Cranberry Orange Muffins Recipe

Cranberry Orange Muffins

I love cranberries around Thanksgiving and this past weekend I was craving the Cranberry Orange Muffin box mix that I used to pick up back before I had to be more careful what I ate. So, I decided to develop my own recipe.


Cranberry Orange Muffins
2 cups whole wheat flour
2 t. baking powder
1/4 t. baking soda
3/4 t. salt
1/2 cup sweetener (sugar, honey, agave)
Orange zest from 1 orange (about 3 T)
Orange juice from 2 oranges or 1 cup
1/2 cup unsweetened applesauce
2 eggs, beaten
2 cups fresh cranberries, chopped (once chopped, they are just over 1 cup)
1/2 cup chopped nuts (optional)
orange sugar topping (optional)

Orange sugar topping:
3 T sugar mixed with 1/2 t orange juice

1. Preheat oven to 350 degrees. Grease muffin pan.
2. Combine the flour, baking powder, baking soda, salt, sugar (if using), and orange zest. In a separate bowl, combine the orange juice, applesauce, eggs, chopped cranberries, liquid sweetener (if using), and nuts (if using). Add to the flour mixture, stirring just until combined.
3. Pour or spoon mixture into muffin pan or muffin cups and sprinkle with orange sugar topping (if using).
4. Bake for 20 to 25 minutes or until browned and a toothpick inserted into the center of the muffin comes out clean. Cool the pan on a wire rack for 10 minutes before removing and serving.