Cranberry Upside-Down Muffins – a delicious recipe with whole berry, brown sugar, flour, sugar, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 400u00b0.
2
Spray 12 muffin cups with nonstick cooking spray.
3
Spoon 1 tablespoon cranberry sauce into each muffin cup; top each with 1 teaspoon brown sugar.
4
Lightly spoon flour into measuring cup; level off.
5
In large bowl, combine flour, sugar, baking powder and salt; mix well.
6
In a small bowl, combine milk, oil, orange peel and egg whites; blend.
7
Add to dry ingredients all at once; stir until just moistened.
8
Spoon batter evenly over cranberries and sugar in muffin cups.
9
Bake at 400u00b0 for 14 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes.
10
Loosen edges with knife and invert onto wire rack over waxed paper.
752
kcal
Calories
21
g
Fat
119
g
Carbs
20
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3/4 c. whole berry cranberry sauce, 1/4 c. firmly packed brown sugar, 2 c. all-purpose flour, 2 Tbsp. sugar, and more.
Yes, Cranberry Upside-Down 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.
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