This recipe has all the flavors of the season and provides a nice, sweet treat for dessert or Thanksgiving brunch.  Keep a loaf or muffins on hand for guests to eat with coffee for breakfast.  This is also a great way to use up a package of leftover fresh cranberries.


I like to make both muffins and mini loaves at the same time so I can give the mini loaves as gifts or freeze them for later use.  You could halve the recipe if you’re cooking for a small crowd (it will make 12 muffins OR 4 mini loaves).


Whole Wheat Cranberry Orange Muffins

2 C whole wheat flour

2 C white flour (or whole wheat flour)

1 C sugar

3 tsp. baking powder

1 ½ tsp. salt

1 tsp. baking soda

3 tsp. grated orange zest (from 2 large oranges)

1 ½ C. orange juice (about 2 large oranges)

½ C. canola oil

2 large eggs, lightly beaten

½ C. agave nectar (if you do not have, substitute an add’l cup of sugar)

12oz cranberries (rinsed and picked over), chopped

1 C. orange flavored OR regular craisins

cooking spray

3 Tbs. sugar in the raw (optional)


1.            Preheat oven to 400 degrees.  Combine dry ingredients (flour through baking soda) in large bowl.

2.            In a medium bowl, combine rind, juice, oil, eggs and agave; whisk to mix well.  Add liquid mixture to flour mixture and stir until just moist.  Fold in chopped cranberries and craisins.

3.            Spray 24 muffin tins (or 12 muffin tins and 4 mini loaf pans) with cooking spray.  Spoon mixture into prepared pans, and sprinkle evenly with sugar in the raw, if using.  Bake in the center of preheated oven for approximately 18 minutes, or until golden brown and toothpick inserted into center comes out clean.  Cool slightly, run a knife around the edge of the pan to release the bread from the sides, and remove from pan.  Cool on wire rack or seal in plastic wrap to lock in moisture.

Makes 24 muffins OR 12 muffins and 4 mini loaves


  • If you would rather make these muffins 100% whole grain, substitute an additional 2 cups of whole wheat flour for the white flour.
  • Using agave nectar, a natural sweetener, you can reduce the total sugar in this recipe.  If you do not have agave nectar on hand, use an additional cup of sugar ( ½ cup agave nectar = 1 cup sugar).
  • Using a food processor makes quick work of chopping the cranberries.  Be sure to pick out the mushy berries before chopping (every package has a few).
  • Sprinkling the tops with sugar in the raw adds a beautiful crunchy texture to the cooked muffins.
  • You can adapt this recipe to make 2 large loaves.  Bake for 30 minutes, then reduce heat to 325 degrees and cook for an additional 10-15 minutes, until a toothpick inserted into the center comes out clean.