Tangy-sweet and moist, these cranberry orange muffins are heavy on the flavor and bejeweled with beautiful cranberries in each bite. Enjoy them plain, or spruce them up with a crumb topping and drizzle of orange icing. You can use fresh or frozen cranberries. They’re simple to make, extra buttery, and freeze easily!
I originally published this recipe in 2014 and have since added new photos and more helpful success tips.
Cranberry is an underrated flavor in the fall and winter months. Often overshadowed by pumpkin, apple, and gingerbread, this tart beauty deserves its own spotlight. It is, afterall, perfectly hot pink when baked. 😉
I love cranberry and orange together, and the two lend a POP of vibrant flavor to today’s muffins. I use the same base muffin recipe that I rely on for many other fan-favorite muffin flavors including blueberry muffins, lemon poppy seed muffins, and apple cinnamon muffins.
One reader, Cathy, commented: “The muffins are fantastic! Delicious! Moist! For leftover muffins, we popped them in the microwave for 13 seconds and they were like right out of the oven. Added benefit—the house smells wonderful as they bake. ★★★★★“
Another reader, Terry, commented: “Just absolutely delicious and pretty, too! Love the cake-like texture, but the brightness of the orange and tartness of the cranberry take it over the top! Added a little orange zest to the frosting as well. Thank you for another perfect recipe! ★★★★★“
Here’s Why You’ll Love Today’s Cranberry Orange Muffins
- Bursting with tart and juicy cranberries in each bite
- Can use fresh or frozen cranberries—so convenient
- Loads of orange flavor with a touch of cinnamon spice
- Soft, tender, and cakey
- Top with brown sugar crumb topping or a sprinkling of coarse sparkling sugar
- Finish with sweet orange icing
Use My Base Muffin Recipe
Have you ever tried my go-to muffin recipe? It’s a standard muffin base I use for a variety of flavors, including my popular blueberry muffins. And with a couple simple tweaks, you can go from sunshine-sweet peach streusel muffins to chilly-morning cranberry orange muffins.
The carefully selected ingredients and ratio of wet-to-dry ingredients promises a moist and cake-like muffin that’s still denser than, say, vanilla cupcakes. The batter is thick, so the muffins rise nice and tall.
I developed the recipe back in 2014 and still use it all the time. I heavily depend on it because not only does it produce delicious muffins, it uses basic baking ingredients and holds up well to nearly any add-in. When you have a solid and forgiving baking recipe, the possibilities are endless.
You need a handful of familiar baking ingredients including butter, white granulated and brown sugars, eggs, vanilla, sour cream to add some moisture, milk to thin out the batter, plus flour, leaveners, and salt. A little cinnamon spice adds a seasonal spiced flavor.
Then you’ll load it up with orange zest, a splash of orange juice, and cranberries.
Overview: How to Make Cranberry Orange Muffins
You’ll need a couple mixing bowls and an electric mixer (either a stand mixer or handheld), because we’re creaming the butter and sugar together. (Here’s a quick refresher on how to cream butter and sugar, if you need it.) From there, it’s as easy as combining dry ingredients in one bowl, and wet in another, and then mixing them together and folding in the cranberries.
Expect a thick batter:
Divide the batter among 12 muffin cups, using a standard 12-count muffin pan. You’ll fill them to the very top and, because the batter is so thick, the muffins will rise straight UP instead of straight OUT like mushroom tops.
You can add a sprinkle of coarse sugar or bake them plain. But, to really make the most of these magenta-studded beauties, let’s add a crumb topping.
Crumb Topping
The crumb topping uses some of the SAME ingredients you need in the muffin batter—very convenient! Some crumb toppings require cold butter and a pastry cutter to mix, but we’re using melted butter here, so just use a fork. It’s the same crumb topping I use when making peach streusel muffins and apple cinnamon muffins (the apple has more cinnamon).
My crumb topping advice: do not overmix the crumb ingredients or else you will end up with paste. Keep it crumbly and press the crumbs slightly down into the muffin batter so it will stick.
Orange Icing Is Optional
Orange icing is a lovely finishing touch and adds even more flavor. You need just 2 ingredients: confectioners’ sugar and orange juice. Whisk together and drizzle over your warm muffins. Feel free to skip the icing, and, again, you can skip the crumb topping as well.
Below I have muffins from 2 separate batches: one plain served with homemade cinnamon butter (highly recommend!) and the other with crumb topping + icing.
If you can’t get enough of cranberries for breakfast, try my cranberry Christmas cake next. But don’t limit it just to Christmas… or just to breakfast! And serve this cranberry curd tart for dessert!
More Muffin Recipes
I have dozens of muffin recipes on my site. Here are a few favorites:
Cranberry Orange Muffins
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
Buttery, tender, and moist, these cranberry orange muffins are topped with a brown sugar crumb and sweet orange glaze. Both toppings are completely optional if you prefer plain cranberry orange muffins. Try them with homemade cinnamon butter!
Ingredients
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (83g) all-purpose flour (spooned & leveled)
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon orange zest (from about 2 oranges)
- 2 large eggs, at room temperature
- 1/2 cup (120g) plain yogurt or sour cream, at room temperature*
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (30ml) fresh orange juice
- 2 Tablespoons (30ml) milk (any kind), at room temperature
- 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)
- optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)
Orange Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) fresh orange juice
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Place in the refrigerator while you make the muffin batter. Cold crumbs hold shape better when baking.
- Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the orange zest and beat on medium speed for 1 minute. Add the eggs, yogurt/sour cream, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the dry ingredients, orange juice, and milk, and beat until no flour pockets remain. Gently fold in the cranberries. Avoid over-mixing. Batter is thick.
- Spoon the batter into prepared muffin cups, filling them all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks. If not using crumb topping, sprinkle muffins evenly with coarse sugar.
- Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. (Usually closer to 21 minutes if you’re skipping the crumb topping.)
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Let them cool for at least 15 minutes before icing.
- Make the icing: Whisk the confectioners’ sugar and orange juice together and drizzle over warm or cooled muffins.
- Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Citrus Zester | Citrus Juicer | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand Mixer)
- Yogurt: You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.
- Milk: You can use any milk, dairy or nondairy. For best taste and texture, I do not recommend nonfat milk.
- Cranberries: If using frozen cranberries, do not thaw.
- For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes, for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
Reader Comments and Reviews
Needed more cranberry. Used sour cream and made streusel topping.
I worked in a bakery and we would make cranberry orange muffin and and loaves but we would add toasted walnuts. I added them to this recipe and used the crumb topping omitted the cinnamon and it was delicious!
Hi Sally – can this be made as a bread in a loaf pan?
Hi Andrea, sure! Or you could use our orange glazed cranberry loaf recipe.
Made these last year for Thanksgiving morning and can’t wait to make them again this year! I’m thinking of making the batter the night before though to free up some time on turkey day. Would it still turn out okay if I folded the cranberries in in the morning before baking?
Hi Lexi, we don’t recommend making the batter the night before. The baking soda and baking powder are activated when the wet and dry ingredients are mixed together and the rise will be compromised if the batter sits. You can bake them fully and reheat in the morning for warm muffins!
Can I use thaw out cranberries that were just frozen and put in the fridge?
Hi Wendy, you can use fresh or frozen cranberries here, but if you’re using frozen there is no need to thaw them.
Hi Sally, Can I make these into mini muffins? If so, what changes would I have to make? Love and use many of your recipes!
Thanks, Lisa
Hi Lisa! For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
Hi! I’m wondering if you’ve ever made these in doughnuts pans? Do you think this batter would work in doughnuts?
Hi Karlie, we haven’t tried that, but if you do, let us know how it goes!
What is the nutritional content for these muffins?
Hi Rochelle, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
These were delicious. Recipe was easy to follow
Excellent muffins – everyone loved them! I made these and your apple crumb muffin recipe for work and people talked about them a lot saying how good they are. So many people asked for the recipes.
This also works without eggs if you’re allergic! As Conan gray found out! Video of not using eggs linked here: https://youtu.be/MEy-Fgb8gv0
BAHAHA I WAS LOOKING FOR A CONEHEAD IN HERE
I sure could use some guidance with the orange icing. I didn’t taste any orange at all following the recipe as you have posted it. I used 2 Tablespoons of freshly squeezed oj, squeezed immediately prior to adding to the powered sugar. Any ideas?
Hi Karen! The flavor will be light and depends on the flavor of the orange you used. You could always add some zest for a flavor boost!
Excellent!!!
Delicious! I used frozen cranberries since they are out of season at the moment. I made 55 mini muffins without making any changes to the recipe! I would definitely make these again.
I made these and they turned out sooooo good!
Could I replace the cranberries with whole berry cranberry sauce?
Hi Deb! That would change the consistency of the muffins quite a bit, maybe you could drain and rinse the whole cranberries from the sauce? We have not tested this but let us know if you do.
Absolutely delighted by the results of this recipe. Thank you Sally, for providing very clear instructions and photos. I loved the video on creaming butter and sugar(s). My muffins were as tasty as your eye-watering pictures. I made the orange icing too! Will be lovely to make these for thanksgiving in Canada as an extra special start to the holiday weekend. Thank you for sharing your talents with all of us!
Where can I find the calory count of your muffins?
Hi Michelle, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I have a lot of orange pulp leftover from juicing. How can I use it in this recipe?
I love your recipes, do you belive we an substitute the cranberries with chocolate chunks o chips?
Chocolate chips would be great here!
Can dried cranberries be used instead of frozen?
Hi Stephen, dried cranberries will work here — you can put them in directly from the bag, or you can rehydrate them by soaking them in water for a bit. Either works! If using dried, we recommend reducing the amount to 1 cup (about 130g).
Cranberry orange muffins, I made them for the 1st time, fingers crossed I did change one thing I put the zest in with the cranberries so the zest dose not get hung up on the beaters I started that along time ago from making lemon brownies and I think if I make them again I will not put the crumb topping in the refrigerator because of the butter it got extremely hard I spent a lot of time breaking it up. They smell amazing
I did make them they were delicious I am making them again and I am going to make the topping just before they go in the oven fingers crossed
O love these cranberry orange muffins but I feel it’s lacking the orange flavor.can I substitute pure vanilla extract for pure orange extract ?
We would still add the vanilla, Laurie, but you can absolutely add orange extract to taste.
I seen it says to use orange juice, I don’t have orange juice rn. Would I be able to substitute it and use orange extract instead?
Hi Maddie! This recipe calls for both orange juice and orange zest from a fresh orange. We recommend sticking with those ingredients for best results, but you could try replacing the orange juice with milk and adding a little orange extract, maybe 1/4-1/2 tsp.
Hi Sally! Can I use unsweetened applesauce instead of sour cream/yogurt? I have some left over from baking your morning glory muffins last week (which were delicious)!
Hi Jodie, you really want the richness of the sour cream/yogurt here. While applesauce could work, the texture may be lacking in this recipe.
Can a dried orange zest be used? I see a number of recipes that use either orange or lemon zest. I don’t usually have fresh oranges or lemons handy at home and it would be much easier for me to used dried.
Hi Joe, we can’t see why not!
Just wanted to let everyone know I converted this to a lemon cranberry muffin by subbing 1:1 lemon for orange for the zest and juice and left out cinnamon! Turned out great!
Thanks for sharing this, Emily!
Will try the lemon since my friend loves lemon and I wanted to share the muffins with her. Thanks for posting this substitution. Also want to say I am 78 and been baking since I was a kid, but I still learn a lot from this site and Sally’s baking is my favorite go to for recipes. I do use other healthy baking sites but this site is the one where I know the recipes will always turn out great while sometimes, the healthier sites do not.