Cranberry Muffins

Cranberry Muffins

Cindy Carnes

"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."
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Ingredients

servings 273 cals
Serving size has been adjusted!
Original recipe yields 18 servings

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.

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Directions

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  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

Read all reviews 74
  1. 90 Ratings

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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

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Most positive
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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 ...

I needed these for company was coming in less than an hour and had a bag of cranberries left over from thanksgiving. I did have to make a few changes though since partly into mixing, I realized...

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...

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...

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

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