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Cranberry orange muffins


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  • Topping:
  • 2 cups flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • One half teaspoon salt
  • One large egg
  • 1/4 cup vegetable oil
  • 3/4 cup 1% milk
  • 1/4 cup orange juice
  • 1/8 teaspoon orange oil or one half teaspoon grated orange peel
  • One cup sweetened dried cranberries coarsely chopped
  • 1/4 cup finely chopped pecans
  • 1/4 cup brown sugar firmly packed
  • One half teaspoon cinnamon



Step 1

Preheat oven to 400°
In a medium size bowl whisk together the flour, sugar, baking powder, and salt, then toss the cranberries in the mix and stir to coat.
In a separate bowl, whisk together the egg, oil, milk, orange juice, and orange peel or oil. Gently and thoroughly mix the wet ingredients into the dry ingredients.
Using a quarter cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.
Combine all of the topping ingredients. Sprinkle a scant tablespoon of topping over the batter in each muffin cup. Bake for 20 minutes or until they're nicely browned and a cake tester inserted into the center comes out clean.

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