Cranberry orange muffins are sweet, light and fluffy muffins with tart cranberries scattered throughout. These muffins make a great breakfast or dessert!
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
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. Stir in just until combined.
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 until muffins are golden brown.
Let cool in pan for 5-10 minutes before removing.
Tips
Tips- 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.
More cranberry recipes!
More 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!
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Cranberry Orange Muffins
Equipment
- Muffin tin
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
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
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Originally published 11/17/14. Updated with recipe adjustments, new photos, and tips 11/13/20.
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! =)