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    You are in: Home / Recipes / Cranberry Orange Buttermilk Muffins Recipe
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    Cranberry Orange Buttermilk Muffins

    Cranberry Orange Buttermilk Muffins. Photo by Heatherbee2

    1/3 Photos of Cranberry Orange Buttermilk Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Saguaro's Note:

    Other fruits and citrus zest can be substituted in this recipe, but this is my favorite combination.

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    Units: US | Metric

    Streusel Topping



    1. 1
      Preheat the oven to 400°F
    2. 2
      Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan.
    3. 3
      For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.
    4. 4
      For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl. The mixture should be pasty.
    5. 5
      Stir in the vanilla and buttermilk.
    6. 6
      In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend.
    7. 7
      Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer.
    8. 8
      Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.
    9. 9
      Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly.
    10. 10
      Let cool in the pan for 5 minutes before unmolding onto wire racks.

    Ratings & Reviews:

    • on November 20, 2007


      Made these for my son to take to his fellow teachers before Thanksgiving break. Decorated a wire basket and enclosed gorgeous fall napkins. How beautiful! And still delicious. A feast for the eyes as well as the stomach.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2007


      Very nice muffin. I used the food processor to slice the cranberries - worked great. My only changes were to add about 1 cup chopped walnuts & to add the juice & zest of 1 orange to the buttermilk (so that together, they equal 1 cup). I really enjoyed these & so did my friends. They were all gone quickly. Thank you very much for sharing - I don't need to try those other cranberry orange recipes - I have found the one I will use from now on.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2005


      OMG! I made these to take to my school's monthly food day. I had too much batter for the muffin cups, so my husband gleefully ate the batter with a spoon. He loved it! Several asked for the recipe, and I want to make more for the holiday. I added walnuts to the batter as well as in the streusel mix. Otherwise, I followed exactly. Baking time was right on. Delicious and beautiful to look at!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Cranberry Orange Buttermilk Muffins

    Serving Size: 1 (113 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 355.8
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 2.3 g
    Cholesterol 18.8 mg
    Sodium 213.5 mg
    Total Carbohydrate 53.9 g
    Dietary Fiber 1.8 g
    Sugars 31.5 g
    Protein 4.7 g

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