We love these Fresh Cranberry Muffins, but feel free to use your imagination with this basic muffin recipe by substituting your other favorite fruits and flavors for the cranberries and orange rind. this link is to an external site that may or may not meet accessibility guidelines. Add orange juice and grated zest. Delicious! You may add a frosting or glaze, but these are sweet enough on their own. Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table! Add comma separated list of ingredients to exclude from recipe. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side. Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice. I got some butternut squash and cranberries (both I am not fond of) in my 'Bountiful Basket' last week. Most people won't think twice about serving basic cornbread when is on the table. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition https://www.tasteofhome.com/recipes/winning-cranberry-muffins I start making these in November and don't stop till Spring! Best when made with fresh cranberries, fresh orange juice, and lots of pulp! I also began giving these out as Christmas food gifts. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. One last thing, I did chop the cranberries with just a knife but will use my food processor next time. Delicious! Oatmeal and applesauce with brown sugar--what's not to love? The stated amount of cranberry is too much I actually halved the portion. My family loved it so much that I have to bake it again. Sorry, but I won't make this again. I only used half the amount of cranberries too. Ingredients for Bakery Style Cranberry Muffins. Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice. These oatmeal-pecan muffins are moist, delicious, healthy, and easy. Add this alternately with the milk to the butter mixture. The kids weren't real fond of the tartness of the cranberry, but they still ate it. Percent Daily Values are based on a 2,000 calorie diet. Set aside. If possible, always choose organic. Next time I'll try adding an extra tsp. I made a few changes after reading others' comments, plus a few changes of my own. Next time I'll try adding an extra tsp. Here's a muffin packed with antioxidants in the apples, cranberries and nuts, fiber in the oats and even cinnamon to cut blood sugar. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. The only problem I had was the muffins didn't raise very well (possibly due to the heaviness of the stewed cranberries). Preheat oven to 400 degrees F (200 degrees C). But switching up your side dishes can bring a refreshing change to a classic comfort food dish. vanilla, and substituted brown sugar for the white. What more could you ask for? Bake muffins in the middle of your oven at 375 degrees F for about 25-30 minutes (but I'd suggest start checking on them at about 20 minutes) or until golden brown around edges and toothpick inserted into middle comes out clean. I made a few changes after reading others' comments, plus a few changes of my own. Grease and flour muffin pan, or use paper liners. The only problem I had was the muffins didn't raise very well (possibly due to the heaviness of the stewed cranberries). These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests! Growing up a friend's mother used to make these every fall. I also sprinkled the tops with sugar after they came out of the oven. I like to wrap cooled muffins in plastic wrap and freeze to pop into lunch boxes. Most people won't think twice about serving basic cornbread when is on the table. Don't let the long ingredient list fool you - easy to prepare, whole grain, low-fat, and delicious! These are absolutely delicious! I used butter instead of vegetable oil....the buttery aroma filled the kitchen. My kids love them. Allrecipes has more than 30 trusted cranberry muffin recipes complete with ratings, reviews and baking tips. https://www.food.com/recipe/cranberry-orange-muffins-139499 Moist and easy. Nutrient information is not available for all ingredients. Add comma separated list of ingredients to exclude from recipe. A great way to use up leftover cranberry sauce from Thanksgiving! Made with Truvia® Baking Blend, these muffins have 70% less sugar* than the full sugar version. I love how filling bran muffins are, but sometimes find they're lacking in flavor. 1/4 C. Sugar should have been the give away that these were T-A-R-T with a bitter aftertaste!!! These are healthful, moist muffins with a hint of orange flavoring. Not having a clue what to do with them, I came up with this surprisingly yummy muffin. Allrecipes has more than 30 trusted cranberry muffin recipes complete with ratings, reviews and baking tips. These cranberry-orange muffins are not overly sweet, and big on flavor. I was looking to make an original muffin recipe to thank him that would knock his socks off. *probably because of the chocolate chips ;-)* Next time I make these muffins I will double or triple the recipe and freeze some of them. These were pretty tasty. Beat oil and sugar together until light. These muffins are so soft and fluffy and so delicious with the roasted pecans on top. I added a little more oil, a 1/2 tsp. 136 calories; protein 2.3g 5% DV; carbohydrates 20.4g 7% DV; fat 5.2g 8% DV; cholesterol 15.5mg 5% DV; sodium 177mg 7% DV.