16 Reviews

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

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Chef summerlover April 28, 2010

I love these, reduced the brown sugar by 1/4 cup, used whole wheat flour once and now use all white flour. Forgot to put the OJ in one time and they were fine without it. I'm keeping a bag of frozen cranberries to make more. I do spray my paper liners because they tend to stick. Now I did depart from Kittencal's recipe because I decided I wanted a streusel topping and found a nice oatmeal one as follows: 1-1/4 cups old fashioned oats, 1 tablespoon white whole wheat flour (use any), 1/3 cup brown sugar, 1/2 teaspoon ground cinnamon, 4 tablespoons cold butter, cut into chunks; 1 tablespoon honey - worked with my fingers but will try softened butter and a fork, then work in the oatmeal and honey. I saved out 2 cranberry halves to put in with the streusel on top, cut side up is prettier. Next time I am going to end with sprinkling with a little sparkley baker's sugar. Am also going to try some cut up candied orange peel I made, lots of little variations you can do.

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Persian Berry 2011 February 06, 2015

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!

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LouAnn58 November 28, 2012

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!

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Chef Momma Stine November 20, 2011

These were moist and delicious. I subbed dried cranberries that I soaked in the oj for 30 minutes. They came out perfect, healthy and and not too sweet. My sons who usually don't like anything whole wheat really enjoyed them. Thanks Kitten!

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Mami J November 01, 2010

These are very good! I sprinkled with cinnamon and sugar before baking.

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Pletcha November 25, 2008

These are so good! Next time I may sprinkle some granulated sugar on them before baking to make them even prettier. This recipe is a keeper and I will definately make again. Thank you for sharing.

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Sky Valley Cook November 12, 2008

These were pretty good and easy to make. mine did make 18 muffins though. I didn't have cranberries, so I used blueberries. I didn't think these were too sweet at all.

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Everything Sweet May 28, 2008

Awesome muffins. I love the combination of flour and whole wheat. I used only 1 tsp of vanilla, a misread on my part and they turned out very nicely. I used fresh cranberries. This is not an overly sweet muffin but a very excellent breakfast muffin. Mine baked up in 20 minutes. I got exactly 12 very nice shaped muffins. Thanks Kitten for a recipe that will get alot of mileage at our home!

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Calee January 20, 2008

My DD Tinkerbell_16 made these for me and they were very good. I love the crispiness on the outside and moist in the inside. Great recipe!

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LizAnn January 14, 2008
Cranberry-Orange Muffins