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

    Cranberry-Orange Muffins. Photo by Calee

    1/5 Photos of Cranberry-Orange Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    10 mins

    22 mins

    Kittencalskitchen's Note:

    These muffins always turn out moist and delicious with a wonderful orange flavor, because of the lovely red cranberries it makes a wonderful Christmas brunch muffin --- cranberries can be replaced with frozen or fresh blueberries if desired :)

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Set oven to 400°F.
    2. 2
      Line muffin cups with paper baking cups.
    3. 3
      In a bowl, blend together melted butter and brown sugar using a wooden spoon.
    4. 4
      Whisk in eggs, one at a time.
    5. 5
      Stir in vanilla, milk and orange juice.
    6. 6
      In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
    7. 7
      Make a well in the dry ingredients, and pour in orange juice/milk mixture.
    8. 8
      Blend JUST until combined.
    9. 9
      Gently stir in cranberries.
    10. 10
      Divide batter between prepared muffin tins.
    11. 11
      Bake for 22-25 minutes, or until muffins test done.
    12. 12
      Turn out on a cooling rack.
    13. 13
      Note: These muffins freeze beautifully.

    Ratings & Reviews:

    • on April 28, 2010

      55

      Very yum. I used veg oil instead of butter (just being lazy), also added 1 1/2 cups frozen cranberries, which I didn't defrost. For me, 20 was more than enough (18 was likely best) and I got 12 regular and 12 mini muffins from the batter. Will make again for sure, as they were tender and moist, but may sprinkle with brown sugar next time. Thanks

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2012

      55

      Super!!! Easy to make. The only thing I did different is I pre-heated the oven to 400, then turned down to 375 because with a dark baking tin, muffins tend to burn. I baked for 23 minutes and they were perfect! I also cut the cranberries in half to spread them more evenly throughout the muffins. What a great combination of sweet and tart...great with coffee! Thanks Kitten for a wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 20, 2011

      55

      I look forward to Thanksgiving every year because that means I can get all the ingredients to make these muffins! They are DELISH! Thank you so much for sharing them!

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

    Read All Reviews (15)

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    Nutritional Facts for Cranberry-Orange Muffins

    Serving Size: 1 (1153 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 250.6
     
    Calories from Fat 81
    32%
    Total Fat 9.0 g
    13%
    Saturated Fat 5.2 g
    26%
    Cholesterol 51.8 mg
    17%
    Sodium 275.2 mg
    11%
    Total Carbohydrate 39.2 g
    13%
    Dietary Fiber 2.0 g
    8%
    Sugars 20.3 g
    81%
    Protein 4.1 g
    8%

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