Brighten up your day with these amazing cranberry orange muffins. They are packed with delicious tangy cranberries and fresh orange flavor. These soft and fluffy muffins only take about 30 minutes to make from start to finish.

Cranberry orange muffins in a red and black ceramic muffin pan with orange wedges and cranberries.

Why you’ll love this recipe:

  • All made by hand with everyday ingredients – All you need is two bowls, a whisk, and a spatula to make these delicious cranberry orange muffins. There are no fancy ingredients: you just need an orange and some cranberries and you can whip up these muffins in a matter of minutes.
  • Moist and bursting with flavor – These muffins are incredibly moist and bursting with the bright flavors of citrus and tangy cranberries.
  • Even better than Starbucks and McDonalds – These muffins are not as tooth-achingly sweet as the Starbucks or McDonald’s ones. They contain much more cranberries and are made with real orange flavor. And the best part is they are made fresh by you, with no preservatives.
cranberry orange muffins in a red and black ceramic muffin pan

If you love the combination of cranberries and orange, try my Cranberry Orange Scones and Cranberry Orange Bread. And if you like cranberries and white chocolate try these White Chocolate Cranberry Cookies and Cranberry Bliss Bars.

Or if you are in the mood for muffins, try these fan-favorites Chocolate Chip Muffins and Blueberry Streusel Muffins

Ingredients you’ll need and why:

A labelled image of ingredients needed to make cranberry orange muffins.
  • All-purpose flour: Provides structure to the muffins by forming a network of gluten when combined with liquid ingredients.
  • Baking powder: Acts as a leavening agent, helping the muffins rise and achieve a light, fluffy texture.
  • Salt: Enhances the flavor of the muffins and balances the sweetness.
  • Vegetable oil: Adds moisture and tenderness to the muffins.
  • Sugar: Sweetens the muffins while contributing to their moist texture and slightly golden crust.
  • Eggs: Provide structure, moisture, and richness, while helping to bind the ingredients together.
  • Milk: Adds moisture, helps activate the baking powder, and creates a soft crumb.
  • Orange zest: Adds a concentrated citrus aroma and flavor to complement the cranberries.
  • Vanilla extract: Enhances the overall taste profile with a subtle sweetness and depth.
  • Freshly squeezed orange juice: Boosts the orange flavor while contributing moisture.
  • Fresh cranberries: Provide bursts of tartness, color, and fresh flavor to the muffins.

How to make cranberry orange muffins:

(the ingredient amounts are listed in the printable recipe card further below)

picture collage of how to make cranberry orange muffins
  1. You start by tossing some flour, baking powder and salt together.
  2. Then in another bowl, whisk together the vegetable oil, sugar, eggs, milk, orange juice, vanilla extract, and orange zest.
  3. Combine the wet and dry ingredients together. Fold in the fresh cranberries.
  4. Spoon the batter into a muffin pan. Top with more cranberries if desired. Bake at 425F for 5 minutes, then reduce the oven to 375F and continue to bake for another 15 minutes.

How to substitute with frozen or dried cranberries:

  • Frozen – Do not thaw. Add the frozen cranberries into the batter as if you were using fresh cranberries and bake for a few minutes longer until a toothpick inserted into the center comes out clean.
  • Dried – Soak the dried cranberries in hot water for 10 minutes to soften. Pat them dry with a paper towel and add to the batter as instructed. Please note that the taste and texture of dried cranberries are not the same as fresh. They are a bit sweeter and a bit chewy.

Make-ahead option:

These muffins can be made the night before, which makes them a great time saver in the morning. It allows you to have a few more minutes in your warm comfy bed knowing that breakfast is already done. Also, if you are really pressed for time, you can just grab one of these scrumptious muffins to go.

A cranberry orange muffin surrounded by cranberries and an orange wedge on a wooden surface.

How to store cranberry orange muffins:

Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If you store them in the fridge, you can warm up the muffins in the microwave for about 30 seconds or in the oven at 350F for 5-10 minutes.

How to freeze cranberry orange muffins:

Place the muffins in a freezer-safe container or ziplock bag and store in the freezer for up to 3 months. Don’t forget to label and date. When ready to consume, thaw overnight in the fridge or on the counter for an hour. Then reheat in the oven at 350F for 10 minutes to freshen up the muffins.

If you’ve tried this Cranberry Orange Muffin Recipe or any other recipe on my blog please leave a ๐ŸŒŸ star rating and let me know how it went in the ๐Ÿ“ comments below. Thanks for visiting!

4.95 from 123 reviews

BEST Cranberry Orange Muffins

Brighten up your day with these amazing cranberry orange muffins. They are packed with delicious tangy cranberries and fresh orange flavor.

Ingredients

  • 2 & 1/2 cups (310g) all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) vegetable oil
  • 1 & 1/4 cups (250g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • zest of one orange, about 1 tbsp
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) freshly squeezed orange juice
  • 1 & 1/2 cups (150g) fresh cranberries

Instructions
 

  • Preheat oven to 425ยฐF. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  • In a large bowl, toss together the flour, baking powder and salt. Set aside.
    2 & 1/2 cups (310g) all-purpose flour, 4 tsp baking powder, 1/2 tsp salt
  • In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, orange zest, juice, and vanilla.
    1/2 cup (120ml) vegetable oil, 1 & 1/4 cups (250g) granulated sugar, 2 large eggs, 1/2 cup (120ml) milk, zest of one orange, 1/4 cup (60ml) freshly squeezed orange juice, 1 tsp vanilla extract
  • Slowly add to the dry ingredients. Mix until JUST combined, then fold in the cranberries. Divide the batter into the 12 muffin cups.
    1 & 1/2 cups (150g) fresh cranberries
  • Bake at 425ยฐF for 5 minutes, then reduce the oven temp to 375ยฐF and bake for another 13-15 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If you store them in the fridge, you can warm up the muffins in the microwave for about 30 seconds or in the oven at 350F for 5-10 minutes.
To freeze: Place the muffins in a freezer-safe container or ziplock bag and store in the freezer for up to 3 months. Don't forget to label and date. When ready to consume, thaw overnight in the fridge or on the counter for an hour. Then reheat in the oven at 350F for 10 minutes to freshen up the muffins.

How to substitute with frozen or dried cranberries:

  • Frozen - Do not thaw. Add the frozen cranberries into the batter as if you were using fresh cranberries and bake for a few minutes longer until a toothpick inserted into the center comes out clean.
  • Dried - Soak the dried cranberries in hot water for 10 minutes to soften. Pat them dry with a paper towel and add to the batter as instructed. Please note that the taste and texture of dried cranberries are not the same as fresh. They are a bit sweeter and a bit chewy.
Serving: 1muffin, Calories: 282kcal, Carbohydrates: 44g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 254mg, Potassium: 75mg, Fiber: 1g, Sugar: 22g, Vitamin A: 74IU, Vitamin C: 4mg, Calcium: 101mg, Iron: 2mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

This post was originally published on Jan 13th, 2017 and has been recently updated with more information.

ย