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    Home » Muffins » Cranberry Orange Muffins

    Cranberry Orange Muffins

    Published: Nov 13, 2020 · Modified: Nov 13, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Cranberry orange muffins are sweet, light and fluffy muffins with tart cranberries scattered throughout. These muffins make a great breakfast or dessert!
    Cranberry orange muffin with the cupcake liner peeled down

    I’m going a little cranberry crazy! I love cranberries, and they're only in the store for such a limited time each year.

    So I'm making the most of cranberry season by making all sorts of cranberry recipes like these cranberry orange muffins. These muffins are soft and fluffy and sweet with tart cranberries throughout.

    These muffins are always a big hit in our house. I like them so much that I'm just as happy to eat one or two for dessert as I am to have them for breakfast!

    How to make cranberry orange muffins

    Beaten butter and sugar in a glass mixing bowl

    In a large bowl, beat together butter and sugar until well-combined. Mix in eggs and vanilla until combined.

    Muffin batter in a glass mixing bowl

    Add milk and orange zest, and mix until incorporated. Stir in 2 cups flour, baking powder, and salt. Stir in just until combined.

    Cranberries coated in flour in a white mixing bowl

    In a small bowl, toss together cranberries and 1 tablespoon flour. Fold in cranberries.

    Unbaked cranberry orange muffin batter in a silver muffin tin

    Divide batter among prepared muffin cups, and sprinkle tops with sugar. Bake until muffins are golden brown.

    Let cool in pan for 5-10 minutes before removing.

    Overhead picture of cranberry orange muffins on a gold wire cooling rackTips

    • 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.

    Storage

    These muffins can be stored, covered, at room temperature for up to 4-5 days.

    Cranberry orange muffin on a wire cooling rackMore cranberry recipes!

    • Cranberry Orange Pound Cake
    • Cranberry Nut Bread Recipe
    • Cranberry Apple Crisp

    If you’ve tried this cranberry orange muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Cranberry orange muffin with the cupcake liner peeled down

    Cranberry Orange Muffins

    Soft and fluffy cranberry orange muffin recipe.
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 22 minutes
    Total Time: 37 minutes
    Servings: 12 muffins
    Calories: 214kcal
    Author: Kate @ I Heart Eating

    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
    US Customary - Metric

    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.
    • Mix in eggs and vanilla until combined.
    • Add milk and orange zest, and mix until incorporated.
    • Stir in 2 cups flour, baking powder, and salt.
    • In a small bowl, toss together cranberries and 1 tablespoon flour.
    • Fold in cranberries.
    • Divide batter among prepared muffin cups, and sprinkle tops with sugar.
    • Bake 5 minutes.
    • Without taking the muffins out, decrease oven temperature to 375F.
    • 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

    Serving: 1muffin | Calories: 214kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 156mg | Fiber: 1g | Sugar: 19g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 11/17/14. Updated with recipe adjustments, new photos, and tips 11/13/20.

    « Overnight Praline French Toast
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Patricia

      January 19, 2021 at 7:45 am

      Can I use dried cranberries instead of fresh??

      Reply
      • Kate

        January 19, 2021 at 1:58 pm

        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.

        Reply
    2. Fran

      December 03, 2020 at 9:14 pm

      5 stars
      I love everything with cranberries. These cranberry muffins were perfect for breakfast, everyone gave them two thumbs up.

      Reply
      • Kate

        December 09, 2020 at 9:43 am

        Thank you so much!

        Reply
    3. Martha

      November 26, 2020 at 10:30 am

      5 stars
      These are a perfect indulgence!

      Reply
      • Kate

        November 26, 2020 at 10:56 am

        Thank you so much!!

        Reply
    4. Terry

      November 24, 2020 at 9:06 am

      5 stars
      One of the best muffin recipes I've tried. The muffins were very fluffy and had great flavor.

      Reply
      • Kate

        November 24, 2020 at 9:09 am

        Thank you! I'm so glad that you liked the muffins!

        Reply
    5. Tammy Hershberger

      March 22, 2019 at 8:59 am

      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!

      Reply
      • Kate

        March 23, 2019 at 12:53 am

        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!

        Reply
    6. Julia @ Swirls and Spice

      November 17, 2014 at 11:04 pm

      5 stars
      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!

      Reply
      • Kate

        November 18, 2014 at 8:36 am

        Thanks! I wish you could, too! I'd be more than happy to share. =)

        Reply
    7. Joanna @ Everyday Made Fresh

      November 17, 2014 at 6:39 am

      I made cranberry orange muffins over the weekend! This is definitely the flavors of the season!!

      Reply
      • Kate

        November 18, 2014 at 8:40 am

        I bet they were delicious! It absolutely is! =)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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