Prep time: 
Cook time: 
Total time: 
  • 1 cup dried cranberries
  • ¼ cup fresh orange juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 teaspoon grated orange zest
  • ⅔ cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  1. Preheat the oven to 375 degrees F.
  2. Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
  3. Lightly brush a 12-muffin tin with butter.
  4. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  5. Cream the butter, orange zest, and ⅔ cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time.
  6. Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes.
  7. Cool muffins in the pan on a rack.
  8. Serve warm.
Recipe Adapted from:
Recipe by PLACE OF MY TASTE at