Cranberry Orange Muffins

by Vinny
12 Muffins
35 min

With all the leftover cranberries you may have from this holiday season, I have the perfect recipe for you to ensure that these berries do not go to waste! This simple recipe incorporates orange juice and cranberries leaving you with a sweet, refreshing light snack! I recommend using fresh oranges for this recipe as it will bring in more a more natural and stronger flavour. As for the cranberries, please use fresh/frozen cranberries and not dried cranberries as this will not allow the muffins to burst with flavour otherwise. I hope you all enjoy this recipe as much as I did!

Recipe details
  • 12  Muffins
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2 cups flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cranberries
  • 1 egg
  • 1/2 cup orange juice
  • 1/4 cup vegetable oil
  • 1 tsp grated orange rind

Preheat oven to 400° and put muffin papers in 12 muffin cups.
Sift flour, measure and then sift together with sugar, baking powder, baking soda, and salt.
Stir cranberries into dry ingredients and make a well in the dry ingredients.
Grate the rind of 1 orange and then use a juicer to make orange juice.
If necessary, add enough prepared orange juice to make 180 mL.
Beat together the egg, orange juice, oil and orange rind and add all at once into the well.
Stir just to moisten and spoon into prepared muffin cups so the cups are about 3/4 full.
Sprinkle tops of muffins with a little white sugar if desired.
Bake for 20 minutes or until lightly browned and firm to the touch.
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  • Terry Terry on Jan 27, 2024

    Can self-rising flour be used instead of AP flour and baking powder?