Cranberry Whole-Grain Muffins

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Cranberry Whole-Grain Muffins

star rating (13) rate this recipe »
Published prior to 2008

These tender muffins, studded with cranberries and nuts and scented with orange are 100% whole-grain, and they taste great! This traditional Thanksgiving flavor combination, in muffin form, makes a delicious, healthy start to your day of feasting.

1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100% White Whole Wheat Flour
3/4 cup (2 5/8 ounces) quick-cooking oats
1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk
2/3 cup (4 5/8 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries,* chopped
1/2 cup (2 ounces) chopped pecans or walnuts (optional)
1 tablespoon orange zest (finely grated orange peel)
2 large eggs
3/4 cup (6 ounces) milk
1/3 cup (2 1/4 ounces) vegetable oil or melted butter

2 tablespoons (1 ounce) orange juice
3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners' sugar, sifted

*For a sweeter muffin, substitute 1 cup sweetened dried cranberries.

Preheat the oven to 375°F. Grease the wells of a muffin tin, or line with papers, and grease the inside of the papers.

Muffins: In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough! Fill the muffin cups or liners about 3/4 full.

Bake for 18 to 20 minutes, until they're golden brown. Remove them from the oven, leave them in the pan for 5 minutes, then take out of the pan and transfer them to a rack to finish cooling.

Glaze: In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar. Dip the tops of the warm muffins into the glaze. Yield: 12 muffins.


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  • star rating 03/12/2015
  • Kristina from Sparta, WI
  • Love this recipe! I skipped the dry milk powder and added white chocolate chips instead of walnuts to make it more of a dessert. Hands down a new favorite.
  • star rating 01/27/2015
  • Colleen326 from KAF Community
  • I've done these with chopped whole cranberries and dried craisens. Great both ways. Love the glaze.
  • star rating 11/10/2014
  • Katharine in Brussels from KAF Community
  • A stunner. It was so good I became a member to review it :) Even my preschoolers adore it, and I used fresh cranberries rather than dried, and didn't add the glaze or the orange zest (was out). They rose beautifully in the oven, but I used 1/2 baking soda and 1/2 baking powder since I put in 'buttermilk' (nondairy milk with vinegar) due to lack of local access to dried buttermilk. My version is vegan with ground flax instead of eggs, and coconut oil instead of butter. It's incredibly good. The only substantial change I made to the taste was to add a 'dessert spice mix' liberally to make up for the lack of orange zest. So I've frozen a second batch for another day. Thanks KAF!
  • star rating 07/25/2014
  • Tom & Karen from KAF Community
  • I tore this recipe from a magazine many years ago and was amazed how good a whole grain muffin could be. I have made them many times especially for others; they have always gotten rave reviews. I use the granulated sugar glaze from the original recipe, for me it is that surprise touch of tangy sweet that takes these from very good to great!
  • star rating 01/27/2014
  • Wendi from Tucson, AZ
  • I forgot to say that we didn't even use the glaze. They were really moist and yummy on their own. Probably most people have a sweeter taste liking than us, though.
  • star rating 01/18/2014
  • Wendi from Tucson, AZ
  • Delicious! Ground my own wheat and used regular rolled oats. Muffins were super light with an awesome heartiness to them. Used fresh cranberries and even put in extra. Grated half of an orange. Used the milk powder and then half water, half milk for the liquid. I added 1/4 c. ground flaxseed and used 3/4 of the 1/3 cup of the oil, and used olive oil. Didn't have time to chop any nuts but I had some left over candied walnuts from a salad so I threw those in. They really made the muffins, esp. since I'd added extra tartness with all the cranberries (which I did not bother to chop.) So, I personalized the recipe a bit but it was wonderful. Whole family enjoyed. I thought they were perfect. Hubby wished for a little less orange and a little more sugar. Kids loved. I made extra and ran out of muffin tins and so made 2 little loaves, which were awesome for slicing off a piece without committing to a whole 'nother muffin. (since I kept finding myself going back for more and more.) I will definitely make these over and over. Thank you!
  • star rating 04/16/2012
  • burwell from KAF Community
  • The muffins had a lot of flavor. I used dried cranberries, white whole wheat flour, butter and pecans. Per someone's posting I added cloves and nutmeg. Really good flavor.
  • star rating 03/11/2011
  • ponder from KAF Community
  • I have made this 3 times, and have passed on the recipe 3 times! I used pecans and a drop of the Fiori di sicili flavoring.
  • star rating 01/16/2011
  • jenmarieellis from KAF Community
  • made yummy muffin tops! going on another muffin top recipe from KAF, i baked them at 400* for 14 mins and they were just perfect! i used macademia nuts, dried cranberries and white choco chips, as well as added a tsp of vanilla and 1/2 tsp of orange extract - but i doubt i could taste these very much. anywho.. they were great and it made 12 muffin tops, for anyone curious. :)
  • star rating 12/11/2010
  • pintlermonkey from KAF Community
  • I followed the recipe exactly and these were really great. I make whole wheat muffins often and these were by far the most tender and moist.
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