Cranberry Orange MuffinsYou can bake these cranberry orange muffins a day ahead, and once they’ve cooled, they can be store in an airtight container. They freeze well too.

I have started my holiday baking and so far I have made pumpkin bread, chocolate chip cookies and snickerdoodle cookies. I also plan to make pumpkin bars, gingerbread and these yummy muffins.


    • 2 cups all-purpose flour (about 9 ounces)
    • 1 cup sugar, divided
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon baking soda
    • 2 teaspoons grated orange rind
    • 3/4 cup orange juice (about 1 large orange)
    • 1/4 cup canola oil
    • 1 large egg, lightly beaten
    • 2 cups coarsely chopped fresh cranberries (about 8 ounces)
    • 1/3 cup chopped walnuts, toasted
    • Cooking spray

Preheat oven to 400 degrees F.
Lightly spoon flour into dry measuring cups; level with a knife.
Set aside 1 tablespoon sugar.
Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk.
Add to flour mixture, stirring just until moist.
Fold in cranberries and walnuts.
Spoon batter into 16 muffin cups coated with cooking spray and sprinkle evenly with reserved sugar.
Bake at 400 degrees for 15 minutes or until the muffins spring back when touched lightly in center.
Run a knife or spatula around outer edge of each muffin cup.
Carefully remove each muffin; place on a wire rack.

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