Cranberry-Orange Wild Rice Muffins

Cranberry-Orange Wild Rice Muffins

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Cranberry-Orange Wild Rice Muffins

An off-the-beaten-track recipe from the fine folks of Minnesota

Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings 10 muffins
Calories 191 kcal
Author Xander



  • 2 tablespoons coarse white decorating sugar
  • 2 teaspoons orange zest (3 teaspoons total)
  • 1/4 teaspoon ground nutmeg


  • 1/2 cup chopped cranberries
  • 1/2 cup granulated sugar
  • 1 teaspoons orange zest (3 teaspoons total)
  • 1/2 teaspoon ground nutmeg
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 juice from orange
  • 1/4 cup buttermilk
  • 2 eggs lightly beaten
  • 1/4 cup butter melted
  • 1/2 cup cooked wild rice*


  1. For topping: In a small bowl, combine 2 teaspoons of the orange zest, the coarse sugar and 1/4 teaspoon of the nutmeg. Set aside.

  2. Preheat oven to 400° degrees.

  3. Line 9-10 standard size muffin cups (or 6 jumbo cups) with paper baking cups; set aside.

  4. In a small bowl combine chopped cranberries and 1/4 cup of the granulated sugar; set aside.

  5. In a medium bowl, combine flour, the remaining 1/4 cup granulated sugar, the baking powder, coriander, the remaining 1 teaspoon orange zest, the remaining 1/2 teaspoon nutmeg and the salt. Make a well in the flour mixture; set aside.
  6. In a large glass measuring cup, combine the orange juice with enough buttermilk to make 1/2 cup liquid. Add the beaten eggs and melted butter; whisk with a fork. Add orange juice mixture all at once to the to dry mixture; stir until combined. Gently fold in the cooked wild rice and reserved cranberry-sugar mixture.
  7. Spoon batter into prepared muffin cups. Sprinkle with topping and additional nutmeg.

  8. Bake at 400° for 15-18 minutes for regular muffin cups, or 21-24 minutes for jumbo muffin cups, or until a toothpick inserted in centers comes out clean and the tops of the muffins are golden

  9. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or cooled.

Recipe Notes

Tip: *For rice: In a small saucepan bring 1 cup water to boiling; add 1/2 teaspoon salt. Slowly add 1/4 cup uncooked, rinsed wild rice and return to boiling. Reduce heat and simmer, covered, about 40 minutes or until most of the water is absorbed. Drain, if necessary; set aside to cool.

Source: MidwestLiving Cranberry Orange Wild Rice Muffins; recipe submitted by Cheryl Francke of Arden Hills, Minnesota.
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