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Cranberry Upside Down Muffins


Looking for another way to serve Cranberry Sauce? Try these Cranberry Upside Down Muffins, which were among the delicious desserts served November 10, 2011, when the Bastyr Dining Commons brought an early Thanksgiving to the University community. Throughout the day, three distinctly different yet equally delicious versions of a Thanksgiving meal were offered: vegetarian, vegan and a traditional dinner with a healthy spin. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."


1 1⁄2 cup
fresh cranberries
2 1⁄4 cup
sugar (divided)
1 tbsp
orange juice
1 tbsp
orange zest
2 cup
all-purpose flour
2 1⁄4 tsp
baking powder
1⁄2 tsp
1 cup
1 tsp
4 tbsp
unsalted butter, melted


Preheat oven to 350 degrees Fahrenheit.

Place cranberries, 3/4 cup sugar, orange juice and orange zest in a sauce pan to make Cranberry Sauce. Cook over medium heat until sugar dissolves and cranberries begin to pop open. Remove from heat and let cool.

Spoon sauce into 12 muffin tins.

In a separate bowl mix the flour, 1/2 cup sugar, baking powder and salt to make Muffin Batter. In a mixing bowl mix together the milk, egg, vanilla and melted butter. Add wet to dry ingredients. Spoon finished batter over cranberry sauce and bake for 10 to 12 minutes.

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Cranberry Upside Down Muffins
SourceRecipe courtesy the Bastyr Dining Commons.
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes