I love orange.  Orange anything and I’m happy.  I took my Mom’s apple muffins recipe and played off of that base recipe to create these cranberry orange muffins.  They are quite yummy, if I do say so myself!

  • 1 cup orange juice
  • 1 cup frozen cranberries (thawed) plus 1 Tablespoon flour
  • 1/4 cup shortening, melted
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon orange zest (I use the zest from the entire orange)
  • 1/2 teaspoon vanilla
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder


  • 1 cup powdered sugar
  • 2 Tablespoons orange juice
  • 2 teaspoon orange zest

For the muffins, stir together orange juice, shortening, sugar, salt, orange zest and vanilla.  Add beaten egg.  Stir flour and baking powder together, then stir into liquid mixture, just stirring until blended.  Do not over mix!  Fold cranberries plus 1 Tablespoon flour (so the cranberries do not sink to the bottom) gently into mixture.  Fill greased muffin cups about two-thirds full (or if you have an ice cream scoop, use that for uniform-size muffins).  Bake at 425 for 18 to 20 minutes.  For the glaze, stir together powdered sugar, orange juice and orange zest.  While muffins are still warm, drizzle glaze on top, or dip muffins into glaze.