Name: Cranberry Orange Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (240g); 2 teaspoons baking powder; ½ teaspoon salt; 1 cup granulated sugar (200g); Zest of 2 oranges; ½ cup milk (120mL); ½ cup vegetable oil (120mL); ¼ cup orange juice (60mL); 2 large eggs; 2 teaspoons vanilla extract; 1½ cups fresh or frozen cranberries (180g)

There’s something so inviting about the tangy brightness of citrus paired with sweet-tart cranberries, and that’s exactly what makes this Cranberry Orange Muffins Recipe a total winner in my kitchen. The zing of fresh orange zest combined with juicy cranberries just feels like a little celebration in every bite.

A white basket holds nine golden-brown muffins with a soft texture, each studded with bright red cranberries and darker berries scattered across the tops and sides. The muffins sit on a white cloth with red stripes, which lines the basket. The basket is placed on a white marbled surface, with a small orange slice faintly visible at the edge. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Orange Muffins Recipe
Top Tip
How to Serve Cranberry Orange Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Orange Muffins Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve pulled this recipe out during holiday mornings or weekend brunches. It’s like the perfect balance of sweet and tart with a moist, fluffy crumb that melts in your mouth. Plus, it’s easy enough that you don’t need to be a baking pro to get stellar results.

Vibrant Flavors: The fresh orange zest and juice bring a natural citrus punch that complements the cranberries beautifully.
Easy to Make: Simple steps and common ingredients mean you can whip these up any time without fuss.
Moist Texture: Thanks to the oil and orange juice, these muffins stay tender and moist for days.
Versatile Treat: Perfect for breakfast, brunch, or even as a sweet snack with coffee or tea.

A round muffin with a golden-brown top sits on a folded cream-colored cloth with lace edges, placed on a white marbled surface. The muffin has visible red cranberries and dark chocolate chips on its surface. Behind it, there is a white basket with red and beige woven patterns filled with more muffins of the same kind, lined with a white cloth with red stripes. Around the muffin, there are scattered whole cranberries, two orange wedges, and a halved orange. In the background, a lit candle in a white holder adds a soft glow. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe has a role that’s easy to appreciate once you’ve tasted the muffins. From the sharpness of cranberries to the sunny notes of orange, each element plays off the others just right. When shopping, aim for fresh oranges for zesting and either fresh or frozen cranberries — both work wonderfully.

Flat lay of a small mound of all-purpose flour, a small white bowl of baking powder, a small white bowl of salt, a small pile of granulated sugar, two bright orange halves with fresh zest curls, a small white bowl of milk, a small white bowl of vegetable oil, a small white bowl of orange juice, two whole brown eggs with clean shells, a small white bowl of vanilla extract, a small pile of fresh red cranberries, all arranged symmetrically in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the structure necessary for soft, tender muffins without being too dense.
Baking powder: Acts as a leavening agent, giving the muffins a light and fluffy rise.
Salt: Balances sweetness and enhances the natural flavors of orange and cranberry.
Granulated sugar: Sweetens the muffins and works with orange zest to create a fragrant base.
Orange zest: Brings an intense, fresh citrus aroma and flavor that brightens every bite.
Milk: Adds moisture and softness to the crumb.
Vegetable oil: Keeps the muffins moist longer than butter would, without heaviness.
Orange juice: Pours in tartness and keeps the citrus notes vibrant.
Large eggs: Help bind ingredients together and add richness.
Vanilla extract: Rounds out flavors with subtle warmth and sweetness.
Cranberries (fresh or frozen): The star ingredient delivering bursts of tartness that contrast the sweet crumb perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Honestly, I love switching things up depending on the season or what I have in the fridge. This Cranberry Orange Muffins Recipe is so forgiving that you can experiment a bit and still end up with delicious results.

Variation: One time, I swapped out half the granulated sugar for honey, which gave the muffins a lovely subtle sweetness that paired wonderfully with the tart cranberries.
Dietary Modifications: You can easily use almond milk instead of regular milk, and coconut oil instead of vegetable oil to make these dairy-free.
Add-ins: Sometimes I toss in chopped walnuts or a sprinkle of cinnamon to add a little extra warmth and texture.
Seasonal Twist: In the fall, swapping cranberries for chopped apples or pears works beautifully for a cozier flavor profile.

Step-by-Step: How I Make Cranberry Orange Muffins Recipe

Step 1: Prepping Your Bowl and Oven

First thing’s first: preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners. I like using liners because it makes clean-up much easier, and the muffins come out without sticking. It also lets you enjoy them right out of the pan without breaking apart.

Step 2: Mixing the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until they’re light and fluffy. This step is key because it helps distribute the baking powder evenly, ensuring a nice rise. I usually give the baking powder a little press with the whisk to break up any lumps.

Step 3: Combining Sugar and Orange Zest

Grab a larger bowl for this next part. Toss in the granulated sugar and the zest from two oranges. Whisk them together for about a minute or until the sugar really absorbs that fragrant citrus oil. This little mixing trick releases the aroma and boosts the flavor in the final muffins.

Step 4: Adding Wet Ingredients

Pour in the milk, vegetable oil, fresh orange juice, eggs, and vanilla extract to the sugar and zest mixture. Stir gently but thoroughly until everything is combined — no one wants streaks of oil or egg in their muffins!

Step 5: Bringing It All Together

Pour the dry flour mixture into the wet bowl, then stir just until almost combined. It’s actually okay—better even—if you still see a few small lumps of flour here and there. Overmixing can make your muffins tough, and we want fluffiness. Finally, gently fold in the cranberries. If you’re using frozen, no need to thaw—they’ll bake up nicely.

Step 6: Baking to Perfection

Divide the batter evenly among your 12 muffin cups. I like to use an ice cream scoop for this step because it’s quick and keeps things consistent. Bake for 20-25 minutes, checking them at 20 minutes with a toothpick. If it comes out clean, you’re good to go. Let them cool in the pan for a few minutes before removing to a wire rack—trust me, this helps them set up without falling apart.

Top Tip

These tips come from many batches baked and tasted—some perfect, some lessons learned! Applying these will help you master the Cranberry Orange Muffins Recipe every time.

Don’t Overmix: Keep mixing gentle and minimal after adding the flour. Overmixing develops gluten, making muffins heavy and chewy instead of soft.
Use Fresh Zest: Grate only the orange’s outer peel—the zest—not the white pith beneath, which is bitter and can spoil the flavor.
Toss Cranberries in Flour: If you notice cranberries sinking to the bottom in other recipes, toss them in a little flour before folding in. I find this helps keep them suspended evenly throughout.
Check Oven Temperature: Oven temps can vary, so if your muffins brown too quickly, lower the heat slightly next time or cover loosely with foil halfway baking.

How to Serve Cranberry Orange Muffins Recipe

cranberry orange muffins - Serving Suggestion

Garnishes

I usually skip intricate garnishes because these muffins are pretty show-stopping on their own, but for a special brunch, I’ll sprinkle a little coarse sugar on top before baking for that extra sparkle and crunch. A tiny smear of softened butter or a drizzle of honey when warm makes them even more indulgent.

Side Dishes

These muffins pair beautifully with fresh fruit salads or a simple yogurt parfait. I also enjoy serving them alongside a warm cup of coffee or spicy chai tea—the citrus and cranberry flavors brighten the mood perfectly in the morning.

Creative Ways to Present

For holiday gatherings, I like arranging the muffins on a tiered stand with orange slices and fresh cranberries scattered around for decoration. Wrapping individual muffins in parchment and tying with a ribbon makes a charming edible gift too!

Make Ahead and Storage

Storing Leftovers

Store leftover muffins in an airtight container at room temperature for up to 2 days—if they last that long! I find they keep their tender crumb best this way without drying out.

Freezing

I’ve frozen these muffins by wrapping them individually in plastic wrap and popping them in a zip-top bag. They freeze beautifully for up to 2 months, which makes it so easy to have a fresh-tasting treat on hand anytime.

Reheating

To reheat, I unwrap the muffin and microwave for about 20 seconds or warm it in a toaster oven until just heated through. This keeps the outside pleasantly soft and the inside warm without drying them out.

Frequently Asked Questions:

Can I use frozen cranberries for this Cranberry Orange Muffins Recipe?

Yes! You can use frozen cranberries straight from the freezer without thawing. Just fold them gently into the batter to prevent color bleeding. They bake up perfectly and provide that same lovely tartness.

How do I prevent cranberry bits from sinking to the bottom?

A helpful trick is to toss the cranberries lightly in a little flour before folding them in. This coats their surface and helps keep them suspended evenly throughout the muffin batter while baking.

Can I substitute orange juice with another liquid?

While orange juice adds a specific citrus brightness, you can substitute it with apple juice or even regular water if needed. The flavor won’t be quite the same, but the muffins will still turn out moist and tasty.

What's the best way to zest an orange for this recipe?

Use a microplane or fine grater to zest only the colorful outer part of the orange peel. Avoid the bitter white pith underneath. Zesting just before mixing helps retain maximum aroma and flavor in your muffins.

Final Thoughts

Making this Cranberry Orange Muffins Recipe always brings back warm memories for me—the kind of cozy mornings spent chatting over fresh baked goods. It’s a recipe that’s simple to pull together but feels special every time. I hope you’ll give it a try and enjoy these bright, tender muffins as much as I do, whether it's a holiday treat or just a little pick-me-up on a chilly morning.