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 joyful about baking these muffins—warm orange zest in the air and bright, tart cranberries peeking through every bite. This Cranberry Orange Muffins Recipe isn’t just a treat; it’s a little celebration you can bake any day of the year.

A white basket lined with a white cloth that has red stripes holds nine golden brown muffins. The muffins are dotted with red and dark purple berries, giving a mix of soft and slightly rough textures on top. The basket is set on a white marbled surface, with faint orange slices blurred in the background. The muffins are centered and stacked closely, showing their round shape and berry-filled tops. 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

From the moment you smell the orange zest mixing with sweet sugar and cranberries, you’ll know this recipe is something special. I absolutely love how these muffins strike the perfect balance between tangy and sweet, with a moist crumb that feels like a warm hug in every bite.

Bright, Fresh Flavors: The zingy orange zest and juicy cranberries bring a lively pop of flavor that’s hard to resist.
Simple Ingredients: No complicated steps or fancy ingredients here—just pantry essentials you likely have on hand.
Moist and Tender Texture: Thanks to the combination of oil, milk, and orange juice, these muffins stay soft and moist for days.
Perfect for Any Occasion: Whether you're making brunch, a holiday treat, or an everyday snack, these muffins fit right in.

A white basket lined with a red and white striped cloth holds several golden brown muffins with visible dark and red berries poking through the tops. One muffin sits alone on a folded white cloth with lace edges on a white marbled surface in front of the basket. Surrounding the muffin are whole red berries and two bright orange wedges arranged casually. A lit candle glows softly in the blurred background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cranberry Orange Muffins Recipe is all about the harmony between simple, fresh, and flavorful ingredients. Each one plays a key role to ensure your muffins come out beautifully fragrant, moist, and bursting with vibrant color.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl of fine granulated sugar, a few fresh whole cranberries scattered neatly on the surface, two large whole brown eggs with clean shells, a couple of fresh orange halves with bright zest curls beside them, a small white bowl filled with smooth vegetable oil, a small white bowl of orange juice, a small white bowl of milk, and a small white bowl containing a fine white powder of baking powder, all arranged symmetrically and balanced, placed 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: The base that gives structure but keeps things tender when combined well with the other wet ingredients.
Baking powder: Helps the muffins rise and become fluffy rather than dense.
Salt: Balances the sweetness and brings out the orange and cranberry flavors.
Granulated sugar: Gives sweetness and enhances that lovely golden crust on top.
Orange zest: Packs an intense citrus aroma; always use fresh zest for the best flavor!
Milk: Adds moisture and keeps the crumb tender without weighing it down.
Vegetable oil: This keeps the muffins extra moist, more so than butter in this case.
Orange juice: Adds natural citrus flavor and keeps the batter moist and slightly tangy.
Eggs: Provide structure and richness, binding everything together.
Vanilla extract: Adds depth and rounds out the citrus and berry notes.
Fresh or frozen cranberries: The star ingredient adds tart bursts of flavor and pretty pops of color throughout.

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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

While I love the classic version of this Cranberry Orange Muffins Recipe, don’t be afraid to play around! You can tweak it a bit to fit your taste or dietary needs—after all, baking should be fun and personal.

Variation: I’ve swapped fresh orange juice with grapefruit for a slightly different citrus twist—totally delicious and a little unexpected.
Dietary tweak: Use almond milk or oat milk instead of dairy if you prefer a dairy-free muffin.
Add a crunchy topping: Sprinkle a mix of brown sugar and cinnamon on top before baking for a crackly, sweet crust.
Boost flavor: Toss in a handful of chopped nuts like walnuts or pecans for extra texture and nuttiness.

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

Step 1: Prepping Your Oven and Pan

First things first: preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners. I find liners make clean-up easier and give the muffins a pretty edge, but you can grease the pan if you prefer.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Whisking helps aerate the mix so your muffins turn out nice and fluffy.

Step 3: Flavor the Sugar

In a larger bowl, combine the sugar and the zest of two oranges. Whisk these together for about a minute—the sugar will soften, and the orange oils get released, filling your kitchen with that amazing citrus scent.

Step 4: Add the Wet Ingredients

To the sugar and zest mix, add milk, vegetable oil, orange juice, eggs, and vanilla extract. Stir everything together until smooth and well combined. This mix is fragrant and looks silky—definitely a good sign!

Step 5: Combine Wet and Dry

Pour the dry ingredients into the wet mixture. Stir gently just until the flour disappears. Don’t over-mix here; a few lumps are totally fine. Overworking the batter can make the muffins tough.

Step 6: Fold in the Cranberries

Finally, fold in your fresh or frozen cranberries carefully until they’re evenly distributed. If you’re using frozen berries, toss them in a bit of flour first to avoid them sinking to the bottom.

Step 7: Bake and Cool

Divide the batter evenly among the 12 muffin cups. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Patience here pays off — they’ll be perfect once cooled just enough to handle!

Top Tip

Making this Cranberry Orange Muffins Recipe really taught me the importance of gentle mixing and timing. Here are some tips that helped me get the best results every time.

Don’t overmix the batter: Letting a few small lumps remain ensures your muffins stay tender, not tough.
Use fresh orange zest: It makes a huge difference in fragrance and flavor compared to dried or pre-packaged zest.
Freeze cranberries first: Tossing frozen berries with a bit of flour prevents them from sinking to the bottom during baking.
Check doneness early: Start testing your muffins at 20 minutes; ovens vary and you don’t want dry muffins!

How to Serve Cranberry Orange Muffins Recipe

cranberry orange muffins - Serving Suggestion

Garnishes

I love dusting these muffins lightly with powdered sugar just before serving—it adds a touch of sweetness and looks charming. Sometimes, I'll brush the tops with melted butter and sprinkle chopped nuts for an extra crunch.

Side Dishes

These muffins pair beautifully with a simple spread of cream cheese or butter, and fresh fruit salad is a great side if you're serving them for brunch. For coffee lovers, a cup of fresh drip coffee or even a mildly citrusy tea complements the muffin flavors perfectly.

Creative Ways to Present

For holiday gatherings, I like to serve these muffins on a festive platter with fresh cranberries, orange slices, and sprigs of rosemary for a wintery feel. You can also place them in cute paper muffin liners or wrap each muffin in parchment paper tied with twine for gifting.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover muffins in an airtight container at room temperature for up to 3 days. They stay super moist and delicious, but I usually pop them in the fridge if I want them to last a bit longer.

Freezing

I’ve had great success freezing these muffins individually wrapped in plastic wrap and then placed in a freezer bag. They keep well for up to 3 months! Just thaw at room temperature or in the fridge before enjoying.

Reheating

For a quick warm-up, I microwave a muffin for about 20 seconds or heat it in a toaster oven at 350°F for 5 minutes. The orange and cranberry flavors come alive when warmed, and the texture stays delightfully soft.

Frequently Asked Questions:

Can I substitute frozen cranberries in this Cranberry Orange Muffins Recipe?

Yes! Frozen cranberries work just as well as fresh. Just toss them with a little flour before folding into the batter to prevent sinking.

How do I keep my muffins from sticking to the liners?

Make sure to use good quality muffin liners and don’t overfill the cups. You can also lightly spray the liners with non-stick cooking spray for an extra layer of protection.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour for a gluten-free blend designed for baking. Make sure it contains xanthan gum or add some to help with texture and binding.

What’s the best way to zest an orange for this recipe?

Use a microplane zester to get fine, fragrant orange zest without the bitter white pith. Zest just the colorful outer layer of the orange for the best flavor.

Final Thoughts

I genuinely believe this Cranberry Orange Muffins Recipe is a little treasure in the baking world. It’s straightforward, comforting, and bursting with natural flavors that feel like a cozy hug from the inside out. I hope you enjoy making (and eating!) these as much as I do—it’s like sharing a bright, tasty moment with friends and family, one muffin at a time.