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Fresh Cranberry Muffins

Fresh Cranberry Muffins

Name: Fresh Cranberry Muffins
Yield: 18 muffins
Ingredients: 2 cups all-purpose flour; 1 cup white sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 2 teaspoons orange zest; 1 ½ teaspoons ground nutmeg; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ cup shortening; ¾ cup orange juice; 1 teaspoon vanilla extract; 2 large eggs eggs, beaten; 1 ½ cups chopped cranberries; 1 ½ cups chopped walnuts; 1 (8 ounce) can whole cranberry sauce; 2 tablespoons brown sugar, packed; ¼ cup margarine

Rating: 4.33 stars

109 Ratings
90 Reviews
20 Photos

This recipe is the best! These muffins are accompanied with a hot cranberry spread and we have them every Thanksgiving in place of dinner rolls.

By Cindy Carnes

Recipe Summary

Servings:

Yield:

18 muffins

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.

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Step 2

Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
Step 3

Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
Step 4

Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.

Nutrition Facts

Per Serving:

273.2 calories; 3.8 g protein; 31.9 g carbohydrates; 20.7 mg cholesterol; 116.5 mg sodium. Full Nutrition

Reviews (90)

Most helpful positive review

CHICKLETS

10/04/2004

Well with the suggestions and comments of others I made a few changes and LOVED these muffins! I used dried cranberrys added 1/2c packed brown sugar to the batter along with 3/4c sour cream for moisture. I also dirzzled them with frosting made from orange juice and powdered sugar in place of the cranberry sauce. These are sinful and should be made in moderation! THANK YOU! Read More

Helpful

(73)

Most helpful critical review

gymlovr

10/09/2003

very dry muffins Read More

Helpful

(5)

109 Ratings

5 star values: 63
4 star values: 25
3 star values: 16
2 star values: 4
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CHICKLETS

10/04/2004

Helpful

(73)

DAISYANN

10/09/2003

These are the best cranberry muffins I've ever eaten. The addition of all the spices makes them very flavorful. My son loved them. I used 1/3 cup of canola oil in place of the shortening decreased orange juice to 1/2 cup and added 1/3 cup of buttermilk. In addition I added 1/2 tsp. of salt and sliced the cranberries in my food processor instead of chopping them. Read More

Helpful

(62)

BRANDY JANE

10/09/2003

Very good muffins. Will make again. I used more orange zest and I used 1 cup pecans instead of the 1 1/2 cups walnuts. I also made bigger muffins 12 instead of 18 and I baked them 30 minutes. Read More

Helpful

(36)

Lynda McLean Falloon

06/25/2003

These muffins were really tasty. I didn't have any dried cranberries, so I used 3/4 cup of cranberry sauce. The muffins were moist and delicious. I will definitely make this recipe again. Read More

Helpful

(23)

Cindy Carnes

01/03/2009

These are the best!!!! The cranberry spread is great on them I agree cook and watch or they are dry but definitely a keeper! My family raved about them. ADD: I added extra orange juice to make it 1 c. That made all the difference!!! They are moist and delicious!! Read More

Helpful

(22)

Lorrie

10/18/2012

I needed these for company was coming in less than an hour and had a bag of cranberries left over from thanksgiving. I did have to make a few changes though since partly into mixing I realized I didn't have everything! I mixed all my "wet" ingredients first along with oil (no shortening...) and then dumped the dry ingredients on top. (I do this with every single muffin recipe and it works perfectly every time no need for 2 bowls ever). When I then noticed I was out of nutmeg to:( I found some all spice and threw that in. No orange zest to be had so just skipped that. I also added 4 tbsp sour cream just to be sure they would be super moist and then FOLDED THE BATTER WITH A FORK GENTLY TURNING THE BOWL AS I CONTINUED TO BRING THE BATTER INTO THE CENTRE until it was just mixed. After spooning into the muffin pan I sprinkled with a crumble topping of brown sugar oats flour and butter. PERFECT MUFFINS EVERY TIME... BE GENTLE. (also no need to cut the cranberries up. They are wonderful whole as well. This is where people mess up their muffins. By beating the batter too hard with a fork (or worse a mixer) you are removing the air from your muffin which is what makes them so moist and rise perfectly when cooking. Keep it simple. Thanks for a great recipe! Read More

Helpful

(21)

Jonagirl

12/03/2009

These are the bomb! I put the dry ingredients in a zip lock bag a week before the holiday to allow the spices to melt into the flour. Then I grind the cranberries add the orange juice and orange zest. I freeze that on Thanksgiving day I then assemble these so they are fresh out of the oven. We love these muffins. I always do a double batch and bake them in jumbo muffin tins. We really like them for breakfast with a simple omelet too. THanks for sharing!!!! Read More

Helpful

(19)

BMDSINGLE

01/08/2004

These muffins were great. I used half brown sugar and half white just because I like brown sugar in everything. I made 6 giant muffins and cooked them about 40 min. I may try them without the ginger next time. Love em! Read More

Helpful

(13)

SPINNINGJENNIE

10/09/2003

I used chopped dried cranberries - they were excellent. Even my picky boyfriend loved them! Read More

Helpful

(12)

gymlovr

10/09/2003

very dry muffins Read More

Helpful

(5)

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All Reviews for Fresh Cranberry Muffins

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Nutritional Information

Fresh Cranberry Muffins

Servings Per Recipe: 18
Calories: 273.2

% Daily Value *

protein: 8 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 24 %

saturated fat: 14 %

cholesterol: 7 %

vitamin a iu: 3 %

niacin equivalents: 13 %

vitamin b6: 5 %

vitamin c: 11 %

folate: 10 %

calcium: 4 %

iron: 6 %

magnesium: 8 %

potassium: 3 %

sodium: 5 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Fresh Cranberry Muffins

1 of 90

All Reviews

CHICKLETS

10/04/2004

Helpful

(73)

DAISYANN

10/09/2003

Helpful

(62)

BRANDY JANE

10/09/2003

Very good muffins. Will make again. I used more orange zest and I used 1 cup pecans instead of the 1 1/2 cups walnuts. I also made bigger muffins 12 instead of 18 and I baked them 30 minutes.

Helpful

(36)

Lynda McLean Falloon

06/25/2003

These muffins were really tasty. I didn't have any dried cranberries, so I used 3/4 cup of cranberry sauce. The muffins were moist and delicious. I will definitely make this recipe again.

Helpful

(23)

Cindy Carnes