsp. of Ceylon cinnamon and sprinkled with a bit of addition sugar before baking for a nice crisp top. It's a keeper!
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