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Cranberry Orange Muffins

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cranberry Orange Muffins are bursting with fresh citrus flavor and tart cranberries, making them a perfect breakfast or snack. Soft, moist, and lightly sweetened, they’re topped with a crunchy sugar topping or a drizzle of orange glaze. Perfect for the holidays or any time you want a refreshing, bakery-style muffin!


Ingredients

Units Scale
  • For the Muffins:
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup fresh orange juice
  • 1 tablespoon orange zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, chopped
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Topping (Optional):
  • 2 tablespoons coarse sugar (for crunch)
  • For the Orange Glaze (Optional):
  • 1/2 cup powdered sugar
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon orange zest

Instructions

  • Preheat Oven & Prep Pan:
  • Preheat oven to 375°F (190°C).
  • Line a 12-cup muffin tin with liners or grease lightly.
  • Mix Dry Ingredients:
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • Mix Wet Ingredients:
  • In another bowl, whisk melted butter, orange juice, orange zest, eggs, and vanilla extract.
  • Combine & Add Cranberries:
  • Add the wet ingredients to the dry ingredients and stir until just combined (don’t overmix).
  • Gently fold in chopped cranberries and nuts (if using).
  • Fill & Bake:
  • Divide batter evenly into the muffin tin, filling about ¾ full.
  • Sprinkle coarse sugar on top if desired.
  • Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  • Cool & Add Glaze (Optional):
  • Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.
  • If using glaze, whisk powdered sugar, orange juice, and zest, then drizzle over cooled muffins.

Notes

  • Fresh vs. Frozen Cranberries: If using frozen cranberries, do not thaw before adding.
  • Make-Ahead: Store muffins in an airtight container for 3 days or freeze for up to 3 months.
  • Flavor Boost: Add ½ teaspoon almond extract for extra depth of flavor.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
  • Keywords: Cranberry Orange Muffins, Holiday Muffins, Citrus Muffins, Easy Muffin Recipe, Breakfast Muffins
  • Nutrition (Per Muffin)
  • Calories: 220
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Nutrition

  • Calories: 220
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg