This week our classes made cranberry orange muffins. These lightly sweet muffins use the flavors of both fall and winter. They are great for breakfasts or snacks. Students also learned about how cranberries are harvested in bogs, and we demonstrated how cranberries float in water.

Yields 12 regular muffins or 24 mini muffins

Cranberry Orange Muffins
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  • 1 cup fresh cranberries
  • ¾ cup orange juice
  • ¼ cup maple syrup
  • ¼ cup unsalted butter, melted and slightly cooled (or neutral oil)
  • 2 eggs
  • 2 Tbsp orange zest (zest from one orange)
  • 1 tsp vanilla extract
  • 1 ½ cups whole wheat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt


  1. Preheat the oven to 375 degrees. Grease a muffin pan with nonstick spray or line with liners.
  2. Place the cranberries into the bowl of a food processor or blender, and pulse to chop into smaller pieces. Be careful not to over process.
  3. Add the cranberries to a large bowl with the orange juice, maple syrup, butter, eggs, orange zest, and vanilla. Whisk to combine well.
  4. Add flour, cinnamon, baking powder, baking soda, and salt to the bowl with the cranberry mixture. Stir and fold until just combined.
  5. Spoon batter into prepared muffin tin, filling each cup about halfway full.
  6. Bake for 12-14 minutes for mini muffins or 16-18 minutes for full size. Muffins are done when a toothpick inserted into the center comes out clean.
  7. Allow to cool briefly before removing from the pan and eating. Serve warm or at room temperature.


This can also be done with all-purpose flour. Just use two tablespoons less of orange juice and muffins may take an extra minute or two to cook.