Cranberry orange muffins are bursting with tart cranberries and fresh orange flavor for a bright, bakery-style muffin. A sprinkle of coarse sugar on top adds the perfect sweet crunch to every bite!
There’s just something special about the combination of cranberry and orange; it’s sweet, tangy, and perfectly refreshing! These Cranberry Orange Muffins bring those flavors together in a soft, moist muffin that’s perfect for breakfast, brunch, or as an afternoon snack.
The fresh orange zest brightens up the tart cranberries, while a sprinkle of coarse sugar on top gives these muffins that bakery-style sparkle and satisfying crunch. They’re easy to make and are freezer-friendly.
Whether you bake them for the holidays or just want a tasty cranberry bake, these muffins are simple, delicious, and guaranteed to disappear fast!
“One of the best muffin recipes I’ve tried. The muffins were very fluffy and had great flavor.” – Terry
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe.
- Milk: You can use any type of milk from skim to whole milk. However, whole milk will give you softer, richer muffins. You can also use nondairy milk if you prefer.
- Sugar topping: The sugar topping is delicious but is optional.
How to make cranberry orange muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a large bowl, beat together butter and sugar until well-combined.
Step 2: Mix in eggs and vanilla until combined.
Step 3: Add milk and orange zest, and mix until incorporated.
Step 4: Stir in 2 cups flour, baking powder, and salt. Stir in just until combined.
Step 5: In a small bowl, toss together cranberries and 1 tablespoon flour. Fold in cranberries.
Step 6: Divide batter among prepared muffin cups.
Step 7: Sprinkle tops with sugar.
Step 8: Bake until muffins are golden brown. Let cool in pan for 5-10 minutes before removing.
Recipe Tips!
- Orange flavor: For even more fresh orange flavor, increase the orange zest to 2 tablespoons.
- Freezing: The muffins freeze well. To freeze, let the muffins cool to room temperature before wrapping in plastic wrap and placing in a freezer-safe container. The muffins will keep for up to 1 month.
Storage
Store any leftover muffins in an airtight container at room temperature. The muffins will keep for 3-4 days when properly stored.
More cranberry recipes!
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Cranberry Orange Muffins
Equipment
- Muffin tin
Ingredients
- 6 tablespoons butter softened
- 1 cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup milk
- 1 tablespoon grated orange zest
- 2 cups + 1 tablespoon all-purpose flour divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh cranberries
- 1-2 tablespoons raw or granulated sugar
Instructions
- Preheat oven to 400 F. Grease or line a 12-cup muffin tin. If you grease the pan, be sure to grease the entire muffin tin as tops may rise out of the cup. Set aside.
- In a large bowl, beat together butter and sugar until well-combined.6 tablespoons butter, 1 cup granulated sugar
- Mix in eggs and vanilla until combined.2 large eggs, ½ teaspoon vanilla extract
- Add milk and orange zest, and mix until incorporated.½ cup milk, 1 tablespoon grated orange zest
- Stir in 2 cups flour, baking powder, and salt.1 tablespoon baking powder, ½ teaspoon salt
- In a small bowl, toss together cranberries and 1 tablespoon flour.1 cup fresh cranberries
- Fold in cranberries.
- Divide batter among prepared muffin cups, and sprinkle tops with sugar.1-2 tablespoons raw or granulated sugar
- Bake 5 minutes.
- Without taking the muffins out, decrease oven temperature to 350F.
- Continue baking for an additional 17-25 minutes, or until muffins are golden brown.
- Let cool in pan for 5-10 minutes before removing.
Notes
- Butter: I use salted butter in this recipe.
- Milk: You can use any type of milk from skim to whole milk. You can also use nondairy milk if you prefer.
- Sugar topping: The sugar topping is delicious but is optional.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Patricia says
Can I use dried cranberries instead of fresh??
Kate says
I haven’t tried dried cranberries in it, but I think it would work. The only thing you may need to adjust is the sugar level. The dried cranberries I’ve used have all been sweetened, so it may make for a sweeter muffin.
Fran says
I love everything with cranberries. These cranberry muffins were perfect for breakfast, everyone gave them two thumbs up.
Kate says
Thank you so much!
Martha says
These are a perfect indulgence!
Kate says
Thank you so much!!
Terry says
One of the best muffin recipes I’ve tried. The muffins were very fluffy and had great flavor.
Kate says
Thank you! I’m so glad that you liked the muffins!
Tammy Hershberger says
I know this is an old post, but hoping I might get an answer… was wondering if you’ve ever made these and tried to freeze them? I’m pressed for time to make things for my daughters upcoming Bridal Brunch, and am wondering if I can make these ahead. Thank you!
Kate says
Hi! I haven’t tried to freeze these muffins. However, I have succesfully frozen similar recipes, and I can’t see any reason why the muffins wouldn’t freeze well. Hope that helps!
Julia @ Swirls and Spice says
I adore cranberries! These muffins look delicious! Wish I could come and help devour your stash of cranberries before your move. I can’t wait to see what you come up with next!
Kate says
Thanks! I wish you could, too! I’d be more than happy to share. =)
Joanna @ Everyday Made Fresh says
I made cranberry orange muffins over the weekend! This is definitely the flavors of the season!!
Kate says
I bet they were delicious! It absolutely is! =)