Cranberry & Orange Muffins Recipe

cranberry orange muffin recipe

Cranberry & Orange Muffins


  • 2 cups of flour
  • 2/3 cups  sugar
  • 1/3 cup  sugar (for macerating cranberries)
  • sugar crystal sprinkles
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups orange juice
  • zest from 1 large orange
  • 1/4 cup canola oil
  • 1 egg
  • 1 cup of fresh or frozen cranberries, halved

* If you decide to use fresh cranberries, first rinse them in a colander of cool water and drain.  Cut each cranberry in half.  Mix 1 cup of halved cranberries in a bowl of 1/4 cup of sugar.  Let macerate (soak) for at least 3 hours.  Rinse sugar off the cranberries and drain before adding to mix.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In a small bowl, whisk the orange juice, oil and egg;  stir into dry ingredients just until moistened.  Fold in cranberries.

Coat muffin pan with cooking spray or use paper liners;  fill three-fourths full with batter.  Sprinkle the sugar crystals on top of batter.  Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

Try it and let me know what you think.



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