With the help of orange juice and zest, you can bake homemade, zesty cranberry muffins that have a hint of citrus flavor.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup white sugar
- ¼ cup vegetable oil
- 1 large egg, beaten
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 ½ cups chopped cranberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together into a bowl.
- Beat sugar and vegetable oil in a large bowl with an electric mixer until light, about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest. Gradually add flour mixture and stir with a spoon until just combined. Fold in cranberries. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 177 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe called for vegetable oil instead of butter. I would use butter the next time. After tasting the muffins, I realized that 1/4 cup of sugar was not nearly enough. I recommend that you make adjustments to this recipe, unless you like a tart flavor.
Great recipe really enjoyed eating these with my family and friends would highly recommend marking this recipe!
An important note for bakers: dried cranberries have a lot of added sugar, so if you are using them you may not need to add as much sugar to the recipe. If you’re using fresh ones you’ll want more. I used fresh and added 1/4 cup brown sugar to the white and it was ok. I also used 1/2C while wheat and 1C white flour and a teaspoon of vanilla as others have done. The added sugar helped but the muffins turned out more bitter than tart. I had streusel left over from another recipe and added it before baking and it was a good complement to the less-sweet muffins. I thought about adding a simple glaze but my husband doesn’t have my sweet tooth so I’ll make do. But I don’t think I’ll make these again, I’ll find something with more flavor.
Okay so I know I tweaked this recipe. I did two teaspoons of powder and one teaspoon of baking soda. The only other thing I changed was adding about a half a cup of chopped walnuts. I think the next time I make this I will increase the sugar in the batter maybe to a half a cup. Otherwise I wouldn’t change anything else.
I put the chop cranberries and 1/4 cup sugar plus orange zest in my small crock pot then cool and chilled the mixture. I find that doing this make cranberries sweeter.
The batter was really dry and started forming more like a dough. I added milk to help fix the issue and it game out more gummy but still worked. It also didn’t even make a full dozen which is disappointing for muffins
Thank you very much for this recipe. I read the reviews as I always do before making a recipe, and took a lot of the suggestions. I used dried cranberries and rehydrated them in the orange juice. I did not use orange zest because I didn’t have any. But I don’t think it was needed and might add to the bitterness that others are complaining about. I read that this was a very tart muffin and not sweet, so for my taste I almost doubled the sugar! I know that seems like a lot but I used almost a cup, half brown half white. Because I increased the sugar I also increased the oil so when I beat the oil and sugar I could achieve the lighter fluffiness of creaming a fat and sugar. I also added vanilla to the batter. And chopped pecans. Also as suggested, I made 6 large muffins instead of 12 smaller ones. They do not rise a lot, so feel your muffin tins.This is a great dairy free muffin if you have a dairy allergy in your family, as I do.
They were ok, did not rise much at all and were a little tough. I’m a seasoned muffin baker and I did use (O. J. soaked) dried cranberries but otherwise followed the recipe exactly. The batter seemed promising, was airy and light when I scooped the muffins. They rose well in the first 5 mins of baking and then tightened into pucks. I mixed gently, so I think the issue may have been temp. I’d say next time I’d turn the oven down 5-7 minutes in and bake longer, but I’m not sure I would bake these again.
These were very good muffins, not too sweet.
Really great recipe! My changes: used milk rather than orange juice (didn’t have orange juice), zested entire orange, then peeled it, chopped it up, and added it to batter, sprinkled cinnamon sugar over top before baking. YUMMY!!
Got dry super fast. Need to discover a cure!
I made them exactly as written and they are delicious. Tart and light
I upped the sugar to 1/2 cup and used chopped frozen cranberries. They don’t rise much but have good flavour and are moist.
Did not have enough cranberries so added bananas and also doubled the recipe. The cranberries were left over from Xmas so did not add as much orange juice either .
Not enough sugar In the recipe. 1 cup in my opinion .muffins much to tart tasting.
This is very moist muffins. I added some oats but still very moist. I love it.
Awesome recipe! Easy to make and delicious!
Great muffins! I followed the recipe to the “t”… just sprinkled them with sugar as suggested elsewhere. They were a hit with the colleagues in the office (I had to triple the recipe) and were easy to make. I will definitely be baking these again!
Good dairy-free muffins. (We adults enjoyed these, but the kids weren’t big fans. ) But I did make some changes. I used 1/2 C dried cranberries (cut each cranberry in half), 1/2 C chopped walnuts, and instead of 1/4 C sugar used 3/4 C sugar. For the orange juice, I used one kids’ orange juice box (200 ml.) Baked for 20 minutes. They don’t rise much, so fill the muffin papers mostly full.
I made this but I’m a loaf form. I added about 2 tbsp more of sugar and no orange zest. It came out amazing and received a lot of compliments on it.
Came out fabulous and the kids love them. I swapped the egg for a 1/4 of applesauce due to egg allergies and added a few chocolate chips on top. Awesome!! Can’t wait to do it again!