Cranberry Orange Muffins
These Cranberry Orange Muffins strike that perfect balance of sweet, tart, and wonderfully cozy. With real orange zest, juicy cranberries, and a tender crumb, they’re the ultimate bright and cheery treat for chilly mornings.
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A Note from Kim
A Brunch Staple You’ll Adore
Bright, zesty, and bursting with juicy cranberries, these Cranberry Orange Muffins are the kind of bakery-style treat that instantly makes the whole kitchen smell like sunshine. They’re soft, fluffy, and finished with a sweet citrus glaze that keeps you coming back for “just one more.”
They also make the perfect addition to any Christmas brunch. The bright citrus and festive cranberry flavor fit right in with all the holiday cheer, and they pair beautifully with everything from a cozy egg casserole to a warm cup of coffee. Whether you’re hosting a crowd or keeping things simple, a tray of these sweet little gems add that extra touch of homemade magic to the celebration.
With love (and lots of good eats), 
I love these muffins. They are moist and full of cranberries. I always have people ask for the recipe. These are my favorite muffins!
— Bethany
Ingredients You’ll Need
If you have leftover cranberries from making cranberry sauce, this is the perfect way to use them up. They add little pops of tartness that pair beautifully with the bright orange flavor, making each bite extra cozy and festive. These are the ingredients you need, and you can find the list of ingredients with measurements in the recipe card below.
- All-purpose flour: For accurate measuring, use the spoon-and-level method, or even better, weigh your ingredients with a kitchen scale for the most precise results. Too much flour can make the muffins dense and dry, while too little can make them too wet and not hold their shape.
- Granulated sugar: Perfectly sweetens the batter!
- Orange zest: Adds bold, fragrant citrus flavor. Rub it into the sugar for even more zestiness.
- Baking powder: Ensures the muffins rise tall and light.
- Salt: Balances the sweetness and enhances overall flavor.
- Fresh or frozen cranberries: Give bright, tart pops, use frozen straight from the freezer, no need to thaw.
- Melted unsalted butter: Adds rich flavor and moisture.
- Sour cream: Keeps the muffins incredibly tender and prevents them from drying out. Greek yogurt works, too!
- Milk: Helps achieve the right batter consistency.
- Orange juice: Adds a boost of citrus flavor! Freshly squeezed orange juice is a must.
- Eggs: They bind the batter and help with structure.
- Vanilla extract: Adds warmth and rounds out the citrus.
- Sparkling or turbinado sugar: Approximately 2 tablespoons sprinkled over the top, creates a crisp, bakery-style crunch.
- Glaze: Powdered sugar makes for a smooth, sweet drizzle and orange juice thins the glaze while enhancing the citrus flavor.
Variations & Substitutions
- Swap the cranberries: Use raspberries, blueberries, or chopped strawberries for a different fruity twist.
- Add nuts: Fold in chopped walnuts or pecans for extra crunch and a nutty taste.
- Make them chocolatey: Add white chocolate chips (amazing with cranberries!) or dark chocolate chips.
- Turn them into mini muffins: Reduce the bake time to about 10–12 minutes for a bite-sized snack.
- Gluten free muffins: Substitute a 1:1 gluten-free flour blend like King Arthur Measure-for-Measure Flour.
Kim’s Recipe Tips
- Don’t overmix: For fluffy muffins, fold wet and dry ingredients just until combined. Overmixing can make muffins tough.
- Coat cranberries in flour: In this recipe you’ll toss the berries in the flour mixture rather than folding them into the batter at the end. This prevents them from sinking.
- Cool before glazing: Let muffins cool slightly before drizzling glaze to prevent it from melting and running off.
- Muffin pan: I love using this nonstick muffin pan from Williams Sonoma. Batter comes out easily, cleanup is a breeze, and you don’t even need liners.
How to Make Cranberry Orange Muffins
Here are step-by-step process images along with instructions for making these cranberry muffins. You can find printable instructions in the recipe card below. Before you start, prepare a 12-cup muffin pan by lining it with paper liners or lightly coating it with nonstick cooking spray.
Step 1: Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, orange zest, baking powder, and salt. Toss the cranberries in the flour mixture.
Step 2: Mix the wet ingredients. In a separate medium-sized bowl, beat the two eggs, and add the melted butter, sour cream, orange juice and vanilla.
Step 3: Combine. Add the liquid mixture to the dry ingredients and gently stir to combine without over-mixing. It’s perfectly fine if a few lumps or streaks remain.
Step 4: Add batter to pan. Divide the batter evenly among the muffin wells (they will be very full) and sprinkle each with a pinch of turbinado sugar.
Step 5: Bake. Place the muffin tin in the oven and bake at 425°F for 5 minutes, then lower to 350°F (keep the oven closed) and bake 18–20 more minutes, until a toothpick comes out clean or with a few moist crumbs.
Step 6: Make glaze. While the muffins cool, stir together the powdered sugar and orange juice in a medium bowl until smooth.
Step 7: Drizzle glaze. Let the muffins cool briefly in the pan, then transfer them to a wire rack so air can circulate underneath. This helps the muffins set properly and keeps the bottoms from getting soggy while they finish cooling. Once cool, drizzle the glaze over the top and enjoy.
Cranberry Orange Muffins
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 tablespoons (12g) orange zest
- 1 tablespoon (12g) baking powder
- 1/4 teaspoon (1.5g) salt
- 2 cups (200g) fresh or frozen cranberries
- 1/2 cup (133.5g) unsalted butter melted
- 1 cup (230g) sour cream, plain, unsweetened Greek yogurt can be substituted
- 1/2 cup (63g) milk
- 3 tablespoons (51g) orange juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sparkling sugar or turbinado sugar for garnish
For the glaze (optional, but delish!)
- 3/4 cup (90g) powdered sugar
- 2 tablespoons (30g) orange juice
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Instructions
- Preheat the oven to 425°F and lightly coat a muffin pan with nonstick spray.
- In a large bowl, whisk together the flour, sugar, orange zest, baking powder, and salt. Toss the cranberries in the flour mixture.
- In a separate medium-sized bowl, beat the two eggs, and add the melted butter, sour cream, orange juice and vanilla.
- Add the liquid mixture to the dry ingredients and gently stir to combine without over-mixing. It’s perfectly fine if a few lumps or streaks remain.
- Divide the batter evenly among the muffin wells (they will be very full) and sprinkle each with a pinch of turbinado sugar.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (do not open the oven door). Continue baking for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the muffins cool, make the glaze, if using. In a medium bowl, stir together the powdered sugar and orange juice until smooth. Drizzle over the cooled muffins.
Notes
- Storing leftovers: Place your muffins uncovered or lightly covered at room temperature for up to 3-4 days. To keep them for a few more days, store them in an airtight container or bag in the fridge. To soften them up, warm them in the microwave for about 15-20 seconds.
- Freezing: To freeze, place unglazed muffins in a freezer-safe container and store for up to 3 months. When ready to enjoy, let them thaw at room temperature. If you’d like to warm them up, a quick 15-20 seconds in the microwave works perfectly.
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Frequently Asked Questions
To keep your muffins moist and tender, don’t overmix the batter and be careful not to overbake. Remove from the oven when a toothpick comes out with a few moist crumbs. The wet to dry ratio of ingredients in this recipe will ensure these have the perfect texture. Just be sure to measure flour accurately (spoon and level or use a scale).
To make muffins rise higher, use the “high-heat start” method. Start baking at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the oven door. Continue baking for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
The amount of batter per muffin really depends on the recipe. For these cranberry orange muffins, you will want to fill the muffin cavities completely full to the top. These are large bakery-style muffins!
Yes, but I would recommend soaking them in hot water for about 15 minutes before tossing them in the flour mixture. You could also use a mix of both dried and fresh cranberries.
Storage Recommendations
- Storing leftovers: Place your muffins uncovered or lightly covered at room temperature for up to 3-4 days. To keep them for a few more days, store them in an airtight container or bag in the fridge. To soften them up, warm them in the microwave for about 15-20 seconds.
- Freezing: To freeze, place unglazed muffins in a freezer-safe container and store for up to 3 months. When ready to enjoy, let them thaw at room temperature. If you’d like to warm them up, a quick 15-20 seconds in the microwave works perfectly.
More Favorite Muffin Recipes
If you try this cranberry orange muffin recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
I made these and they turned out sooooo good!
Yay! I’m so glad you enjoyed!
I love these muffins. They are moist and full of cranberries. I always have people ask for the recipe. These are my favorite muffins!
Oh, that makes me SO happy to hear! They are a favorite of mine too!