Name: Orange and Cranberry Muffins
Prep time: 15 min
Cook time: 25 min
Yield: 12 muffins
Ingredients: 2 cups Anita's Organic Whole Wheat Pastry Flour; 2/3 cups Anita's Organic Cane Sugar; 2 tsp Non-alum baking powder; 1/2 tsp Baking soda; 1/2 tsp Salt; 1 cup Fresh organic orange juice; 1/2 cup Coconut oil, melted; 2 tbsp Orange zest; 2 tbsp Pure vanilla extract; 1/4 tsp Almond extract; 1 cup Anita’s Organic Dried Cranberries (or 1 ½ cups fresh); 1 cup Anita’s Organic Walnuts or Pecans, roughly chopped

Orange and Cranberry Muffins

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By Anita's Baking Team

Posted August 21, 2018

In Muffins, Vegan

Orange and Cranberry Muffins | Anita's Organic Mill

Zesty and sweet these muffins can be enjoyed anytime of the year, but they do have a little bit of a festive feel about them. Fresh (or frozen) cranberries give these muffins a great ‘pop’ of tartness but if they are out of season or unavailable then, dried will do the trick. For an extra bit of special pizazz add a drizzle of orange glaze to the tops.

Prep Time:15min

Bake Time:25min

Yields:12 muffins

Skill Level:Beginner

Rating:

Ingredients

Change Units:

2 cups Anita's Organic Whole Wheat Pastry Flour
2/3 cups Anita's Organic Cane Sugar
2 tsp Non-alum baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 cup Fresh organic orange juice
1/2 cup Coconut oil, melted
2 tbsp Orange zest
2 tbsp Pure vanilla extract
1/4 tsp Almond extract
1 cup Anita’s Organic Dried Cranberries (or 1 ½ cups fresh)
1 cup Anita’s Organic Walnuts or Pecans, roughly chopped

Directions

Preheat the oven to 375˚F. Line a muffin tin with 12 paper liners.
In a large bowl sift together the flour, baking powder, and baking soda. Stir in the sugar, salt and then make a well in the center.
Add the orange juice, oil, extracts and orange zest to the well and mix gently until fully incorporated. If the batter thickens too much add an extra tablespoon or 2 of orange juice. Finally add the cranberries and chopped nuts and gently mix together.
Fill the muffin liners (about ¾ full) and bake for 25 minutes.
Insert a wooden toothpick into the center of the muffins to test if they are fully cooked. The muffin should be lightly golden and the toothpick should come out clean. Allow to cool for a few and then move to a cooling rack to cool down further.

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Showing 7 comments

linda burns November 11, 2018
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didn`t have coconut oil so used veg. oil instead turned out pretty good, next time will use coconut oil to see if they are better. 5 out of 10 for me.
Berryman November 14, 2018
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The Cranberry Orange muffins were delicious and a big hit with my husband, son, and grandkids. I used Anita’s Organic Unbleached white flour as I did not have the pastry flour on hand. They were gone by the end of the day. I did add an orange glaze on top of the cooked warm muffins, made with 1/2 cup orange juice mixed with 1 cup brown sugar. I will definitely make these again.
- Anita's Baking Team November 19, 2018
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  Such a great idea to add the glaze. Sounds delicious. Thanks for sharing!
ricecauston November 16, 2018
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These just came out of the oven! They smell & taste just like Christmas! I took “Berryman’s” advice and added the o.j/brown sugar glaze. Nothing beats warm muffins fresh out of the oven! This recipe will be added to my recipe collection.
- Anita's Baking Team November 19, 2018
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  Agreed! Nothing beats muffins fresh out of the oven. So nice to hear you’ve added it to your recipe collection.
TinaD November 18, 2018
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These are now a go to favorite in our house! I have used a variety of flours and so far they have all worked! This recipe is definitely a keeper!
- Anita's Baking Team November 19, 2018
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  Amazing to hear! What types of flours have you tried?