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
Another tasty recipe! I used King Arthur GF flour — measure for measure or whatever it’s called — and followed the recipe exactly. I cut a couple minutes off the cook time, but my oven tends to run hot so that’s probably why. Definitely recommend.
I don’t bake a lot so this was an endeavor and due to my lack of experience I didn’t check on them while baking.
Baked at 400 for 20 and they burned quite a bit :*(
400 was just for the first 5 min
Hi Sally! When you say use orange juice do you mean to juice a orange or use store bought orange juice from a carton? Thanks!
Either will work but fresh tastes fantastic!
Hi Sally,
Can I use pineapple instead of cranberries for a orange pineapple tropical combo? I can’t find a good recipe for pineapple muffins and your muffins are the best.
Hi Rachel, that sounds delicious! Pineapple is a tricky ingredient to add to muffins since it’s so wet. We haven’t tested it, but I would try blotting the pineapple with a paper towel after chopping and before adding to the mix. Let us know if you give it a go!
I’ve made these 3 times. Love the muffins but why can’t I make a tasty glaze? I f follow the recipe!
Hi Julie! What seems to be the issue with your glaze? If it’s too thick, you can add more orange juice and if it’s too thin you can add more powdered sugar. An easy fix for next time!
Hi Sally, Have all ingredients to bake these muffins, except yogurt. Could sour cream be substituted for the yogurt? Thanks.
Absolutely!
Could I use cream cheese instead of yogurt or sour cream? Whipped Cream? Or whipped egg whites?
I’m relatively inexperienced but not a huge fan of yogurt or sour cream.
Hi Sam, yogurt or sour cream are best for this recipe. You can’t taste them in the final product, but they create a wonderful moisture and texture in the muffins.
I am a very experienced baker and I worried that the batter was very thick. I read the recipe over and over, but could not see what I was missing. Anybody else thinks it was an unusually thick batter?
Hi Polly, For beautiful muffin tops that rise up your batter should be thick. This initial hot burst of air lifts the muffins straight up, creating a solid dome. This only works with certain muffin batters that are thick and sturdy.
This sounds amazing and exactly what I was looking for! I have a silly question as I am more of a cook than a baker lol Does it matter if my oranges are mandarins?
Hi Destiny, Mandarins are a little smaller so you may need to use an extra one for the zest but they should still still be delicious!
This was a delicious recipe! I substituted one of the 2 tsp of vanilla extract for 1 tsp of almond extract and subbed cinnamon for freshly ground nutmeg. I also rough chopped the fresh cranberries and sprinkled flax, chia and hemp seed on top. I didn’t do the glaze because they were great without the extra sugar. I will definitely use this recipe again.
could I use gluten free flour?
Hi Lee, 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!
Hi Sally,
Curious if this recipe will work in a 6 jumbo muffin tin? Are all of your muffin recipes usually interchangeable between the regular 12 cup muffin tin and the 6 cup jumbo?
Thanks!
Hi Christian, you sure can! Follow the baking time and instructions from our jumbo blueberry muffins as a guide. Enjoy!
Hi Lexi,
For clarity (baking novice here), do I solely use the baking time in the Blueberry recipe or am I to reference both the recipe amounts and the baking instructions of the Blueberry recipe to properly yield Jumbo Orange Cranberry muffins.
Thanks again!
Hi Christian! Follow steps 4-6 from that blueberry muffin recipe (filling 6 jumbo muffin cavities, bake time and temperature – including the hot air blast at the beginning of baking for extra tall muffin tops). Use the batter from this cranberry orange muffins recipe. Enjoy!
Have you tried this recipe with oil instead of butter, or half and half?
Hi Chris, you need the butter to cream with the sugar, so we don’t recommend it. (Unless you use room temperature solid coconut oil.)
Love these! Cooking time was a few minutes less for me. Followed recipe as is. Used unbleached all-purpose wheat flour. Will make these again.
This is the third recipe I have tried of yours. I am celiac and have made it gluten free by replacing the flour with half rice flour and half tapioca flour. I had some left over cranberry sauce from thanksgiving that needed to be used they turned out amazing!! Thanks
Hi Sally, would love to try this recipe. Can buttermilk be used instead of yogurt..?
Hi Mary, we don’t recommend leaving out the yogurt, but you could use buttermilk in place of the regular milk.
Hello Sally,
Thank you for another great recipe. I made these muffins with frozen cranberries and a little icing on top to take to church tomorrow. Needed to sample one first. These muffins are so moist and not too sweet. Very delicious. I would add that I made your pumpkin loaf a few ago, and it disappeared very quickly. Very delicious also. Your recipes have never failed me yet. Bless you.
Can I make these as cranberry lemon muffins instead of orange?
Hi Helen, we can’t see why not. Or, you might enjoy these lemon muffins (swapping the blackberries for cranberries) instead.
Can I add walnuts to the recipe?
Hi Susan, absolutely — you can add about 1/2 cup of walnuts to the batter. Enjoy!
i literally ran out of oranges yesterday; can i leave the zest and juice out?
Hi Jeff, you could try replacing the orange juice with additional milk and omit the orange zest for a plain cranberry muffin. Or, you can simply use our master muffin batter and use cranberries as your add-ins.
This recipe looks SO GOOOOD!!!! Just a quick question though, if I fill the batter all the way to the top, won’t the tins overflow? Thanks in advance!!!
Hi Bowen! No, they’ll just rise up with beautiful, tall domes on top. Muffin batter is dense enough that it doesn’t spill over. Enjoy!
I have made these before… delicious… I only have a small amount of fresh cranberries, frozen. Can I combine them with dried cranberries?
Hi Kathy, 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!
Will this recipe work in a loaf pan?
Absolutely! 350 is the temp. Unsure of the bake time!
Hi Sally,
Tried the recipe last night. Love the muffins! My buddy likes them too. I reduced the granulated sugar and they turned out fabulous! Thanks for sharing your recipe.
Greetings from Malaysia.
#StaySafe
Joy
Is there anything I can use instead of the yogurt?
Hi Carol, sour cream would be a great substitute here.
Hi!! Is it possible to use a sugar substitute to make a diabetic-friendly recipe?? Thank you so much.
Yes! I use monk fruit by Lakanta and everyone LOVES my muffins and no one knows they’re sugar free! I also substitute orange essential oil (make sure you use one that is safe to ingest) instead of the orange zest. In spring and summer instead of cranberry orange, I make blueberry lemon. Wherever the recipe calls for orange, I use lemon and blueberries instead of cranberries. I love this recipe!
this is exactly what was looking for.. being about to switch out the lemon or orange and or cranberries for blueberries. Thank you for sharing.
Hello I’m attempting these for a friends birthday this week, can I swap the all purpose for whole wheat flour?
TIA
You can, yes, but the muffins will taste a little heavier.
I use whole wheat pastry flour and they’re a little heavier than regular white flour but MUCH lighter than whole wheat.
I’m fairly new to baking. I was looking for a cranberry muffin when I came across this recipe! It was a very easy recipe to make and they tasted very good. I could not believe how light and fluffy they came out. My husband loved them too! Thank you for such a fantastic recipe!
Hi Sally,
I do not have all purpose flour at this moment, and I wanna try to make this recipe – I have cake flour and self raising flour. Any of these flour I can use instead?
Oh my, these are fabulous! Moist, loads of flavor! I have been a baker/cook for over 40 years and this is hands down, the best orange cranberry muffin I have ever had.. It’s a keeper! I didn’t have any oranges to zest, so I doubled the orange juice and wow!
I’ve made these a bunch with fresh cranberries and LOVE IT but can’t find any right now. If I’m using dried, do I need to reconstitute them or just put them in as is from the bag?
Hi Vanessa, 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!
Can’t wait to try these yummy looking muffins! Could you tell me what adjustments, if any, I’d need to make for jumbo sized muffins?