Bright, zesty, and bursting with juicy cranberries, these cranberry orange muffins are a festive treat perfect for breakfast, snacking, or holiday gifting. They’re soft, fluffy, and finished with a simple citrus glaze that makes every bite irresistible.

Orange cranberry muffins on a wooden cutting board.


 

Why you’ll love this recipe:

  • Easy to make and simple ingredients – All you need is two bowls, a whisk, and a spatula to make these delicious cranberry orange muffins. There are no fancy ingredients 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 – Not overly sweet, packed with real orange flavor, plenty of cranberries, and freshly made with no preservatives.
Overhead view of glazed cranberry orange muffins on a wooden cutting board.

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.
  • Fresh cranberries: Provide bursts of tartness, color, and fresh flavor to the muffins.

How to make cranberry orange muffins:

(The full written and printable recipe is further below.)

Step #1) In a large mixing bowl, toss together the flour, baking powder, and salt.

Step #2) In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, vanilla extract, and orange zest.

Step #3) Add the wet ingredients to the dry ingredients and mix until almost combined. Fold in the cranberries.

Step #4) Divide the batter evenly into a greased muffin pan. Bake at 425F for 5 minutes then 350F for 12-15 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 sweeter and chewy like raisins.
A cranberry orange muffin broken in half on a small plate.

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 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

4.95 from 125 reviews

Cranberry Orange Muffins

Yield: 12 muffins
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Author: Lily Ernst
Course: Breakfast, Snack
Method: Bake
Brighten up your day with these amazing cranberry orange muffins. They are packed with delicious tangy cranberries and fresh orange flavor.
Print Leave a Review Pin Recipe

Ingredients

  • 2 & 1/2 cups (310g) all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • 1 tsp vanilla extract
  • zest of one orange, about 1 tbsp
  • 1 & 1/2 cups (150g) fresh cranberries

Optional glaze:

  • 1/2 cup powdered sugar
  • 1 Tbsp freshly squeezed orange juice , plus more if needed

Instructions
 

  • Preheat oven to 425°F. 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, 1 Tbsp baking powder, 1/2 tsp salt
  • In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, vanilla, and orange zest.
    1/2 cup (120ml) vegetable oil, 1 cup (200g) granulated sugar, 2 large eggs, 1/2 cup (120ml) milk, 1 tsp vanilla extract, zest of one orange
  • 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 425°F for 5 minutes, then reduce the oven temp to 350°F and bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 5-10 minutes and remove the muffins from the pan to cool on a wire rack.
  • Mix together the powdered sugar and orange juice until smooth. Add a little more juice only if needed. Drizzle over cooled muffins.
    1/2 cup powdered sugar, 1 Tbsp freshly squeezed orange juice

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.
Serving: 1muffin, Calories: 283kcal, Carbohydrates: 44g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 218mg, Potassium: 67mg, Fiber: 1g, Sugar: 23g, Vitamin A: 67IU, Vitamin C: 2mg, Calcium: 81mg, Iron: 1mg
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.