Cranberry Upside Down Muffins

Carol Junkins


This recipe came from "Joy of Baking" Hope you will give them a try!


★★★★★ 3 votes

12 muffins
15 Min
15 Min



  • 1 1/2 c
    fresh or frozen cranberries
  • 3/4 c
    granulated white sugar
  • 1 Tbsp
    orange juice or water
  • 1 Tbsp
    grated orange zest (outer orange skin of orange)

  • 2 c
    all purpose flour
  • 1/2 c
    granulated white sugar
  • 2 1/4 tsp
    baking powder
  • 1/2 tsp
  • 1 c
  • 1 large
    egg, slightly beaten
  • 1 tsp
    vanilla extract
  • 4 Tbsp
    unsalted butter

How to Make Cranberry Upside Down Muffins


  1. Preheat oven to 400 df
    Place a rack in the middle of oven. Butter well or spray, with a non stick vegetable pray, 12 muffins tins.
  2. CRANBERRY SAUCE: In a medium saucepan place the cranberries, sugar, orange juice (or water), and orange zest. Cook over medium heat, stirring frequently, until the sugar dessolves and the cranberries start to pop open, about 10 minutes. Remove from heat and set aside to cool slightly while you make the batter.
  3. MUFFIN BATTER: In a large bowl, combine the flour, sugar, baking powder, and salt.
  4. Add the milk and egg mixture to the flour mixture. Stir just until cominbined. DO NOT over mix the batter or the muffins will be tough when baked.
  5. Evenly divide the cranberry mixture among the 12 well greased muffin cups and then evenly spoon the batter over the cranberry sauce. Place in the preheated oven and bake for about 15-20 minutes, and then invert them onto a cooling rack so the cranberry topping is face up.

    Makes 12 regular sized muffins.

Printable Recipe Card

About Cranberry Upside Down Muffins

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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