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cranberry orange muffins

Cranberry-Orange Muffins

If you love the combination of cranberry and orange, you must make these muffins. They have just the right balance of the two flavors and a touch of sweetness with the sugar on top. Yum!! Make a batch now and freeze some for later. You'll be glad you did.
Course Breakfast, Snack
Keyword cranberry orange muffins
Cook Time 15 minutes
Total Time 15 minutes
Servings 16 muffins


  • 2 c. all purpose flour (about 9 ounces)
  • 1 c. sugar divided
  • 1 1/2 t. baking powder
  • 1 t. salt
  • 1/2 t. baking soda
  • 2 t. grated orange rind
  • 3/4 c. orange juice (I'd say this takes a couple of oranges, just to be sure)
  • 1/4 c. canola oil
  • 1 large egg lightly beaten
  • 2 c. coarsely chopped fresh cranberries (about 8 ounces)
  • 1/3 c. chopped walnuts, toasted (optional)


  1. Preheat oven to 400º.
  2. Lightly spoon flour into dry measuring cups and level with a knife.
  3. Measure 1 c. of sugar and from that remove 1 T. and set it aside.
  4. Combine flour, remaining sugar, baking powder, salt, baking soda in a large bowl. Make a well in the center of the mixture.
  5. Combine orange rind, orange juice, oil, and egg in a small bowl, stirring well with a whisk.
  6. Add to flour mixture, stirring just until moist.
  7. Fold in cranberries and walnuts (if using).
  8. Coat 16 muffin cups with cooking spray.
  9. Spoon the batter into the 16 cups.
  10. Sprinkle each muffin evenly with the reserved sugar.
  11. Bake at 400º for 15 minutes or until the muffins spring back when touched lightly in the center.
  12. Carefully remove each muffin by running a knife or spatula around the outer edge of each cup. Place them on a wire rack to cool.

Recipe Notes

Nutrition Information: (per one muffin)

169 calories, 5.6 g fat, 2.5 g protein, 27.9 g carbs, 1.3 g fiber, 2.4 mg cholesterol, 1 mg iron, 236 mg sodium, 35 mg calcium

Recipe from:  Cooking Light