Cranberry Orange Muffins
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.

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.
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:
- 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)
- You start by tossing some flour, baking powder and salt together.
- Then in another bowl, whisk together the vegetable oil, sugar, eggs, milk, orange juice, vanilla extract, and orange zest.
- Combine the wet and dry ingredients together. Fold in the fresh cranberries.
- 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.
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 ๐ star rating and let me know how it went in the ๐ comments below. Thanks for visiting!
BEST Cranberry Orange Muffins
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
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.
This post was originally published on Jan 13th, 2017 and has been recently updated with more information.
Can I use frozen cranberries if fresh aren’t in season?
Yes, you can use frozen cranberries. Toss them in the butter-flour mixture before you add in the liquid ingredients. Bake as instructed for a few extra minutes. When using frozen cranberries: do not thaw, and bake the scones right away after resting in the fridge for 20 minutes. Do not make in advance.
WOW!! I made these this morning and they were FABULOUS!! The tender crumb on the batter made these absolutely the BEST Cranberry Orange Muffins I have ever made! Thank you so much for posting this wonderful recipe!
You’re very welcome, Patsy, and thank you for your rave review! xx
Can you use butter instead of oil?
Yes, you can use the same amount of melted butter instead.
I have made these several times and they are delicious. ย However the last time I made them, the cranberries were extra tart and bitter which changed the taste and they were not very good. Any suggestions on sweetening the cranberries before adding to the batter?
You can try macerating them. Here’s an article that explains: https://au.finance.yahoo.com/news/fresh-cranberries-way-too-tart-233005403.html
This truly is the best recipe! My sisters ask me to make these constantly! They freeze well also! Just overall great recipe!! Thx
I love these so much could I use this recipe for a cranberry orange loaf ?ย
Yes, you can use this recipe to make a loaf or you could try this recipe too: https://www.littlesweetbaker.com/cranberry-orange-bread/
Can you substitute an almond beverage for the milk?
Yes, you can use almond milk or any kind of plant milk. Enjoy!
Why did mine sink? I’m not a baker, actually hate baking because I’m horrible at it, but these sounded so good. But the tops sunk. :(. The flavor was fantastic and as soon as my handicapped brother finished one he asked for a second one. They were definitely a hit. Mine seemed more like the texture of cupcakes though
Sounds like the batter was too thin. Either too much liquid or not enough flour. Double check your ingredients if you give it another try.
I made them again. I swear I followed the recipe the first time to the letter, but this time, I only used 3t of baking powder, didn’t over mix them, and I made them a little smaller and got 16 out of the batch. They were perfect!!! Thank you for this recipe. We love them!!!
I’m so happy to hear and you’re welcome!