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+ servings

Cranberry Orange Muffins

Sue Lau
5 from 1 vote
Prep Time 15 mins
Cook Time 19 mins
Course Bread, Muffins, Quick Bread
Cuisine American
Servings 15
Calories 202 kcal


  • muffin tins


Wet Mixture:

  • 2 large eggs
  • 1/3 cup cooled melted butter
  • 1/4 cup frozen orange juice concentrate (thawed)
  • 3/4 cup cranberry juice blend
  • 1 teaspoon vanilla extract

Dry Mixture:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup granulated sugar
  • 6 tablespoons powdered milk
  • Stir-Ins:
  • 1/2 cup dried sweetened cranberries
  • 1/3 cup chopped pecans or walnuts


  • 1/4 cup coarse crystal sugar


  • Preheat oven to 400F.
  • Mix together the wet ingredients in a small mixing bowl.
  • Stir together the dry ingredients in a separate bowl.
  • Then combine the wet and dry ingredients gently to create a smooth batter.
  • Fold in the stir-ins.
  • Divide batter into a 15-cavity muffin tin that has been sprayed with baker's release spray or greased liberally; sprinkle tops with coarse sugar.
  • Bake for approximately 20 minutes or until a toothpick can be inserted and removed without wet batter sticking to it.
  • Cool in pan ten minutes then turn out muffins to finish cooling on a wire rack.


From the kitchen of palatablepastime.com


Calories: 202kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 191mgPotassium: 113mgFiber: 1gSugar: 17gVitamin A: 206IUVitamin C: 12mgCalcium: 70mgIron: 1mg
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