Display Search Bar

I Heart Eating

Recipes for people who love to eat.

Cranberry Orange Muffins

Posted by: Kate / Muffins / Posted: / Last updated:

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!

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 Muffins

Soft and fluffy cranberry orange muffin recipe.
Author:I Heart Eating
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings:12 muffins
Course: Breakfast
Cuisine: American
Keyword: cranberry orange muffin, cranberry orange muffin recipe
Cranberry orange muffin with the cupcake liner peeled down
Print Rate Pin
5 from 3 votes

Ingredients

  • 6 tablespoons butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 tablespoon grated orange zest
  • 2 cups + 1 tablespoon all-purpose flour (divided)
  • 1 tablespoon baking powder
  • 1/2 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 Information

Serving: 1muffinCalories: 214kcal (11%)Carbohydrates: 36g (12%)Protein: 4g (8%)Fat: 7g (11%)Saturated Fat: 4g (20%)Cholesterol: 43mg (14%)Sodium: 163mg (7%)Potassium: 156mg (4%)Fiber: 1g (4%)Sugar: 19g (21%)Vitamin A: 240IU (5%)Vitamin C: 1mg (1%)Calcium: 65mg (7%)Iron: 1mg (6%)
Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

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

Reader Interactions

Join the Conversation

    Leave a Comment

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  3. 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!

    Reply

    • 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!

      Reply

  4. Julia @ Swirls and Spice says

    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

  5. Joanna @ Everyday Made Fresh says

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

    Reply
Featured On