Cake Mix Cranberry Orange Muffins

Our tasters went nuts for these muffins - they're moist, fragrant, and put big old bakery muffins to shame. The orange zest in the glaze[ kicks up the orange flavor without adding extra acidity.]

Total Time:
1 hr 50 min
30 min
1 hr
20 min

12 (makes 12 muffins)

  • Nonstick cooking spray
  • 1 cup toasted whole skin-on almonds
  • 1 box yellow cake mix for two 9-inch rounds
  • 1/2 cup plain whole milk yogurt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 3/4 teaspoon zest and 2 tablespoons juice from 1 orange
  • 1 cup dried cranberries
  • 1 cup confectioners' sugar
  • 2 1/2 tablespoons hot water
  • Preheat the oven to 350 degrees F. Lightly coat the top and inside cups of a 12-cup muffin pan with nonstick cooking spray.

  • Put 1/4 cup almonds in the bowl of a food processor. Process until very fine and the nuts are the texture of cornmeal. Add the cake mix, yogurt, eggs, oil, 1/4 cup water and the remaining 3/4 cup whole almonds. Pulse until no bits of dry cake mix remain and the nuts are coarsely chopped Add 1/4 teaspoon of zest and the orange juice to the batter with the cranberries. Pulse two or three times to just combine the fruit.

  • Divide the batter between muffin cups and bake until the tops are lightly browned and spring back to the touch, 18 to 20 minutes.

  • Cool 10 minutes in the pan then transfer to a cooling rack to cool completely. In a small bowl whisk the powdered sugar, hot water and remaining 1/2 teaspoon zest until glossy and smooth. Adjust the consistency of the glaze with the remaining water, a few drops at a time until just loose enough to drizzle. Spoon over the cooled muffins. Let stand a few minutes for the glaze to harden.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Ultimate Baking Guide