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White Lily

Orange Cranberry Crunch Muffins


8 min


20 min
 12 muffins


Muffins 1 tsp. vanilla extract
Crisco® Original No-Stick Cooking Spray 1 cup dried, sweetened cranberries
2 cups White Lily® Enriched Bleached Self-Rising Flour 1 to 2 tbsps. grated orange peel
1/3 cup granulated sugar Glaze
3/4 cup milk 1 1/2 cups powdered sugar
1/3 cup unsalted butter, melted 2 tbsps. orange juice
1 large egg 1/3 cup sliced almonds, toasted


  1. 1.
    HEAT oven to 400ºF. Spray 12 standard or 6 jumbo muffin cups with no-stick cooking spray or line with paper baking cups.

  2. 2.
    MIX together flour and granulated sugar in a medium bowl. Blend together milk, butter, egg and vanilla in small bowl. Stir into flour mixture just until combined. Batter will be lumpy.

  3. 3.
    FOLD in cranberries and orange peel. Spoon batter into prepared muffin cups 2/3 full. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.

  4. 4.
    STIR together powdered sugar and orange juice in small bowl. Drizzle over muffins. Sprinkle with almonds.