MI Coop Kitchen

Orange Cranberry Carrot Muffins

Recipe by
Cherryland Electric Cooperative  
35 minutes
Prep: 10 minutes | Cook: 25 minutes | Servings: Makes 12 muffins


  • 1/3 cup butter, melted
  • 1/2 cup sugar
  • 2 eggs
  • Juice and zest from 1 orange
  • 1 teaspoon vanilla
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups finely shredded carrots
  • 1 cup fresh or frozen cranberries, coarsely chopped


  1. Heat oven to 350° and place paper cups in a muffin tin.
  2. Whisk sugar and butter together in a medium bowl until blended. Beat in eggs, orange juice and vanilla. Combine the flour, orange peel, baking soda, baking powder and salt in a separate bowl. Add to creamed mixture just until combined. Fold in carrots and cranberries
  3. Fill muffin cups three-fourths full. Bake 25 minutes or until a toothpick inserted in the center comes out clean.

2 Reviews

  1. olivia

    How fun! And delicious looking! If only i could actually make them that fast 🙂

  2. Kathy

    I made this recipe and it was deliciously moist and yummy. I always keep dried cranberries on-hand so I subbed those but microwaved with a splash of orange juice first to reconstitute. The recipe made a full 12 muffins so I froze half of them. They are just as tasty after freezing. Thanks for sharing, Lulu!


Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5