Orange/Cranberry Muffins

Orange/cranberry Muffins Recipe

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Linda Leverette


My family loves these muffins. The tartness from the cranberries is balanced out nicely with just enough sugar to make them so so good. Enjoy

★★★★★ 1 vote
15 Min
20 Min


2 c
all purpose flour
1/2 c
granuated sugar
1 Tbsp
baking powder
2/3 c
fresh orange juice (or orange juice made from concentrate)
eggs, slightly beaten
3 Tbsp
butter, melted
1/2 c
walnuts, chopped (optional)
11/4 c
fresh or frozen cranberries (do not thaw if using frozen)
2 tsp
finely grated orange rind (optional)
1/4 tsp


1Preheat oven to 400 F.Place paper cupcake liners in muffin tins; set aside.
2Sift the dry ingredients into a mixing bowl, Make a well in the center of the dry mixture. In a separate bowl, combing the orange juice, eggs and melted butter. Pour the liquid mixture into the well of the dry mixture. Stir until dry ingredients are just moistened. Batter will be a little lumpy. Do not over-mix or texture will be tough. Fold in remaining ingredients
3Fill each cupcake liner 2/3 full. (You will have enough batter for about 16 muffins.) Bake for 20 to 25 minutes in the upper third of the oven, until toothpick inserted in the center comes out clean (no crumbs clinging to it) Place muffin tin on a rack to cool. After about 5 minutes, remove muffins from tin and continue cooling on rack.
4May be served warm or room temperature. Freeze well.

About Orange/Cranberry Muffins

Course/Dish: Other Breakfast
Other Tag: Quick & Easy