Cranberry Orange Muffins

Course Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12


  • 2 cups all-purpose flour
  • 1 cup sugar divided
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons grated orange rind
  • 3/4 cup orange juice or juice of 1 large orange
  • 1/4 cup canola oil
  • 1 large egg lightly beaten
  • 1 bag of Ocean Spray Craisins
  • 1/2 bag or more to taste Dark Chocolate Morsels
  • 1/3 cup chopped walnuts toasted
  • cooking spray


  • Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in the center of mixture.
  • Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar.
  • Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack


The recipe says it makes 16, but I used my 12 muffin pan and just filled them to the top (which made the cooking time to 17 min and I also used cupcake liners for easier cleanup. I used fresh juice from an orange.
Adapted from Starbucks Copycat Cranberry Orange Muffins