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
Great recipe – so delicious!! My friends look forward to these muffins. Streusel topping is the way to go!!
Delicious!!!
I made them without any toppings and they were really good!
Best recipe base ever!! I have subbed some of the flour with cocoa, used pecans instead of cranberries, added choc chips. Spoon half batter in paper lined cups, 1Tbsp pistachio cream, top with other half batter.
Bake as directed , perfect every time. Valerie
So I’d like to make these, but i want to make them into muffin tops. Iv never used a actual muffin top pan so i dont know how full to make each cup with the batter, so would you suggest filling the muffin top pan cups only halfway or should i fill the cups up all the way. (Im using a silicone oven safe muffin top pan.)
I know you spoke about never using silicone pans on this recipe, Im pretty good at knowing when baked goods are close to being done just by the smell so im not worried about if they burn or or anything im mostly worried about rising and spiling over. Haha
Hi Katysue, we don’t have any experience baking muffin tops, but let us know what you try!
Hi there,
I just baked the Cranberry Orange muffins without the toppings and they were all so burnt on the bottom that I had to cut the burnt lawyer off! I used the Silicone muffin cups as I always do and placed them on a cookie sheet.
Have you any suggestions or should I just bake them at 375 as I do all my muffins?
Hi Lynda, we haven’t tested these in silicone pans before, but was the pan underneath particularly dark and/or thin? The darker and thinner the pan, the more likely that baked goods can burn. You can certainly try baking at 350 throughout, but the tops will not rise as tall and the bake time will change.
Best muffins I’ve ever made.
Perfectly hot pink when baked
Love it
Why are ingredients all at room temp (except the frozen berries)?
Hi Mary, room temperature ingredients will help the batter incorporate more evenly and prevent over- or under-mixing. Here’s more on the importance of room temperature ingredients.
Sally, I love your recipes. Just a question on the cranberry orange muffins can I use craisins if I soak them to tenderize them?
Hi JoAnn, 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).
These were absolutely delicious! However, mine were a little dry. Could it be because I used dried cranberries? Of not, do you have any other suggestions? Thank you! I love all of your recipes!!
Hi Michelle, thank you for giving these muffins a try. Should you decide to try them again, here are a few tips that should help (with any muffin recipe!). Be sure to spoon and level your flour or use a kitchen scale to ensure it is not over measured. Too much flour can significantly dry out the muffins. The muffins may also be slightly over baked if they are coming out too dry. You can try shortening the bake time by a minute or so next time. Thanks again!
Hi Sally-
Love your muffin recipes!
I was unable to find fresh or frozen cranberries at the grocery. Is it possible to use dried cranberries?
Many thanks!
Hi Lynne, 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).
These muffins are fantastic! Made multiple times! Can I use sorghum flour or brown rice flour mixed with bobs red mills gluten free baking flour?
Hi Jenny, We haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
I thought I had cranberries in the freezer, but they ended up being tart cherries. I added 5 drops of orange oil instead of OJ, white chocolate chips and a few nuts. It was delightful!
I thought these were plenty sweet and I could taste the orange. I followed the directions perfectly (did use flax sub for eggs) for muffins. I did not make topping because kids will eat for breakfast. I can’t wait to make again!! Delicious and moist!
Delicous muffins! I used chopped up dried cranberries instead of frozen cranberries. My family loved the muffins!
Thanks Janet! You answered my question about dried cranberries. I should have read all the comments before posting.
Delicious! Instead of adding fresh cranberries, I make a cranberry jam that I use , I add a spoonful to each muffin batter then top with another spoon of batter , then top with a sprinkle of turbinado sugar, they’re a favorite here♥️
I don’t find them to be sweet enough
This recipe makes good muffins, but I wish the orange flavor was stronger. I doubled the amount of zest I put in and it still didn’t have that real orange kick, the cranberries definitely overpower the flavor. Still very yummy, just not as orangey as I would’ve liked!
Try using Orange Juice concentrate (not diluted) instead of the orange juice. This should punch up the flavour for you!
I always use OJ concentrate. It works great. I save the leftover in premeasured baggies in the fridge for the next recipe. I tried using an ice cube tray, but they didn’t hold their shape.
I had a bag of cranberries left from the holidays, I thought I would use it up by making these muffins. I followed the recipe but they’re not as sweet as I thought they should have been. I had quite a bit of the toppings left over. They are moist.
Cannot find any fresh or frozen cranberries. Can you use dried cranberries?
Hi Margie, 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).
Great recipe! Don’t skip the topping and frosting. They really pull the recipe together. I used blood oranges and the redness of the juice made the frosting pink. So cute for a Valentine’s Day treat.
I’m sorry but these muffins were a disappointment. They were a lot of work and used a lot of dishes for muffins that were bland. I followed the recipe exactly – even added the crumb topping. I never rate recipes but think carefully before you put a lot of time and energy into this one.
These are so wonderful and even better next day. Thank you
Heads up. I don’t recommend substituting raspberries for cranberries. I’m sad I did that. This is an excellent recipe and I will follow it perfectly next time. Hope I saved someone some time!
Love you muffin recipe. When using frozen cranberries how does that affect bake time?
Hi Sandra, it shouldn’t affect it much, no. Maybe the bake time will be on the longer end of the range, but you shouldn’t need to add additional time.
Hey Sally, I love all your recipes but I seem to have a problem with the muffins still spreading out instead of popping up, about half the time? I’m not sure what I’m doing wrong, I do preheat the oven and bake for 5 mins before turning down, it seems to happen more when I’m using the frozen fruit. Is it possible that the frozen fruit is cooling down the initial temperature too much and maybe I need to adjust the temp up to 450 for the first 5 mins?
Do you use bleached or unbleached all purpose flour in your recipes?
Hi Kate, we prefer to use unbleached flour, but you can certainly use either.
Have been making these on repeat! I found this recipe when I had a lot of fresh cranberries leftover from Thanksgiving. And this is a great way to use cranberries. Love the orange flavor along with the sweet tanginess of the cranberries. The only modification is that I use the zest of two oranges and I don’t use the icing. Don’t skip the crumb topping it makes them look like they are from a professional bakery!
This is my favorite recipe for Cranberry/Orange Muffins. I did find that I had a lot of crumb topping mixture leftover. You don’t need so much for 12 muffins. Next time I will 1/2 the recipe.
These muffins definitely do rise! Do not fill to the top like the recipe says or you’ll have an overflow mess!!