Cranberry Orange Muffins – Bright, Tangy & Bursting with Flavor
Juicy cranberries and zesty orange come together in these tender muffins for a balance of sweet, tart, and citrusy freshness. Perfect for the holidays or any time you crave a cheerful, bakery-style treat.
Cranberries and orange are one of those timeless pairings that feel festive yet refreshing. The tartness of cranberries balances beautifully with the sweetness of oranges, creating a flavor that’s both vibrant and comforting.
These muffins are inspired by the flavors of winter and holiday baking, when cranberries are at their peak and oranges add brightness to cold mornings.
They’re wonderfully versatile—serve them warm for breakfast, pack them into lunchboxes, or dress them up with a glaze for a dessert-like finish. Every bite is bursting with juicy cranberries and fragrant orange zest, making them a crowd favorite year-round.
Why You’ll Love This Recipe
- Tangy & Sweet – the perfect balance of cranberries and citrus.
- Moist & Tender – thanks to yogurt (or sour cream) in the batter.
- Festive & Versatile – ideal for breakfast, brunch, or gifting.
- Easy to Make – simple, pantry-friendly ingredients.
Cranberry Orange Muffins
Ingredients
- Ingredients
- 2 cups all-purpose flour
- 1 cup fresh or frozen cranberries do not thaw if frozen
- ¾ cup granulated sugar
- 1 tablespoon orange zest from 1–2 oranges
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ½ cup fresh orange juice
- 1 teaspoon vanilla extract
- Optional Topping
- 2 tablespoons coarse sugar for sprinkling
- OR an orange glaze ½ cup powdered sugar + 1–2 tbsp orange juice
Instructions
- Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
- Mix dry ingredients – In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Stir in orange zest.
- Prepare wet mixture – In a separate bowl, whisk together oil, eggs, yogurt, orange juice, and vanilla until smooth.
- Combine – Gently fold wet mixture into dry ingredients until just combined (do not overmix).
- Add cranberries – Fold in cranberries, reserving a few to press on top for a bakery-style look.
- Fill muffin cups – Divide batter evenly among the 12 cups, filling about ¾ full. Sprinkle with coarse sugar if desired.
- Bake – Bake 18–22 minutes, until golden and a toothpick inserted comes out clean.
- Cool & serve – Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with orange glaze if using.
Pro Tips & Variations
- Balance tartness – If cranberries are very tart, toss them in 1 tablespoon of sugar before adding to batter.
- Swap the fruit – Use blueberries for a summer version with the same orange base.
- Boost flavor – Add a pinch of cinnamon or cardamom for extra warmth.
- Make ahead – These muffins freeze beautifully; just reheat in the oven before serving.
Serving Suggestions
- Serve warm with butter and honey for breakfast.
- Pair with coffee or tea for a holiday brunch.
- Wrap in parchment and ribbon as homemade gifts during the festive season.
Frequently Asked Questions
Can I use dried cranberries?
Yes—use ¾ cup dried cranberries. Soak them in warm orange juice for 10 minutes before adding for a softer texture.
How do I store them?
Keep at room temperature for up to 3 days, or refrigerate for up to 5 days.
Can I freeze cranberry orange muffins?
Yes—wrap tightly and freeze for up to 2 months. Thaw at room temperature or warm in the oven before eating.
