Cranberry Orange Muffins.

Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.

Cranberry Orange Muffins by buttery and moist, these festive muffins are packed with flavor!

Cranberry is an underrated fall flavor, dontcha think? It’s often lost in all the pumpkin, cinnamon, and apple flooding kitchens in the fall. (Um, not that I’m complaining.) Cranberry deserves some love! That being said, how about a POP of vibrant cranberry for breakfast? An abundance of cranberries in every soft, buttery bite. Paired with a bright zest of orange and a sweet orange glaze to finish things off.

Orange is cranberry’s soulmate. Like peanut butter is to jelly chocolate, Fridays are to wine, and french fries are to a chocolate frosty–> an obvious match made in heaven.

Cranberry Orange Muffins by buttery and moist, these festive muffins are packed with flavor!

Cranberry Orange Muffins on

Anyway, cranberry and orange are absolute perfection together and I’ve been dreaming about today’s muffins since I posted this particular cranberry orange bread recipe last year. I have since made that bread, I don’t know, about 1 million times. Sometimes with streusel, sometimes without (who am I?), but always always always with tons of cranberries and orange zest. Divine.

And so, today’s muffins were born. Festive, fluffy, cinnamon-spiced, and packed with flavor. We’re talking huge flavor! I used this buttery blueberry muffin recipe as the base. Why? All that glorious butter flavor packed inside. Paired with juicy cranberries and bright citrus, the combination of flavor is unreal in these cranberry orange muffins.

Cranberry Orange Muffins by buttery and moist, these festive muffins are packed with flavor!

These are simple to make. There’s nothing fancy, nothing strange about them. Just a few basic ingredients to make one outrageous morning breakfast.

The star of the show is obviously the cranberries. You may use fresh or frozen. I go a little heavy handed on them– and I think you’ll love that. Because you know when you bite into a “fruit” muffin only to find three small blueberries in one bottom corner? So all you’re really eating is baked flour, sugar, and butter masking as a “fruit” muffin? No, that’s not happening here. All crannies, all over the place.

Besides the burst of tart cranberries, I absolutely love the texture of these cranberry orange muffins. They have more of a cake-like crumb, which is a result of creaming butter and sugar together– as opposed to using oil. They’re light and fluffy, just like cupcakes. Also: they’re so moist. Two eggs, yogurt, and a splash of orange juice (for flavor!) are to thank for their tender, moist centers.

The sweet orange glaze adds to their charm. You can leave the glaze off, but it adds a little extra orange flavor. Kevin and I both liked the muffins with the glaze more. Shocking.

Cranberry Orange Muffins by buttery and moist, these festive muffins are packed with flavor!

Warm from the oven, these glazed cranberry orange muffins are the best treat to cozy up with on chilly mornings. Or this brown sugar goodness. Both winners.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Cranberry Orange Muffins

Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt1
  • 2 teaspoons vanilla extract
  • zest of 2 oranges
  • 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) orange juice
  • 2 Tablespoons (30ml) milk (any kind)
  • 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)

Orange Glaze

  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) orange juice


  1. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
  3. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
  4. Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
  5. While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
  6. Make ahead tip: Unglazed muffins stay soft, fresh, and moist covered at room temperature for up to 5 days. Glazed or unglazed muffins freeze well for up to 2 months.

Recipe Notes:

  1. Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with orange flavored, vanilla, honey, nonfat, or full fat. Sour cream works as well.

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There’s more where these muffins came from! Try this same recipe, 3 other ways: Buttery Blueberry Streusel Muffins, Glazed Apple Crumb Muffins, and Peach Streusel Muffins.

For a more hearty, bakery style muffin– try these chocolate chip muffins! And here is my insanely-over-the-top-in-the-best-way-possible Cranberry Orange Bread:

Orange Glazed Cranberry Bread

Cranberry Orange Muffins-- buttery and moist, these festive muffins are packed with flavor!
Cranberry Orange Muffins by buttery and moist, these festive muffins are packed with flavor!


  1. These were so delicious!!!!  I was a sceptic at first and this recipe was over and above my expectations!!!

  2. These turned out to be the best muffins I’ve ever made. They were perfectly sweet and tart with the cranberries and so lovely and moist. I really enjoyed them with my friends and my husband who’s not a big fan of muffins absolutely loved them as well. I didn’t glaze them and found the muffin by itself had great flavour. Thanks for another wonderful recipe, Sally!

  3. Hi, I made these today and they came out delicious, very zingy. One interesting thing I learned after biting into one and having a small panic attack is that the combination of cranberry and baking soda/powder can affect the pH level and actually turn parts of the muffin green!

    Some of the inside around the berries seemed to get discolored. Still delish but not sure if anyone else had this issue.

  4. I made these tonight and they were really good and easy. I only had dried cranberries so I put them on to simmer in orange juice while I mixed everything else. By the time i was done they were nice and juicy. I drained them and added them to the mix.

    Thanks for the recipe!!

  5. This looks amazing! Thanks for this recipe.

  6. Hi. Do you think WW pastry flour and honey could work in this recipe? I try to do less on refined stuff 🙂 thanks

    • Honey isn’t usually a suitable replacement for refined sugar in cakes/muffins/cookies/breads and the sort. Takes a little recipe testing! WW pastry flour should work though.

  7. I’ve always loved the cranberry orange muffins at McDonalds (Canada), but it never felt like there were enough cranberries in them, so I finally decided to make my own. I used your recipe and all I can say is: perfection (and way better than McDonalds)! I will definitely be making these again! I used whole wheat flower and vanilla yogurt (left out the vanilla extract), and they were amazing! 

  8. I made these on Saturday and put them in a ziplock bad after they have cooled and left them on the kitchen counter. Now Monday they are black where I drizzled the glaze. Is that mold?? Or are they still good? Thank So!

  9. Question if I was to buy orange zest spice in the bottle how much would I used? 

  10. I just made a gluten free batch of these muffins, and they are amazing! Thank you for the recipe!

  11. Do I need to remove the cranberry seeds? Don’t want to end up with pits in my muffins…

  12. Thank you for the recipe, Sally! I made these tonight for the family’s Thanksgiving potluck and they came out great. This recipe is definitely a keeper!

  13. These turned out really well! I was looking for a recipe to use up some extra cranberries that I had on hand and am so glad I stumbled upon this one. I used low fat kefir in place of the yogurt and it seemed to work. Thanks for the recipe! 

  14. Sally. I must confess I made 26 regular size muffins from this recipe 2 days ago and I have 2 left. I have finally found a website I can trust for great baked goods I am going to start selling some of my baked stuff around where I live and I’d love to add this to my list thank you so so much your the bomb girl keep posting please!

  15. I made the cranberry orange muffins today! This recipe is awesomely delicious! Nice and moist with or without the glaze! Thank you for sharing! 

  16. This might be a silly question but, is it ok to glaze the muffins then serve them the next day? I’m new at this baking thing 😉 

    • Yes, absolutely. Keep them covered tightly at room temperature OR covered tightly in the refrigerator. Let them come to room temperature before serving.

  17. Here I go again Sally! Thank you for making recipes that are easy to follow. I have been baking since I was little but I stopped for a long time until your blog gave me confidence to start again and now I can’t stop. Thank you again for giving me a recipe for something I can be proud of to serve my guests without a sense of worry. Seriously. I have some mental health issues and you have given me a good outlet for myself and my depression I have a hard time leaving my house and I need something to do here. Thank you so much for making me feel good about me! Trying your pumpkin bread as well tonight…….Jordan.

  18. Hi Sally…I don’t know if anyone has mentioned it, but for some reason Pinterest has blocked this recipe. I get a warning message that says the link has been blocked because it may lead to spam. I thought you might like to know. 🙂

  19. Hi! The muffins are in the oven! Super excited! I added walnuts to the recipe, Hope they turn out! Thanks!

  20. I just baked these muffins–so delicious! Best cranberry orange muffins I’ve ever made.  Extremely moist and flavorful. Thank you for sharing your recipe.

  21. One word- yum. i used gluten free flour, and only used 1.5 cups. i also took them out at 10 minutes at the 350 degree stage (after the 5 minutes at 425 degrees). great recipe!

  22. I just made these.  These are outstanding…so flavorful.  Just ate one and have to restrain myself from having 2 more right now.  Thank you for sharing this recipe. It is a keeper!!

  23. I don’t have granulated sugar on hand. Can I use superfine sugar instead? How much?

  24. Love your cranberry orange muffins! I’ve made them 3 times now. The only problem is that when I make the glaze is just soaks right into the muffins. I’ve tried adding more powder and waiting till the muffins cool and still the glaze just soaks in. What’s the deal? Not at all like the picture.

    • Odd. Even more powdered sugar isn’t thickening the glaze? Try to keep adding and whisking, adding and whisking until the glaze is as thick as you’d like it.

  25. I was wondering if this recipe could be used in a loaf pan instead of the muffin tins, and at what temp it should cook?

  26. HI Sally.  These cranberry orange muffins are delicious!   I want to make the mini’s, so how long would I bake them and at what temperature?   I also love the buttery blueberry streusel muffins and want to make those also in mini, so how long and what temperature?  Thanks so much!  I want to make these for a block party and they are so wonderful tasting I want to share them!  YUM!  🙂

  27. Can I use dried cranberries for this recipe?

  28. Hey! I love your blog and all of your recipes.. They are amazing. I have one food blog as well. Could you help me? My website format is wordpress. I have an easy recipe plugin to upload my recipes on my website but the print and save button is not working.. I tried so many times to contact the support but anyone answered me. What is your recipe plugin? Thank you so much! ah, Cranberry Orange Muffins are fantastic! Have a happy Easter!

  29. Hi sally! I found your blog and it´s amazing! I made this recipe yesterday and I will definitely will try more of them 🙂 maybe brownie will be next ! 

  30. hi there, going to be making these for a potluck picnic.  can i use craisins?

  31. These look delicious! I’m going to bake them for the favors at my sister’s wedding. I’m going to be using giant muffin tins. Would you be able to tell me the temperature and time difference I would need?? Also, do they freeze well?

    • Hi Erin– what a nice favor. The muffins freeze well up to 2-3 months. For the jumbo, bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden.

  32. What are the nutritional facts?

  33. Hi there! Quick question about this recipe. It says to use fresh or frozen cranberries, but not to thaw them? All I have is frozen cranberries, but why shouldn’t I thaw them first? I am very confused by this. 

  34. These are delicious !!!!  I make them with a streusel topping and glaze.  Awesome.

  35. Can I use cranberries?

  36. Delicious! I substituted the sugar for honey and it worked great. Also added some almond flour – as I love the taste.

    Brilliant recipe. Thanks.

  37. could i replace the orange with the zest and juice of one lemon?

  38. These are delicious! My favorite muffin is the orange cranberry. I used to purchase them at the famous Starbucks coffee shop, they no longer offer them. 
    I only have a 6 cup giant muffin pan, and this recipe filled it up. I did add more frozen cranberrys.  I didn’t have milk, so I used half and half, and I also grated two large oranges, next time I’ll grate three. I squeezed the oranges for juice, but..I found Tropicana with pulp more flavorful and used that instead. I sprinkled sugar ontop. I baked them at 375 for 20 minutes, turned the oven down to 350 for an additional 10-15 minutes. My oven is a bit wonky and I needed to check them.
    They’re moist and flavorful. I love the tartness of the cranberry. I did make the glaze mentioned, I didn’t care for it. I used paper muffin liners, I found the large ones in a grocery store.
    Heaven, the moment the aroma hits the kitchen, and when you take a bite, simply devine. 
    Thanks for the recipe and all the reviews, they gave me the courage to make them.

  39. Would lemon be a good substitute for orange?

  40. These were yummy! I made the mistake of skimping on the orange zest. I only used the zest from one orange and I really wished that it had more of an orange flavor. My mistake! But skimpy orange aside, the muffin was still very tasty. I only had regular flour on hand, but I’d like to do a half wheat/half white flour blend just to add a teeny bit of added nutrition as I like to grab these and a boiled egg on my way to work. Thanks for the tasty treat! 🙂

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