Cranberry Muffins

Cranberry Muffins

69
Cindy Carnes 131

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 273 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

69
  1. 83 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 f...

Most helpful critical review

very dry muffins

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 f...

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, dec...

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.

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.

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 ...

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 gi...

These are the bomb! I put the dry ingredients in a zip lock bag a week before the holiday to allow the spices to melt into the flour. Then I grind the cranberries, add the orange juice and orang...

I used chopped dried cranberries - they were excellent. Even my picky boyfriend loved them!

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...