These Cranberry Orange Muffins are truly the sunshine of the breakfast table! Each bite balances the tart pop of cranberries with bright citrusy orange—think bakery-style muffins with a homemade soul. If you love muffins that feel at once cozy and a bit special, these are for you. They’re moist, tender, and cheerful enough for a holiday brunch, yet easy enough for a weekday treat. One batch and you’ll see why they’ve become my go-to when citrus is in season and I have a bag of jewel-toned cranberries just begging to be baked.

Ingredients You’ll Need

Cranberry Orange Muffins Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list is straight to the point, but every single item brings the Cranberry Orange Muffins to life. You’ll find that the secret is in balancing tangy citrus with sweet, soft crumb and juicy berries. Here’s what you’ll need, with a tip for each!

All-purpose flour: The ideal base for tender muffins—don’t forget to spoon and level it for accuracy.
Granulated sugar: Sweetens the muffins without overshadowing the fruit flavors.
Baking powder: Lifts the muffins so they’re soft and tall.
Baking soda: Works with the acid from the orange juice for extra fluffiness.
Salt: Just a pinch makes all the flavors pop, so don’t skip it!
Orange zest: Use freshly grated zest for a perfume of citrus in every bite.
Fresh orange juice: Gives brightness and moisture—freshly squeezed makes a big difference.
Vegetable oil: Ensures a moist and light crumb; canola oil works as well.
Large egg: Binds everything together and helps with that lovely, springy texture.
Vanilla extract: Adds warm, sweet undertones that complement the citrus.
Fresh or frozen cranberries: Halved if large; their tartness is the perfect foil to the sweet, citrusy batter.

How to Make Cranberry Orange Muffins

Step 1: Prep Your Pan and Oven

Grab your muffin tin, line it with paper liners (or give a light greasing), and heat your oven to 375°F. A well-prepped pan keeps the Cranberry Orange Muffins from sticking and helps them rise high.

Step 2: Mix Your Dry Ingredients

In a big bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, and orange zest. Whisk thoroughly so the baking powder and soda are evenly distributed. This foundation ensures each muffin is fluffy and every bite is packed with zest.

Step 3: Blend the Wet Ingredients

In a separate bowl, whisk together the fresh orange juice, vegetable oil, large egg, and vanilla extract until nice and smooth. The citrus and vanilla make the kitchen smell amazing, even before baking starts.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients. Now, gently stir just until you can’t see any streaks of flour—don’t overmix if you want tender muffins. A few lumps are perfectly fine.

Step 5: Fold in the Cranberries

Gently fold in your cranberries, being careful not to smash them. If using frozen, no need to thaw—just toss them in. Their vibrant color swirls into the batter for a pretty, jewel-like effect.

Step 6: Fill and Bake

Divide the batter among the muffin cups, filling them about three-quarters full for lofty muffins. For an extra special touch, sprinkle a little coarse sugar on top before baking. Pop into the oven for 18 to 22 minutes, until a toothpick comes out clean and the tops are lightly golden.

Step 7: Cool and Enjoy

Let the muffins cool in the tin for five minutes before transferring to a wire rack. This short rest keeps them moist but ensures they’ll slip out easily. Enjoy warm, or at room temperature—each one is bursting with flavor!

How to Serve Cranberry Orange Muffins

Garnishes

For a simple yet beautiful finish, dust your Cranberry Orange Muffins with powdered sugar or drizzle with a light orange glaze. You can even zest a bit more orange over the tops for peak freshness and a pop of color. For crunch, a sprinkle of sanding sugar before baking does wonders.

Side Dishes

These muffins pair perfectly with a creamy Greek yogurt bowl, crisp apple or pear slices, or even a steaming mug of chai tea. For a brunch spread, serve alongside scrambled eggs, smoked salmon, or a fresh fruit salad—the muffins add brightness to any menu.

Creative Ways to Present

Try serving Cranberry Orange Muffins stacked on a tiered stand for a festive tea or brunch gathering. Slip them into treat boxes as edible gifts, or split and toast them under the broiler for an extra warm and toasty treat. They also make a delightful holiday breakfast when plated with a swirl of whipped honey butter.

Make Ahead and Storage

Storing Leftovers

Store cooled muffins in an airtight container at room temperature for up to three days. If your kitchen is especially warm or humid, pop them in the fridge to keep them fresh. A quick reheat will bring out their bakery-fresh softness.

Freezing

To freeze, wrap each Cranberry Orange Muffin individually in plastic wrap and tuck into a zip-top freezer bag. They’ll keep their flavor and texture for up to two months. Freezing is a fantastic way to have a homemade breakfast on standby for busy mornings.

Reheating

The easiest way to revive muffins is a quick zap in the microwave—about 15-20 seconds per muffin. For extra magic, reheat in a 300°F oven for five minutes to crisp up the tops. Warm muffins with melty butter or honey are pure comfort.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Use 1 cup of dried cranberries and soak them in warm orange juice for about 10 minutes to rehydrate. This gives them a plump, juicy texture and prevents the muffins from being too dry.

What’s the best way to zest an orange for this recipe?

A microplane grater works best for collecting ultra-fine, fragrant zest without the bitter white pith. Always zest the orange before juicing it—it’s much easier, and you get the most aroma and oils.

Can I make Cranberry Orange Muffins gluten-free?

Yes! Substitute the all-purpose flour for a 1:1 gluten-free baking blend. Check that your baking powder and other ingredients are also certified gluten-free. The texture will be slightly different but still delicious.

How do I keep my muffins from being dry?

Be sure not to overbake—even a few extra minutes can make muffins dry. Also, don’t overmix your batter; stop stirring once the wet and dry ingredients come together and the flour just disappears.

Can I double this recipe for a crowd?

Definitely! Double all the ingredients and bake in two muffin tins. Keep an eye on the baking time, as ovens can vary, but the method remains the same and you’ll have enough Cranberry Orange Muffins to feed a happy brunch crowd.

Final Thoughts

If you’re searching for a bakery-worthy breakfast that never fails to impress, give these Cranberry Orange Muffins a try. I can’t wait for you to experience how easy and rewarding homemade muffins can be, bursting with fruity flavor and sunny zest. Your kitchen will smell incredible—and odds are, these muffins will disappear faster than you expect!

Cranberry Orange Muffins Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Cranberry Orange Muffins are bursting with tangy cranberries and zesty orange flavor. Perfect for a cozy breakfast treat or a delightful snack any time of day.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 tablespoon orange zest
3/4 cup fresh orange juice
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Additional:

1 1/2 cups fresh or frozen cranberries (halved if large)

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
Combine Wet Ingredients: In a separate bowl, whisk the orange juice, oil, egg, and vanilla extract until well combined.
Combine Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries.
Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can substitute dried cranberries if fresh or frozen aren’t available—use 1 cup and soak them in warm orange juice for 10 minutes to plump.
Add a sprinkle of coarse sugar on top before baking for a crunchy finish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American