Make these delicious orange cranberry muffins for just $0.30 each!

Cranberry season is just around the corner! So get your pencil sharpened and take note of this inexpensive and delicious recipe

Fall brings a lot of amazing things, like Halloween, Thanksgiving, pumpkin pies, and freshly harvested cranberries. If you love cranberries as much as we do, this recipe is going to make run to the store and buy the ingredients right now so you can start baking. The best part is that these muffins are freezer friendly. Well, as a matter of fact, the best part is that these muffins are just $0.30 apiece! You can find this and other incredible recipes at


1 large orange, zested and juiced 

STREUSEL (optional)
1.5 Tbsp brown sugar 
1.5 Tbsp white sugar
1/8 tsp salt 
2 Tbsp butter, melted 
6 Tbsp all-purpose flour 

2 cups flour 
1 cup white sugar 
1.5 tsp baking powder 
1/2 tsp baking soda 
1 tsp salt 
4 Tbsp butter 
1 large egg
1.5 cups fresh cranberries 


Use a zester or small holed cheese grater to remove the zest from the orange. Squeeze as much juice from the orange as possible. You'll need at least 1/2 cup, but no more than 3/4 cup juice. Set aside until needed.

Preheat the oven to 350ºF.

If you will add streusel, prepare it first:  In a small bowl stir together the brown sugar, white sugar, 1/4 tsp of the orange zest, salt, and melted butter. Once mixed, add the flour and stir to combine again until the flour creates a sort of paste with the butter and sugar. Set aside.

Make the muffins: In a large mixing bowl, combine the flour sugar, baking powder, baking soda, and salt for the muffin batter. Once mixed, add 1/4 tsp orange zest and the butter in chunks, then work the butter and zest into the dry ingredients until the mixture is crumbly.

In a small bowl or measuring cup, combine the egg with 3/4 cup orange juice and whisk until the egg is incorporated. If you have slightly less than 3/4 juice from the orange, you can top it off with water to make 3/4 cup, but make sure you have at least 1/2 cup juice to maintain the flavor.

Pour the juice and egg mixture into the bowl with the dry ingredients, and stir just until the mixture has moistened. Do not over stir. Add the cranberries (whole or chopped) and fold them into the batter.

Use about 1/2 Tbsp butter to coat the inside wells of a 12 muffin pan. Once coated in butter, spoon a little flour in each well and then tilt the pan until the flour coats all sides of each well. Dump out any excess flour.
Divide the muffin batter between the 12 wells in the muffin pan, then top with a generous sprinkle of the streusel topping (make sure it's in clumps). Bake the muffins for about 30 minutes, or until the muffins are golden brown on top. Let them cool before loosening and removing them from the pan. Enjoy!

See also: Try these veggielicious black bean burgers for just $0.43 per serving!

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