a balanced plate with room for dessert

Cranberry Orange Muffins


I made these muffins Saturday night and Sunday night – they were just that good!

cranberry orange muffins

Cranberry Orange Muffins
yields 16 muffins

2 cups flour
1/2 cup brown sugar
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup orange juice
1/2 cup oil
1 egg
1 cup dried cranberries
2 teaspoons orange marmalade
1/2 cup chopped pecans (or walnuts, or both!)
4 tablespoons sugar

  1. Preheat the oven to 400°F.
  2. Mix the flour, brown sugar, sugar, baking powder, and salt together in a large mixing bowl.
  3. Add the milk, orange juice, oil, and egg into the bowl with the dry ingredients and mix until just moistened.
  4. Stir in the cranberries and marmalade. The marmalade blends in more easily if placed in dollops around the batter instead of in one huge mass.
  5. Fill the muffin cups up 2/3 full or 3/4 full for more “top-heavy” muffins.
  6. Mix the pecans and sugar in a separate bowl and then sprinkle on top of the muffins.
  7. Bake for 15 minutes or until toothpick comes out clean.

I find lining the muffin cups with liners makes cleanup a bit easier, but I would recommend that you don’t use them because I think the texture of the muffin turns out better without a liner. Either way, they are delicious!


Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

2 thoughts on “Cranberry Orange Muffins

  1. These are the best orange-cran muffins. I halved the recipe but still added same amount of baking powder,oops! Still turned delicious! I added toasted pecans. Yummalicious I say!

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