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Cranberry Whole Grain Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Cranberry Whole Grain Muffins Recipe

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.

At a glance

12 muffins


Choose your measure:


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


  • 2 tablespoons orange juice
  • 3 tablespoons sugar or 1 cup confectioners' sugar, sifted


  1. Preheat the oven to 375°F. Grease the wells of a 12-cup muffin tin, or line with papers, and grease the inside of the papers.
  2. To make the muffins: In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts.
  3. Whisk together the orange zest, eggs, milk, and oil or melted butter.
  4. Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough.
  5. Fill the muffin cups or liners about 3/4 full.
  6. Bake for 18 to 20 minutes, until they're golden brown.
  7. 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.
  8. To make the glaze: In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar.
  9. Dip the tops of the warm muffins into the glaze.
  10. Store on the counter for three days, or freeze for up to 3 months.