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.
If I used a jumbo muffin tin (6 -1 cup holes), how long do I bake it and at what temperature?
Bake at 425ยฐF for 5 minutes. Then reduce the oven temp to 375ยฐF and bake for another 20-25 minutes, or until a toothpick inserted into the center comes out clean. Enjoy and have a great day!
I haven’t made the recipe yet, but I’m going to today. One question– how much batter do you put into each muffin cup? Mine never rise as much as yours did. Thanks
Hi Pamela,
Divide the whole batter into 12 muffins. Don’t be afraid to fill it up right to the top, and you’ll get a nice high rise. Let me know if you have any other questions, and I hope you enjoy the muffins!
Love this recipe. Made just one change. I used Bobs Red Mill 1:1 gluten free flour. Yummy muffins!!
Thanks Katie, and thanks for letting me know about the success of Bobs Red Mill 1:1 gluten free flour substitution. I’ve heard great things about that flour blend.
If I want to make mini muffins would I cut the cranberries or leave whole? Thanks๐
For mini muffins it would be better to cut the cranberries. Enjoy and have a good evening!
Just made these and they came out beautifully!
Love love love cranberry orange muffins and this recipe is
Wonderful. I think Iโll use the same base recipe and do apple cider muffins
With cranberry : ) thank you for the recipe. Have a great day!
You’re very welcome, Julie! Thank you for your kind words, and I’m glad you enjoyed them so much:)
This recipe makes the perfect muffins! I was never a huge fan of cranberries, but these muffins made me fall in love with them! Thank you for sharing!
Great to hear! Sometimes all it takes is the right recipe. You’re welcome and thank you for your review:)
I’ve been searching for a muffin recipe like this! This recipe is now in my favorites! These muffins came out perfect and they were moist and soft for days. I used frozen cranberries and they were delicious! With other recipes the muffins have turned out dry and a bit heavy. Not this time! Thank you so much for sharing this!
You’re very welcome, Tara. I’m glad you enjoyed these muffins so much. Thank you for your kind words and have a great rest of the weekend!
Nice video! The muffins look so goooood. why do some muffin recipes call for both baking soda and baking powder? I see that you only used baking powder here. I always get confused about baking soda and baking powder uses in baking recipes. Thanks! ๐
There’s a bit of complicated science behind the difference between the two. You can read more about it here:
https://sallysbakingaddiction.com/2015/06/11/baking-powder-vs-baking-soda/
For this recipe, the baking powder gave it enough lift without leaving an aftertaste, so I went with that.
Hi. Seems like a lot of baking powder compared to other recipes. Why?
To get the high rise and fluffy texture. It’s not an unusual amount, especially compared to bakery-style muffins.
What brand of vegetable oil do you use?
I normally use Mazola or Saporito brand of canola oil. I’m from Canada so the brands might differ in the US.
Hi, These look delicious, but I have only dried cranberries. Should I soak them?
You could use dried cranberries. It won’t be exactly the same and yes I would soak them. Please feel free to email me if you have any other questions. Enjoy and have a happy New Year!
Hi there, Iโve got a very similar question about substituting fresh cranberries for dried cranberries in this recipe.
The dried cranberries I have are stored in the fridge. Can I use them for this recipe? Should I bring them to room temperature before baking? But what should I do about the condensation on the cranberries after theyโve been taken out of the fridge? Can I just dry them with a kitchen towel?
Thank you for sharing this recipe!
Hi Amanda,
I would soak the dried cranberries in hot water for about 10 minutes just to plump them up. Drain and pat dry with a paper towel. As I’ve said, it won’t be the same as using fresh cranberries, but it will work. Feel free to email me back if you have any further questions. I hope you enjoy the muffins and have a great day!
Thank you Lily! I’ll try this recipe with the dried cranberries and let you know how it goes.
Just made these for our Christmas brunch. They turned out beautifully! Thank you for the recipe!
You’re very welcome Becky:) Merry Christmas to you and your family!
Just made these and oh my! They are delicious! Better than a well known coffee shop chain muffin that I wanted to replicate. Just the right amount of cranberries and a lovely zesty flavour. Perfect for Christmas!
Glad you liked it so much Kayleigh! Thank you for your kind words and have a great evening:)
Is apple juice a good substitute for orange juice? I have been looking for a good cranberry recipe, but I am not fond of orange juice.
Yes, you can use substitute with apple juice and try lemon zest instead of orange. Enjoy!
Super delicious muffins!! The only change I’ll make next time if to reduce the sugar a bit, so I can feel less guilt :-p
Thank you for your feedback Lillia and I’m glad you enjoyed the muffins. Have a great rest of the week!
You picture a jumbo muffin tin if I’m not mistaken. What are your baking directions for jumbo rather than regular?
Hi Stacey,
My photos are of regular size muffins. For jumbo muffins, I would bake for an extra 5-10 minutes at the end. So 5 mins at 425F, then 20-25 minutes at 375F. Enjoy the muffins!
Bake the muffins today & it taste yummy. I subsitute tresh cranberry to dried type & add some chocolate chips into the batter. It taste good! Thank you for your marvelous receipe.
You’re very welcome Adeline. Thank you for your feedback and I’m glad you enjoyed them:) Have a great week!
Can I use frozen cranberries? I can’t find fresh anywhere!!
Thanks!
Yes, you can use frozen cranberries. Don’t thaw, fold them in frozen and bake for a few extra minutes. Enjoy the muffins and have a lovely day:)
Would I need to make any adjustments if I used buttermilk in place of regular milk? Thank you.
Nope, just use the same amount. Enjoy and have a lovely day:)
Cranberries and orange is one of my favorite flavor combinations. It just always works. These look delicious Lily! Thank you for sharing,lovely photos as usual ๐