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.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
25 mins
total:
55 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

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

    Advertisement
  • Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.

  • 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.

  • 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.

  • 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

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

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(1)

Most helpful critical review

Rating: 3 stars
12/13/2019
little bit dry. maybe add some sour cream or yoghurt? Read More
(2)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/13/2019
little bit dry. maybe add some sour cream or yoghurt? Read More
(2)
Rating: 5 stars
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
(1)
Rating: 4 stars
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
(1)
Advertisement
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Advertisement
Rating: 4 stars
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
Rating: 5 stars
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
Advertisement