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.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 19

Total Time 34

Servings muffins

Calories 295

Author Kim

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

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.

Glaze not included in the nutritional information because you will most likely not use all of it.

This recipe was originally published October 15, 2015. It was republished December 16, 2025 with new photos and helpful tips.

Nutrition