Cranberry Orange Muffins

Nutrition Facts
Serving size12
Amount per serving
  • % Daily Value*
  • Total Fat6.9g 9%
    • Saturated Fat5.1g 25%
    • Trans Fat0g
  • Cholesterol27mg 9%
  • Sodium223mg 10%
  • Total Carbohydrate27.6g 10%
    • Dietary Fiber1g 4%
    • Total Sugars10.6g
  • Protein3.2g 6%
  • Vitamin A76mcg 8%
  • Vitamin C9mg 10%
  • Calcium17mg 1%
  • Iron1.2mg 7%
  • Thiamin0.2mg 17%
  • Folate46mcg 12%
  • Potassium83mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

Weekday mornings can get busy with trying to get everyone out the door. Our Cranberry Orange Muffins are simple and easy to make ahead and take on the go for breakfast every day. Make them on Sunday to last your family all week long. Pair these delicious muffins with an 8-oz. glass of Florida Orange Juice to get a full serving of fruit in the morning.


  • ¾ cup Florida Orange Juice
  • 2 cups flour
  • ¾ cup light brown sugar
  • 2 tsp. baking powder
  • 2 eggs
  • ⅓ cup vegetable oil
  • 1 cup chopped fresh cranberries (or dried)


1. Preheat oven to 375° F.

2. Mix flour, brown sugar and baking powder and set aside.

3. In a separate bowl, beat eggs together. Add Florida Orange Juice and oil.

4. Add dry ingredients into the wet ingredients bowl and stir until moistened. Fold in cranberries. Don’t over-mix the batter or the muffins will not form correctly.

5. Line muffin pan with paper liners.

6. Spoon batter into prepared muffin pan until each well is approximately half full.

7. Bake for 20 minutes or until golden brown.

Helpful Tips:

  • If you do not have liners, use non-stick spray to line the muffin pan.
  • Use an ice cream scoop to help evenly fill the muffin pan.