Cranberry Muffins Recipe - Allrecipes.com
Cranberry Muffins Recipe

Cranberry Muffins

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"This recipe is the best! These muffins are accompanied with a hot cranberry spread and we have them every Thanksgiving in place of dinner rolls."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
  2. Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
  3. Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
  4. Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2004

Well, with the suggestions and comments of others I made a few changes and LOVED these muffins! I used dried cranberrys, added 1/2c packed brown sugar to the batter along with 3/4c sour cream for moisture. I also dirzzled them with frosting made from orange juice and powdered sugar in place of the cranberry sauce. These are sinful and should be made in moderation! THANK YOU!

 
Most Helpful Critical Review
Oct 09, 2003

very dry muffins

 
Oct 09, 2003

These are the best cranberry muffins I've ever eaten. The addition of all the spices makes them very flavorful. My son loved them. I used 1/3 cup of canola oil in place of the shortening, decreased orange juice to 1/2 cup and added 1/3 cup of buttermilk. In addition I added 1/2 tsp. of salt and sliced the cranberries in my food processor instead of chopping them.

 
Oct 09, 2003

Very good muffins. Will make again. I used more orange zest and I used 1 cup pecans instead of the 1 1/2 cups walnuts. I also made bigger muffins 12 instead of 18 and I baked them 30 minutes.

 
Jun 25, 2003

These muffins were really tasty. I didn't have any dried cranberries, so I used 3/4 cup of cranberry sauce. The muffins were moist and delicious. I will definitely make this recipe again.

 
Jan 03, 2009

These are the best!!!! The cranberry spread is great on them, I agree, cook and watch, or they are dry, but definitely a keeper! My family raved about them. ADD: I added extra orange juice to make it 1 c. That made all the difference!!! They are moist and delicious!!

 
Jan 08, 2004

These muffins were great. I used half brown sugar and half white just because I like brown sugar in everything. I made 6 giant muffins and cooked them about 40 min. I may try them without the ginger next time. Love em!

 
Feb 11, 2003

I increased the sugar by a quarter cup and didn't overbake them... then looked a little "wet" on top at 26 minutes, but they "tested" done and I pulled them out. They were sweet enough for the kids and very moist. This is a very tasty recipe.

 

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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