The most delicious, tasty and Easy Cranberry Orange Muffins! These are super easy to make and great throughout the year! Especially popular during the Holiday season! Perfect for brunch and Holiday mornings as they are great make ahead muffin! #cranberryweek
Welcome to # CranberryWeek! I am teaming with some of my amazing blogger friends to bring you the best cranberry recipes for the Holidays! It is going to be a great week filled with wonderful recipes! I am starting the week with one of my favorites, Easy Cranberry Orange Muffins! My family loves these muffins. They are moist and full of orange and cranberry flavors! Easy to make and they also freeze well!
When my food blogger friends suggested a Cranberry week, these Easy Cranberry Orange Muffins popped right into my mind! Besides being easy to make, they are so delish! Seriously a great flavored muffin! Fresh cranberries, oranges and walnuts make delicious muffins that are always a hit with my family and friends! Easy Cranberry Orange Muffins are also perfect for Thanksgiving morning! These are awesome to bring as a hostess gift too!
Tips to making Easy Cranberry Orange Muffins:
- Make a double batch and freeze some for another day.
- These package and ship well! Wrap each muffin in plastic wrap tightly and ship to far away friends and family.
- Muffins freeze well, wrap in plastic wrap and place in freezer bags. Freeze for 3 months.
- I have used Bob’s Gluten-free Flour in lieu of the white flour and the muffins were awesome.
See all the other cranberry creations being shared as we kick off Cranberry week today – follow #cranberryweek to see all the delicious recipes.
- Cranberry Apple Cider Sangria from Culinary Adventures with Camilla
- Cranberry Apple Pecan Bread from Cookaholic Wife
- Double Chocolate Cranberry Almond Bark from Frugal Pantry
- Cranberry Apple Pie from House of Nash Eats
- Cranberry Butter from Family Around The Table
- Frosted Cranberries from Bear & Bug Eats
- Cranberry Coffee Cake from A Day in the Life on the Farm
- Cranberry Loaf from Making Miracles
- Pear Frangipane Tart with Cranberries from Caroline’s Cooking
- Cranberry Moscow Mules from Books n’ Cooks
- Cranberry Mousse Chocolate Dessert Bowls by The Freshman Cook
- Roasted Cranberry Chicken Salad from A Kitchen Hoor’s Adventures
- Cranberry Swirl Bread from Sew You Think You Can Cook
If you use the #CranberyWeek on any Social Media, you can see all photos of these recipes! I can’t wait to make them all! I don’t know where to start, they all look fabulous!
Enjoy a few other tasty cranberry recipes:
Crock Pot Cranberry Cocktail Meatballs
Glazed Cranberry Orange Scones
Easy Cranberry Orange Muffins
Ingredients
- 1 cup fresh cranberries
- 2 oranges
- 1 cup walnuts
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 cup sugar
- 1/3 cup melted unsalted butter
- 1 egg
- 1 Tablespoon sugar
- non-stick cooking spray
Instructions
- Pre-heat oven to 375 degrees. Spray muffin tin with non-stick cooking spray and set aside.
- Zest the oranges and finely chop the zest, set aside. Juice the oranges and set aside the juice.
- Use a food processor to coarsely chop the cranberries and walnuts. Feel free to use a knife to chop the cranberries and walnuts. Set mixture aside.
- In a large bowl, whisk flour, baking powder, and the 1/2 cup of sugar. Set aside.
- In a medium bowl, whisk together the orange juice, melted butter and egg to blend ingredients together.
- Slowly whisk together the orange juice mixture into the flour mix. Stir to just combine ingredients. Add in the cranberries, nuts and orange zest to gently combine ingredients.
- Divide the batter evenly into the 12 muffin tins. Sprinkle the Tablespoon of sugar evenly on the muffins.
- Bake the muffins for 25 minutes. Use a toothpick to check if muffins are done. Insert a toothpick into the center of the muffins. Toothpick should come out clean. Remove muffin tray from oven and let cool. Store muffins wrapped in plastic wrap or in a covered tin,
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
Nutrition
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Eileen
These were wonderful and are going in my recipe book. My husband loved them, too. Was hoping to freeze some, but that’s not going to happen anymore. I used juice from an extra orange because my batter wasn’t wet enough (my oranges didn’t have much juice) and I ran out of butter the other day so I used coconut oil (I guesstimated how much was 1/3 cup because I just threw it in w/out thinking I should double check). I didn’t have walnuts so I used pecans and that was fine. I used heart shaped silicone cups and just checked often to make sure they didn’t overbake, but didn’t have enough. So, I used mini tins and those I baked for ten minutes at same temperature and they were perfect.
Thank you for such an easy, wonderful recipe!
Wow, Melissa, I am so glad the recipe worked and I love how you adapted the recipe. I am so glad you enjoyed and thank you so much for letting me know how the recipe worked for you.
These were really tasty. I had a lot of frozen cranberries from the Holidays and these were an easy recipe to make with the cranberries.
Awesome Milly Glad you enjoyed these muffins