There’s something utterly irresistible about the bright, tangy-sweet flavor of Cranberry Orange Muffins. These delightful breakfast treats combine bursts of juicy cranberries with fresh orange zest and juice, baked together in a perfectly tender crumb. Whether you’re looking for a way to greet chilly mornings with a smile or need a simple recipe to add sunshine to your brunch table, Cranberry Orange Muffins are sure to become a favorite in your kitchen.

Cranberry Orange Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cranberry Orange Muffins comes from a medley of humble ingredients that each play an essential role. Think of every item as a puzzle piece: together, they create delicious muffins bursting with color and flavor. Here’s what you’ll need and why these ingredients matter:

All-purpose flour: The base of the muffins, providing structure while maintaining a soft crumb.
Granulated sugar: Adds sweetness that balances the cranberries’ tartness and accentuates the bright orange.
Baking powder: Keeps your muffins fluffy and helps them rise to bakery-style heights.
Baking soda: Works with the orange juice for a tender, perfectly domed muffin top.
Salt: Essential for highlighting all the other flavors without overwhelming the palate.
Orange zest (from 1 large orange): Infuses the batter with vibrant, aromatic citrus oils you can’t get any other way.
Freshly squeezed orange juice: Brings moisture and that unmistakable citrus tang—bottled juice just isn’t the same!
Vegetable oil: Keeps the crumb super tender and moist; coconut oil or other neutrals will work, too.
Large egg: Binds the batter and offers structure for a perfect muffin texture.
Vanilla extract: Rounds out the flavors with a hint of cozy, sweet warmth in every bite.
Fresh or frozen cranberries: The star! Use them halved if large for a juicy burst that looks gorgeous in every muffin.
Coarse sugar (optional, for topping): Adds a touch of sparkle and bakery-style crunch on the golden muffin tops.

How to Make Cranberry Orange Muffins

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 375°F. Line a 12-cup muffin tin with paper liners or give it a light grease, so those Cranberry Orange Muffins will pop right out when they’re done. Taking a few extra seconds here means less mess later and ensures lovely muffin shapes every time.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together your flour, granulated sugar, baking powder, baking soda, salt, and that fresh orange zest. This not only combines everything evenly but also helps to distribute the zest, making every bite fragrant and lively.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine the freshly squeezed orange juice, vegetable oil, egg, and vanilla extract. Whisk it all together until fully blended—you’ll see the mixture turn creamy and smooth, full of citrusy aroma.

Step 4: Combine Wet and Dry Mixtures

Pour your wet ingredients into the bowl of dry ingredients. Stir gently, just until the lumps are mostly gone. The key to tender Cranberry Orange Muffins is not to overmix; a few streaks of flour are perfectly fine.

Step 5: Fold in the Cranberries

Now, gently fold in your cranberries. If you’re using especially large ones, give them a quick slice in half before adding. Be gentle—that way, the berries stay whole, giving you wonderful, juicy pockets in every muffin.

Step 6: Fill the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If you’d like a fancy finish, sprinkle the tops with coarse sugar for that coveted bakery-style crunch and shimmer.

Step 7: Bake to Perfection

Pop the muffin tin into your preheated oven and bake for 18 to 22 minutes. You’ll know your Cranberry Orange Muffins are finished when the tops are golden and a toothpick inserted into the center comes out clean.

Step 8: Cool Before Devouring

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This little pause helps the muffins set fully—and keeps fingers safe from hot cranberries!

How to Serve Cranberry Orange Muffins

Garnishes

A little garnish goes a long way: try an extra dusting of orange zest or a tiny drizzle of simple glaze (just powdered sugar and orange juice stirred together). These small touches highlight the fresh flavors and add gorgeous curb appeal to your Cranberry Orange Muffins.

Side Dishes

Pair your muffins with creamy Greek yogurt or a platter of breakfast fruit for a balanced morning spread. For a more decadent brunch, serve alongside scrambled eggs, crispy bacon, or even coffee cake—your Cranberry Orange Muffins play well with both sweet and savory dishes.

Creative Ways to Present

Try stacking the muffins on a cake stand or nestled in a pretty basket lined with a tea towel. For brunch gatherings, offer mini jars of orange marmalade and softened butter on the side so guests can slather their muffins to their liking.

Make Ahead and Storage

Storing Leftovers

Store cooled Cranberry Orange Muffins in an airtight container at room temperature for up to 2 days. They’ll stay tender and delicious, perfect for a grab-and-go breakfast or snack.

Freezing

To freeze, place your muffins in a single layer inside a freezer-safe bag or airtight container. They’ll keep their wonderful texture for up to 2 months. When you’re ready to enjoy one, just let a muffin thaw at room temperature or give it a quick zap in the microwave.

Reheating

For that fresh-from-the-oven experience, pop your muffin in the microwave for about 15 seconds. Alternatively, warm them in a 300°F oven for 5 minutes. That gentle heat brings back the aroma and revives the perfect crumb.

FAQs

Can I use dried cranberries instead of fresh or frozen?

You can, but the texture and flavor will be a bit different. If needed, soak dried cranberries in hot water for 10 minutes to plump them up before folding into your Cranberry Orange Muffins.

What if I don’t have orange juice?

You can substitute lemon juice (though the flavor will be tangier), or use a combination of milk and a splash of orange extract. Fresh orange juice really is best for authentic citrus zing.

How do I prevent the cranberries from sinking to the bottom?

Toss the cranberry halves in a bit of flour before folding into the batter. This added coat helps them stay suspended for beautiful distribution throughout your muffins.

Can I make these vegan?

Absolutely! Just swap the egg for a flax or chia egg and use your favorite non-dairy milk in place of the orange juice if you like. The muffins will still be tender and full of flavor.

Should I thaw frozen cranberries before using?

No need! Add them straight from the freezer; baking time remains about the same, and your Cranberry Orange Muffins come out beautifully moist and bright.

Final Thoughts

The next time you crave something bright, fresh, and satisfying, give these Cranberry Orange Muffins a try. Whether for a cozy family breakfast or a cheerful brunch with friends, their vibrant flavors and simple prep will keep you coming back for just one more. Happy baking!

Cranberry Orange Muffins Recipe

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4.5 from 10 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 zesty orange flavor and tart cranberries, making them the perfect treat for breakfast or brunch.

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 (from 1 large orange)
3/4 cup orange juice (freshly squeezed preferred)
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Add-Ins:

1 1/2 cups fresh or frozen cranberries (halved if large)
2 tablespoons coarse sugar (optional, for topping)

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Instructions

Preheat the oven: Preheat the oven to 375°F and prepare a muffin tin.
Mix dry ingredients: Combine flour, sugar, baking powder, baking soda, salt, and orange zest in a bowl.
Combine wet ingredients: In another bowl, mix orange juice, oil, egg, and vanilla.
Combine wet and dry: Gently mix wet ingredients into dry until just combined.
Add cranberries: Fold in cranberries gently.
Fill muffin cups: Divide batter into muffin cups, top with coarse sugar.
Bake: Bake for 18–22 minutes until done.
Cool and serve: Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Frozen cranberries do not need to be thawed before baking.
You can substitute buttermilk or milk for some of the orange juice for a different flavor.
Muffins freeze well for up to 2 months.

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