Cranberry-Orange Oat Muffins

While I was visiting my grandma last week, she pulled out a few recipes she wanted us to make so I could try them.

This one was really delicious and filled the house with the most warm and comforting aroma.

Now, I know its not fall. Or Christmas-time. Yet. But hear me out! This Cranberry-Orange Oat Muffin is an anytime-muffin!


It’s not loaded down with spicy flavors like nutmeg, ginger, allspice or mace like most of our late-year goodies are. It’s actually really light and sweet, flavored with orange, cinnamon and honey.

And because you can get cans of cranberry sauce all year long, there’s no excuse to stash it away and save it. Right? Right (I know I’m right).


This muffin is perfect dunked in a cup of coffee or warmed up  next to your favorite cup of tea. And  because it is only sweetened with honey (deriving the rest of its sweetness from the cranberries), filled with oats and fresh orange juice, it makes a perfect breakfast (I can make anything sound like a perfect breakfast, so just go with me on this one).

The original recipe was for a dense holiday bread. But baking it in muffin tins makes it more portable and easier to serve. My grandma also tweaked the original recipe, changing up the flour and oats to what sounded right to her. They turned out perfect. They still maintain a bit of stickiness on top from the honey, so no crumble topping or drizzle is needed.


Cranberry-Orange Oat Muffins
Sweet and hearty orange oatmeal muffins, studded with cranberries. These muffins are perfect for using up canned cranberry sauce! (makes 28 muffins)
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  1. ¾ cup honey
  2. 1/3 cup oil (canola)
  3. 2 eggs
  4. ½ cup fresh orange juice
  5. 1 Tbs. orange zest
  6. ½ tsp. salt
  7. 1 tsp. cinnamon
  8. 1 ½ tsp. baking powder
  9. ½ tsp. baking soda
  10. 2 cups flour (1 cup whole wheat, 1 cup all purpose)
  11. 2 ½ cups old fashioned oats
  12. ½ cup chopped walnuts
  13. 1 can whole cranberry sauce
  14. ½ cup dried cranberries
  1. Preheat your oven to 350 degrees F and spray your muffin tins with nonstick spray.
  2. In a large mixing bowl, combine the honey, oil and eggs. Whisk well until blended. Then, add the orange juice, zest, salt and cinnamon. Whisk together. Finally, add the rest of the ingredients (you can reserve some of the dried cranberries to place on top of the muffins if you’d like) and stir until completely combined.
  3. Divide the muffin batter evenly in your muffin tins (there should be enough left for 2-4 more muffins for a separate tin). If you reserved any cranberries to place on top, do that now (press them into the batter slightly so they don’t pop off while baking).
  4. Bake for 20-22 minutes, or until a test stick comes out clean. Let cool on a wire wrack before serving. Enjoy!
Adapted from Better Homes and Gardens Magazine, December 1994
Adapted from Better Homes and Gardens Magazine, December 1994
Treats With a Twist


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  1. says

    Cranberries and orange…YUM!! And just like pumpkin, I am no discriminator when it comes to “fall” flavors…as long as it doesn’t cost me my unborn child (strawberries in the dead of winter!) ;) And muffins…oh yeah, I could LIVE off of muffins! Why don’t I make them more often?!
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