Cranberry-Orange Muffins

This recipe is a favorite of our guests during the winter holiday season, but is delicious year-round.  Frozen cranberries work quite well here, so don’t fret if you can’t find fresh ones.


  • 2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup firmly packed light brown sugar

  • 2 tsp. baking powder

  • 1/2 tsp. salt

  • Grated zest of 1 orange

  • 1 egg

  • 4 Tbs. (1/2 stick) unsalted butter, melted

  • 1/2 cup milk

  • 1/2 cup strained fresh orange juice

  • 1 1/2 cups fresh or unthawed frozen cranberries

  • (optional) Coarse sugar for topping


  1. Preheat oven to 375 degrees. Line muffin pan.
  2. Combine dry ingredients and zest
  3. Combine wet ingredients
  4. Fold wet ingredients into dry using rubber spatula, then fold in cranberries
  5. Portion into 12 muffin tins, top with coarse sugar if desired.
  6. Bake for 20-25 minutes. Let cool for 5 minutes before removing from pan

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