Name: Cranberry Orange Muffins
Prep time: 15 min
Cook time: 20 min
Total time: PT-488804H1M51S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup fresh orange juice; 1 tablespoon orange zest; 1/2 cup whole milk or buttermilk; 1/2 cup unsalted butter, melted and cooled (or neutral oil); 1 teaspoon vanilla extract; 1 1/2 cups fresh or frozen cranberries, halved if large; Optional: coarse sugar for topping; Orange glaze (optional):; 1/2 cup powdered sugar; 1–2 tablespoons fresh orange juice

Jump to Recipe·Leave a Review

Cranberry Orange Muffins are bright, zesty, and bursting with tart cranberries and fresh citrus flavor. The soft, fluffy crumb and sweet orange glaze make them perfect for breakfast, brunch, or snacking. I love how these muffins bring a burst of freshness to chilly mornings, especially during the holiday season when cranberries are in full swing.

Why You’ll Love This Recipe

I love how these muffins strike the perfect balance between sweet and tart. The orange zest and juice add a fresh, vibrant flavor that complements the tangy cranberries beautifully. They’re easy to make in one bowl, freeze well, and smell incredible while baking. Whether I serve them warm with butter or enjoy them straight from the tin, they’re always a cozy treat. Cranberry Orange Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Fresh orange juice
Orange zest
Whole milk or buttermilk
Unsalted butter (melted and cooled) or neutral oil
Vanilla extract
Fresh or frozen cranberries (halved if large)
Optional: coarse sugar for topping

Optional orange glaze:

Powdered sugar
Orange juice

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.
In a large bowl, I whisk together flour, baking powder, baking soda, and salt.
In another bowl, I whisk the sugar, eggs, orange juice, zest, milk, melted butter, and vanilla until smooth.
I combine the wet and dry ingredients, mixing gently until just combined—being careful not to overmix.
I fold in the cranberries until evenly distributed.
I divide the batter among the muffin cups, filling each about ¾ full. If I want a little crunch, I sprinkle coarse sugar on top.
I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Once cooled, I sometimes drizzle with a simple orange glaze made from powdered sugar and orange juice.

Servings and timing

This recipe makes about 12 standard muffins. It takes around 15 minutes to prep and 20 minutes to bake, so I usually have them ready in about 35–40 minutes total.

Variations

I sometimes add chopped nuts like pecans or walnuts for crunch.
For a healthier version, I replace half the flour with whole wheat flour and use honey or maple syrup instead of sugar.
I’ve also used dried cranberries, soaked in orange juice for 10 minutes to plump them up.
A teaspoon of almond extract can give them a slightly nutty twist.
Swapping the butter for oil makes the muffins extra moist and dairy-free.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. They also freeze beautifully—I wrap them individually and freeze for up to 2 months. To reheat, I microwave one muffin for about 15–20 seconds or warm them in the oven at 300°F (150°C) for 5–7 minutes. Cranberry Orange Muffins

FAQs

Can I use frozen cranberries?

Yes, I can use frozen cranberries straight from the freezer—no need to thaw. I just make sure to fold them in quickly so they don’t turn the batter purple.

Can I use bottled orange juice?

Freshly squeezed is best for flavor, but I’ve used bottled juice in a pinch. I just make sure it’s 100% juice with no added sugar.

How do I make the muffins fluffier?

Using room temperature ingredients and not overmixing the batter helps keep them light and fluffy.

Can I make mini muffins?

Absolutely. I reduce the baking time to 10–12 minutes and check for doneness with a toothpick.

How do I keep the cranberries from sinking?

I toss them in a little flour before folding them into the batter—it helps keep them suspended throughout the muffin.

Conclusion

Cranberry Orange Muffins are one of those recipes I reach for when I want something fresh, comforting, and full of flavor. The burst of citrus with each bite of tart cranberry is just the kind of bright start I need, whether it’s during the holidays or any cozy morning. They’re simple to make and always a hit.