Reviewed: Nov. 9, 2009

I really loved this recipe, and so did my family. As someone previously posted, I added more sugar to take away from some of the tartness from the cranberries, probably 1/2 C, instead of 1/4 cup. Great for breakfast or snacking!

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Peaches

Cooking Level: Intermediate

Home Town: Angola, Indiana, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 25, 2009

too many cranberries and not very flavorful

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brandyb

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Reviewed: Jul. 17, 2009

Easy and Tasty! I added a splash of vanilla and a pinch of cinnamon and they tasted great!

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Monique

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Reviewed: May 11, 2009

This recipe rocks!!!! From scratch with a few ingredients and the taste is good. I added a few extra tsp. of orange zest and made an orange glaze to top off the muffins. The glaze also helps keep the muffins nice and moist inside.YUMMY!

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bikrgirlpink

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Reviewed: Jan. 14, 2009

Im giving 4 stars because they dont raise and they are a little bit soury

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Joely

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Dec. 30, 2008

I followed the advice given by many, cut the amount of cranberries to half, used brown sugar, and added more sugar than was stated in the recipe, I even sprinkled them. The muffins were really tart, and were dry the next day. However, the orange taste was very good.

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mystique

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Reviewed: Dec. 10, 2008

This has a nice tangy flavor. I did add nutmeg and ground cloves to the recipe. It gave it a nice seasonal flavor. I also doubled the sugar as suggested in other reviews. Once out of the oven I buttered the tops and dipped them in a cinnamon sugar mixture. This made them really yummy. I did find the batter to be a little runny but they still baked up well. I would love to make this again for my family.

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Momof5

Cooking Level: Intermediate

Home Town: Willcox, Arizona, USA

Living In: Roscoe, Illinois, USA

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Reviewed: Nov. 26, 2008

They didn't rise, were too tart, and not sweet enough even though I added an extra 2 T of sugar. Sure wish I'd read the other reviews. I don't know what the rising problem is all about, there is a Tablespoon of baking powder in here after all! One would think it would be enough! But, definitely more sugar, like 3/4 cup might do the trick. Really, it didn't seem like these should turn out as bad as they did. I love the flavor combination, but these just didn't work.

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MOMBOM

Cooking Level: Expert

Home Town: Anacortes, Washington, USA

Living In: Virginia, Minnesota, USA

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Reviewed: Nov. 8, 2008

This is very good! I made some changes though. First I stewed the cranberries in the orange juice and sugar. I also upped the sugar to 3/4 cup. I used whole wheat pastry flour instead of all-purpose. Since I didn't have any baking powder I used 1 1/2 teaspoons of baking soda and they rose beautifully. Very tasty!

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Aly Cooper

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Reviewed: Nov. 4, 2008

These were pretty good. Could have been a bit sweeter, next time will add a bit more sugar, but they did the trick for cranberry/orange muffins.

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stacky

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2008

The muffins came out flattish and the baking soda taste was very obvious. Nothing special from my point of view.

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Lululemon

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

The flavor of these muffins is perfect, but mine did not rise as they should. All ingredients were fresh and I followed the recipe exactly. Had they risen, I'd have to give them a 5...

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Jul. 22, 2007

I doubled the sugar based on what I read from other reviews. It was enough, but the flavor is still just okay. I only used half the amount of cranberries too. Probably won't make these again.

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DANIWILEY

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 14, 2007

I think that the author of this recipe misspelled amount of sugar needed. Instead of 1 and 1/4, they just put 1/4. maybe those can be qualified like cranberry bread. but definitely not muffins.

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Rimma11

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Reviewed: Mar. 14, 2007

I'm with you...SUPERTART! My husband spit it out and threw it away. Maybe more sugar would help.

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sgerbine

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Reviewed: Feb. 2, 2007

wow...these muffins tasted good! I used butter instead of vegetable oil....the buttery aroma filled the kitchen. My family loved it so much that I have to bake it again. The stated amount of cranberry is too much I actually halved the portion. It tasted the same as I bought from the bakery! Thanks alot!!!

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jessiechengyp

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Reviewed: Jan. 26, 2007

I was a little worried about the low sugar quantity in this recipe, so I sprinkled the top with sugar before baking. I also used dried cranberries and they turned great.

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sunshine

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Reviewed: Dec. 29, 2006

Muffins did not rise very well despite filling cases 2/3 full. Also were quite gooey despite plenty of time in oven on correct temperature and outsides being very golden. Lost half of muffin in case with first few so resorted to eating remainder with a spoon so not exactly muffins! I will try another muffin receipe but if no better will try & improve on this receipe by perhaps more baking powder & less orange juice.

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Kizzy

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Reviewed: Dec. 20, 2006

This isn't a bad recipe, but I've definitely had better cranberry muffins. They tasted kind of tart, (not the normal tartness you get from cranberries).

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BooSneak

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Reviewed: Nov. 27, 2006

Great muffins! The OJ is the perfect balance for the tartness of the cranberries. I'd like to try the recipe using whole wheat flour next time. Perfect for brunch day after T-Day.

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