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Cranberry Orange Muffins

Cranberry Orange Muffins – moist and tender muffins that are studded with fresh cranberries and lots of orange flavor. Great to make ahead, have in the freezer, and perfect for that morning cup of coffee!

If you have looked around on this website at all, you know I have a thing for muffin recipes. They are just the perfect sweet breakfast. I mean, who doesn’t love an excuse to have cake for breakfast? You add a little bit of fruit, like cranberries, and can call it breakfast .

These cranberry orange muffins were one of the first posts I made back in 2011. The recipe needed a few tweaks and some updating, and now it is perfect for all of your cranberry baking needs!

cranberry muffins on a white table

Cranberry and orange is such a great flavor combo that just works together. This Cranberry Orange Bread is a delicious quick bread that is similar in flavor to these muffins, and is perfect for holiday baking. The sweetness of the orange helps with the tartness of the cranberries and it is just the perfect combo!

What’s In Cranberry Muffins

  • All-Purpose Flour
  • Granulated Sugar
  • Brown Sugar
  • Baking Powder
  • Salt
  • Eggs
  • Butter
  • Vanilla Extract
  • Orange Juice
  • Cranberries, fresh or frozen works great!
cranberry muffin ingredients

How To Make Cranberry Orange Muffins

  1. Mix together the flour, both sugars, baking powder and salt together in a bowl until well combined.
  2. In a separate bowl whisk together melted butter that has been cooled slightly, eggs, vanilla extract and orange juice.
  3. Combine the wet and dry ingredients until they are just blended. Do not over mix or your muffins won’t be as tender and soft.
  4. Fold in the cranberries until evenly distributed.
  5. Divide the batter into 18 muffin cups.
  6. Bake at 425º F for 5 minutes. Do not open the oven, reduce the temperature to 350º F and cook for another 15-18 minutes until an inserted toothpick comes out clean.
muffin batter with cranberries ready to fold in

You can use fresh or frozen cranberries for this recipe. If you are using frozen, I like to thaw them first and drain any liquid. This is not necessary, but if you do put them in frozen they tend to leach more color and you may get streaks of pink in your muffins. Not a problem at all, just something to be aware of.

Storage

These muffins are great to make ahead. I like to always have muffins in my freezer for quick and easy breakfasts, or an easy snack. Let the muffins cool completely and then place in an air tight container and freezer for up to 3 months.

You can also store in an air tight container for up to 3 days at room temperature or if you put them in the fridge they will last about 5 days.

cranberry orange muffins stacked on a table

Can I Add Nuts?

Absolutely you can add nuts to these muffins. Walnuts or pecans would be a great choice. Add about 1/2 cup of chopped nuts when you fold in the cranberries and they will bake up perfectly.

If you like chocolate, you could also add in chocolate chips when you mix in the cranberries. Lots of ways for you to add flavors you like and really mix it up.

close up cranberry orange muffins

More Muffin Recipes You’ll Love

Yield: 18

Cranberry Orange Muffins

cropped in close up of cranberry orange muffins on a table

Cranberry Orange Muffins - moist and tender muffins that are studded with fresh cranberries and lots of orange flavor. Great to make ahead, have in the freezer, and perfect for that morning cup of coffee!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup orange juice
  • 2 whole large eggs
  • 1/2 cup butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cranberries (fresh or frozen)

Instructions

  1. Preheat oven to 425º F. Prepare 18 muffin cups with liners or non-stick spray. Set aside
  2. In a large mixing bowl whisk together flour, sugar, brown sugar, baking powder, and salt. mixing dry ingredients for cranberry muffins
  3. In a separate bowl mix together orange juice, eggs, butter and vanilla extract until well combined.
  4. Pour the orange juice mixture into the flour mixture and mix until just combined. Be careful not to over mix.
  5. Fold in the cranberries. muffin batter with cranberries ready to fold in
  6. Scoop batter into 18 muffin cups. cranberry muffin batter in muffin tins
  7. Bake at 425º for 5 minutes. Do not open the oven, reduce the heat to 350º and bake for an additional 15-18 minutes until an inserted toothpick comes out clean.
  8. Remove from the oven and let cook for 5 minutes before removing the muffins and placing on a wire rack to cool completely.

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 154Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 34mgSodium 150mgCarbohydrates 23gFiber 1gSugar 12gProtein 2g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

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Erin S
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Sandra

Wednesday 29th of December 2021

My kids couldn't get enough of these muffins! They're so good and easy to make!

Beth

Monday 27th of December 2021

I made these over the holidays, and they were a huge hit. EVERYONE loved them. I ended up having to make two batches.

Catalina

Tuesday 21st of December 2021

I would like to wake up with these muffins! They look amazing!

Beti | easyweeknightrecipes

Tuesday 21st of December 2021

Such an amazing breakfast treat!! They are SO yummy!

katerina @ diethood.com

Tuesday 21st of December 2021

These cranberry applesauce muffins are incredible!! I would love one right now!

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