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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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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. Stacy on October 27, 2016 at 9:59 am

    These muffins are SO wonderful! The flavor is exceptional and I have enjoyed every single one I’ve had – which as been quite a few, since my kids don’t care for them, which is happiness for me! Yay! More for mommy!!!!
    They are excellent #buttervehicles

    • Sally on October 27, 2016 at 10:06 am

      I’m laughing so loud right now at butter vehicles 🙂

      • Stacy on October 28, 2016 at 6:24 am

        Great! Now you’ll never forget me. 🙂

  2. Jenny on November 19, 2016 at 2:04 pm

    How long should I bake it if I use this recipe as a Bundt cake?

  3. Sarah E Rice on November 22, 2016 at 5:23 am

    Could I use dried cranberries?

  4. Haley J on December 1, 2016 at 12:57 pm

    Just made these yummy little bundles of joy. So delicious, I’ve taken down 5 of them in a 2 hour period. I need to eat one more so my southern cheeks grow equally (3 per cheek). My family members don’t have our cultivated tastes so I left out the cranberries in half the batter and substituted them for chocolate chips…soooo good with the orange flavor. Thanks!! Your recipes have never let me down!

  5. Ravish on December 14, 2016 at 11:31 am

    Hi there!!! Love love love theeeeeeeese!!!! Just a query- can I try these using dried cranberries?? There’s none here in India. Waiting for your reply to try these ASAP!!!

    • Sally on December 15, 2016 at 3:43 pm

      Dried cranberries work!

  6. Karen on January 19, 2017 at 11:15 am

    Love cranberry orange muffins but can I also make them in a 6- large tin? And does everything change? (Like temp & length of time) Can I also use walnuts? I would also like to use a cinnamon sugar topping..

    • Sally on January 19, 2017 at 5:21 pm

      You can use walnuts, yes– and bake in a jumbo pan. The bake time will be longer, maybe closer to 27-28 minutes. Use a toothpick to test for doneness. The same oven temps (425, then 350)

  7. Karen Frye on January 19, 2017 at 5:58 pm

    Thank you Sally! I do appreciate your response..can’t wait to try!

  8. Tim on January 20, 2017 at 10:42 am

    I tried these muffins today and they are so so delicious.My family doesn’t like cranberries which makes it more for me,yum yum.Their loss I guess.I so love your recipes.

  9. Veronica on January 23, 2017 at 8:52 pm

    Made these today and added a half cup of walnuts, just because I like nuts. I also omitted the glaze and made a streusel topping (and added more nuts). They are wonderful. 

    • Sally on January 25, 2017 at 12:47 pm

      Love these with a streusel topping also! Glad you liked them 🙂

  10. Heather Emmitte on February 3, 2017 at 5:18 am

    I made this as printed a while ago as printed and it was great! Since then I’ve found out that my baby has a dairy free. I modified this recipe today used a ripe banana instead of the yogurt and just left out the milk. I also didn’t have any oranges so I used lemons in the same amounts. It was SO good! Very nice and lemony, soft texture and still tart from the bits of cranberry. It’s a great recipe as posted but the modifications were great too.

  11. Bekah on February 25, 2017 at 10:11 pm

    SO yummy!!!! Thank you so much for this recipes, Sally! My family and I are going on a road trip this next week, and I made these muffins so that we have a quick and easy (and absolutely delicious!!) snack as we travel. Looking forward to each and every bite!! …I ate half the pan after I pulled them out of the oven (okay…maybe not quite…but I totally could have!!) Thinking that, maybe, I could hide them under my pillow in the van and eat them as I “nap”…? That wouldn’t be too obvious, right? 🙂 Thanks again!

  12. Nadine Meier on March 9, 2017 at 9:32 am

    I  made them yesterday for my family and now they are already all gone..  They were super tasty and I really liked the orange flavor and the moisture of the berries. Thank you so much for your recipes. I love them all and I have tried a lot of them and every time they turned out very well. Thank you so much for your delicious recipes:)

  13. GingerF on August 24, 2017 at 7:37 am

    If I were to use orange extract instead of the rind, should I still use the additional orange juice? 

    • Sally on August 25, 2017 at 7:50 pm

      I would, yes.

  14. Trish on September 5, 2017 at 12:18 pm

    Could I add granola to the top/ mix for a healthier version? 

  15. Evie on September 11, 2017 at 11:12 am

    Hi, just wanted to clarify the instructions in step 3. It says to pour the wet ingredients into the dry ingredients. Are the wet ingredients referring to those in step 2?

    • Sally on September 11, 2017 at 11:26 am


  16. Laura Miller on October 6, 2017 at 4:17 pm

    Can I freeze these? 

    • Laura Miller on October 6, 2017 at 4:18 pm

      Haha never mind. I finished reading! 🙂 

  17. Hannah on October 12, 2017 at 1:53 am

    Had a craving for cranberry muffins after someone gave me some cranberries and whipped these up. They are delicious! I made them exactly as per the recipe and they came out perfect. I really use your site a lot because your recipes are so reliable and good. Thank you

    • Sally on October 12, 2017 at 12:26 pm

      Now I’m craving cranberry muffins too! 🙂 I’m so happy you find this site helpful!!

  18. Connie on November 2, 2017 at 6:00 pm

    Can you double this recipe?

  19. EmmaRose on November 4, 2017 at 9:00 am

    My family prefers whole wheat flour (shocking! I know). Would I use the same measurements? Also, any suggestions for subbing some of the sugar with honey or agave?

    • Sally on November 4, 2017 at 1:14 pm

      I’m unsure about subbing in liquid sweeter as the texture of the muffin would change, but you can use the same amount of whole wheat flour instead.

  20. MJ on November 8, 2017 at 9:34 am

    Hi Sally, love your muffin recipes! Been making them for 2 years with rave reviews Every. Single. Time.   if I wanted to make these muffins (or any other) into mini muffins, do you know what the adjusted bake time would be?  Thank you and keep baking!

    • Sally on November 8, 2017 at 7:24 pm

      So glad to read that! For mini muffins, bake at 350 for 11-13 minutes.

  21. Elana G. Gomberg on November 14, 2017 at 5:12 pm

    Hi Sally- Can the Cranberry Orange Muffins be frozen ahead of serving time? Thanks.

    • Sally on November 15, 2017 at 12:09 pm

      Yes, they freeze well with or without the glaze!

  22. Shireen on November 15, 2017 at 11:57 am

    Can I turn these into “jumbo” by just putting the batter into the 6 piece muffin tin? I LOVE your jumbo blueberry and raspbery/dark chocolate muffins!! They taste as delicious as they look!

    • Sally on November 15, 2017 at 12:11 pm

      Yes, that should work! I’m unsure of the exact bake time.

  23. Jay on November 26, 2017 at 5:20 pm

    I tried this recipe four days ago and I’m at it again. It was a total hit with everyone…..perfection

  24. Becky Lindsey on December 14, 2017 at 11:42 am

    Could I use self-rising flour and omit the baking soda and powder?

    • Sally on December 14, 2017 at 12:05 pm

      Hi Becky! I don’t suggest it with this recipe.

      • Becky Lindsey on December 14, 2017 at 12:34 pm

        Thanks so much for your very quick reply! 🙂

  25. Donna Graham on December 14, 2017 at 5:13 pm

    Hi Sally my son is coming for the holidays he is Gluten intolerant could I substitute gluten ffree flour for the all purpose flour? Thanks

    • Sally on December 15, 2017 at 8:58 am

      Hi Donna! I’m sure you could, but I have very little experience working with GF flours. Let me know if you try anything!

      • Donna Graham on December 19, 2017 at 8:46 am

        Thank you Sally I appreciate your reply.

  26. Brittany on December 17, 2017 at 10:30 pm

    I substituted my all purpose gf flour and they turned out amazing!!  I get a local gf flour mix that you can use in any recipe cup for cup! 

    • Donna Graham on December 19, 2017 at 8:45 am

      Thank you Sally I am going to give it at try. Will post how they turn out! 

  27. Lydia on December 22, 2017 at 5:40 pm

    Could I use buttermilk instead of the yogurt?

    • Sally on December 23, 2017 at 6:23 am

      Sure can!

  28. Cathy Cohen on December 29, 2017 at 1:10 pm

    These are really delicious! I followed the recipe exactly (except no glaze) using sour cream, and they’re outstanding. Thank you!

  29. Linda Estes on May 19, 2018 at 6:56 pm

    I just made these muffins today and they are so delicious! I used a mix of blueberries, cranberries, blackberries and raspberries, REALLY GOOD.

    • Sally on May 21, 2018 at 12:48 pm

      YUM!!! Love the variety of fruit!


  1. Linda Estes on May 19, 2018 at 6:56 pm

    I just made these muffins today and they are so delicious! I used a mix of blueberries, cranberries, blackberries and raspberries, REALLY GOOD.

    • Sally on May 21, 2018 at 12:48 pm

      YUM!!! Love the variety of fruit!


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