Recipes Breakfast Breads and Cereals Cranberry-Orange Muffins

Cranberry-Orange Muffins

Cranberry-Orange Muffins is rated 4.6 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10

Harvested from bogs when cold weather arrives and available throughout the winter months, tart, fresh cranberries are a signature fresh fruit of autumn and early winter. They are packaged in 12-oz. plastic bags that contain 3 cups of berries. Cranberries can be enjoyed throughout the year by freezing them in airtight freezer bags; they keep up to 1 year in perfect condition. The combination of tart cranberries sweetened with oranges, another fruit of winter, is one of the classic flavor pairings in baking.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • Grated zest of 1 orange
  • 1 egg
  • 4 Tbs. (1/2 stick) unsalted butter, melted, or walnut oil
  • 1/2 cup milk
  • 1/2 cup strained fresh orange juice
  • 1 1/2 cups fresh or unthawed frozen cranberries
  • 1/2 cup pecans or walnuts, chopped

Directions:

Preheat an oven to 375°F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

In a bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt and orange zest.

In another bowl, whisk together the egg, melted butter, milk and orange juice until blended. Add the egg mixture to the flour mixture, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large silicone spatula, fold in the cranberries and nuts just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared muffin cups, filling them level with the rim.

Bake the muffins until golden, dry and springy to the touch, and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Remove the muffins from the pan and serve warm or at room temperature. Makes 10 muffins.

Adapted from The Williams-Sonoma Baking Book, Edited by Chuck Williams (Oxmoor House, 2009)

Rated 5 out of 5 by from Muffins were great I made these muffins with butter and I substituted dehydrated cranberries soaked in warm water for 2 hours and drained. I live in the country on the big island and I do not always have access to some ingredients. I Placed large sugar crystals on top and baked. I received rave reviews. Love these. Definitely a do over.
Date published: 2016-10-18
Rated 4 out of 5 by from Really good recipe I went ahead and made a double batch of these since I was really craving cranberry orange muffins. I made a couple little changes and they turned out fantastic. I used all organic ingredients and made a couple additions. I added to the wet mix, 1/2 tsp. of natural vanilla, and used chopped pecans for the nut mix. Before baking, I added a very course grain raw sugar across the very tops of the mix in the cups. I didn't leave the cranberries whole, but sliced them in half for most and quartered the very large berries. Wonderful recipe...they turned out nicely moist and delish :)
Date published: 2014-12-30
Rated 4 out of 5 by from These Turned Out Pretty Good I used organic ingredients except for the baking powder and almond milk, but the milk was GMO Free. And like the other reviewer I also used organic coconut oil instead of butter. I used two cups of organic cranberries instead of 1.5 cups. They turned out pretty good and are much healthier than the Cranberry Orange Muffins I was buying from Perkins Restaurant. I will probably make them again soon.
Date published: 2014-11-22
Rated 5 out of 5 by from Just Amazing, Fresh and yummy I used coconut oil instead of butter and whole wheat pastry flour. I also used a full two cups of frozen cranberries. They are amazing and healthy !
Date published: 2013-02-21
Rated 5 out of 5 by from Easy, Moist Recipe These were super easy. They baked to perfection in 20 minutes in my oven. I did only use 1 cup of cranberries but you could use the full 1 1/2 called for without it being too tart. My husband ate three in a row. I also combined pecans with walnuts to have enough.
Date published: 2012-02-12
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