There’s just something irresistible about the sweet-tart pop of cranberries mingling with the sunny brightness of orange zest—that’s why Cranberry Orange Muffins have always held a special place in my kitchen. Warm from the oven and bursting with juicy fruit, these muffins are the perfect pick-me-up any time of year but feel extra festive during the holidays. Whether you’re stirring them up for breakfast, a midafternoon treat, or sharing with friends at brunch, you’ll love how easily the classic flavors come together for a bakery-worthy result in no time.

Cranberry Orange Muffins Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the straightforward ingredient list—each element in these Cranberry Orange Muffins plays a vital role in creating their signature flavor and tender crumb. Here’s what you’ll need, with tips for making every bite absolutely delicious:

All-purpose flour: This gives the muffins structure and keeps them wonderfully soft.
Granulated sugar: Sweetens the muffins without overpowering the tart cranberries.
Brown sugar: Adds a subtle molasses flavor and makes the crumb extra moist.
Baking powder: Gives the muffins a lovely rise and fluffy texture.
Baking soda: Reacts with the orange juice for a lighter, airier crumb.
Salt: Balances out the sweetness and heightens every flavor.
Orange zest: The zest perfumes the muffins with vivid citrus aroma—freshly grated is a must for the best taste.
Fresh orange juice: Infuses the muffins with brightness and extra moisture.
Plain Greek yogurt or sour cream: Adds richness and keeps the muffins super tender; both work, so use what’s on hand.
Unsalted butter: Melted butter brings richness and helps bind all the goodness together.
Large eggs: Eggs create structure and add moisture for a perfect, cakey muffin interior.
Vanilla extract: A splash of vanilla rounds out the flavors and brings cozy, home-baked warmth.
Fresh or frozen cranberries: These are the main event! If using frozen, pop them straight into the batter without thawing for the best color and texture.
Optional coarse sugar: Sprinkling this on top adds a sparkling crunch that makes the muffins look and taste bakery-style.

How to Make Cranberry Orange Muffins

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or give each cup a light greasing to prevent sticking. This simple step guarantees your Cranberry Orange Muffins pop right out when they’re done and look as good as they taste.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and orange zest. Whisking not only combines everything evenly but also helps aerate the mixture, setting you up for feather-light muffins packed with fresh citrus aroma.

Step 3: Combine the Wet Ingredients

Grab a separate bowl and stir together the orange juice, Greek yogurt or sour cream, melted butter (make sure it’s slightly cooled), eggs, and vanilla extract. Mixing the wet ingredients first ensures they’re fully incorporated—no pesky streaks of egg or butter—making your muffin batter smooth and fuss-free.

Step 4: Make the Muffin Batter

Pour the wet mixture into the bowl of dry ingredients and gently stir just until everything is combined. Don’t worry if you spot a few lumps—overmixing is the enemy of light muffins. As soon as the flour disappears, stop stirring and get ready to add the berries.

Step 5: Fold in the Cranberries

Using a spatula, tenderly fold in the cranberries so they’re evenly distributed throughout the sticky batter. If your cranberries are frozen, leave them just as they are; this keeps them from bleeding juice and preserves their cheerful color inside the Cranberry Orange Muffins.

Step 6: Fill, Top, and Bake

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If you like a little sparkle and crunch, sprinkle coarse sugar over the tops. Bake for 18 to 22 minutes, until the muffins are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for five minutes before transferring them to a wire rack to cool completely—if you can wait!

How to Serve Cranberry Orange Muffins

Garnishes

A sprinkle of coarse sugar on the muffin tops gives a pretty finish, but you can take things further! Try dusting the cooled muffins with powdered sugar, drizzling with a simple orange glaze, or even crowning them with a few extra fresh cranberries for a pop of color and tartness.

Side Dishes

Pair your Cranberry Orange Muffins with creamy Greek yogurt and a drizzle of honey, or serve them alongside a platter of seasonal fruit for a bright, brunch-ready spread. They’re also fabulous with scrambled eggs, crispy bacon, or as part of a light breakfast spread with coffee and tea.

Creative Ways to Present

Arrange the muffins on a rustic wooden board for a cozy breakfast vibe, tuck them into a wicker basket lined with a cheerful tea towel, or stack them in a tiered serving stand for an elevated brunch look. For holiday gifting, wrap individual muffins in cellophane with a festive ribbon—the cranberry-orange color combination is instantly cheerful and inviting!

Make Ahead and Storage

Storing Leftovers

Leftover Cranberry Orange Muffins can be kept fresh in an airtight container at room temperature for up to 2 days. If you’d like them to last a bit longer, store them in the refrigerator where they’ll stay moist and delicious for up to a week. A quick zap in the microwave brings back their fresh-baked warmth.

Freezing

These muffins are a dream for make-ahead breakfasts! Once completely cool, arrange them in a single layer in a freezer-safe bag or airtight container. They’ll keep their flavor and texture beautifully for up to 2 months. When a muffin craving hits, just pull one out to thaw overnight or gently warm it straight from the freezer.

Reheating

For that just-baked magic, microwave an individual muffin on low power for 15 to 20 seconds, or warm several wrapped in foil in a 300°F oven for about 10 minutes. This will restore the lovely soft crumb and perk up the sweet orange aroma in every bite.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! While fresh or frozen cranberries give the best tart-sweet bursts, dried cranberries do work. They’ll make the muffins a bit sweeter and less tangy. If using dried, try soaking them in orange juice for 10 minutes, then draining and folding in, to plump them up and carry the orange flavor through.

What can I substitute for Greek yogurt?

You can easily swap Greek yogurt for plain regular yogurt, sour cream, or even buttermilk. Each brings a slightly different texture, but all keep the muffins moist and tender. Just use the same amount as the recipe calls for!

Do Cranberry Orange Muffins taste good if made in advance?

Yes, and in fact the flavors meld and intensify as they sit! If you bake them a day ahead, just store in a sealed container. Warm them briefly before serving for that fresh-from-the-oven feel. They’re perfect for prepping before a brunch or holiday breakfast.

Should I chop the cranberries before adding?

This comes down to personal preference. Whole cranberries give you bursts of flavor and a pretty polka-dot look; chopped cranberries distribute their tang more evenly throughout the muffins. Either way works wonderfully, so go with what you like best!

Can I make these gluten free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour with fantastic results. Be sure to check that your baking powder and other ingredients are gluten free as well. The muffins will turn out tender and just as flavorful.

Final Thoughts

Bring a burst of citrusy joy and berry goodness to your kitchen with a batch of Cranberry Orange Muffins. They’re easy to make, gorgeous to serve, and loved by everyone who tries them. Go ahead—treat yourself and share with friends; you’ll find this simple recipe might just become a new favorite tradition.

Cranberry Orange Muffins Recipe

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4.6 from 15 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 citrus flavor and studded with tart cranberries. Perfect for breakfast or a snack, these moist and tender muffins are a delightful treat any time of day.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (from about 1 orange)

Wet Ingredients:

3/4 cup fresh orange juice
1/2 cup plain Greek yogurt or sour cream
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract

Add-ins:

1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
Optional: coarse sugar for topping

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or by greasing well.
Mix dry ingredients: In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and orange zest.
Combine wet ingredients: In another bowl, mix orange juice, Greek yogurt, melted butter, eggs, and vanilla until smooth.
Combine wet and dry: Pour wet ingredients into the dry mixture and stir until just combined. Fold in cranberries gently.
Bake: Divide batter into muffin cups, top with coarse sugar if desired, and bake for 18–22 minutes until a toothpick comes out clean.
Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, add 1/2 teaspoon almond extract or substitute buttermilk for Greek yogurt.
These muffins freeze well—store in a freezer-safe bag for up to 2 months.

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