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Cranberry-Orange Muffins

Cranberry-Orange Muffins

Name: Cranberry-Orange Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 55 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ⅓ cups fresh cranberries; ¾ cup orange juice; ½ cup white sugar; ⅓ cup butter, melted, cooled; 1 egg; 1 orange, zested; 1 cup powdered sugar; 1 tablespoon orange juice, or more as needed; 1 pinch grated orange zest

Rating: 4.5 stars

8 Ratings
8 Reviews
8 Photos

These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.

By Jedimom

Gallery

Recipe Summary

prep:

15 mins

cook:

15 mins

additional:

25 mins

total:

55 mins

Servings:

Yield:

12 muffins

Nutrition Info

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.

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Step 2

Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
Step 3

Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
Step 4

Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Step 5

Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

Nutrition Facts

Per Serving:

213 calories; protein 2.8g; carbohydrates 38.1g; fat 5.7g; cholesterol 27.2mg; sodium 232.3mg. Full Nutrition

Reviews (8)

Most helpful positive review

Diana Vara

01/09/2020

These are not dry! Gotta make sure you use all the melted butter orange juice mixture. I added a bit of maple syrup in place of a A couple of tablespoon of sugar. I sprinkled raw sugar on top of each one to give it texture and sweetness. I baked them for 16 minutes and took them out since they looked golden brown on the edges. They look great and are fluffy and soft. Read More

Helpful

(1)

Most helpful critical review

Carrie Hunter

12/13/2019

little bit dry. maybe add some sour cream or yoghurt? Read More

Helpful

(2)

8 Ratings

5 star values: 5
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Carrie Hunter

12/13/2019

little bit dry. maybe add some sour cream or yoghurt? Read More

Helpful

(2)

Diana Vara

01/09/2020

Helpful

(1)

Kim's Cooking Now

Allstar

12/03/2019

I made these as directed, including the glaze. The batter seemed like it could use a tad bit more flour. I made homemade "tulip" cupcake liners that I made out of parchment paper. Had I not used these, I think the batter would have gone over the top of regular liners. These are tasty. They are not very sweet without the glaze, so if you like that type of muffin, you will probably enjoy these. Me, I have a sweet tooth, so I preferred them WITH the glaze. Read More

Helpful

(1)

Diana Vara

01/09/2020

Mattie Schwendeman

04/28/2020

This was delicious and tasted very close to store-bought muffins. I would have cooked them a little bit longer, but I think that was more my mistake than the recipe. Read More

David King

01/17/2021

I made this, and loved the outcome. I made the following modifications, which gave me 12 muffins that were denser than usual muffins; somewhere between a muffin and a scone. 1) I only had dried cranberries, so I soaked them in 1 oz of dark rum. 2) I also added 1/2 oz of Cointreau to the OJ mixture before adding to the flour. 3) For the glaze, I added a teaspoon of Triple Sec to the OJ. The orange flavor is very forward, and the cranberries (dried) add a nice sour contrast and a bit of texture. If I had a food truck, I'd sell these in a heartbeat! Tip: Definitely line the muffin tins with parchment--adds a lot to the presentation and makes it 1000% fool proof to get the muffins out of the pan! Read More

Jackie

09/27/2020

I really like these but they are on the dry side. going to play a little bit and see what I can do to moisten them up. Read More

maytee2015

03/07/2020

If you are looking for not too sweet muffin; this is a good one. I omitted the icing and still enough sweetness. I would make it again Read More

Back to Cranberry-Orange Muffins

All Reviews for Cranberry-Orange Muffins

- of Reviews

Cranberry-Orange Muffins

Servings Per Recipe: 12
Calories: 212.9

% Daily Value *

protein: 6 %

carbohydrates: 12 %

dietary fiber: 5 %

sugars:

fat: 9 %

saturated fat: 17 %

cholesterol: 9 %

vitamin a iu: 4 %

niacin equivalents: 15 %

vitamin c: 18 %

folate: 12 %

calcium: 3 %

iron: 6 %

magnesium: 3 %

potassium: 2 %

sodium: 9 %

thiamin: 19 %

calories from 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 Cranberry-Orange Muffins

1 of 8

All Reviews

Carrie Hunter

12/13/2019

little bit dry. maybe add some sour cream or yoghurt?

Helpful

(2)

Diana Vara

01/09/2020

Helpful

(1)

Kim's Cooking Now

Allstar

12/03/2019

Helpful

(1)

Diana Vara

01/09/2020

Mattie Schwendeman

04/28/2020

This was delicious and tasted very close to store-bought muffins. I would have cooked them a little bit longer, but I think that was more my mistake than the recipe.

David King