Cranberry Orange Muffins (video)
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.
We’re in the midst of winter here in Ontario. The mornings are dark, so it’s challenging getting up out of bed sometimes. It’s especially hard when you look outside and it feels like it’s still night time. However, when you have a tasty breakfast to look forward to, it can really help motivate you to start your day.
Why this recipe is so great:
- 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.
- Here are some reviews:
“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!” – Tara
“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!” – Kayleigh
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. The texture of these cranberry orange muffins is moist, soft and fluffy. The taste is bold and vibrant with bursts of tart cranberries and speckles of orange zest throughout the muffin. These muffins also make a great afternoon snack, especially when you need a little pick-me-up. There is just something about the flavor of oranges and cranberries that really perk you up.
You might also like:
- Cranberry Orange Scones
- Cranberry Orange Baklava
- Bakery Style Chocolate Chip Muffins
- Blueberry Streusel Muffins
- Banana Chocolate Chip Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintBEST Cranberry Orange Muffins
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
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 (15g) baking powder
- 1/2 tsp (2.5g) salt
- 1/2 cup (125ml)) vegetable oil
- 1 & 1/4 cups (250g) sugar
- 2 large eggs
- 1/2 cup (125ml) milk
- zest of one orange (about 1 tbsp)
- 1 tsp (5ml) vanilla extract
- 1/4 cup (62ml) freshly squeezed orange juice
- 1 &1/2 cups (150g) fresh cranberries
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.
- In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, orange juice, vanilla and orange zest. Slowly add to the dry ingredients. Mix until JUST combined, then fold in the cranberries. Divide the batter into the 12 muffin cups.
- Bake at 425°F for 5 minutes, then reduce the oven temp to 375°F 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.
This post was originally published on Jan 13th, 2017 and has been recently updated with more information.
First time making cranberry orange muffins. Yum! I used a Texas muffin pan for 6 giant muffins and topped with a little turbinado sugar for added crunch. Husband agrees, “save that recipe!” Thank you!
You’re very welcome and thank you for the rave review, Jessica. Enjoy and happy holidays!
Wonderful muffins! Followed the directions exactly and they were a crowd pleaser. Shared with so many people already, thank you.
You’re very welcome and thank you for sharing, Aleasha!
OMG I just made these muffins and they’re amazing! I’m not a baker and have been trying a variety of muffin recipes with mixed success (sometimes they’re OK, sometimes they’re too dense, sometimes they’re too mushy). This recipe was easy, foolproof and delicious.
I am going to check out all the other recipes here now. I’m a believer!
Thank you for your rave review, Pete! You have to try my bakery-style chocolate chip muffins and blueberry streusel muffins next. They are a fan favorite.
They came out wonderful! I used dried cranberries and a very pulpy OJ then added a tbs of chia seeds to recipe for a little fiber.
Delicious. The only change I made to the recipe is to first cut the cranberries in half. The berries I think are more flavorful and less sour.
This is my all-time favorite muffin recipe. Â Easy, quick, and delicious!
Great recipe. Used Partridgeberries instead of cranberries Muffins were nice & big. Delicious .
Thank you .
You’re welcome! I’m glad you like it:)
Perfection! I added extra cranberries!
These muffins are amazing, I was just wondering how long would they take in oven if made mini muffins with the cranberries chopped slightly? Thanks
Mini muffins usually take about 10-12 minutes baked at 375F all the way through.
Hi I have some buttermilk to use up and want to make these muffins as I have everything else, could I use the buttermilk instead of milk? Thanks
Yes, you can use buttermilk instead. Enjoy and have a great week!
Hello! Do you think I can do these with a cupcake pan?
Yes, you can use a cupcake pan. Enjoy!
Very easy recipe to follow. I substituted whole wheat flour and oat bran. I used unsweetened applesauce for the oil. They turn out super moist
Thank you for your kind words! I’m glad you enjoyed them:)
I made these muffins today almost word for word.  And, they are amazing! Tastes like they came from a bakery… The only change I made was to add a little less sugar than called for, only because I like my muffins slightly less sweet than average.  For those who are using OJ from the carton:  IMO it’s worth it to go and get 2 oranges from the grocery store and squeeze the juice yourself for this recipe.  The fresh taste makes all the difference.  🙂 Â
Thank you for your lovely comment and I’m happy to hear that you think they are amazing!
Great recipe! Â I did cut down the sugar to 1 cup. Â Baked at 425 degrees for 5 minutes then 15 minutes at 375 degrees. Â I made 11 large muffins. Â I will be making again.
Love these muffins! Make them very often for years now.Â
Sometimes if I don’t have an orange I’ll switch it up and make lemon raspberry or blueberry. Most of the time I only have frozen fruit, they always turn out great!Â
Thanks for the great recipes on your site
You’re very welcome and thank you for your kind words, Jenny!
Searched through a few online recipes and decided to use yours as the main one to follow. I did do some slight alterations & wanted to add them in for anyone else who might be interested. I put two cups of orange juice to simmer till it reduced at about half the amount. I turned the stove off and added in the needed amount of dried cranberries & let them soak. I also added in maybe a tbsp of cinnamon as well. Stirred it & let it sit. Then strained the cranberries & saved the juice to add in later when mixing all the wet ingredients. I also added more cinnamon, nutmeg and some clove to the dry mix. I didnt have an orange or lemon to zest but I did have limes. The lime zest worked out fine. Over all it turned out fantastic. I also did a loaf instead of muffins. I think I have found the recipe I will keep. This one is great and hoping to use fresh cranberries next time. Thank you for sharing it.
You’re very welcome, Drea. I’m glad you liked it and great idea soaking the dried cranberries in an orange juice concentrate!
OMG so Yummy, this recipe is indeed a keeper. Best I’ve found in my 66 years.
I highly recommend you make a double batch out the gate, otherwise you won’t get an opportunity to store for 3 to 5 days, or freeze, they’ll be gone.
Hadzzard Warning: Addicting (Perfect combo of tart and sweet and so easy to make).
I made recipie as written.
I did reduce Surgar to 1 cup because I used sweeten dried cranberries, as recommended.
I used 1 Cup Sugar , 3/4 cup White and 1/4 cup light Brown.
I covered the dried cranberries with water, heated in microwave for 2 minutes then let sit for 10 minutes, poured into colander, sprinkled with 1 tablespoon White Sugar, let drain while I prepared batter.
Love these muffins as did all who ate.
Duplicate Recipie, your going to be asked for a copy.
Much Gratitude, for posting, my family and friends really enjoyed.
Awe, thank you so much for your kind words, Beth. I’m so happy you, and your friends and family enjoyed it that much! xoxo
Can you omit the orange zest? Would like to make these today but I don’t have any oranges to zest.
Yes, you can omit the orange zest and add another teaspoon of vanilla extract or replace it with lemon zest if you happen to have. Enjoy the muffins and have a great day!
Do you sift your flour? I’m not a sifter but read that helps with some baked goods, making them lighter and fluffier.
Hi Bethany,
Only when the recipe specifies to sift the flour. However, I do buy pre-sifted flour and fluff my flour with a fork before measuring. I hope that helps and please feel free to reply back with any further questions:)
I’ve made the muffins. SUPER good now I want to make this into a loaf. What is the oven temperature and how long should I cook it?
I’m glad you liked the muffins and thank you for the stars! To convert this recipe into a loaf, bake at 350F for about 45-60 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
Can I use straight orange juice instead of milkÂ
Sure, I don’t see why not. Hope you enjoy the muffins!