Muffin Monday: Cranberry Orange Muffins

This week, we were assigned to bake date & orange muffins. I’m not a fan of dates so I subbed them with another orange combo, cranberries. I was excited bu I was afraid of how these would turn out. Namely because the batter was not as watery as the previous muffins I had made. Maybe it was the wheat flour instead of white? I double checked & yes, every ingredient was included at the right measurement. So I just put the muffins in the oven & hoped for the best.

To my relief, the muffins turned out very well. They were the most rustic looking ones I’ve made so far. Looking something similar to what I’d find at a Cracker Barrel restaurant. Those of you who have been know what I mean.

I liked the fall flavors of the cranberry & orange. The orange with its summer sweetness cut through the tartness of the cranberries. It wasn’t as moist as I thought it would be so I added a pat of butter & it did the trick. I’d make these again but maybe not cook them as long, maybe they’d be more moist.

print recipe

Cranberry Orange Muffins
A healthy muffin that doesn’t skimp on flavor
  • 1 cup whole wheat flour
  • 1 cup unbleached all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tsp orange zest
  • 1/3 cup fresh orange juice
  • 1/4 cup unsalted butter, melted & cooled
  • 2/3 cup buttermilk
  • 1 egg
  • 2/3 cup dried cranberries
Preheat oven to 400 degrees F and line a 12 hole muffin tin with liners or grease and set aside. In a large bowl, combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, and salt.In a measuring jar or medium bowl, beat together the orange juice, buttermilk, egg and melted butter.Add egg mixture to the flour mixture. Stir just until combined. Fold in the orange rind & dried cranberriesEvenly divide the mixture among the 12 muffins cups. Place in the oven and bake for about 15 to20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

Prep time: Cook time: Total time: Yield: 12 muffins

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 Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
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18 thoughts on “Muffin Monday: Cranberry Orange Muffins

    • It sure is! I’d ogle at these type of muffins every day I worked at Starbucks, but never ate them!

    • Hmm, gotta try that pancake mix idea. Sounds very interesting! Thanks for the kind words :)

    • Yeah I think some more juice would’ve fixed it. I was literally a hair under what the measurement for the juice was. I didn’t think it would screw it up that badly! They tasted good though, just needed some butter.

    • Thanks! This was the first time I cooked with whole wheat flour. Think I’ll use it again. It’s healthy right?

    • No prob, thanks for stopping by. I’d love to be able to make my own scones!