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. ๐
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 benefitโthe house smells wonderful as they bake. โ โ โ โ โ “
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! โ โ โ โ โ “
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 cranberriesโso 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 batterโvery 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 cranberriesย (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 425ยฐF (218ยฐC). 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:ย 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. (Hereโs a helpful tutorial if you need guidance onย 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 425ยฐF; then, without opening the oven, reduce the oven temperature to 350ยฐF (177ยฐC). Bake for an additional 16โ19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21โ24 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)ย
- 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: 425ยฐF for 5 minutes, then reduce to 350ยฐF for 22โ25 minutes, for a total of 27โ30 minutes. Makes about 6. For mini muffins: 350ยฐF (whole time) for 12โ14 minutes. Makes about 36โ40.
Reader Comments and Reviews
Didnโt even make this but Conan Gray did <3
Oh my these were AMAZING. Perfect for Christmas brunch. Definitely do not skip the crumb topping and glaze. Beautiful balance of flavors and perfect texture. Sally’s recipes are so well written, with great tips and clear instructions. Will for sure be making these again!
Really yummy!!
I only did 1/2 C packed brown sugar and skipped the white sugar, I also didn’t do the crumb top (ran out of butter) or the glaze (avoiding too much sugar for my kids) and despite all that they are still super tasty!! The cranberries can be a bit tart of course but just try not to get too many in one bite
I also only put maybe 3/4 C cranberries in, because I used the rest in applesauce lol. Will definitely be making again!
Baked these a few days ago. Followed the recipe as written, but kept them plain, topping only with generous sprinkling of coarse raw sugar. Super easy to make and came together quickly. These are terrific! The tartness of the cranberries goes well with sweetness of the muffin crumb. I’ll bake these again, though I may do your Orange Cranberry Bundt Cake next. Thanks, Sally.
So glad you loved these muffins, Charles!
Hi! I made these last week and they were amazing! I am making them for my volunteers at church, but will need to make them in advance. I see you mentioned in the recipe, “Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.” What about for the ones with the crumb topping? Would making them 3 days ahead be ok? And should I refridgerate them? Thank you!!
Hi Amy, yes, you can make the muffins with crumb topping ahead of time too with the same storage instructions. So glad they were a hit!
Can you recommend your dessert recipes for diabetics. Can we use almond flour instead (or any low carb option). I know sugar is the best but perhaps option for those too. I totally understand it will be a bit different in the end, but Iโm okay with that. Thank you
Hi Rafia, Our website focuses on traditional baking recipes and we do not have any experience with diabetic-friendly baking. We do have a section of healthier sweet recipes that might fit your needs. Hope this helps!
Hi Sally,
What are your thoughts about using dried cranberries and scalding them to plump up?
It would sure make the recipe more user friendly. Like raisens, I seem to always have dried cranberries in my pantry.
How would you modify this recipe if using dried scalded cranberries?
Hi Connie, dried cranberries will work here โ 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).
I like to soak dried fried in rum, brandy, Cointreau, etc. It gives them an even better flavor. If you don’t do alcohol, then use a fruit juice.
Made these this morning for a Christmas brunch and everyone asked for the recipe. Making another batch now to freeze for Christmas morning.
Hi Tara, we have not tested anything, but would like to hear what you try! Sounds delicious.
Thanks for replying. Iโm going to try it very soon and will share the results.
Also, I have your new cookbook. I love it!
I made these this morning. I wondered if they were cooked as it hard to tell with fruit in them. Followed the recipe, apart from I added double the amount of orange juice(by mistake) so left out the milk. I then had no orange juice left for the icingโฆso put a dab of honey on top and a pecan nut. Then sprinkled icing sugar to make them look festive. They were delicious.
I’ve made these twice and came out delicious!
WOW WOW WOW you did it again. This slapppedddd
Can I use died cranberries?
Hi Marcella, dried cranberries will work here โ 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).
The muffins are amazing!
( made 11 perfectly sized muffins though ๐ )
Also the amount of crumb topping is enough for two batches .
Iโll be making a second batch ( of 11, hehe) today, to use up the crumb topping!
Let me tell you, Iโm not a cook or baker. At all, I just paid attention when my 103 yo granny baked. So, I awoke with a craving for a muffin! Found your recipe and Iโm gonna tell ya., these muffins are evil! Now Iโm never getting back to bed. Because I have to now bake a batch for myself and everyone in my family. The crumb topping was crunchy and smooth at the same time! Very simple process. Absolutely Delicious!
I got this from a Conan gray video lol I love the recipe
Any chance you have recommendations on how to make these Cranberry Orange Muffins at HIGH ALTITUDE??
PSโฆI have your โSallyโs Baking 101โ cookbook.
The recipes are amazing!
Thank you!
Hi Jackie, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html