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Cranberry Muffins

Rated as 3.94 out of 5 Stars
8

"Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice."
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Ingredients

servings 136
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
  2. Sift together flour, salt and baking powder. Set aside.
  3. Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
  4. Add flour mixture and stir just until mixed. Fold in cranberries.
  5. Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

Nutrition Facts


Per Serving: 136 calories; 5.2 20.4 2.3 16 177 Full nutrition

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Reviews

Read all reviews 109
  1. 130 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! Just what I was looking for. I made a few changes after reading others' comments, plus a few changes of my own. I added a little more oil, a 1/2 tsp. vanilla, and substituted brown...

Most helpful critical review

This recipe has several problems. First off, there is way too much liquid for the amount of flour. The muffins don't rise at all because the batter is so thin. Also, they come out very sour. All...

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Delicious! Just what I was looking for. I made a few changes after reading others' comments, plus a few changes of my own. I added a little more oil, a 1/2 tsp. vanilla, and substituted brown...

Not big on the really sweet muffins, like tart?? - THIS MUFFIN IS FOR YOU! I took the advice of a few reviewers ~ put some sugar on the top of the muffins the last 5 minutes of baking. Added a...

Great muffins! The OJ is the perfect balance for the tartness of the cranberries. I'd like to try the recipe using whole wheat flour next time. Perfect for brunch day after T-Day.

This recipe has several problems. First off, there is way too much liquid for the amount of flour. The muffins don't rise at all because the batter is so thin. Also, they come out very sour. All...

These were pretty tasty. I made them lower in fat by subbing 1/3 cup applesauce + 1 T oil. I also used 1 t. orange extract instead of the orange zest, and subbed 1/3 cup brown sugar for the 1/4 ...

wow...these muffins tasted good! I used butter instead of vegetable oil....the buttery aroma filled the kitchen. My family loved it so much that I have to bake it again. The stated amount of cra...

I doubled the sugar based on what I read from other reviews. It was enough, but the flavor is still just okay. I only used half the amount of cranberries too. Probably won't make these again.

These are absolutely delicious! I also added 1/2 cup finely chopped nuts, and baked them in Jumbo muffin tins. Made 6.

1/4 C. Sugar should have been the give away that these were T-A-R-T with a bitter aftertaste!!! Too bad, since they were a cinch to prep & baked very nicely.