Easy Cranberry Orange Muffins

Cranberry orange is one of my favorite fall flavors.I used the batter in this recipe (substituting butter instead of oil) to make a small cranberry orange upside-down bundt. In order to keep the berries on bottom and make a sauce, I cut them in half, brought them to boil for about one minute with 1/4 cup sugar, 1/4 cup corn syrup and 2 tbsp. orange juice. Turn burner off and let sit to thicken/reduce some. Prepare pan, berries in, batter in, sprinkled with turbinado sugar for a little crunch, bake(365 or 340 convection) and enjoy! The same can be done with muffin tins. Or your favorite pan (probably).

I just made these for the first time. I had a lot of leftover frozen cranberries to use, and oranges so this was on my radar to make. This made 6 large muffins, using a muffin pan, not a cupcake pan. I thought I would not be able to fit all of the batter into 6, but kept filling until I used all of the batter. They took more than 20 minutes to bake, but I kept a close eye on them, checking every couple of minutes until a toothpick came out with only a few crumbs. I used some white gourmet sugar to sprinkle on the muffins before baking to give them a nice crunch. These were probably some of the best muffins I have ever made. I will point out to the person who posted the recipe, that if I had not made the blueberry muffin recipe that is on this site that is very similar to this recipe, I would not have known that I should use a glass measuring cup and starting with the oil, then, egg, finish off with the milk untill it reaches one cup. I can't wait to make these again!!

I used a large muffin pan, and made 6 large muffins. I also used frozen cranberries & added a few craisins too. DELICIOUS!

I followed the recipe. I loved the flavor and the texture was soft. The recipe made 12 regular-sized muffins for me. The only problem I had was that my cranberries rose to the top.

These muffins were quite flavorful, moist, and not-too-sweet. My only changes to the recipe were to pulse my cranberries in my food processor a few times to chop them up; and I made these into 10 regular-sized muffins. They need about 25 minutes to bake properly. I liked how there was a nice balance of flavor between sweet, tart, and citrusy. Next time I might add a sprinkle of coarse sugar on top before baking. Thank you for sharing your recipe!

Made the prettiest muffins! Good reviews on the flavour, too. Making more today, made straight from the recipe aside from making 12 "normal-sized" muffins.

I made them at Mom's house so I had to use what leftovers she had: 1 cup of flour, 1/2 cup of oat flour, threw in 2 tbls of flax meal, only one half cup of sugar, 1 cup frozen cranberries, subbed OJ with a packet of berry applesauce, milk with creamer and water, subbed veg oil for some old coconut oil (lol) and added 1 cup walnuts. Fantastic! And I baked them in the middle shelf of a toaster oven!

Delicious, results were bakery quality muffins. Moist , light, tasty. I didn’t have any oranges or orange juice so I used a teaspoon of orange extract. I used jumbo muffin pans so I was able to make 6 muffins. I sprinkled some cinnamon sugar on top before I put them in the oven. This is my new favorite recipe for muffins.

Very tasty, tender, easy and definitely one I will make again. I was generous with the orange zest and cranberries but could have followed the recipe exactly. I used whole cranberries straight from my freezer. Also used skim milk because it was what I had on hand and was concerned it wouldn't taste rich, but it was fine. We thought it was sweet enough so did not glaze as some others have done. I made them cupcake size, so recipe made 12. Had I used the large muffin tin, it would have been 6.