There’s just something magical about the bright, tangy zing of fresh cranberries mingling with the sweet zestiness of orange, all nestled inside a tender crumb. Cranberry Orange Muffins are one of those iconic bakes that taste like a celebration of winter mornings, cozy brunches, and sweet little surprises tucked into lunchboxes. Whether you love them for breakfast or as a satisfying snack with tea, these muffins bring a burst of color and sunshine to your table any day of the year.
Ingredients You’ll Need
These ingredients are simple, wholesome, and each plays a special part in delivering that perfect Cranberry Orange Muffin flavor. Every component is chosen to create the ideal balance of moistness, lift, and bright bursts of citrus and cranberry.
- All-Purpose Flour: Gives structure to the muffins while keeping them delightfully fluffy.
- Granulated Sugar: Adds just the right amount of sweetness and helps achieve a tender crumb.
- Baking Powder: Ensures the muffins rise beautifully in the oven for that classic domed top.
- Baking Soda: Reacts with the orange juice to boost the muffins’ lightness and lift.
- Salt: Balances out all the flavors, making every bite pop.
- Orange Zest: Infuses the batter with fragrant citrus oil, intensifying the orange essence.
- Fresh Orange Juice: Adds moistness and reinforces that bright, lively citrus flavor.
- Vegetable Oil: Keeps the muffins soft and tender instead of dry.
- Eggs: Bind everything together and add richness to the muffins.
- Vanilla Extract: Layers in a subtle, cozy sweetness that rounds out the citrus notes.
- Fresh or Frozen Cranberries: Provide bursts of tart juice and irresistible color; no need to thaw if using frozen.
- Coarse Sugar (optional): Gives the tops a sweet, crunchy sparkle for extra bakery-style appeal.
How to Make Cranberry Orange Muffins
Step 1: Prep Your Pan
Begin by preheating your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or give it a light greasing with oil or nonstick spray. A well-prepared pan ensures your Cranberry Orange Muffins pop right out after baking, with perfectly shaped sides and bottoms.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and orange zest. This step not only evenly distributes the leavening agents for even rising, but also releases the fragrant citrus oils from the zest into your flour mixture, promising lively flavor throughout.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the fresh orange juice, vegetable oil, eggs, and vanilla extract until smoothly blended. The juice brightens the entire muffin, while the oil and eggs ensure a moist, rich crumb. This mixture will already smell inviting and citrusy!
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or large spoon, gently fold the two together until just combined. Don’t overmix; a few streaks of flour are perfectly fine. Overworked batter leads to dense muffins, so less is definitely more here for delicate Cranberry Orange Muffins.
Step 5: Fold in the Cranberries
Add your cranberries—fresh or straight from the freezer—into the batter. Gently fold them in so they’re evenly distributed. You’ll love how they peek through the muffin tops once baked, adding pops of color and tartness.
Step 6: Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Top with a sprinkle of coarse sugar if you’d like a glittery, crunchy finish. This easy step adds real bakery charm to your Cranberry Orange Muffins.
Step 7: Bake and Cool
Slide the pan into the oven and bake for 18 to 20 minutes, or until the muffin tops are golden and a toothpick comes out clean from the center. Let them cool in the pan for 5 minutes to set, then gently transfer each to a wire rack. The aroma at this point is simply irresistible—don’t be surprised if a few muffins disappear while they’re still warm!
How to Serve Cranberry Orange Muffins
Garnishes
For a dazzling finishing touch, lightly drizzle your muffins with a simple orange glaze or dust them with powdered sugar. A sprinkle of extra orange zest adds an elegant hint of citrusy color and aroma. If you’re feeling fancy, a few candied cranberries on top make these muffins look like festive jewels.
Side Dishes
Cranberry Orange Muffins pair beautifully with a bowl of creamy Greek yogurt, a fruit salad bursting with berries, or a simple scrambled egg for a balanced breakfast or brunch. For an afternoon treat, they’re lovely alongside a steamy mug of Earl Grey tea or a cup of coffee.
Creative Ways to Present
Display your muffins in a rustic wooden basket lined with a pretty cloth for brunch gatherings, or stack them on a cake stand for a party-ready display. For gifting, tuck a few into a decorative box with a handwritten note—they make a perfect holiday or hostess surprise!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, keep your Cranberry Orange Muffins in an airtight container at room temperature for up to three days. Line the container with paper towels to absorb any excess moisture and keep them fresh longer.
Freezing
These muffins freeze excellently! Place the cooled muffins in a freezer-safe bag or container, squeezing out excess air, and freeze for up to three months. Thaw them overnight at room temperature whenever a craving hits, and they’re just as delightful as fresh-baked.
Reheating
To enjoy that “just-baked” warmth, pop a muffin into the microwave for 15 to 20 seconds or reheat in a 300°F oven for 5 minutes. If you’ve added glaze, rewarming very briefly is best to prevent any sticky mess. The cranberries and orange will taste as vibrant as ever!
FAQs
Can I use dried cranberries instead of fresh?
Absolutely! If you only have dried cranberries, swap them in for fresh or frozen, but reduce the amount to 3/4 cup. For even juicier bites, try soaking the dried cranberries in warm orange juice for a few minutes before stirring them into the batter.
Should I chop the cranberries first?
Chopping is totally optional. Whole cranberries burst with tart juice, while halved or chopped cranberries distribute more evenly throughout the muffin, giving small pops of tartness in every bite. Follow your personal preference or mix it up for varied texture!
Can I substitute the oil with butter?
Yes, melted butter works well if you prefer a richer muffin with a slightly denser crumb. Use the same amount as the oil—about 1/3 cup. The butter flavor will really complement the orange and cranberry notes.
What’s the best way to zest an orange?
Use a fine microplane or grater, scraping only the brightly colored outer layer and avoiding the bitter white pith. Zest the orange right before using it in the batter so the oils are fragrant and fresh, maximizing that zippy citrus kick in your Cranberry Orange Muffins.
How do I make a simple orange glaze for these muffins?
Mix 1/2 cup powdered sugar with 1–2 tablespoons fresh orange juice until you have a smooth, pourable glaze. Drizzle it over the cooled Cranberry Orange Muffins for an extra splash of orangey sweetness and a glossy finish that looks bakery-perfect.
Final Thoughts
There are few joys in baking as easy, satisfying, and crowd-pleasing as a batch of freshly made Cranberry Orange Muffins. Every bite is bursting with color and zesty flavor, ready to brighten any morning or afternoon. If you love citrus and crave a little tart-sweet treat, give this recipe a try—you’ll want to make it again and again!
Print
Cranberry Orange Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cranberry Orange Muffins are bursting with citrus flavor and studded with juicy cranberries. Perfect for breakfast or a snack, these muffins are easy to make and a delightful treat for any time of day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 1/2 cups fresh or frozen cranberries
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and prepare a 12-cup muffin tin with liners or grease.
- Prepare dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
- Mix wet ingredients: In another bowl, whisk orange juice, oil, eggs, and vanilla until smooth.
- Combine ingredients: Add wet mixture to dry ingredients and gently stir until just combined. Fold in cranberries.
- Bake: Divide batter into muffin cups, sprinkle with coarse sugar if desired, and bake for 18-20 minutes. Cool before serving.
Notes
- Frozen cranberries can be used directly from the freezer.
- For extra flavor, drizzle with orange glaze after cooling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
