Orange Upside-Down Cranberry Muffins

This image courtesy of Mark T. Shapiro

Makes12 to 18 muffins

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursedessert, side dish, snack

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbreakfast, brunch, kid snack

Taste and Texturefruity, sweet, tangy, tart

Type of Dishmuffins


  • Frozen orange juice concentrate
  • Granulated sugar
  • 2½ (625 mL) cups all purpose flour
  • 1/3 cup (75 mL) granulated sugar
  • 1 tsp (5 mL) salt
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1 cup (250 mL) chopped pecans
  • Grated zest of 2 oranges
  • 1 cup (250 mL) whole-berry cranberry sauce
  • 2/3 cup (150 mL) freshly squeezed orange juice
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 2 eggs
  • ¼ cup (50 mL) vegetable oil
  • Muffin tins, sprayed with vegetable spray


  1. Preheat oven to 375°F (190°C).

  2. Into each prepared muffin cup, spoon 1 tsp (5 mL) frozen concentrate and ½ tsp (2 mL) sugar. Set aside.

  3. In a bowl, combine flour, sugar, salt, baking powder, baking soda, pecans and orange zest. Make a well in the center.

  4. In another bowl, whisk together cranberry sauce, orange juice, lemon juice, eggs and oil. Add to flour mixture; stir quickly just until blended.

  5. Spoon batter into muffin tins. Bake in preheated oven for 25 to 30 minutes or until browned. Remove from oven; let stand for 5 minutes. Turn pans upside-down so orange mixture is on top. Spoon any remaining sauce over muffins.


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