The holidays are over, but the cranberries linger on! I always have a bunch of odds and ends left over from my whirlwind of holiday baking and cooking. This year I had a lot of citrus and cranberries, so these muffins from Vegan Brunch were the perfect getaway plan.
There’s a lot to love about these muffins – their bright orange flavor and tangy cranberry bite. But the ingredients aren’t just yummy, they’re really convenient, too. You don’t even need any non-dairy milk, just the juice from the oranges. I’ve made these with reduced fat, too. Just use 1/3 cup apple sauce and 1 tablespoon of oil instead of all the oil called for. Also, nuts are optional, I left them out this time around.
2 cups all purpose flour
2/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh orange juice
1/2 cup canola oil
2 tablespoons orange zest
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 1/2 cups fresh cranberries, roughly chopped
1 cup pecans or walnuts, roughly chopped (optional)
Preheat oven to 375 F. Lightly grease a muffin tin.
In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, orange juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries and nuts.
Fill muffin tins 3/4 full and bake for 23 to 27 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.
Thank you! I’ve been dying to make cranberry orange muffins all week, but I wasn’t sure which recipe to use. These will be made tonight.
Mmmmmm. These look really good!
[…] though, the Post Punk Kitchen blog featured a cranberry orange muffin today that looks like a perfectly acceptable substitute for what used to be my favorite snack on the coffee shop […]
Cranberries are actually one of my favorite foods. They are sweet and tart, healthy, and great in so many recipes (and even raw).
I do in fact have leftover cranberries, and they are definitely going to be put towards making these muffins!
lovely photo. have dried cranberries, and always have oranges, but no time. this recipe goes directly into the folder entitled “make asap”. thanks!
AND, this post is a reminder to buy Vegan Brunch when next in a place where Amazon delivers. Merci, encore.
Yum.. those are beautiful.
Yum! In the oven baking as I type…
Thanks so much for your new cookbook. I became vegan for health reasons a couple of years ago and love the look of all your recipes, but was limited due to fat restrictions. Your new cookbook is the perfect fit for me and I can’t wait to try out all the recipes! Just what I was looking for!
Love these muffins!! A tip though – in an effort to be healthy, I subbed 1 cup whole wheat pastry flour and 1 cup barley flour for the all-purpose, and they kind of fell apart after the first bite. Isa, I am a huge fan and love, love, love your recipes but especially your comments at the beginning of each recipe. They are little literary gems to me! 🙂 Keep on inspiring us in the vegan kitchen!
Also, FYI, these are good when the cranberries are replaced by chocolate chips if the baker is in dire need of something desserty. 🙂
…and they’re in the oven at midnight here in the Sangre de Cristos – subbed 1 cup whole wheat pastry flour.
High Altitude Modifications: Sugar – 1/3 + 1/4 cup; Baking Powder – 1 1/2 tsps; Baking Soda – 1/4 tsp.
OMG! Those look so delicious! Can’t wait to try them out! I love your cookbooks by the way…
And I started a vegan cooking blog myself if everyone wants to check it out:
http://moreleaflessbeef.blogspot.com/
Leave your comments and let me know what you think! Thanks!!
These. Are. Delicious. My non-vegan sister was shocked to know that there were no “crazy” ingredients in these. No egg?? She’s still warming up to the idea that I’m vegan 😛 Thanks for the keeper. P.S. I also made your Chocolate – Chocolate Chip Pancakes for her. I think I make those for everyone who eats breakfast/brunch at our house. I realize your recipe says for the “special occasion” or Valentine’s Day, but I do it to impress the non-vegan skeptics. Right on.
This recipe rules so hard. Much to my dismay, I didn’t have any leftover fresh cranberries & they’ve been stripped from the shelves at my local grocery stores. Anyone reading this – if you find yourself in a similar predicament, just reconstitute dried cranberries by putting them in a bowl with orange juice until they have absorbed all of the juice and are plump/saturated with tons of orange flavor.
I made these this morning, put streusel on half of them & didn’t even feel bad about devouring two. Everyone else who came hustling into the kitchen because they made the house smell so delicious thought they were amazing, too. They’re perfectly moist and spongey without being heavy. Amazing flavor combination, too. Thanks for the recipe, Isa!
This is, without a doubt, my most favorite muffin recipe ever. My mother-in-law is insane about these and wants me to make them whenever she comes over.
I love cranberries and pecans, and anything with orange zest is my friend. this recipe looks wonderful, and I love your photos.
These were a huge hit. Thanks!!
Will this not work with the white whole wheat flour vs using the all purpose
That would work just fine!
[…] if you feel like splurging a bit, she did just put up her recipe for Orange Cranberry Nut Muffins up on her blog, and I think they’re the greatest muffins I’ve ever […]
Yum! They look so fluffy and delicious!
[…] first is for Orange Cranberry Muffins. Some of the ingredients called for include orange juice, cranberries, flour, vanilla and almond […]
The taste of these is fantastic, but they didn’t rise as much as other muffins I’ve made. Could that be due to the orange juice? I love love love the flavor, but wondering if I could get them to rise more with soy milk?
They just came out of the oven and I’m having a hard time not devouring them all!!!! For those who are counting that is 275kcal of yuminess each without the nuts.
I used dried cranberries instead of fresh, and plumped them up in warm water beforehand as per recommendation above. Also sprinkled some extra sugar on top before baking. Great texture and sweet/tart flavor – I recommend throwing some in a bag for your winter day hikes. They hold up well and help you back down the mountain.
I think the recipe can use a bit more of sugar. Also, the baking time is too long. You would need to keep checking on them to prevent burning/overbaking. Since I didn’t have orange/zest,. I used orange juice with lots of pulp. I would need to play with this recipe for a little bit.
These are tasty! Just made them and sub’d 1/3 C Agave for the sugar (would maybe use 1/2 C next time) and used frozen cranberries instead, also added 1/4 flax meal.
The whole house smelled so good while they were cooking, they really would be a great brunch muffin!! 😀
I have $6.00 to my name and hardly any food in the house but, YES!!! Somehow I have all the ingredients to make these. My boyfriend is away for the week and I have PMS. I am going to make these and eat them all before he comes back. I KNOW they are going to be great because your recipes are SOOOOOO.. good. You rock!
how can i make mini cupcakes & muffins work..ie..stay yummy & moist. I tried with your yummmmmy lemon cupcakes..they were so dry. I love all your cupcakes!!! & so does my family…vegans & non-vegans!
Don’t overbake them and once cooled, keeping them wrapped in plastic until ready to frost. But smaller baked goods do tend to dry out faster than the big guys.
Genius! I love cranberry orange. The local grocery store used to make a cranberry orange bagel (no egg wash, 100% vegan, score!), but alas, no more. I must make these.
These were fantastic!
Thanks! The chocolate mini cupcakes were awesome, with the buttercream frosting! I turned the heat down to 325 & baked them for 11 minutes…perfect! Keep coming with all your delicious recipes.
These are so good! I did not have cranberries so I used blueberries instead, I would have used a few less blueberries but other than that all worked well! Shall try it with actual cranberries soon! 🙂
These are very tasty! Just pulled my first batch from the oven, and I’m sure I’ll be making them again.
Like others above, I used dried cranberries (sweetened, since that’s what I could find) and soaked them in hot water while getting all the other ingredients ready. I used 1/2 cup of them, measured dry, and that wasn’t enough for my taste – next time will use 3/4 or 1 cup, I think.
Many thanks for the recipe.
Hi Isa,
These look divine! Anything I can do to lower the amount of oil, or should I just suck it up and go with it?
You can totally do 1/2 apple sauce 1/2 oil!
Absolutely fantastic. Made with white whole wheat flour. Light. Thank you!!!
[…] handing in tomorrow, do a couple of readings for tomorrow’s class, and possibly make these tonight, for the journey to OTTAWA on thursday. A friend and I are going to stay with my sister and go to […]
I made these with some fresh blueberries and my family loved them! Thanks for sharing!
[…] of the orange-cranberry muffin recipe from the Post-Punk Kichen blog: replaced at least half of the orange juice with lilikoi […]
[…] recipe was adapted from the Post Punk Kitchen’s Orange Cranberry Muffin Recipe (which is also YUM!). Posts You Might Like:Wonderful Web Weekend!Junk Food Herb GardenThe […]
love love love! I substituted 1/2 applesauce for half the oil, 1 cup whole wheat flour for half the flour, and used dried cranberries (plumped up with hot water). DELISH MUFFINS!
These are the BEST! I’ve made them with blueberries instead, and they turn out great. Also these frozen mixed berries that Trader Joe’s carries – blueberries, blackberries, raspberries and I think cherries and they are divine!
Isa, I have made these probably about 10 times since you have posted this recipe. I make them for neighbors, coworkers, and family. I have been buying frozen cranberries in bulk so I always have them in my freezer. The oranges I get from my tree ;-). Seriously, this is the best recipe I have ever followed. THANKS!
Made these last night, with the 1/2 applesauce – 1/2 oil combo, and with Craisins plumped in OJ as suggested in a previous comment. Man, these are delicious; almost addictive. We’ve been eating them like crazy!
What aboutsubstituting Splenda for the sugar?
I made these for my co-workers who raved about them. Great recipe!!
these are awesome! i made them, and my family who are most definitely NOT vegan couldn’t stop raving about them!
Question: do you think I could make this into a bread instead?
I’ve made this recipe standard-sized loaf pan and had it turn around great! Cooked for ~45 minutes.
How come it didn’t work for me???
Cocktail stick always came out covered in cake mix. even after 45 minutes. I just get a squishy mess inside a hard chewy case.
What am I doing wrong??
@lynleih, if the temp of your oven is correct, my guess would be that you are overmixing the batter. Muffins are notorious for wanting only the barest mixing, metal spoon rather than elec beaters are best.
Thanks Louise, giving them another go =)
“Mix just until all wet ingredients are moistened”. This should be until dry ingredients are moistened, right? 🙂 The recipe looks fantastic. I will give it a go! I love reading your blog.
I made these with lemon frosting. Oh how yummy!!
[…] Cette recette vient encore une fois de la déesse de la cuisine vegan, co-auteur de Veganomicon Isa Chandra Moskowitz … Cette nana est un génie ! Je rêve de traduire ses bouquins en français… (à chacun ses fantasmes …) Vous trouverez la recette originale ici. […]
[…] muffin, make sure to check to see if anyone’s done your homework for you! For example, this recipe for Cranberry Orange Muffins was based off one from the Fanny Farmer […]
Hi… the picture is amazing and I wanna try them this weekend…
I have a quick question – can i use lemon zest instead orange zest?
I’d use a bit less, but sure!
Hi Thanks so much for this wonderful recipe…
one of the best muffins ever !!! and no eggs… yet so moist and crumbly !!
i dint use the zest at all and that worked well… as my cranberries werent too sweet… so adding anything else more citrusy might have affected the flavour…
thanks again…
by the way… one more question…
any other fruit you think can be subsituted for cranberry ?
these are so amazing!! You rocked this one, Isa!
I have to tell you, your recipes and cookbooks have made our 8 week (so far) venture into vegan cooking a doable thing. That is said while I cook for a family of 7, three kids having horrible food allergies, including many beans. I am finding lentils are our BEST friend…and who knew whipped up limas could be a stand in for refried beans! We don’t do other beans like chickpeas (dang) due to allergies, but I am becoming a master at substitution!
keep cooking,Girl!
Thanks so much for letting me know! And yes, lentils are magic.
There’s a distinct possibility my husband and I will polish off every one of these this morning. These are some of the best muffins I’ve ever made, easily, and the first time I’ve baked vegan (I’m not vegan, just out of eggs and not feeling like running to the store.) I’ll definitely be inclined to try baking vegan more often.
Mine had plenty of puff to them, but I didn’t level off the teaspoons of baking soda so the little extra may have done the trick?
My 18 months old baby, who is allergic to eggs, loves them. Thanks!
[…] Isa Chandra from Post Punk Kitchen’s Orange Cranberry Muffins […]
oh. my. goodness!!! I had such high expectations after reading the comments and they have lived up & surpassed them! the challenge now is getting them home to my parents for thanksgiving breakfast before eating them all myself. THANKS 🙂
[…] breakfast I made Orange Cranberry Muffins. I prepared them the night before so I could eat and work quickly. When you have an 11 month old who […]
Whipped these up in about 5 minutes last night. Subbed whole wheat pastry flour instead of all purpose. These are crisp on the outside and moist, yet light and fluffy on the inside with a great cranberry “tang”. Great recipe – thanks Isa!
This has become my go-to muffin recipe. I don’t need to remember to buy anything in advance, they take like a minute to assemble, and they always come out perfect. I LOVE THEM. I keep wondering if I could maybe substitute other fruit juices for orange juice and have infinitely variable muffins (which would make me happy forever), but I’m thinking that anything with a different acidity than orange juice would interact differently with the baking powder/soda and produce either sad blobs of unrisen muffin batter or a totally overflowing mess. Has anybody tried using other juices, and was it successful at all?
going to try and make these gluten free today!! hoping they come out. they look so good!
Oolala do I spy a reference to the song “Linger” by the Cranberries, or was that an accident??? Anyway, these look awesome and I cannot wait to bake them!
[…] stecchino si era risolta con un ‘Tutto OK, baby!’ da parte dello stecchino? Io questa ricettina me l’ero studiata per bene, facendo le dovute conversioni, sostituendo i cranberry e le noci […]
Love this recipe. Made them and they are absolutely moist. Made some changes for mine though. Added a 1/4 cup of milk and instead of oil, I used melted butter for more flavor. thanks a lot!
SO wanted these to work out…I experimented with some gluten free all purpose flour & they came out kind of gummey on the inside. *sigh
These turned out excellent, I substituted half wholewheat flour for the all purpose flour, 1/2 applesauce for the oil and soaked dried cranberries in regular old no pulp oj and eliminated the zest because I didn’t have an orange. Even with all the modifications delicious!
Could these get any better!? NO! This has quickly become my go to snack/treat! Their so quick and so simple to make, but you would never guess considering their so big on taste! One day I was out of walmuts and opted for almonds and they were just as good! Bless your heart for sharing this!
[…] One of the perks of being a fulltime scrounger is that without a job , I feel no pressure re:weekends. So what if it’s Friday night? It’s cold out and I’m gonna chill wearing a leotard, listen to freejazz ,draw , update my Etsy shop and do my fucking nails. If I feel ambitious later I might work on becoming a clean person and get rid of the henna stains in the tub or bake some fucking muffins. […]
These muffins are amazing! I have made a couple batches this week using whole frozen cranberries stright from the freezer.
They are a big hit.
[…] came up with parts of the recipe all by myself, but I did use my Post Punk Kitchen as a blue print. Awesome website by the […]
By far the BEST muffin recipe I have made. Crazy easy and ridiculously delicious. Thank you so much for all your recipes! Everyone I have tried has turned out perfect in taste and texture, much more so then any of my non-vegan baking ever did!
[…] original recipe is from Post Punk Kitchen. Share this:TwitterLike this:LikeBe the first to like this […]
[…] 52 Weeks of Baking Challenge is citrus. I made these orange cranberry muffins by following a recipe from the Post Punk Kitchen. These were really easy to make. The only thing that was kind of a bummer was zesting an entire […]
Wow! These are delish! I used dried cranberries but I reconstituted them with cranberry juice in the fridge overnight, I used 2 Tbl oil + 1/2 cup applesauce, and added 1/4 cup flax meal. These are so good.
I just made these–they are AWESOME.
These turned out perfectly! I was skeptical because I made the carrot muffins and they turned out a little gummy for me, but these had a great texture and don’t seem vegan at all! I was about 1/4 cup short on orange juice so I substituted a little lemon juice and water for the remainder. I will make these again and again!
These are excellent. I’ve made the cranberry orange recipe and just tried an apple version. I do the low fat version and use 1 cup white flour and 1 cup whole wheat pastry flour. I replace the orange juice with apple cider, apple chunks for the cranberries, and use half cup of chopped walnuts. SO good! Better than my old non vegan recipe for sure!
LOVE these muffins! MY variation on the recipe? Using Orange Extract in place of the Almond Extract…only because I didn’t happen to have Almond Extract in my kitchen! WOW! Such an awesome ORANGE flavor! MMMMMMMMMMMMM!
I made these as Chocolate Orange Muffins today and they rock. Omit the nuts, sub out cranberries for vegan chocolate chips, sub out almond extract for orange extract. They taste like those whack-and-unwrap chocolate Christmas oranges. Mmmmm….
[…] love cranberries, fresh or dried, they’re both delicious! I found a recipe for Orange Cranberry Muffins over at The Post Punk Kitchen in the spring. These are my very favorite kind of muffins. I used to […]
[…] I mentioned last week that I have been bringing homemade goodies to work and last week I had a request for orange cranberries muffins so I got busy searching the web for the perfect recipe. It take long to find the perfect muffin. […]
[…] a lot lately, using my favorite fall ingredients; pumpkins and cranberries. So far I’ve made orange-cranberry-walnut muffins from The PPK and my bread last weekend. I had just over a cup of fresh cranberries left in the […]
I used cranberries and left over cranberry sauce from Thanksgiving and sliced almonds instead of walnuts. Turned out pretty good!
Oh my these are AMAZING!!!! AND my house smells unbelievable! Thx so much!
Use whole wheat pastry flour for 1 cup of the flour, add in 1 Tbsp of grown flax for more fiber and omega-3 s and cut oil in half for healthier muffins with just as much flavor.
I added a few choc chips to each muffin as I poured them into the muffin tin and used dried cranberries. Aaaaaaaaaaaaamazing! Only five are left. They are getting gobbled up. Will be making as Christmas gifts for friends. 🙂
Lovers of all things lemon-flavored should know these are great with 1/2 cup lemon juice, 1/2 cup orange juice, and lemon zest.
[…] orange muffins recipe from thePPK recipe yield: 12 […]
[…] a nap rather than practicing. Like I said I would in my blog entry yesterday. I had lunch and made cranberry muffins (which are delicious) and ate a lot of those too. The ayurveda blogs say this is exactly the sort […]
[…] Adapted from the Post Punk Kitchen […]
Just wanted to say that I made these oil-free (using all applesauce) and with spelt flour, and they are ridiculous–so tasty, and with a beautiful, moist dense-but-not-too-denseness. I’ve snarfed two in two minutes and have to keep taking a break from typing this to slap my hand away from the rest. Plus I feel so damn righteous it’s scary.
I’ve made this twice and love them, but I’d like to make them as big as the muffins you would get at a Dunkin’ Donuts. The disposable muffin tins I used at first were like cupcakes and the one my wife just bought for me is the same size. Does anyone have the big tins and know the manufacturer and model for one?
[…] is my new go-to vegan cranberry muffin recipe, which is a bit of a riff on this recipe from the Post Punk Kitchen a while back. Theirs is vegan too, but being a cranberry fiend, I like […]
I made these today and they are super! Thank you.
can you still make this with dry cranberries??
I used Whole grain spelt flour and it worked really well! just add a bit of liquid, i added 3-4 TABLESPOONS of non dairy milk…was great! didn’t rise a lot but that ok, it’s because of the spelt.
amazing recipe!
Is it okay to use coconut oil in place of canola oil???
Wow! These are so good! The orange juice tastes so refreshing in the batter! I cut the oil in half and subbed apple sauce and the batch was fluffy and perfect. I think these are my new go-to muffins!
[…] found the recipe for these delicious orange cranberry muffins on Post Punk Kitchen. I didn’t change too much from the original recipe so I will let you follow the link to find […]
[…] I decided to make these orange and cranberry muffins – minus the cranberries, the muffin tray, the canola oil and functional oven. And this is […]
Love, love, love these muffins. So easy and delicious. I hesitate to try any others because these are the best! Thanks!
[…] Adapted from The PPK […]
I do not understand why I waited so long to make these muffins. I saw the picture in your book years ago and was impressed. But I’ve never been a huge fan of muffins. I just made a batch tonight and now I’m going to bed dreaming about the muffins I’m having for breakfast in the morning. They explode with flavor. I think I’m really starting to become a vegan baking convert. Yikes! Don’t tell my family and friends. They’ll be upset… until they taste these recipes.
Just pulled these out of the oven, and all I have to say is wow! I used the apple sauce version and they are fabulous. Fluffy, fruity (not too bitter nor too sweet for my small kids) and overall gorgeous in both looks and taste. Great recipe.
[…] drie gevonden die het proberen waard leken, waaronder deze sinaasappel cranberry muffins. Omdat het originele recept mij teveel gewone suiker gebruikte, heb ik een paar aanpassingen gemaakt. Ook ben ik voor de […]
Amazing! Don’t why why I search the net when I should just come here! I should know that cuz I have your other books which are awesome too!
There turned out amazing. Love them!
If you decide to do a baby/toddler food book, I’ll be the first in line!
YUMMY!!!!
These were very nice! I used whole wheat pastry flour, 1/4 cup avocado oil, 1 grated apple, and brown sugar because that’s all I had. The fresh cranberries are the best part!
My kiddo & I are currently devouring these gems! Yummy! He’s already had 2 & going for more! I was looking for a use for my extra cranberries and we needed lunch/snacks for this week. These certainly fit the bill. Awesome recipe…as always.
these came out sooooo good. I was looking for something to make with my leftover cranberries from Thanksgiving and this came up. These are great for someone like me who doesn’t have a big sweet tooth the cranberries add a nice tart punch! 🙂
The best muffins EVER! I make my own almond milk and used one cup of almond meal and one cup of all purpose flour…..
Just popped these in he oven. Made a few changes to the recipe. Used coconut oil instead of canola and blended small oranges after zest ing them to make the orange juice. Left out the nuts as they add lots of calories. We already eat raw nuts so we get the benefit. They smell great already. Can’t wait to try them.
Tip: This recipe makes 16-18 muffins in std pans. I added the almond extract at the same time as the vanilla. I subbed with grape seed oil. Turned out Wonderful. Giant Eagles in Columbus Ohio had cranberries at 50 cents a bag clearance this week. Thanks for posting this yummy stuff. Has anyone substituted any applesauce for some of the oil?
Isa, bless your heart! These muffins are simply fantastic! I cut the sugar to half a cup (I find this the ideal amount for a dozen muffins of any sort) and sprinkled a little on top. Also, a general FYI, it takes about 3 oranges for the amounts required above. The flavor of these muffins is exceptional – and they have one of the best “crumbs” of any muffins I have ever made – very light. I also used walnuts and ground them coarsely. Thank you for this great recipe!
PS – I made one dozen muffins from this recipe – and that filled the cups full.
Nice, fluffy, slightly sweet, and yummy. I subbed in 1/4 cup of very ripened smashed avocado for 1/4 cup of the oil and added 2Tbs flax meal, just to add a little more health content. My cranberries were thawed since i froze them in the fall. Super tart! Next time I’m going to pulse them a bit more in my processor for smaller chunks and maybe even try to coat them with sugar and let them sit in that for a few minutes. While the smashed avocado didn’t affect flavor, it did add a greenish tint to the muffin, which seemed Christmas-y 🙂
Thanks for this yummy vegan recipe! Delicious!
These are so good! And for those on WW, they are 4 points plus points when using the applesauce substitution and skipping the nuts. With 1/2 cup of nuts, it brings it to 5.
If made with oil, it would be 6 points vs 7 for the nutty version (using half the nuts)
Love love love these!
[…] Credit / Recipe Link : Post Punk Kitchen […]
These were amazing! I used less cranberries, but they certainly had enough. They are really wonderful, even with whole wheat flour, which I thought would really make them dense, but on the contrary they were light and fluffy.
[…] a fantastic vegan food blog offering a ton of awesome recipes and resources. I used the recipe for Orange Cranberry Muffins, making a number of adjustments to morph them into these Blueberry Pecan bundles of joy. Chandra […]
I love muffins!!!!! I added some chocolate to this and hopefully it will turn out great!
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[…] ~recipe adapted from PPK […]
Made ’em and they were fabulous!
I made these last night-left the nuts out and added more cranberries. My husband inhaled them. Left 1 for me. I have the second batch in the oven.Perfect use for leftover cranberries.
I just made the lowfat version of these (thank you!) and they are delicious!
Isa! These are wonderful. I used half oil and half applesauce, and frozen whole cranberries. They browned and domed like cute little fruit mushrooms, and had a lightly sweet flavour – not too sweet at all. If you are looking for a one bowl, quick and easy muffin recipe – this is the one. Thanks for sharing this recipe, it’s the bomb diggity. (I cringe. I have always wanted to use that phrase in a sentence, and now that I have, I feel empty and ashamed.) Good muffins, though!
I really enjoyed this recipe. I substituted about 1/2 of the oil with extra virgin olive oil and really liked the savory taste it added.
this is a great recipe! I did half oat flour and it was great! Orange – Cran or razberry is a great combo! I also tried it lemon/orange/rosemary & blueberry and that was great toooo! thanks Isa!
[…] -Nesting at home while the snow falls and doing thinks like knitting a sweater, cooking this delicious tomato basil soup recipe and baking these tasty cranberry orange muffins. […]
These are delicious and really fragrant. They made way more than 12 muffins (with nuts) for me. I made an extra little coffee cake in a greased round pan. I think next time up either cut the recipe in half or start with a small loaf and make muffins of whatever’s left. Yum!
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These turned out really great and were very easy to make. I was worried because my fresh squeezed juice was a little pulpy, but this did not impact the final product. I did not go rogue from the recipe and they were perfect! Thank you!
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Muffins look fantastic! I am planning on making these for a brunch I am attending. How many do these make? Thanks.
Do you have any recommendations for a healthier substitute to all purpose flour for making muffins?
Has anyone made these gluten-free? I’d like to try almond flour but am not sure how to substitute (1:1?) and whether any other ingredients would need to be modified.
Love it as is for myself — just want to make a loaf for someone who doesn’t eat wheat.
Thanks!!
I make these 3 or 4 times a year during the holiday season. Usually double the recipe to share at holiday gatherings. At our December meeting when we meet to choose our books for the next year my book group has demanded that I bring these for the past three years!! Delicious and easy to make!!
These muffins are delicious. Has anyone tried this recipe in as a loaf cake? I would love to make a loaf cake version of this recipe.