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 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
- Vanilla Extract
- Orange Juice
- Cranberries, fresh or frozen works great!
How To Make Cranberry Orange Muffins
- Mix together the flour, both sugars, baking powder and salt together in a bowl until well combined.
- In a separate bowl whisk together melted butter that has been cooled slightly, eggs, vanilla extract and orange juice.
- 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.
- Fold in the cranberries until evenly distributed.
- Divide the batter into 18 muffin cups.
- 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.
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.
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.
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.
More Muffin Recipes You’ll Love
- Chocolate Blender Muffins
- Monkey Bread Muffins
- Apple Cinnamon Muffins
- Chocolate Chip Muffins
- Double Chocolate Cheesecake Muffins
- Blueberry Muffins
- Cinnamon Roll Muffins
- Lemon Raspberry Muffins
- 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)
- Preheat oven to 425º F. Prepare 18 muffin cups with liners or non-stick spray. Set aside
- In a large mixing bowl whisk together flour, sugar, brown sugar, baking powder, and salt.
- In a separate bowl mix together orange juice, eggs, butter and vanilla extract until well combined.
- Pour the orange juice mixture into the flour mixture and mix until just combined. Be careful not to over mix.
- Fold in the cranberries.
- Scoop batter into 18 muffin cups.
- 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.
- Remove from the oven and let cook for 5 minutes before removing the muffins and placing on a wire rack to cool completely.
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.
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