Cranberry Orange Muffins

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Happy Sunday!

I would like to go ahead and apologize for the lack of posts…I have been without a kitchen for a while. For those of you that don’t know, my husband and I are moving across the country to Seattle! The past few weeks have been filled with packing, lifting, dusting, closing on a house, transporting things to my parents house… the list goes on. ┬áSo… my new opinion about moving is that it SUCKS. Sorry, guys, but it really does. The reason it’s been so miserable this particular time is because I’ve actually never truly moved before. I’ve been a mess!

Yesterday, I decided a new recipe was crucial to my well-being. Sadly, it might have been detrimental to my well-being because what I created for you was so stinking delicious that I ended up eating almost everything I had baked in one sitting. Sorry, body. I try to care for you most of the time, but these muffins were just necessary. They are SO GOOD. Breakfast, dessert, lunch, dinner… you decide. They’re delicious all of the time.


  • 2 cups almond flour
  • 1/4 + 1 Tbsp honey
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup butter, cut into small chunks
  • 3/4 cup freshly squeezed orange juice
  • 1 Tbsp grated orange zest
  • 1 egg, beaten
  • 1 cup chopped cranberries
  • 1/4 cup chopped walnuts

Preheat the oven to 350 degrees.

Grease a 12-count large muffin tin (I used coconut oil).

Combine flour, baking powder, baking soda, and salt in a large bowl.
Stir butter into flour mixture and stir until combined.

Add orange juice, honey, orange zest, and egg.
Mix well.

Fold in cranberries and walnuts.

Spoon batter into muffin tins.

Bake for 20-25 minutes.
*Be sure to continuously check so the muffins don’t burn.
Cool in pan for up to 20 minutes, the transfer to a wire rack.

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