We found these muffins to be a bit on the dry side and except for biting into a cranberry mostly on the bland side. Plus they really stuck to the papers.

I loved these, but I did make a couple of small modifications to suit my tastes and to substitute ingredients I had available. I replaced the applesauce with butter, and the yogurt with sour cream - in other words, all butter, all sour cream. I don't care for the orange/cranberry flavor so I replaced the orange juice with milk. I also used coarsely chopped fresh cranberries. I loved the flavor and richness of the butter and sour cream and prefer those substitutions for the applesauce and Greek yogurt, ingredients I don't generally have on hand anyway. The pecans, while a suitable addition, could easily be omitted and I might prefer that also. All and all, a beautiful, nicely domed cranberry muffin with just right sweetness and spice.

Very moist and delicious. I loved these muffins. I did not use applesauce though. I used a crushed cranberry, pineapple, apple mixture leftover from thanksgiving. Worked just like applesauce. oooh its so good!! Bless you Mr. Food.

I cut this recipe back by half to get 12 muffins. I used my own homemade applesauce amd two tablespoons orange juice concentrate for a stronger orange flavor. I made no other changes. Baked at 350*, my muffins were done at almost 22 minutes. I did get 12 bigger sized muffins out of a halved recipe. These muffins were very moist, chewy and had a wonderful assortment of flavors that worked very well together. GREAT muffin recipe. I'd like to try this again with fresh cranberries next time and see how that works out.