Name: Cranberry Orange Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (240g); 2 teaspoons baking powder; ½ teaspoon salt; 1 cup granulated sugar (200g); zest of 2 oranges; ½ cup milk (120mL); ½ cup vegetable oil (120mL); ¼ cup orange juice (60mL); 2 large eggs; 2 teaspoons vanilla extract; 1½ cups fresh or frozen cranberries (180g)

There’s something so vibrant and cozy about the combination of tart cranberries and bright orange in these muffins. This Cranberry Orange Muffins Recipe invites you to enjoy that burst of flavor in every tender, moist bite—perfect for breakfast, snacks, or even holiday brunch. Trust me, once you try these, they’ll quickly become your go-to!

A basket lined with a white cloth with red stripes holds nine golden-brown muffins. Each muffin is dotted with bright red cranberries and dark brown raisins, giving a colorful contrast to the soft, textured muffin tops. The basket sits on a white marbled surface, and the muffins look fresh and lightly risen, with some cranberries slightly melting into the surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Orange Muffins Recipe
Top Tip
How to Serve Cranberry Orange Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Orange Muffins Recipe

Why You'll Love This Recipe

I absolutely adore baking these cranberry orange muffins because they strike the ideal balance between sweet and tart, with a comforting citrus aroma that fills the kitchen. Plus, they’re surprisingly simple to make—no need for fancy tools or tricky techniques!

Bright, Fresh Flavor: The blend of fresh orange zest and cranberries delivers a zesty punch that’s refreshing and addictive.
Moist, Soft Texture: Thanks to the combination of vegetable oil and orange juice, these muffins stay perfectly moist for days.
Easy Prep: With straightforward steps and common ingredients, you can whip these up anytime without stress.
Versatile in Serving: These muffins shine for breakfast, snacks, or as a festive treat when friends come over.

The image shows a basket full of golden brown muffins with visible red cranberries and dark chocolate chips inside. The basket is light wood with red woven sides and is lined with a white and red striped cloth. One muffin sits on a folded white lace-edged napkin in front of the basket. Scattered around are bright orange slices and fresh cranberries on a white marble surface. A lit candle glows softly in the blurred background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here has a special role that helps these Cranberry Orange Muffins come together so wonderfully. Choosing fresh, quality ingredients really makes a difference, especially when it comes to the orange zest and cranberries.

Flat lay of a small mound of all-purpose flour, two teaspoons of baking powder in a small white bowl, a small white bowl of salt, a small white bowl overflowing with granulated sugar, two bright fresh oranges with one partially zested showing textured peel, a small white bowl filled with fresh milk, a small white bowl of golden vegetable oil, a small white bowl of bright orange juice, two large whole uncracked brown eggs, a small white bowl of clear vanilla extract, and a small heap of fresh red cranberries, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure, holding all the flavors and letting the muffins rise just right.
Baking powder: The leavening agent that gives your muffins their light and fluffy texture.
Salt: Enhances the sweetness and balances the bright citrus notes.
Granulated sugar: Sweetens the muffins while helping tenderize the crumb.
Orange zest: Packs a fragrant, fresh citrus punch that’s key to this recipe’s vibrant flavor.
Milk: Adds moisture and richness, giving these muffins a soft texture.
Vegetable oil: Keeps the muffins tender and moist—plus, it mixes better than butter in this recipe.
Orange juice: Boosts the citrus flavor while adding additional moisture and acidity for a balanced taste.
Eggs: Bind everything together and contribute to the muffins’ rise and structure.
Vanilla extract: Rounds out the flavor with a subtle sweetness and depth.
Fresh or frozen cranberries: The star ingredient—offering that signature tartness and jewel-like bursts in every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Cranberry Orange Muffins Recipe to suit the season or my mood. It’s such a flexible base, so feel free to switch up the citrus or add in your favorite nuts or spices.

Spiced Variation: I once tossed in a teaspoon of cinnamon and a pinch of nutmeg—totally cozy and perfect for fall mornings.
Nutty Boost: Adding toasted pecans gives a delightful crunch, which contrasts so nicely with the juicy cranberries.
Healthier Swap: Try swapping half the sugar for honey or maple syrup for a natural sweetness, though you may want to reduce the milk slightly.
Gluten-Free Version: Use a gluten-free all-purpose flour blend—mine worked beautifully without sacrificing texture.

Step-by-Step: How I Make Cranberry Orange Muffins Recipe

Step 1: Prep your ingredients and preheat

Start by preheating your oven to 400°F (200°C) and lining a 12-cup muffin tin with paper liners. While the oven warms, zest your oranges carefully—avoid the bitter white pith, just the bright outer peel. This zest sets the tone for the whole muffin!

Step 2: Mix dry ingredients for a fluffy base

In a medium bowl, whisk together the flour, baking powder, and salt. Whisking well here helps to evenly distribute the leavening, so your muffins rise perfectly all around. Set this bowl aside for now.

Step 3: Combine sugar and zest to unlock fragrance

In a larger bowl, mix the granulated sugar and orange zest together. I like to whisk vigorously for about a minute—this really helps release the essential oils from the zest and infuse the sugar with that lovely citrus aroma.

Step 4: Add wet ingredients and combine

Now add the milk, vegetable oil, freshly squeezed orange juice, eggs, and vanilla extract to the sugar and zest. Stir gently but thoroughly until all the wet ingredients come together in a smooth mixture.

Step 5: Incorporate dry ingredients carefully

Pour the flour mixture into the wet bowl and stir just until almost combined—it's okay if you see a few lumps. Overmixing here can make your muffins tough, so stop as soon as you don’t see large pockets of dry flour.

Step 6: Fold in cranberries with care

Gently fold in fresh or frozen cranberries until evenly distributed. Frozen works great and prevents the berries from bleeding too much color into the batter, keeping the muffins looking pretty.

Step 7: Bake and cool

Divide the batter evenly between the 12 muffin cups—using an ice cream scoop helps with portioning—and bake for 20-25 minutes. You'll know they’re done when a toothpick inserted in the center comes out clean or with just a few crumbs. Let them cool in the pan a few minutes before transferring to a rack.

Top Tip

After making these muffins several times, I’ve learned a few tricks to really make your Cranberry Orange Muffins spectacular every single time.

Fresh Zest is Key: Always zest your oranges just before mixing to capture those vibrant oils and flavors.
Don’t Overmix: Stir batter gently and only until ingredients come together to keep muffins tender and fluffy.
Use Frozen Cranberries: They hold their shape well and prevent the whole batter from turning pink, which keeps your muffins visually appealing.
Test for Doneness Early: Start checking around 20 minutes to avoid overbaking, which can dry out the muffins.

How to Serve Cranberry Orange Muffins Recipe

cranberry orange muffins - Serving Suggestion

Garnishes

I like to keep it simple—sometimes I add a light dusting of powdered sugar right before serving for a pretty, slightly sweet finish. If I’m feeling extra festive, a thin drizzle of orange glaze (powdered sugar mixed with fresh orange juice) adds a beautiful glossy top.

Side Dishes

These muffins pair perfectly with a creamy cup of coffee or a spiced chai latte. For a fuller breakfast, I often serve them alongside scrambled eggs and sautéed greens or a fresh fruit salad for a refreshing contrast.

Creative Ways to Present

For holiday brunch or gatherings, I arrange these muffins on a rustic wooden board with small bowls of clotted cream, honey, and softened butter. Adding fresh orange slices and a few loose cranberries around the platter always gets compliments—and looks stunning!

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to three days. If I want to keep them longer, I pop the container in the fridge, though I find this can slightly dry them out, so reheating is essential in that case.

Freezing

These muffins freeze beautifully! I let them cool completely, then wrap each in plastic wrap and place in a freezer-safe bag. They keep well for up to 3 months—just perfect for prepping ahead for busy mornings or unexpected guests.

Reheating

To reheat, I remove any plastic and warm a muffin in the microwave for about 15-20 seconds or pop it in a toaster oven for a few minutes to bring back that fresh-baked texture. Adding a little butter or cream cheese helps recreate that fresh bakery feeling.

Frequently Asked Questions:

Can I use frozen cranberries for this recipe?

Absolutely! Frozen cranberries work just as well and generally hold their shape better during baking, resulting in less bleeding of color throughout the muffins.

How can I make these muffins dairy-free?

This recipe is easy to make dairy-free by using a plant-based milk like almond or oat milk. Make sure the milk is unsweetened to balance the flavors effectively. All other ingredients are naturally dairy-free.

Can I substitute vegetable oil with butter?

Yes, but keep in mind the texture might be slightly different. Butter tends to create a richer flavor but can make muffins a little denser. If substituting, use melted butter and reduce it just a touch to avoid excess moisture.

How do I store leftover muffins to keep them fresh?

Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them wrapped individually in plastic wrap and sealed in a freezer-safe bag. Always thaw and reheat gently before serving.

Final Thoughts

These Cranberry Orange Muffins aren’t just baked goods to me—they’re little bursts of joy that brighten even the busiest mornings or add festive charm to any gathering. Sharing this recipe feels like passing along a warm hug in muffin form. I’m confident you’ll love making and eating them as much as I do, and I can’t wait for you to experience that first sweet, tangy bite!