The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 7, 2009
Fantastic recipe! Here's some changes I made based on other reviewers: 1/4 c. olive oil and 1/4 c. butter, almond extract instead of vanilla, 1/2 whole wheat and 1/2 all purpose flour, used 1 cup fresh cranberries, cane sugar for the topping and added in some cinnamon, squeezed juice of 3 clementines (didn't have OJ or regular oranges) and baked for 20 min at 350.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 11, 2009
WOW, I finally registered on this site just to review these muffins!This is a direct quote from another user, but she took the words right out of my mouth. My family and I just loved these muffins. Awesome recipe!!
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 14, 2009
WOW, I finally registered on this site just to review these muffins!I tweaked a few of the ingredients for personal taste, i.e. nutmeg to cinnamon and I added some fresh squeezed orange juice. I also had cranberries in the freezer from the fall and threw them in whole and frozen. I also baked at 350. These muffins beat any that you can buy in a coffee shop or store. Beautiful and tasty muffins!! Thanks for sharing!!
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amy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 14, 2009
I changed the nutmeg to cinnamon, and hydrated some sun dried cranberries in lemon juice. Turned out pretty good. I would cut the cooking time to 15 minutes. Mine were pretty brown in just 20 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 26, 2009
These are delish! I add equal parts cinnamon and nutmeg to the topping. Kind of a lot of ingredients for muffins but they def. don't disappoint. I love fresh cranberries. Great for breakfast!
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Cooking Level: Intermediate

Home Town: Oxnard, California, USA
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 24, 2009
Great recipe! I have celiac disease, so I had to use a gluten-free flour. I used brown rice flour and substituted it in directly for wheat flour (same proportions). I changed nothing else about the recipe, and was delighted to have fluffy, delicious gluten-free muffins!!! (trust me, not all gluten-free muffins and fluffy) Will make again - thanks! may add lemon like other reviewers suggest next time. and possibly some extra cranberries too.
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Photo by leah
Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Dec. 7, 2008
these muffins were very moist and the texture was excellent. The balance between the sweetness of the muffin and tart flavor of the cranberries were perfect. I made them several times and I skipped the sour cream once. The muffins were dry and crumbly. :( That portion must not be left out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 26, 2008
Fantastic muffins! I made them in the evening and they were pretty good right from the oven, but we all thought they were way better the next morning! (I stored them covered for the night). I made a few small changes: reduced the white sugar to 3/4 cup, used fat-free vanilla yogurt instead of sour cream, and added 1/4 cup OJ. I do think that there was a lot of batter and had I filled the cups only 2/3 of the way I probably could have stretched it to 18 normal size muffins - but I squeezed it all into 12 and the muffin tops just sort of spread out. I only baked them on 350 for about 20 minutes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 10, 2008
Delicious nut-free cranberry muffins! I made the following changes: - replaced 1/2 the butter with natural applesauce - replaced 1/2 the white sugar with brown sugar - replaced 1/2 the white flour with white whole wheat flour - added 1/2 teaspoon cinnamon to batter and 1/4 teaspoon cinnamon to topping I also accidentally doubled the leavening (both baking soda and baking powder). The muffins were wonderfully light and the mistake didn't make them taste off at all. Maybe that's just what I needed to do after going 1/2 whole wheat? I'd do it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 28, 2008
These muffins were delicious! I made it exactly according to the recipe, except I used dried cranberries and cinnamon instead of nutmeg. They were so moist and fluffy. My husband couldn't get enough!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 18, 2008
This was a hit when my daughter broght it to school for a snack for everyone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 19, 2008
Read the reviews and made a few changes using canned crannberry sauce, more orange zest and pecans. I baked it in a bundt pan and was thrilled with the outcome. A great recipe, thanks for sharing and the helpful reviews.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 14, 2008
These are great! I also used cinnamon instead of nutmeg and instead of fresh or frozen cranberries I used dried cranberries, they were great. I will make these again for sure. Thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 23, 2008
I made the cranberry muffins in the Texas size pans and got 6 jumbo delightful treats,the sugar/nutmeg on top is good too Kathy Nelson Lake Havasu City Az.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 2, 2008
The only thing I would change about these yummy muffins is to chop some butter into the topping, so it is more like a crumb topping than just sugar. Very good!
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Home Town: Saint Louis, Missouri, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 1, 2008
Nice texture to these pretty muffins! I also thought the batter was a bit thick so I added a bit of orange juice. I also added some lemon zest, and dashes of allspice, cloves, and cinnamon. Thanks for making my morning delicious today!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 31, 2008
I loved this recipe. Best muffins I've ever made! Two things: wrong time of year for cranberries (or fresh fruit period). A cup of frozen bing cherries was wonderful. Also, i substituted 1/2 of the butter with applesauce to make it a bit healthier and used a bit less sugar than the recipe called for and they turned out really well (didn't taste lo-fat at all). Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 27, 2008
These are so good. I have not actually used cranberries with it but I have used blueberries, blackberries,raspberries and they are all so good. I use the big muffin pan so this only makes six but way good my husband even likes them....
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Photo by Samantha

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 16, 2008
Looks more like a scone but bakes like a muffin! Awesome!
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Home Town: Puyallup, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 13, 2008
These muffins came out wonderfully, very moist. I used dried cranberries boiled for 10 minutes in orange juice. The batter was a bit dry so I added some of the juice I drained from the cranberries. So yummy!!!!
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