Cranberry orange muffins bring a refreshing burst of flavor to your morning routine. The tangy brightness of fresh cranberries pairs beautifully with the sweet citrus notes of orange, creating a bakery-style treat that’s moist, fluffy, and bursting with flavor. Whether you’re baking for breakfast, brunch, or a snack, these muffins are always a hit.
With simple ingredients and easy steps, this recipe is beginner-friendly yet delicious enough to impress. Let’s dive into everything you need to know to make perfect cranberry orange muffins at home.
Why You Will Love This Recipe
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Perfect Balance of Tart and Sweet The contrast between tart cranberries and sweet orange juice creates a lively flavor profile.
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Moist and Tender Texture Thanks to yogurt and melted butter, the muffins stay soft and moist.
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Easy to Make with Pantry Ingredients No fancy tools or hard-to-find ingredients required—just mix, scoop, and bake.
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Versatile for Any Occasion Ideal for breakfast, holiday brunch, lunchboxes, or tea-time treats.
Ingredients List
Here are the ingredients you’ll need:
Dry Ingredients
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2 cups all-purpose flour
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1 cup granulated sugar
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1½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 tablespoon orange zest (from about 2 oranges)
Wet Ingredients
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¾ cup orange juice (freshly squeezed is best)
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½ cup plain yogurt (or sour cream)
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½ cup unsalted butter, melted and cooled slightly
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2 large eggs
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1½ teaspoons vanilla extract
Mix-ins
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1½ cups fresh or frozen cranberries
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Optional: 2 tablespoons coarse sugar for topping
Timing & Servings
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Prep Time: 15 minutes
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Cook Time: 20–22 minutes
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Total Time: 35–40 minutes
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Yield: 12 standard-sized muffins
Step-by-Step Instructions for Cranberry Orange Muffins
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
Step 3: Combine Wet Ingredients
In a medium bowl, whisk the orange juice, yogurt, melted butter, eggs, and vanilla extract until smooth.
Step 4: Mix the Batter
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined—do not overmix.
Step 5: Fold in Cranberries
Carefully fold in the cranberries using a spatula. If using frozen cranberries, do not thaw to avoid color bleeding.
Step 6: Fill Muffin Cups
Divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full. Sprinkle with coarse sugar if desired.
Step 7: Bake
Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Step 8: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Muffins
Don’t Overmix
Overmixing the batter can cause tough, dense muffins. Stir until just combined.
Use Fresh Orange Zest
Grate only the bright orange part of the peel—avoiding the white pith—to get that fragrant citrus burst.
Chill Your Cranberries
If using frozen cranberries, stir them in straight from the freezer. This helps prevent the juice from turning your batter pink.
Variations and Add-Ins
Add Nuts
Chopped walnuts or pecans (about ½ cup) add crunch and warmth.
White Chocolate Chips
Add ½ cup of white chocolate chips for an extra layer of sweetness.
Make a Glaze
Mix ½ cup powdered sugar with 1 tablespoon orange juice and drizzle over cooled muffins.
Mini Muffins Option
Use a mini muffin tin and adjust the baking time to 10–12 minutes. Great for portion control or serving at events.
Storing and Freezing
Room Temperature
Store in an airtight container at room temperature for up to 3 days.
Refrigeration
Refrigerate for up to 1 week. Warm slightly before serving to bring back the softness.
Freezing
Wrap each muffin in plastic wrap and freeze in a sealed container for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
Nutritional Information (Per Muffin)
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Calories: ~220
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Carbohydrates: 32g
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Protein: 3g
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Fat: 9g
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Sugar: 16g
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Fiber: 1g
Approximate values. Actual numbers may vary based on specific ingredients used.
Serving Suggestions
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Serve warm with butter for breakfast.
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Pair with coffee or tea for a mid-morning snack.
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Add to a brunch spread alongside fruit and quiche.
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Pack in lunchboxes for a midday treat.
Make Ahead Tips
You can mix the dry ingredients the night before and store them in a sealed container. In the morning, just combine with the wet ingredients and bake.
Common Mistakes to Avoid
Using Bottled Orange Juice
Freshly squeezed juice provides better flavor and aroma compared to bottled juice.
Overbaking
Always check muffins early to avoid drying them out. Remove when a toothpick comes out with moist crumbs—not wet batter.
Ignoring the Muffin Liners
Using liners makes cleanup easier and keeps the muffins from sticking to the pan.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Yes. Use 1 cup dried cranberries and soak them in orange juice or hot water for 10 minutes to plump them up.
Can I make this recipe vegan?
Yes. Use plant-based yogurt, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan butter or oil.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend. The texture may vary slightly, but it will still be delicious.
Why did my cranberries sink?
If your cranberries sank to the bottom, try tossing them in a tablespoon of flour before mixing them into the batter.
Conclusion
Cranberry orange muffins are a delightful balance of sweet, tangy, and fresh flavors. With a fluffy texture, bursts of cranberry, and the bright lift of orange, they’re a treat everyone will enjoy. Whether you’re baking a batch for a weekday breakfast or a festive brunch, this muffin recipe is a reliable favorite. Simple to make and endlessly customizable, it’s one you’ll return to again and again.