Cranberry Orange Muffins

Total Time:
55 min
Prep:
30 min
Cook:
25 min

Yield:
12 muffins
Level:
Intermediate

Ingredients
  • 1 cup dried cranberries
  • 1/4 cup fresh orange juice
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
  • 1 teaspoon grated orange zest
  • 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
  • 2 large eggs, at room temperature
  • 1/2 cup milk
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions

Preheat the oven to 375 degrees F.

Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.

Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.


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4.0 66
Made them tonight, followed the recipe as close as possible.  Used fresh squeezed orange juice to reconstitute the cranberries, also used a little more zest than the recipe called for...but they are yummy.  And having the eggs are room temperature is a key as well you cannot over mix the batter which is hard for most of us to do.. item not reviewed by moderator and published
i loved them item not reviewed by moderator and published
Great recipe! I did make a few adjustments though. I simmered the cranberries in 1/2 cup of orange juice instead of 1/4 of a cup. This worked well as the cranberries absorbed all of the extra juice. I also used about 3 or 4 tablespoons of orange zest which deffinitely kicked up the orange flavor. Finally I added about a tablespoon of cinnamon to the flour mixture. I would also be careful about the baking time because my muffins were down after 20 minutes, and an extra five minutes in the oven would have really dried them out. item not reviewed by moderator and published
I love it, it was simple and easy to follow. This one's a keeper! item not reviewed by moderator and published
Agree w/those who said the muffins are good but needed more orange flavor and some cinnamon and/or nuts. I took some as a gift and my friends raved - I don't think they were bad but did need some additions. I left the OJ in too. item not reviewed by moderator and published
Orange flavor is lacking. The muffins are kinda bland. I use suggestions and put the orange juice from the cranberries into the mixtue. Making another batch now. Going to try to lessen the milk and put more OJ. Also, add walnuts and cinnamon for additional flavor. I also only cooked them for 20 minutes and they are super moist. Good easy recipe just needs a few extra ingredients. item not reviewed by moderator and published
The orange flavor does not shine through...needs much more orange zest and perhaps an Ora ge glaze. Needs tweaking. Just ok item not reviewed by moderator and published
I thought they were good! I did not discard the orange juice after, but added it to the batter. I found them to be moist, but I also only baked them 20 minutes. They could have benefitted from chopped walnuts or pecans, and maybe a little more orange zest. item not reviewed by moderator and published
Not quite 5 stars but better than 4. After softening the cranberries, I did not discard the juice. I left it in, hoping to avoid the dryness mentioned by others. Added 1/4 teaspoon of cinnamon. Used fresh squeezed orange juice. I thought these muffins were very tasty and had a nice firm texture. item not reviewed by moderator and published
A little dry, but overall pretty good. Crumbles easily... item not reviewed by moderator and published
I sprinkled chunky decorative sugar over the tops before baking. They looked amazing but I was disappointed that they were so dry. I'll have to play with the recipe to try to fix that. item not reviewed by moderator and published
i justtt made them, eating one right now and i must say they taste pretty good.i wish i could make them like a bit crunchier on top but other than that they are amazing!!! and i would personally use less cranberries maybe a little more than half a cup or else its too sweet i guess and maybe 2 table spoons of orange zest and 3/4s cup of OJ. and i made the first 6 without sour cream and vanilla and the last 6 with a dollop of sour cream and about 1/2 tea spoon of vanilla. i also added a table spoon of oil and a little bit more butter and they came out pretty moist. overall i was happy with my muffins item not reviewed by moderator and published
The flavor is good... I added twice as much zest. However, they are on the dry side. Next time I make them I will use more oj and add sour cream, as stated below. item not reviewed by moderator and published
Fab!!!!! Used Buttermilk and added a handful of chocolate chips......my orange wasn't the best so didn't put in the zest but still the best muffins a have baked so far!!!!!! item not reviewed by moderator and published
Love the tart flavors in this one. Pair it with some orange marmalade for a nice breakfast item not reviewed by moderator and published
The best cranberry orange muffins not from a mix we have ever had. However I did change a few things. I omitted the salt and used salted butter, added a teaspoon of vanilla, omitted the milk and just used orange juice in its place, omitted the orange zest and added 1/3c. of pureed sweet potatoes. That helped with the color of the muffins. I also used 1c. of frozen cranberries instead of the dried, I just folded them in at the end. Next time I might add a little more OJ just a little dry. Otherwise, delish!!!!!! item not reviewed by moderator and published
My rating is contingent upon a few changes. As a lot of others have noted, they are a bit dry and a little bit bland, so here's what I did: -Simmered the dried cranberries in 1/2 c. Orange Juice (and did not drain -1 T. Orange zest -1/4 c. Sour Cream extra -1/4 c. Brown Sugar extra -1 t. vanilla With these changes they were great and I'll definitely make them again! Maybe even with more orange zest next time : item not reviewed by moderator and published
These muffins are good straight out of the oven with a pat of butter. I followed another person's post and added some ginger, which was a nice touch. However, they weren't as moist as I would have hoped. item not reviewed by moderator and published
Made these as part of a holiday brunch. I have tried these with fresh and dried cranberries. I have mascerated them in orange liquor (Gran Marnier) and orange juice. That works better with dried, yet I prefer the flavor of fresh, so its a coin toss. There are so many recipes for this type of muffin, and I think I will go back to my old standby's-- Martha Stewart and a Junior League recipe I've had for 20 years. item not reviewed by moderator and published
I used real cranberries that were steeped in simple syrup and then soaked in orange juice. Kept the 1/4 cup orange juice, and used an extra 2 tbsps, in place of the milk. Great texture. Light and fluffy. The only thing I would change is to use dark brown sugar instead of white, for a bit denser batter. Will make again. item not reviewed by moderator and published
The revisions posted by NULL (see 8/27/2009) were FANTASTIC! I read through all the comments and reviews and decided to go with the revisions posted. The only thing I did was reduce the amount of ginger since I was using ground ginger and not minced ginger. The muffins were moist, aromatic and just delicious. Be sure to double your recipe so that you can have some for yourself! These won't last! Delicious! item not reviewed by moderator and published
I made it the first time exactly the same way the recipe called, they were good, but not orangy enough. The second time I made them, I doubled the amount of orange zest and instead of using milk I used orange juice.... they were GREAT! Next time, I'll use real cranberries or frz ones to give the cranberries more "freshness" to them. Overall great muffins! item not reviewed by moderator and published
This was excellent. I don't measure exactly I have to admit, so I'm sure I used a little more butter than called for in the recipe, and I didn't have any fresh oranges, so I just used regular old oj instead. These were awesome. I have no need to try another cranberry orange muffin recipe. This one's it! item not reviewed by moderator and published
I took the advice of many of the commenters and made a few changes to this recipe. They were such a hit, I almost didn't get any! Here's what I did. Used 1 cup white flour and 1 cup whole wheat flour Frozen cranberries instead of dried, still soaked in OJ (if they're still frozen microwave them in the OJ for 10 seconds) Zest of a whole orange. Pour in the leftover OJ (from the cranberries) after the flour mixture and milk are in. item not reviewed by moderator and published
I used stoneware muffin try with cupcake papers. Upped the orange juice to 1/2 cup. Omit salt and use regular salted butter. Use 1 TABLESPOON item not reviewed by moderator and published
This recipe is good but the muffins seem to be lacking a little flavor. More orange zest or fresh (or frozen) cranberries would help. item not reviewed by moderator and published
I tried this recipe for my blog without reading the reviews first. I followed it exactly and they turned out great! I put a little less zest, so they're not orangy, but the cranberries are great! They were not dry. I also used my kitchen aid mixer to fold in the flour and milk and it still turned out great. We'll have to see how they do overnight in a zippy bag, I guess. I plan on having them for breakfast before work! item not reviewed by moderator and published
I *LOVE* this recipe! I followed it exactly - let the eggs come to room temp and folded the flour in (do *not* use the KitchenAid for that). The dough is like biscuit dough, not like cake batter. The only thing I did a little differently was add a tablespoon of orange zest instead of a teaspoon. That zest really makes the muffin. I used Pam to spray the muffin tins instead of butter to be sure it wouldn't burn. Seriously awesome muffins - PERFECT for Christmas morning brunch! item not reviewed by moderator and published
Good recipe. After mixing in the flour and milk, I thought it might be a little dry, but all turned out well. Thanks! item not reviewed by moderator and published
I read many of the reviews and took provisions to keep muffin from being dry. Well, it wasn't dry but taste just horrible. It was very floury tasteing. Also, maybe to much baking powder. DONT WASTE YOUR TIME ON THIS ONE ! item not reviewed by moderator and published
Hi, I took your comments and updated the recipe. I doubled the amount of milk and steeped the orange zest and 3T of minced ginger in the milk for extra flavor and a little spice. I also added 1/4 cup unsweetened macerated coconut because i had it in my pantry. Last, I changed the mixing method. Instead of creaming the butter, I used melted butter to produce a denser muffin-like texture. Hope you like it! 1 cup dried cranberries Juice from two oranges Zest from two oranges 3T minced ginger 1 cup milk 2 cups all-purpose flour 2 teaspoons baking powder ? teaspoon salt ? cup macerated unsweetened coconut 2 large eggs 2/3 cup granulated sugar, plus more for topping ? cup butter, melted and cooled Preheat the oven to 375 degrees F. Put the cranberries and orange juice in a small saucepan and bring just to a simmer over medium heat. Remove to a small bowl and set aside to cool and plump. In the same saucepan, bring milk to simmer with the zest and ginger. Remove from heat, cover, and set aside to steep. Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a large bowl. Stir in coconut and set aside. In a medium bowl, whisk the eggs and sugar together. Whisk in melted and cooled butter. Fold in the steeped milk and plumped cranberries. Pour the wet ingredients over the dry ingredients and fold until just combined. Fill muffin tins 3/4 full and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm. item not reviewed by moderator and published
Taking all reviews into consideration I decided to try the recipe. This was a good MUFFIN. I stuck to the recipe with the exception of an additional 1 tsp of orange zest and substituted buttermilk for reg milk. There was not a dry muffin in the bunch. We did leave off the sugar on top due to the already very sweet flavor in the batter. I might reduce sugar in the recipe and add a bit on top next time. DO NOT OVER MIX OR OVER BAKE or your muffin will be dry!!!! item not reviewed by moderator and published
After reading through the comments, I changed my recipe so it won't turn out like scones like some readers said. Instead of draining the orange juice I left them soaked in the dried cherries. I also used more orange zest for more orange flavor. I would say overall the taste was pretty great but the texture is still lacking and a bit on the dry side. If I were to make this again maybe I would add more milk and orange juice like some suggested. item not reviewed by moderator and published
I just baked these and found them to be pretty darn yummy. Although.... I changed a few things after reading the reviews beforehand. Here's what I did: - I added 1/4 cup OJ to the batter - added 1/2 cup sour cream - 1 tbls zest - made orange glaze for the top (1/8c fresh OJ, 1 cup conf. sugar) *put on muffins while still warm With these additions they came out very moist and tasted nice and "orangy" Next time I think I will sprinkle almond slices after I put the glaze on. item not reviewed by moderator and published
I took care of the lack of moisture problem by adding an extra 1/4 cup of milk as well as a 1/4 cup of veg. oil which made then nice and moist, however even though I put 2 tablespoons od orange zest instead of the 1 teaspoon that is called for they still didn't taste very orangy item not reviewed by moderator and published
I have to agree that they are good, but a bit dry. I did substitute 1 1/2 cup whole wheat flour and the other 1/2 all-purpose flour. item not reviewed by moderator and published
but dry... I'd like to try again, but would like to find a way to make the more moist. item not reviewed by moderator and published
I make these muffins frequently and they are grand! I also like to substitute a cup of dried blueberries for the cranberries and lemon juice for the orange juice and they are marvelous! item not reviewed by moderator and published
Taking the advice of others, I increased the orange zest and juice on this recipe. I made 6 large muffins, rather than 12, so the 25 min. cook time was perfect. The flavor was good, but I would have prefered a moister texture. Next time I'll try using veg. oil in addition to the butter. item not reviewed by moderator and published
After reading other reviews, I actually added a whole tablespoon of orange zest and added some of the juice left over from the cranberries, but I still found this recipe lacking. The muffins are rather dry and there is very little actual flavor to them. I would suggest using even more orange juice in the batter and possibly even more zest. I was definitely a little disappointed by these muffins. item not reviewed by moderator and published
My addition or change was to use fresh cranberries that I had frozen from the holidays. I also changed the milk from 1/2c to 1/4c and added 1/4c fresh orange juice. Next time I'll increase the zest amount for a bit more citrus flavor. The muffins were very moist and the fresh cranberries gave a real "POP" inside your mouth. Raves all around and definitely will make again. item not reviewed by moderator and published
Made these for breakfast and followed the recipe exactly except for baking time. They came out of the oven at just over 20 minutes and were still a bit overcooked and dry. They are tasty, but next time I'd add a little more orange zest or something else to kick up the flavor a little. item not reviewed by moderator and published
These were simply delicious! Each perfectly shaped little morsel had such a wonderful flavour and also left a scumptious after taste. I substitued the sugar for Twin sweetner and they weren't too sweet, a nice light flavour. However, I do think that they were more like a scone/buscuit rather than a muffin. I found them a bit dry after a day or two, next time I think I'll add more milk or juice to make them more moist. I also cut down the baking time to 20 mins. instead of 25 mins. I took others advice and left the cranberries in the orange juice and it was all soaked up which I think added more flavour. Overall it was a hit and I will FOR SURE make thm again. item not reviewed by moderator and published
These turned out to be good muffins. I did use 1 cup whole wheat flour and then 1 cup AP. I did not have a stand mixer or anything, so it wore me out and may not of produced the correct results due to that fact. I did leave the cranberries with the OJ for quite a long time, therefore they soaked up all the OJ and I did not drain any liquid. I will be looking forward to them in the morning! item not reviewed by moderator and published
I plan to bake these muffins tomorrow but I'm a little puzzled by the recipe. I figured that some of the orange juice set aside would later be used in the batter for more orange flavor. I will try to experiment by adding some juice, I don't want it to go to waste! item not reviewed by moderator and published
It was a great recipe - the muffins were light, fluffy and moist. The only reason I give it four stars is because I think the fruit flavor could use a little oomph. Perhaps add some extra orange zest (a tablespoon rather than a teaspoon) and extra cranberries (one and a third cups instead of one cup). Also, don't ENTIRELY drain the orange juice after simmering the cranberries. Leave a few tablespoons (1-3). I found from making this recipe in the past that the orange juice does something really nice both in flavor and moisture for the muffins. item not reviewed by moderator and published
I added some ginger powder to the batter and it really brought out the flavors of the orange zest... I also used vegetable oil instead of butter which made them more moist (and I do live in a dry climate) WILL make them again!!! item not reviewed by moderator and published
Pretty good recipe. Taste great. Only complaint is that they start to go hard in less than 12 hours and by a day and half you can't eat them anymore. I made tons so eat all week only and they just didn't keep at all. But the taste was great!!! item not reviewed by moderator and published
this recipe is easy and makes very pretty looking muffins...but they end up dry and there is not much taste to the base of the muffin... item not reviewed by moderator and published
Great muffins for breakfeast Easy to make and fast. item not reviewed by moderator and published
WOW! when i baked these, they were all gone before they were cool!! FANTASTIC!! These are simply the best muffins I have ever baked. item not reviewed by moderator and published
We thoroughly enjoyed these muffins. Actual baking time required is less than stated and batter from recipe is too dry, so you may want to add extra milk. I also included about a half cup of walnuts to add a bit of texture. Defintely will make these again. item not reviewed by moderator and published
Like others said, these were a little bit dry. I will try with more juice and/or using the cranberry liquid next time. Great flavor though! item not reviewed by moderator and published
I made these for the first time a week ago looking for a way to use up some dried cranberries I had. This recipe was wonderful. The only changes I made was I used 1/3 cup orange juice, (will use a little more next time) and didn't drain the cranberries. Used the juice with the cranberries. It did make them a little more moist. They don't stay moist very long, but if you pop them in the microwave for 10 - 15 seconds, they taste like they came out of the oven. Will make again. item not reviewed by moderator and published
Much anticipated....waste of ingredients! item not reviewed by moderator and published
Easily one of the best recipes I've found on here. Great for breakfast, great for dessert. I highly recommend to everyone. item not reviewed by moderator and published
Very Delicious, i think i didnt add enough rind however. item not reviewed by moderator and published
The muffins are very tasty when eaten warm out of the oven, but don't have enough moisture in them to keep well. The suggestion of not draining the cranberries definitely helps, and I think the baking time could be 2 or 3 minutes less to keep them from being so dry. Sylvia, Chattanooga item not reviewed by moderator and published
fast and eazy, my mom like it very much. served it with hot tea for afternoon snack. perfect item not reviewed by moderator and published
Don't drain the cranberries, just add the cooked mixture to the batter for more flavorful more moist muffins. I made the recipe twice, the first time to the letter, the second just adding the cranberry mixture and the second cooking was the best! item not reviewed by moderator and published
This muffin tasted great HOWEVER, my husband and I found it to be more of a scone-like muffin than a light-airy muffin. Still yummy! item not reviewed by moderator and published
These muffins were a wonderful accompiament to the Pork Loin with Port Fig Sauce and the Cranberry Pecan Mixed Green Salad. item not reviewed by moderator and published
After telling my mother that I enjoyed having dried cranberries for cereals, she sent me an enormously quantity of them, so I browsed the Food Network website and came across this little gem. This recipe comes from things I already have on hand in the kitchen, and was a quick and easy way to bake a nice morning treat for my fellow housemates. Thanks! item not reviewed by moderator and published
The muffin is very tasty and moist while warm. Suggest to always heat/bake it a little if not eaten right away. item not reviewed by moderator and published
I love this recipe! I've experimented with several recipes for Cranberry Orange muffins and decided to try this one out as well and I wasn't disappointed. The muffins came out moist and delicious! item not reviewed by moderator and published
I tried this recipe for a brunch meeting. People loved it! There were three requests for the recipe. Delicious and easy! item not reviewed by moderator and published

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