Cranberry Orange Muffins with Truvia® Baking Blend Recipe - Allrecipes.com
Cranberry Orange Muffins with Truvia(R) Baking Blend Recipe

Cranberry Orange Muffins with Truvia® Baking Blend

Recipe by  

"These tart, fresh-tasting muffins are a bright addition to the breakfast or brunch table. Made with Truvia® Baking Blend, these muffins have 70% less sugar* than the full sugar version."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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Directions

  1. Preheat oven to 375 degrees F.
  2. Prepare muffin tin by greasing cups or use paper liners.
  3. In a large bowl, add flour, baking powder, salt, and baking soda. Mix together with a fork.
  4. In a separate bowl, whisk together butter, Truvia® Baking Blend, orange zest and juice, eggs, vanilla, and milk.
  5. Stir the wet mixture into the flour mixture until just combined.
  6. Fold in chopped cranberries.
  7. Fill each muffin cup about 3/4 full.
  8. Bake until golden and a toothpick comes out clean (20-25 minutes).
  9. Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.
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Footnotes

  • * This muffin has 190 calories and 4 grams of sugar per serving as compared to a full sugar muffin that has 210 calories and 13 grams of sugar per serving.
  • Nutrition Facts per serving (1 muffin; 80g): Calories 190; Total Fat, 9g; Saturated Fat, 5g; Trans Fat, 0g; Cholesterol, 50mg; Sodium, 210mg; Total Carbohydrate, 25g; Dietary Fiber, 1g; Sugars, 4g; Erythritol, 3g: Protein, 4g; Vitamin A, 8% DV; Vitamin C, 15% DV; Calcium, 6% DV; Iron, 8% DV.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2013

Good texture, not too sweet, very good!

 
Most Helpful Critical Review
Jan 22, 2014

Not worth the trouble or calories

 

16 Ratings

Feb 19, 2015

These muffins are delicious all of my family and friends loved them! I substituted the truvia baking blend for regular granulated white sugar and I used 2/3 cup sugar instead of 1/3 cup truvia baking blend! I used Craisins and just re-hydrated them before chopping them up and adding them to the mixture!

 
Dec 13, 2013

I made this recipe substituting 1 cup of Splenda for 1/3 cup of Truvia (Splenda measures the same as sugar), butter-flavored Crisco, and whole wheat flour to make it a bit more healthy. These are some of the best muffins I've ever had, and they were low on guilt! I'll definitely be making these again!

 
Oct 22, 2013

In a rush, I made this with self-rising flour....oops. It came out fairly salty, but still edible, so if topped with cream cheese frosting, it would actually balance out really well. I didn't quite understand why baking soda, salt AND baking powder were required, but went with it anyway. I also didn't have access to fresh berries, so had to go with sweetened dried instead. I would recommend a more intense orange flavor and maybe more cranberries.

 
Mar 23, 2015

This was not a hard Recipe to make. I used 2/3 cup of Sugar, 1/2 cup of Whole Milk, Fresh Squeezed Orange Juice and Fresh Grated Orange Peel, and Fresh Chopped Cranberries. The Muffin, with its perfect crowns (you need to make sure that your Flour, Baking Powder, and Baking Soda are fresh) turned out so beautiful and delicious.

 
Feb 11, 2015

I tried this recipe and although it tasted good it didn't look all that spectacular and didn't get a nice crown like I wanted. In fact even though I filled the cups full instead of making a nice crown they just kind of dripped over the sides. I want my muffins to have a good top and this one had no top to say. I agree with punkster, not worth the trouble.

 
Aug 26, 2014

Sooo soft and fluffy and flavorful! I used 2/3c of real sugar as other reviewers said, and my family loves them.

 

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