Cranberry orange muffins are a great recipe to make this time of year, especially when fresh cranberries begin showing up at the grocery store. The bright citrus flavor of orange and the tangy pop of cranberries come together perfectly in every warm muffin. They’re just right for busy mornings when you need a quick, cozy bite before heading out the door. As the days grow shorter and the air turns crisp, the sweet aroma of these freshly baked muffins fills your kitchen—making them the perfect way to celebrate cranberry season and the holidays ahead.
Posted November 4, 2022
Modified October 19, 2025
3 Reasons You’ll Love Cranberry Orange Muffins:
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Perfect Flavor Balance – The tangy cranberries and sweet, zesty orange create a bright, refreshing combination that tastes like sunshine on a chilly day.
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Moist and Tender Texture – These muffins bake up soft and fluffy with just the right amount of crumble, making them irresistible straight from the oven.
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Ideal for Any Occasion – Whether you’re serving them for breakfast, brunch, or a holiday gathering, these are truly some of the best muffins to share (or keep all to yourself!).
Ingredients for cranberries to stir into muffins:
1. Fresh cranberries: Adds tartness and a burst of fruity flavor to the muffins.
2. Flour: Coats the cranberries to prevent them from sinking to the bottom of the muffins during baking.
3. Brown sugar: Provides a touch of sweetness to balance the tartness of the cranberries.
Ingredients for orange glaze:
1. Fresh orange juice: Provides a citrusy flavor and acidity to the glaze.
2. Powdered sugar: Sweetens and thickens the glaze, creating a smooth and sweet topping for the muffins.
Ingredients for cranberry orange muffin batter:
1. Butter (softened): Adds richness and flavor to the muffins.
2. Brown sugar: Adds moisture and sweetness to the batter.
3. Granulated sugar: Adds sweetness and helps with the muffins’ texture.
4. Large Eggs: Acts as a binding agent and adds moisture and structure to the muffins.
5. All Purpose Flour: The main dry ingredient that forms the base of the muffin batter.
6. Salt: Enhances the overall flavor by balancing the sweetness.
7. Baking powder: Leavening agent that helps the muffins rise and become fluffy.
8. Orange zest: Adds a bright citrus flavor and aroma to complement the cranberries.
9. Whole Milk: Provides moisture and helps create a tender crumb in the muffins.
10. Turbinado sugar: Adds a delightful crunch and sweetness to the muffin tops.
Ingredients for orange glaze:
1. Fresh orange juice: Provides a citrusy flavor and acidity to the glaze.
2. Powdered sugar: Sweetens and thickens the glaze, creating a smooth and sweet topping for the muffins.
How to make these Cranberry Orange Muffins
- Pre heat oven to 375 F convection or 400 F standard. Spray a 12 cup muffin pan with spray oil. Set aside.
- Pick over fresh cranberries, and place in a large bowl. Add flour and shake to coat. Add brown sugar and shake to coat. Set aside.
- Cream butter and sugar with mixer or whisk. Beat eggs, and add into butter and sugar.
- Mix the dry ingredients in a separate bowl with whisk.
- Add flour mixture, eggs and milk to the butter sugar mixture and gently blend, just until mixed. Do not over mix.
- Set aside about a 1/2 cup of the cranberries for the top, and fold in cranberries just until mixed.
- Using an ice cream scoop, scoop mixture into oiled muffin pan. Top with the additional cranberries, and sprinkle with turbinado sugar.
- Bake for 15-20 minutes, turning half way.
- While muffins are baking, juice the oranges, and mix with enough powder sugar to make a thin glaze. Add a bit more orange zest to the glaze.
- Check muffins for doneness when toothpick comes out clean. Allow to cool on a wire rack for about 5 minutes, then drizzle the glaze on while still warm.
How to Store Cranberry Orange Muffins
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Allow the muffins to cool completely before storing.
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Place them in an airtight container to keep them fresh and moist.
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Store at room temperature for up to 3 days.
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For longer storage, refrigerate for up to a week or freeze for up to 3 months—just warm them up before serving for that fresh-baked taste.
Equipment
- bowl
- mixing spoon
- measuring cups
- Measuring spoons
- muffin tin
Ingredients
Ingredients for cranberries to stir in to muffins:
- 2 cups fresh cranberries
- 2 tablespoons flour
- 2 tablespoons brown sugar
Ingredients for cranberry orange muffins batter:
Ingredients for orange glaze:
- 2 tbs orange juice
- 1 cup powder sugar more or less to make a glaze for the muffins
Instructions
- Pre heat oven to 375 F convection or 400 F standard. Spray a 12 cup muffin pan with spray oil. Set aside.
- Pick over fresh cranberries, and place in bowl. Add flour and shake to coat. Add brown sugar and shake to coat. Set aside.
- Cream butter and sugar with mixer or whisk. Beat eggs, and add into butter and sugar. Mix flour with salt and baking powder in a separate bowl with whisk.
- Add flour mixture, eggs and milk to the butter sugar mixture and gently blend, just until mixed. Do not over mix.
- Set aside about a 1/2 cup of the cranberries for the top, and fold in cranberries just until mixed.
- Using an ice cream scoop, scoop mixture into oiled muffin pan. Top with the additional cranberries, and sprinkle with turbinado sugar.
- Bake for 15-20 minutes, turning half way.
- While muffins are baking, juice the oranges, and mix with enough powder sugar to make a thin glaze. Add a bit more orange zest to the glaze.
- Check muffins for doneness when toothpick comes out clean. Allow to cool for about 5 minutes, then drizzle the glaze on while still warm.
Video
Nutrition
If you love muffins, give these muffins a try!
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Blackberry Muffins
Chocolate Muffins
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We can’t wait to try these over the holidays! Love cranberries & citrus!!
Elaine and James,
These are a sure crowd pleaser! And we love making them through out the year, because we save the cranberries in bags in the freezer!
Have the best day!
Bruce and Dina