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Orange Upside-Down Cranberry Muffins Recipe

Course: Dessert, Side Dish, Snack
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Moderate
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Orange Upside-Down Cranberry Muffins

Photo by: Mark Shapiro

Yield: Makes 12 to 18 muffins


  • 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


Preheat oven to 375°F (190°C).

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

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

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

4. 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.

© 2008 Esther Brody

Editor's Note

Nutritional information is based on 18 servings. Serving size is 1 muffin.


Nutrients per serving (% daily value)

201kcal (10%)
60mg (6%)
14mg (24%)
10mcg RAE (0%)
24mg (8%)
293mg (12%)
1g (4%)
8g (13%)
1mg (7%)

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