Combine flour, salt, sugar and baking powder in bowl. In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture.

Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely. Fill 24 well-greased muffin cups two-thirds full. Bake at 350 degrees for 20 to 25 minutes or until muffins test done.

The toothpick test is a good way to tell if they are done. Insert a toothpick into the center of a muffin. If it comes out clean (no batter) then the muffins are done.


You can use fresh or thawed frozen cranberries. Pecans and a hint of grated orange peel add even more flavor.

Mr Breakfast would like to thank lexani97 for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 3 votes.

From suzet

Rating (out of 5):

Delicious! I used fresh cranberries and the maximum amount of butter and sugar. Did not use any orange rind or nuts, but these muffins were still yummy without those two ingredients. I was looking for a recipe with butter, rather than oil or shortening. I found that in this recipe. Will make them again.

Comment submitted: 1/2/2009 (#7250)



From Kojak924 (Team Breakfast Member)

Rating (out of 5):

Finally! A Cranberry muffin recipe that I actually like!! Easy to make, love the butter in the recipe and ingredients are one's I always have on hand.

Comment submitted: 3/25/2008 (#4896)



From Minty

Rating (out of 5):

I used dried cranberries instead and 1 tsp of orange essence instead of orange peel. Next time I am going to try lemon essence.

Comment submitted: 10/18/2006 (#523)

---