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 about the fresh zing of oranges paired with tart cranberries that just wakes up the senses — and that’s exactly why I’m so excited to share this Cranberry Orange Muffins Recipe with you. These muffins are irresistibly moist, bursting with bright flavor, and perfect for a cozy breakfast or snack anytime you want a little sunshine in your day.

A basket lined with a white and red striped cloth holds nine golden-brown muffins, each studded with vibrant red cranberries and dark chocolate chips that peek through the soft, slightly cracked tops. The muffins are arranged in a cozy pile, showing a textured surface with a mix of smooth and rough patches, highlighting the melted chocolate and juicy cranberry pieces. The basket sits on a white marbled surface, with a hint of orange slices visible on the side. 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

Whenever I bake these cranberry orange muffins, the whole kitchen fills with an amazing citrus aroma that makes waiting for them almost impossible. Plus, they always come out perfectly soft and tender, which is exactly what you want from a muffin.

Bright, fresh flavors: The zest and juice of fresh oranges paired with tangy cranberries make these muffins refreshingly delicious.
Moist and tender crumb: Thanks to the combination of oil and orange juice, these muffins never dry out — they stay moist for days.
Simple, pantry-friendly ingredients: You probably already have everything you need, so these are easy to whip up last minute.
Perfect balance of sweet and tart: The sugar and orange juice smooth out the tartness of the cranberries for the ideal bite every time.

A light golden muffin with a slightly rounded top is placed on a folded white cloth with lace edges on a white marbled surface. The muffin is dotted with red and dark purple berries embedded throughout. Nearby, there are scattered bright red cranberries and two orange wedges with vibrant flesh. Behind the muffin, there is a woven basket lined with a red and white striped cloth, filled with more muffins that show the same berry pattern on golden tops. In the background, a small lit candle glows softly. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cranberry Orange Muffins Recipe plays a key role. Together they create the perfect texture and flavor combo that will keep you coming back for more. Here’s why I love them and a quick tip for shopping or prepping.

Flat lay of a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl of salt, a small white ceramic bowl of granulated sugar, two whole uncracked large brown eggs, two fresh whole oranges with bright skin, a small white ceramic bowl of fresh milk, a small white ceramic bowl of clear vegetable oil, a small white ceramic bowl of fresh orange juice, a small white ceramic bowl of vanilla extract, and a small white ceramic bowl filled with fresh bright red cranberries, all arranged in perfect symmetry 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: Provides the structure; be careful not to overmix or the muffins get tough.
Baking powder: The rising agent that gives these muffins a light, fluffy lift.
Salt: Enhances flavor and balances the sweetness perfectly.
Granulated sugar: Sweetens and helps create a tender crumb.
Orange zest: Packs in bright, aromatic citrus oils that elevate the flavor immensely.
Milk: Adds moisture and richness, making each muffin soft.
Vegetable oil: Keeps the muffins moist without a heavy texture.
Orange juice: Intensifies citrus flavor and adds a subtle tang.
Large eggs: Bind everything together and add richness.
Vanilla extract: Adds warmth and depth, rounding out the flavors.
Fresh or frozen cranberries: The star ingredient—they add tart bursts that complement the sweetness and citrus perfectly.

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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

I like making this Cranberry Orange Muffins Recipe my own by swapping a few things here and there depending on the season or what’s in my pantry—you should definitely feel free to experiment too!

Variation: Sometimes, I replace half of the all-purpose flour with whole wheat flour to add a nutty flavor and make the muffins a little heartier. It’s still delicious and adds fiber!
Seasonal twist: In the winter, I toss in some chopped walnuts or pecans for crunch, which plays beautifully with the tart cranberries and citrus.
Dairy-free option: Use almond or oat milk instead of regular milk, and the muffins turn out just as moist and flavorful.
Sweetener swap: Feel free to use coconut sugar or maple syrup if you want a slightly different kind of sweetness.

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

Step 1: Prep your ingredients and oven

Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners. Get all your ingredients measured out; this makes the process so much smoother. While I zest the oranges, I try to avoid the white pith—it’s bitter and can mess with the delicate orange flavor.

Step 2: Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This will evenly distribute the leavening agent so your muffins rise uniformly. I usually sift these together just for an extra light texture.

Step 3: Combine sugar and orange zest

In a separate, larger bowl, add the sugar and orange zest. Whisk these together for about a minute until you smell that gorgeous citrus aroma. This step really wakes up the orange flavor, trust me.

Step 4: Add wet ingredients

To the sugar and zest, add milk, vegetable oil, orange juice, eggs, and vanilla extract. Stir gently until everything is combined but don’t overwork it—we want the muffins tender, not tough.

Step 5: Bring it all together

Pour the dry flour mixture into the wet ingredients. Stir just until the dry ingredients are mostly blended—some small lumps are fine. Overmixing is one of the biggest mistakes I see with muffins, so keep it gentle and quick here.

Step 6: Fold in cranberries

Lastly, carefully fold in the fresh or frozen cranberries so they’re evenly distributed without crushing them. Frozen berries can bleed a bit, but I find they still work beautifully, especially if you don’t thaw them first.

Step 7: Bake and cool

Spoon the batter into the lined muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. It’s tempting, but don’t skip the cooling—this helps prevent sogginess.

Top Tip

From years of baking these muffins, I’ve learned that a few small tricks really make all the difference in maximizing flavor and texture.

Don’t overmix the batter: Mix just until the flour disappears to keep your muffins tender and light.
Use fresh orange zest: The oils in freshly grated zest pack much more citrus punch compared to store-bought powders.
Freeze cranberries before baking: Tossing frozen cranberries straight into the batter prevents them from bleeding too much color into the muffins.
Test doneness early: Ovens vary, so start checking at 20 minutes to avoid overbaking and drying out your muffins.

How to Serve Cranberry Orange Muffins Recipe

cranberry orange muffins - Serving Suggestion

Garnishes

I love adding a simple dusting of powdered sugar for a pretty finish, especially if serving for guests. A tiny smear of softened butter or a drizzle of honey on warm muffins really brings out the sweetness, too.

Side Dishes

These muffins pair wonderfully with a hot cup of tea or coffee for a cozy morning. If you’re brunching, try serving them alongside scrambled eggs or a light fruit salad for a balanced meal.

Creative Ways to Present

For holiday gatherings, I’ve assembled these muffins on a platter with fresh orange slices and a handful of cranberries scattered around for a festive look. Wrapping each muffin in a cute ribbon also makes them sweet little gifts!

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container at room temperature for up to 3 days. I find this method preserves the moisture and softness best without the muffins getting soggy or stale.

Freezing

These muffins freeze beautifully! Once fully cooled, I wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They keep well for up to 3 months, making them perfect for stocking up.

Reheating

To reheat, I pop frozen muffins directly in the microwave for about 30 seconds or into a warm oven for 5-7 minutes. This restores that fresh-baked softness and makes them taste like new.

Frequently Asked Questions:

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

Absolutely! I usually keep frozen cranberries on hand and use them straight from the freezer. Just fold them in gently to avoid breaking the berries and bleeding, which can discolor the batter.

How do I prevent the muffins from drying out?

This recipe uses vegetable oil and orange juice to keep the muffins moist. Also, be careful not to overbake — start checking them at about 20 minutes. Storing them in an airtight container helps retain moisture after baking.

Can I make this recipe gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend that's suitable for baking. I recommend a blend that contains xanthan gum to help with texture. Just keep an eye on the batter thickness and adjust liquids if needed.

Can I add nuts to the muffins?

Definitely! Chopped walnuts or pecans are a lovely addition for crunch and flavor. I usually add about ½ cup and fold them in with the cranberries right before baking.

Final Thoughts

This Cranberry Orange Muffins Recipe has become one of my all-time favorites because it delivers that perfect mix of sweet, tart, and citrusy in every bite. It’s dependable, simple, and sure to impress anyone lucky enough to have one. I can’t wait for you to try it and see how it brightens up your mornings or holiday spreads—these muffins always feel like a little bit of joy wrapped up in a paper liner.