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Orange-cranberry Muffins

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Orange-Cranberry Muffins
2011-05-05 Breakfast Brunch
4 74

The aroma of orange and cranberry will fill your kitchen as these delicious muffins are baking.

  • Servings: Makes 12 small muffins of 6 large muffins


1¾ cup All-purpose Flour
½ cup Sugar
1 tsp Grated Orange Peel
2 tsp Baking Powder
½ tsp Salt
1 Egg, beaten
½ cup Orange Juice
¼ cup Milk
¼ cup Oil
½ cup Dried Cranberries
4 T.
Melted Butter or Margarine
2 tsp Sugar


Preheat oven to 375 degrees. Spray 12 2-1/2" muffin cups or 6 3-1/2" muffin cups with non-stick spray. In a medium bowl, mix together flour, sugar, orange peel, baking powder, and salt. Make a well in the center of dry ingredients. In another medium bowl, mix together the egg, orange juice, milk, and oil. Add egg mixture to flour mixture and stir just until moistened. Gently stir in the dried cranberries. Spoon batter into prepared muffin cups, filling about 2/3 full. Bake at 375 degrees for 18 to 22 minutes for the small muffins, 20 to 25 minutes for the large muffins, or until a toothpick comes out clean when inserted into the center to test for doneness. Remove from oven; let cool in muffin pan 5 minutes; remove from pan and dip tops in melted butter or margarine; immediately sprinkle the tops with the sugar to lightly coat, dividing among the muffins. Serve warm.