Cranberry Orange Muffins

This summer I needed some quiet time to work on a writing project, so I checked into Canyon Ranch in the Berkshires for a few days. While there, I became mildly obsessed with these muffins, so I asked their chef for the recipe. While some muffins are loaded with saturated fat and sugar, these ones are relatively guilt-free—always a good way to start the day. (I like to save my guilt for nighttime!)

Cranberry Muffins Clinton Kelly

Canyon Ranch Cranberry Orange Muffins


  • 1 cup all-purpose flour
  • 1 cup oat flour
  • 3/4 cup cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 cup orange juice
  • 1/4 cup canola oil
  • 3 tablespoons applesauce
  • 1 tablespoon orange zest (about the zest of two oranges)
  • 1 cup frozen sliced cranberries (still frozen)


  • Preheat oven to 400 degrees. Lightly coat cups of a 12-cup muffin tin with canola oil.
  • In a large bowl, combine the flours, sugar, baking powder and baking soda. In a medium bowl combine egg, orange juice, applesauce, oil and orange zest.
  • Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the still-frozen cranberries.
  • Scoop 1/4 cup scoops into each prepared muffin tin. Bake for about 20 minutes or until an inserted toothpick comes out clean.

Photo and recipe: Courtesy Canyon Ranch.

Cranberry Orange Muffins

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