Orange and Cranberry Muffins
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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.
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Directions
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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.
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.
Such a great idea to add the glaze. Sounds delicious. Thanks for sharing!
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.
Agreed! Nothing beats muffins fresh out of the oven. So nice to hear you’ve added it to your recipe collection.
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!
Amazing to hear! What types of flours have you tried?