This wonderful, chocolatey cake is made without eggs. With this simple recipe, you can bake a really moist chocolate cake without using eggs.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 5 extra large muffins |
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ cup milk, or as needed
- ½ cup orange juice
- 2 tablespoons grated orange zest
- 1 cup cranberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a muffin tin or line with paper liners.
- Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended. Pour vegetable oil in a measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine. Stir in orange juice and orange zest. Fold in cranberries until batter is just combined. Spoon batter into the prepared muffin cups, filling each about half way.
- Bake in preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 450 mg |
| Sugars | 34 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
As previously noted, the amounts are way off – this recipe makes 12, not 5 muffins. The muffins are delicious, and I would definitely recommend cutting the cranberries in half. I also baked them at 375 – maybe it’s my oven, but the second batch worked out better than the first, baked at 400.
I made them at Mom’s house so I had to use what leftovers she had: 1 cup of flour, 1/2 cup of oat flour, threw in 2 tbls of flax meal, only one half cup of sugar, 1 cup frozen cranberries, subbed OJ with a packet of berry applesauce, milk with creamer and water, subbed veg oil for some old coconut oil (lol) and added 1 cup walnuts. Fantastic! And I baked them in the middle shelf of a toaster oven!
Delicious, results were bakery quality muffins. Moist , light, tasty. I didn’t have any oranges or orange juice so I used a teaspoon of orange extract. I used jumbo muffin pans so I was able to make 6 muffins. I sprinkled some cinnamon sugar on top before I put them in the oven. This is my new favorite recipe for muffins.
These are great for a quick breakfast or snack. Not too sweet. I made a glaze for my first batch but they really don’t need it. I use a cupcake tin so the recipe yields a dozen muffins.
Very tasty, tender, easy and definitely one I will make again. I was generous with the orange zest and cranberries but could have followed the recipe exactly. I used whole cranberries straight from my freezer. Also used skim milk because it was what I had on hand and was concerned it wouldn’t taste rich, but it was fine. We thought it was sweet enough so did not glaze as some others have done. I made them cupcake size, so recipe made 12. Had I used the large muffin tin, it would have been 6.
awesome,they puffed up great, and with the other reweiws i knew to not double the recipie
I added a 1/2 tsp. of cinnamon & a 1/2 c. of chopped walnuts to this recipe & it made 12 regular sized muffins. *(I did not realize how big the 5 muffins would be & wanted 6 muffins.) I sprinkled demerara sugar on top before baking for 20 minutes. They were very good , although, I would not call it “easy” because there are a lot in ingredients.
So delicious! I added a little bit more of milk which made them so moist. They were fluffy and delicious and very easy to make. 12 muffins came out of this recipe instead of 5.
Very refreshing citrus flavor. I added a orange zest & sugar topping. Loved how flavorful it was and easy to make.
Made as written. Made 11 standard sized muffins. Used 2 large navel oranges to get 1/2 juice. Filled 3/4 full. So good.
11.19.21 My muffins were not light and fluffy, although they certainly were tasty. Would suggest mixing just until everything’s combined because that may be part of why they’re not as tender as I hoped they’d be. Also, filling the muffin cups half full gave me small muffins, not much rise. If I make this recipe again, I’ll fill up at least 3/4 of the way. I’d rather have fewer full-size muffins rather than 12 small ones. Cranberry-orange always is a great flavor combo, and it really works in these muffins.
These were wonderful! Like other reviewers said, the recipe doesn’t make 5 muffins. It makes 12 muffins with the cups nearly all full. They puff up beautifully and are delicious! I actually made mine with dried cranberries since I had some to use up and it worked really well. I’d love to try them with fresh cranberries too.
An easy tasty muffin that baked in 15 minutes. I made regular size muffins. Be sure to fill the muffin tins 3/4 full.
Good recipe, but the number of servings is way off. I doubled the recipe so I could make 10-12 muffins, and ended up with 36 standard sized muffins. A single batch would have been plenty.
Very good. I substituted buttermilk for the milk.
I adjusted the recipe for 15 muffins but I got 46 full sized muffins so be prepared but they taste good
The orange flavors pop in this recipe! Very fresh tasting. The recipe made 12 muffins in total.