Cranberry Orange Muffins

Cranberry Orange MuffinsSweet oranges and tart cranberries are a pretty pair!

I always keep a bag of cranberries in my freezer year-round since they disappear from the produce isle after the winter holidays.

Makes 12

Cranberry Orange Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 147 calories

Fat per serving: 6 g fat (3 g saturated)

Cranberry Orange Muffins


  • 2 cups "white" whole wheat or pastry wheat flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter (one stick), room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup low-fat, 1% buttermilk
  • 1/4 cup orange juice
  • 1/4 cup canola oil
  • 2 egg whites
  • 1 tablespoon orange zest, zest from one large orange
  • 1 cup fresh or frozen cranberries


  • Heat oven to 350° F. Grease and flour a 12-cup muffin tin or line with paper liners. In a large bowl mix flour, baking powder, and baking soda. Set aside.
  • In a medium bowl, mix butter, sugar until well combined. Stir in buttermilk, orange juice, oil, eggs, oil, orange zest. Make a well in the center of the flour mixture and the cranberries. Pour wet mixture into well. Mix batter until just moistened; do not over mix.
  • Fill muffin tins three-fourths full. Bake for 22 to 25 minutes or until muffins test done.
  • Meanwhile, stir together glaze ingredients until smooth. Remove muffins from cups to a wire rack. Place a sheet of waxed paper underneath rack to catch glaze drippings. Cool completely before storing in an air-tight container for up to 3 days.

Nutritional Stats Per Serving (1 muffin): 147 calories, 2 g protein, 21 g carbohydrates, 6 g fat (3 g saturated), 15 mg cholesterol, 2 g fiber, 94 mg sodium.

Weight Watchers® Points Plus: 4

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