Bright, tangy, and impossibly soft, Cranberry Orange Muffins are the kind of treat that make any morning feel like a holiday. The magical pairing of citrusy orange and tart cranberries will transport you straight to cozy kitchen bliss with every bite. These muffins are absolutely bursting with flavor—perfectly moist, speckled with juicy berries, and crowned with a delightful sugar crunch on top. They’re so easy to whip up, but impressive enough to serve guests or share at brunch. If you’re looking for a fuss-free, memorable bake, Cranberry Orange Muffins are bound to become one of your new favorites.

Cranberry Orange Muffins Recipe - Recipe Image

Ingredients You’ll Need

Anyone can make Cranberry Orange Muffins with these basic pantry and fridge staples! Each ingredient plays its unique role here, whether it’s adding a pop of citrus, rich moisture, or that signature tartness that makes these muffins unforgettable.

All-purpose flour: The foundation that builds soft, tender muffins and holds all the juicy cranberries together.
Granulated sugar: Adds sweetness and helps achieve a golden, slightly crisp crust.
Baking powder: Gives your muffins a beautiful rise and that lovely domed shape.
Baking soda: Reacts with the acidic orange juice to keep the crumb extra light.
Salt: Balances all the sweetness and brightens every other flavor in the mix.
Orange zest: The zest from a large orange adds an intense, fresh citrus aroma you’ll notice with every bite.
Fresh orange juice: Keeps the muffins supremely moist and infuses tangy orange flavor all the way through.
Vegetable oil: Provides rich moisture and a tender bite without weighing down the crumb.
Large egg: Binds all the ingredients together and gives the muffins beautiful structure.
Vanilla extract: A touch that rounds out both the cranberry and orange flavors seamlessly.
Fresh or frozen cranberries: Star of the show—bring big bursts of tartness to each bite. Halve large berries for best texture.
Coarse sugar (optional): Sprinkled on top for that irresistible crunchy muffin lid.

How to Make Cranberry Orange Muffins

Step 1: Prep Your Oven and Muffin Tin

Begin by preheating your oven to 375°F. Line a standard 12-cup muffin tin with paper liners for easy muffin removal and minimal mess. No liners? Just lightly grease the cups instead so nothing sticks behind.

Step 2: Whisk Together Dry Ingredients

Grab a large mixing bowl and whisk together the flour, sugar, baking powder, baking soda, salt, and fragrant orange zest. Take a moment to breathe in that burst of citrus—this is where the flavor party starts!

Step 3: Mix Wet Ingredients

In a separate bowl, combine the fresh orange juice, vegetable oil, egg, and vanilla extract. Whisk until the mixture is smooth and well blended—think of this as the liquid gold that brings everything together.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl of dry ingredients, then gently stir just until combined. The secret to tender muffins: don’t overmix! A few streaks of flour are okay; overworking the batter can make your muffins tough.

Step 5: Fold in Cranberries

Carefully fold in the fresh or frozen cranberries (halved if large) so they’re evenly distributed without crushing them. These little gems will scatter juicy color and flavor throughout every muffin.

Step 6: Fill Muffin Cups and Add Topping

Divide your batter evenly among the muffin cups, filling each about 3/4 full. If you love a crunchy muffin top, sprinkle each mound of batter with a bit of coarse sugar for sparkle and texture.

Step 7: Bake to Perfection

Slide the muffin tin into the oven and bake for 18–22 minutes. You’ll know the Cranberry Orange Muffins are ready when the tops look set and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let them cool in the pan for five minutes before transferring to a wire rack for the best texture.

How to Serve Cranberry Orange Muffins

Garnishes

To make your Cranberry Orange Muffins extra special, try scattering a few strips of orange zest on top before serving. Dusting them lightly with powdered sugar right before they hit the table adds a festive, bakery-style touch as well.

Side Dishes

These muffins shine alongside a simple fruit salad, creamy yogurt parfait, or even a slice of sharp cheddar cheese for a contrasting bite. For a full breakfast or brunch spread, pair with scrambled eggs and your favorite cup of coffee or tea.

Creative Ways to Present

Take presentation up a notch by arranging your Cranberry Orange Muffins on a pretty cake stand or in a basket lined with a bright tea towel. They also look gorgeous as part of a brunch board—nestle them among fresh berries, butter pats, and jam jars to wow your guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have a few muffins left, store them in an airtight container at room temperature for up to 3 days. They’ll stay moist and flavorful, perfect for a grab-and-go breakfast or snack.

Freezing

These Cranberry Orange Muffins freeze beautifully. Once cooled, wrap each muffin individually in plastic wrap and pop them in a freezer-safe bag. They’ll keep for up to 3 months, making it easy to enjoy homemade muffins any day you please.

Reheating

To refresh, unwrap and warm a muffin in the microwave for about 20–30 seconds, or reheat them in a 300°F oven until thawed and slightly crisp on top. They come out soft, warm, and just as tempting as the day they were baked.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, but keep in mind that dried cranberries are sweeter and less tart. They won’t deliver the same juicy pops, but your muffins will still taste delicious. Try soaking them in a bit of orange juice before adding to keep them plump.

Is it okay to use bottled orange juice?

Freshly squeezed orange juice brings the brightest flavor, but bottled works in a pinch. If using bottled, try to choose one without added sugar or extra ingredients for the cleanest citrus taste.

How do I prevent the cranberries from sinking?

Tossing cranberries with a spoonful of flour before folding them into the batter can help them stay suspended. But this batter is thick enough that the berries usually stay put!

Are these muffins dairy-free?

Yes! There’s no butter or milk in this recipe, making it a great dairy-free option. Just check your coarse sugar (if using) to make sure it fits your preferences.

Can I add nuts or other mix-ins?

Absolutely—chopped walnuts or pecans add great texture. A handful of white chocolate chips can make Cranberry Orange Muffins extra decadent for special occasions.

Final Thoughts

Whether you’re serving them at a festive brunch or just treating yourself on a weekday, there’s nothing quite as joyful as biting into one of these homemade Cranberry Orange Muffins. Their bright flavor and beautiful color never fail to spark smiles. Happy baking—let these muffins bring a burst of sunshine to your kitchen!

Cranberry Orange Muffins Recipe

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4.5 from 26 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 a perfect balance of tart cranberries and zesty orange flavor. They are easy to make and ideal for a delicious breakfast treat or snack.

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 fresh orange juice
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)
coarse sugar for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F and prepare a muffin tin with liners or grease.
Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and orange zest.
Combine wet ingredients: In another bowl, mix orange juice, oil, egg, and vanilla extract.
Combine wet and dry ingredients: Pour wet mixture into dry ingredients, stir until just combined.
Add cranberries: Gently fold in cranberries.
Fill muffin cups: Divide batter evenly among cups, top with coarse sugar.
Bake: Bake for 18–22 minutes until a toothpick comes out clean.
Cool and serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.