Orange-Cranberry Muffins

  • 1 cup sugar, divided
  • 2 cups flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 3/4 cup orange juice
  • 1/4 cup oil
  • 2 tsp. orange zest
  • 1 1/2 T. water
  • 1 1/2 T. oil
  • 2 tsp. baking powder, mixed together
  • 2 cups fresh cranberries, coarsely chopped


Preheat oven to 400°. Line muffin tins with paper liners. Set aside 1 T. sugar.In large bowl, combine remaining sugar, flour, baking powder, salt, and baking soda; make a well in center of mixture. Set aside. In small bowl, combine juice; oil; zest; and water, oil, and baking powder mixture. Whisk well. Add to flour mixture, stirring just until moist. Fold in cranberries. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake 15 minutes or until the muffins spring back when touched lightly in center.

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