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Cranberry Orange Muffins

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.
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Print Recipe
Course Breakfast
Cuisine American

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.
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