Kitchen & Garden

These cranberry orange muffins are the perfect blend of sweet, tangy, and citrusy freshness — a bakery-style treat you can easily make at home. Whether you prefer healthy cranberry orange muffins made with wholesome ingredients or you’re craving the fluffy cranberry orange muffins you remember from holiday mornings, this recipe delivers every time. The combination of tart cranberries (fresh or dried — even Ocean Spray cranberries work beautifully) and bright orange zest creates an irresistible flavor that pairs perfectly with your morning coffee or afternoon tea. Best of all, this easy cranberry orange muffins recipe uses oil instead of butter for a tender crumb and long-lasting moisture, so you can enjoy them fresh for days.

Recipe Overview

Nutrition Information

What You’ll Need

Step-by-Step Guide

Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Add a burst of joy to your holiday lunches with Cranberry Orange Muffins! Their sweet and tangy flavor is the perfect festive treat that everyone will love—perfect for breakfast or a delightful snack!

Recipe Summary Card

Cranberry Orange Muffins

Kenshah K.

These bakery-style muffins combine tart cranberries and bright orange zest for a soft, fluffy, and flavor-packed holiday treat. Ideal for breakfast, brunch, or an afternoon snack, they’re quick to make and freezer-friendly — perfect for busy festive mornings.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 Muffins

Calories 155 kcal

Ingredients

  

• 2 cups 250 g all-purpose flour
• 1 cup 200 g granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup 115 g unsalted butter, softened
• ½ cup 120 ml milk (room temperature)
• 2 large eggs room temperature
• 1 tsp pure vanilla extract
• 1 cup 100–120 g fresh cranberries, halved (or see note for dried)
• Zest of 1 large orange about 1 tbsp
• 2 tbsp fresh orange juice optional, for extra flavor
• 2 tbsp coarse sugar for topping (optional)

Instructions

 

Preheat oven & prepare pan

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
  

Mix dry ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  

Cream butter & sugar

• In a large mixing bowl, beat softened butter and sugar together until light and fluffy (about 2–3 minutes).
  

Add wet ingredients

• Beat in eggs one at a time. Mix in milk, vanilla extract, and orange zest (and juice if using) until combined.
  

Combine & fold

• Add dry ingredients to wet mixture in two additions, mixing gently after each. Fold in cranberries just until evenly distributed — do not overmix to avoid dense muffins.
  

Fill & top

• Divide batter evenly among muffin cups (about ¾ full). Sprinkle tops with coarse sugar for a crisp, bakery-style crust.
  

Bake

• Bake for 18–22 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
  

Cool & serve

• Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
  

Notes

Fresh vs. dried cranberries: Fresh cranberries add a tart burst. For dried, use ¾ cup and soak in hot water or orange juice for 10 minutes to plump.

Texture tip: Room-temperature eggs and milk help create a tender crumb.

Orange flavor boost: Replace some milk with fresh orange juice or add ½ tsp orange extract for a stronger citrus profile.

Make-ahead: Muffins can be baked, cooled completely, and frozen for up to 3 months. Thaw overnight at room temperature or reheat in a 300°F (150°C) oven for 8–10 minutes.

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.