Reviewed: May 12, 2013

I used this recipe to make a special breakfast for Mother's Day. I read other reviews, and added more sugar and baking powder (only a tad bit more, nothing drastic). I did this because others said it was too tart and didn't rise well. Adding more did help. I also used cranberry sauce instead of cranberries, which came out just fine, if you want to do that too. The muffins came out pretty good, although they tasted pretty much like a regular muffin (this may have been because of using cranberry sauce as a substitute). I'd use this recipe again.

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Reviewer:

Kristie

Home Town: Brooklyn, New York, USA

Reviewed: Dec. 8, 2012

Great recipe! I didn't have the time to "sift" and "beat" the ingredients - started with the wet, added the dry and done! Also added white chocolate chips - yum. (my non-healthy version!) They were a hit :) Will be making again!

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Reviewer:

Jake's Mom

Reviewed: Nov. 9, 2012

Delicious! Just sweet enough -- very tasty. Only made one change, because I didn't have orange juice, and substituted cranberry juice. I was afraid the muffins would be pink, but they weren't. Really yummy. Will definitely be making these again, especially since DH is lactose intolerant, so these are perfect for him!

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Reviewer:

DPW

Reviewed: Nov. 3, 2012

Very tasty. Took others advice used only 1/2 cup OJ. Added walnuts and sprinkled Wilton brand "sprinkles" white sparkling sugar. My batch made 8.

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Reviewer:

Monica

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jun. 6, 2012

I would make this again. I doubled the recipe, using the original recipe for the original ingredients plus whole wheat flour and butter for the additional doubled ingredients. I also used dried sweetened cranberries, and sprinkled with coarse sugar during the last 10 minutes.

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Reviewer:

Sarah Newbill

Reviewed: Apr. 8, 2012

This were very good though I dont have much to compare with since this was the 1st time baking muffins at home. I used ocean spray craisins so I actually used 2 cups of dried cranberries. I also used zest from a whole orange used orange juice from the orange then added another cup of orange juice I figured that since I was using dried and not fresh cranberries the mix would be dry so added the orange juice the final product was really good both my husband and I really enjoyed them. Thanks for sharing the recipe. I will be making this again and they'll make it to my recipe book.

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Reviewer:

Sera

Reviewed: Apr. 1, 2012

Loved these muffins, but mine were a little dry. Maybe because I used 1/4 c. melted butter instead of veg. oil? I also used 1 1/2 c. Craisens instead of fresh cranberries. (my husband liked them warm with butter :)

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Reviewer:

mrsn

Cooking Level: Expert

Home Town: Newcomerstown, Ohio, USA

Reviewed: Mar. 20, 2012

I doubled this recipe, and used 1/2 cup more sugar. I also used Ocean Spray Crasins instead of fresh. My family and i really enjoyed them. :)

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Reviewer:

Darby B.

Cooking Level: Expert

Living In: Redmond, Washington, USA

Reviewed: Jan. 11, 2012

I am so disappointed in this recipe! I made some of the alterations other suggested - I used 1/3 cup brown sugar and added 1 cup of walnuts. They smelled delicious cooking. They're not bad, but they are not sweet at all. There doesn't seem to be much flavor, except for the bitterness of orange zest (I will definitely cut that in half if I make these again) and the tart of cranberry when you get a chopped piece. Overall, very disappointing.

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Reviewer:

Lori

Cooking Level: Beginning

Home Town: Stillwater, Oklahoma, USA

Reviewed: Nov. 22, 2011

I made these for my family and they loved them. The only changes in the recipe was I used pure coconut oil in place of vegetable oil. I also put in a small ripe banana for added moisture and sweetness; not to mention I made it in cake and bar form instead of muffins and adjusted the timing and temperature. They freeze well and have a nice fresh taste after thawing.

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