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

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

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.

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  • Sift together flour, salt and baking powder. Set aside.

  • Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.

  • Add flour mixture and stir just until mixed. Fold in cranberries.

  • Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

Nutrition Facts

136.2 calories; 2.3 g protein; 20.4 g carbohydrates; 15.5 mg cholesterol; 177 mg sodium. Full Nutrition

Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2006
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 sugar for the white. I also sprinkled the tops with sugar after they came out of the oven. I think the best thing I did, though, was to stew dried cranberries in orange juice before adding them. That helped sweeten the cranberries and gave more orange flavor to the muffins. The only problem I had was the muffins didn't raise very well (possibly due to the heaviness of the stewed cranberries). Next time I'll try adding an extra tsp. of baking powder. Read More
(105)

Most helpful critical review

Rating: 2 stars
10/30/2006
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 around unappetizing. Sorry, but I won't make this again. Read More
(40)
145 Ratings
  • 5 star values: 62
  • 4 star values: 43
  • 3 star values: 19
  • 2 star values: 13
  • 1 star values: 8
Rating: 5 stars
08/22/2006
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 sugar for the white. I also sprinkled the tops with sugar after they came out of the oven. I think the best thing I did, though, was to stew dried cranberries in orange juice before adding them. That helped sweeten the cranberries and gave more orange flavor to the muffins. The only problem I had was the muffins didn't raise very well (possibly due to the heaviness of the stewed cranberries). Next time I'll try adding an extra tsp. of baking powder. Read More
(105)
Rating: 5 stars
11/25/2006
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 1/2 cup of milk chocolate chips and made 6 large muffins instead of 12 of the smaller muffins. The consistency of the muffins is GREAT! The taste is wonderful. I'm a big cranberry fan so this was a hit for me. The kids weren't real fond of the tartness of the cranberry but they still ate it. probably because of the chocolate chips;-) Next time I make these muffins I will double or triple the recipe and freeze some of them. One last thing I did chop the cranberries with just a knife but will use my food processor next time. Read More
(65)
Rating: 5 stars
11/27/2006
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. Read More
(48)
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Rating: 2 stars
10/29/2006
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 around unappetizing. Sorry, but I won't make this again. Read More
(40)
Rating: 4 stars
04/23/2006
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 cup white sugar because I prefer brown and read they were a little tart. I used 1 cup (dried, soaked, chopped) cranberries + 1/2 cup chopped walnuts. So basically this was a great jumping off recipe for me! ;-) Read More
(33)
Rating: 5 stars
02/02/2007
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 cranberry is too much I actually halved the portion. It tasted the same as I bought from the bakery! Thanks alot!!! Read More
(22)
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Rating: 3 stars
07/23/2007
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. Read More
(15)
Rating: 5 stars
01/17/2003
These are absolutely delicious! I also added 1/2 cup finely chopped nuts and baked them in Jumbo muffin tins. Made 6. Read More
(14)
Rating: 2 stars
08/10/2003
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. Read More
(13)