Cranberry-Orange Muffins
"These muffins always turn out moist and delicious with a wonderful orange flavor, because of the lovely red cranberries it makes a wonderful Christmas brunch muffin --- cranberries can be replaced with frozen or fresh blueberries if desired :)"
photo by pate g.
- Ready In:
- 32mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
- 1⁄2 cup melted butter
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1⁄4 cup whole milk
- 1 cup orange juice
- 1 1⁄4 cups flour
- 1 cup whole wheat flour
- 1 tablespoon orange zest
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 cup thawed and well drained frozen cranberries or 1 cup fresh cranberries
directions
- Set oven to 400°F.
- Line muffin cups with paper baking cups.
- In a bowl, blend together melted butter and brown sugar using a wooden spoon.
- Whisk in eggs, one at a time.
- Stir in vanilla, milk and orange juice.
- In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
- Make a well in the dry ingredients, and pour in orange juice/milk mixture.
- Blend JUST until combined.
- Gently stir in cranberries.
- Divide batter between prepared muffin tins.
- Bake for 22-25 minutes, or until muffins test done.
- Turn out on a cooling rack.
- Note: These muffins freeze beautifully.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very yum. I used veg oil instead of butter (just being lazy), also added 1 1/2 cups frozen cranberries, which I didn't defrost. For me, 20 was more than enough (18 was likely best) and I got 12 regular and 12 mini muffins from the batter. Will make again for sure, as they were tender and moist, but may sprinkle with brown sugar next time. Thanks -
I love these, reduced the brown sugar by 1/4 cup, used whole wheat flour once and now use all white flour. Forgot to put the OJ in one time and they were fine without it. I'm keeping a bag of frozen cranberries to make more. I do spray my paper liners because they tend to stick. Now I did depart from Kittencal's recipe because I decided I wanted a streusel topping and found a nice oatmeal one as follows: 1-1/4 cups old fashioned oats, 1 tablespoon white whole wheat flour (use any), 1/3 cup brown sugar, 1/2 teaspoon ground cinnamon, 4 tablespoons cold butter, cut into chunks; 1 tablespoon honey - worked with my fingers but will try softened butter and a fork, then work in the oatmeal and honey. I saved out 2 cranberry halves to put in with the streusel on top, cut side up is prettier. Next time I am going to end with sprinkling with a little sparkley baker's sugar. Am also going to try some cut up candied orange peel I made, lots of little variations you can do. -
Super!!! Easy to make. The only thing I did different is I pre-heated the oven to 400, then turned down to 375 because with a dark baking tin, muffins tend to burn. I baked for 23 minutes and they were perfect! I also cut the cranberries in half to spread them more evenly throughout the muffins. What a great combination of sweet and tart...great with coffee! Thanks Kitten for a wonderful recipe! -
I look forward to Thanksgiving every year because that means I can get all the ingredients to make these muffins! They are DELISH! Thank you so much for sharing them! -
These were moist and delicious. I subbed dried cranberries that I soaked in the oj for 30 minutes. They came out perfect, healthy and and not too sweet. My sons who usually don't like anything whole wheat really enjoyed them. Thanks Kitten!
see 11 more reviews
