Basic Cranberry Muffins Recipe

Name: Basic Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white whole-wheat flour or whole-wheat pastry flour; 1 cup all-purpose flour; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 2 Tbs. butter or nonhydrogenated margarine, softened; 2 Tbs. canola oil; ⅔ cup sugar; 1 large egg, lightly beaten; 4 tsp. grated orange zest; 1 tsp. vanilla extract; 3/4 cup orange juice; 1 1/2 cups fresh or frozen cranberries; 3/4 cup sliced almonds, divided

Servings: persons

1 cup white whole-wheat flour or whole-wheat pastry flour
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbs. butter or nonhydrogenated margarine, softened
2 Tbs. canola oil
⅔ cup sugar
1 large egg, lightly beaten
4 tsp. grated orange zest
1 tsp. vanilla extract
3/4 cup orange juice
1 1/2 cups fresh or frozen cranberries
3/4 cup sliced almonds, divided

1
Preheat oven to 400F for muffins, 350F for loaf or miniloaves.
2
Coat 12-cup muffin tin, 9- x 5-inch loaf pan, or 3 6- x 3-inch miniloaf pans with cooking spray.
3
Whisk together whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt in bowl.
4
Beat butter, oil, and sugar in large mixing bowl with electric mixer until creamy and pale.
5
Add egg, orange zest, and vanilla, and beat until smooth.
6
Alternately fold in flour mixture and orange juice, making 3 additions of flour mixture and 2 additions of orange juice.
7
Stir in cranberries and 1/2 cup almonds.
8
Scoop batter into prepared pan(s).
9
Smooth top(s), and sprinkle with remaining almonds.
10
Bake muffins 18 to 22 minutes, large loaf 50 to 60 minutes, or miniloaves 35 to 45 minutes, or until golden brown and toothpick inserted in center comes out clean.
11
Cool 5 minutes.
12
Loosen edges, and turn out onto wire rack to cool completely.

1368

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup white whole-wheat flour or whole-wheat pastry flour, 1 cup all-purpose flour, 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, and more.

Yes, Basic Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Basic Cranberry Muffins

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