Cranberry Orange Muffins

If you like the tangy tartness of dried cranberries in our Cranberry Orange Muffins, use them as you would raisins for baked goods, sprinkle in cereal and salads, or eat out-of-hand for a healthy snack.
Prep Time 15 min
Cook Time 15 Min
Servings 12
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 1/2 tsps. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 1/2 cup fresh orange juice
  • 1 tsp. grated orange peel
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 2/3 cup dried cranberries
  • TOPPING
  • 1/2 tsp. sugar
  • 1/2 tsp. ground cinnamon

Directions

  • Step 1

    HEAT oven to 400ºF. Spray 12 medium (about 2 1/2-inch) muffin cups with no-stick cooking spray.

  • Step 2

    COMBINE flour, sugar, baking powder, baking soda and salt in small bowl, using a wire whisk; set aside. Combine milk, orange juice, orange peel, oil and eggs in medium bowl until smooth. Add dry ingredients; mix until just blended (do not overmix). Add cranberries; stir just until evenly blended.

  • Step 3

    COMBINE sugar and cinnamon in small bowl. Spoon batter into prepared muffin cups; sprinkle with cinnamon sugar topping.

  • Step 4

    BAKE 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool in tins on a baking rack 5 minutes; remove muffins from pan.

Serving size
(1 muffin)

  • Calories 240
  • Calories from Fat90g
  • Total Fat 11g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 35mg
  • Sodium 240mg
  • Potassium 0mg
  • Total Carbohydrates 35g
  • Dietary Fiber 1g
  • Sugars 17g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet