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

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. cranberry orange muffins in a red and black ceramic muffin pan

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)

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.

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

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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BEST Cranberry Orange Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 122 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American
Print Recipe

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

  1. Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
  2. In a large bowl, toss together the flour, baking powder and salt. Set aside.
  3. 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.
  4. 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.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 265
  • Sugar: 22.4 g
  • Sodium: 117 mg
  • Fat: 10.1 g
  • Carbohydrates: 40.9 g
  • Protein: 3.6 g
  • Cholesterol: 31.2 mg

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