Cranberry Orange Muffins Recipe
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These Cranberry Orange Muffins are soft, tender, and moist with tart cranberries and a touch of sweetness from orange juice and fresh orange zest. Use fresh or frozen cranberries for an easy muffin you can enjoy any time of year.
We have a bit of a love affair with muffins at our house. Even though Nebraska gives us cold winters and hot summers, our family enjoys a quick bread or muffin alongside a savory meal year-round.
These orange cranberry muffins are a favorite because the flavors balance each other so well. The orange doesn’t overpower the cranberries. Instead, it adds a subtle sweetness that contrasts beautifully with the tart berries.
Why You’ll Love These Cranberry Orange Muffins
These muffins have a soft, light, and tender interior with a golden-brown top that’s easy to hold. They’re also quick to prepare—the original recipe takes about 15 minutes of prep and makes 12 muffins.
You can make them with fresh or frozen cranberries, so you don’t have to wait for cranberry season. They also freeze beautifully and thaw quickly, making them handy for breakfast or a grab-and-go snack.
And there’s no glaze needed. We prefer the simple cranberry-orange flavor and think a glaze would cover up some of their natural sweetness.
If you’re a muffin lover too, my Basic Muffin Recipe is another great recipe to keep on hand. You can also browse my Best Muffin Recipes when you’re looking for something new to bake.
Ingredients for Cranberry Orange Muffins
All-purpose flour. The base of our muffin batter.
Sugar. Sweetens the muffins and balances the naturally tart cranberries.
Baking powder and baking soda. The recipe uses both leaveners to help the muffins rise.
Salt. Enhances the other flavors.
Butter. Cut the butter into pea-sized pieces before adding it to the dry ingredients. The original recipe uses ¼ cup.
Orange juice. I use purchased 100% orange juice that is not from concentrate. It provides liquid as well as subtle orange sweetness.
Fresh orange zest. The zest of one fresh orange adds citrus flavor without overwhelming the cranberries.
Egg. Beat the egg before adding it to the batter.
Cranberries. Chop the cranberries into smaller pieces so their tart flavor is spread throughout the muffin. I’ve made this recipe successfully with both fresh and frozen cranberries.
Walnuts. Chopped walnuts are optional, so leave them out if you prefer your muffins without nuts. The tested recipe calls for up to ½ cup.
Can I use dried cranberries?
I haven’t tested this recipe with dried cranberries. Since dried cranberries have a different moisture level, texture, and sweetness, I can’t recommend an accurate substitution amount without testing it first.
How to Make Cranberry Orange Muffins
1. Prepare the muffin pan
Preheat the oven to 375°F. Grease a muffin tin or line it with muffin liners.
2. Combine the dry ingredients
Add the flour, sugar, baking powder, salt, and baking soda to a large bowl. Whisk the ingredients together.
3. Add the butter
Add the pea-sized pieces of butter to the dry ingredients and stir lightly to coat them.
4. Add the remaining ingredients
Add the orange juice, orange zest, and beaten egg. Mix just until combined.
Fold in the chopped cranberries and optional walnuts. Avoid unnecessary mixing once everything comes together.
5. Fill and bake
Fill the muffin cups about ¾ full. An ice cream scoop makes this easy and helps divide the batter evenly.
Bake for about 25 minutes or until a toothpick inserted into a muffin comes out clean. Remove the muffins from the pan and allow them to cool.
Properly baked muffins have a golden-brown top with a moist, soft, light, and tender interior.
Tips for the Best Cranberry Orange Muffins
Don’t overmix the batter. Whisking the dry ingredients together first helps distribute them before the wet ingredients are added. Once you add the orange juice, zest, and egg, mix just until combined.
Chop the cranberries. We chop them small so the cranberry flavor is distributed throughout the muffins instead of someone biting into one large, very tart berry. You can use a food processor for this job. Just be careful not to pulverize them.
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Fold in the cranberries. Add the chopped cranberries after the batter is combined and gently fold them in.
Use fresh or frozen cranberries. I’ve made the recipe successfully with both, which makes this an easy recipe to enjoy beyond fresh cranberry season.
Don’t wait for the holidays. Cranberries may be popular during the fall and holiday season, but frozen berries make these muffins an easy year-round breakfast, snack, or side.
Fresh vs. Frozen Cranberries
Both fresh and frozen cranberries can be used in these cranberry orange muffins. I’ve made them both ways.
That’s one reason I don’t consider these strictly a holiday muffin. When fresh cranberries aren’t available, I can reach for frozen berries and still make a batch.
I haven’t tested dried cranberries in this recipe, so I don’t recommend substituting them without adjusting and testing the recipe first.
Why Orange and Cranberry Work So Well Together
This recipe uses both orange juice and fresh orange zest.
The orange flavor isn’t meant to dominate the muffins. The orange adds subtle sweetness that contrasts beautifully with the tart cranberries. Using fresh zest gives us orange flavor without needing orange extract.
Can I Make Cranberry Orange Bread Instead?
Yes. The existing recipe also includes tested instructions for baking the batter as a loaf.
Use an 8½ x 4½-inch loaf pan and bake at 350°F for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. Cool the loaf in the pan for 10 minutes before removing it to a wire rack to finish cooling.
How to Store Cranberry Orange Muffins
Store baked muffins at room temperature for up to 4 days.
These are moist muffins, so the slight crunch of the freshly baked tops can soften during storage. However, the muffins don’t become soggy.
You can also make them one day ahead, which is convenient when you’re serving them for breakfast or brunch.
Can cranberry orange muffins be frozen?
Yes. These muffins freeze beautifully.
They thaw quickly and maintain their soft, moist texture, which makes them great for a grab-and-go breakfast or snack. The slightly crisp top may soften after freezing and thawing, but the muffins themselves don’t become soggy.
How to Serve Cranberry Orange Muffins
They’re delicious at room temperature, but if we’re not eating them right away, we like to warm them briefly in the microwave and add butter.
We don’t add a glaze. These muffins have a simple sweetness from the sugar and orange, and I think a glaze would mask the cranberry-orange flavor rather than improve it.
For another cranberry bake, try my Cranberry Walnut Bread. You may also enjoy my Baked Cranberry Vanilla Donuts for another breakfast treat made with cranberries.
Frequently Asked Questions
More Muffin Recipes
If you enjoyed these Cranberry Orange Muffins, visit my Best Muffin Recipes for more ideas. My Basic Muffin Recipe is another handy recipe for anyone who enjoys keeping homemade muffins on the table.
Cranberry lovers may also enjoy Cranberry Walnut Bread and Baked Cranberry Vanilla Donuts.
Did you make this recipe? I’d love to hear what you thought! Please leave a comment and star rating below. Your feedback helps other readers and lets me know what’s cooking in your kitchen.
Cranberry Orange Muffins Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- ¾ cups sugar
- 1½ tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- ¼ cup butter cut into pea-sized pieces
- ¾ cup orange juice
- zest of 1 orange
- 1 egg beaten
- 1 cup chopped cranberries
- ½ cup walnuts chopped (optional)
Instructions
- Preheat oven to 375 °F. Line or grease a muffin tin.
- Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk ingredients together.
- Drop butter into dry ingredients, and lightly stir to coat.
- Add orange juice, zest, and egg. Mix until just combined. Fold in the cranberries and walnuts.
- Fill muffin pan 3/4 full. (Ice cream scoop)
- Bake for 25 minutes or until a toothpick inserted comes out clean.
- Remove the muffins from the pan and cool completely.
- Store covered, or freeze in a reclosable plastic bag.
- To bake this recipe as a loaf, add batter to a greased 8 1/2 x 4 1/2 loaf pan. Bake at 350 °F for 60 to 75 minutes, or until a toothpick inserted comes out clean. Cool 10 minutes and then remove to cool completely on a wire rack.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
Originally published: December 1, 2015. Updated: September 25, 2026 – Enhanced with more detailed instructions, tips, and serving suggestions. No changes were made to the recipe.
I love cranberries. Add a little butter to a warm muffin (or two?)
Gah, Julie. So sorry for the delay in visiting! These are beautiful. I have been so tempted by cranberries this season! A fruit I usually ignore completely due to memories of them just being so bitter. Time to give them another try. Thanks for joining us at #SaucySatudays
Thank you Christine! Give those cranberries another try!
P.S. Your pictures are so pretty!
Thank you! I must admit that I was pretty excited about it too. I think the following day I couldn’t get a single good pic. There are days….
These look like they would just melt in your mouth! I love the combination of flavors. They would be perfect for Christmas morning. Thanks for sharing them, Julie, and also the tips for not overstirring.
Thank you Shari! I always read about not over mixing, but I learned in my bread class that the worm tunnels are from over mixing. These muffins would absolutely be perfect for Xmas morning!
Hi Julie, the combination of cranberries and orange is so delicious. I think I saw that bread recipe as well and wondered if it would make good muffins. Thanks for bringing them to FF. I would love one with a cup of tea.
Thank you Liz! They are so delicious. Thank you for hosting this week! Hope the remodel is going well!
Delicious looking muffins Julie, I love the sound of cranberries with the walnuts. I’ve pinned to make later. Thanks for sharing.
Thank you Sarah! They are really becoming my favorite muffins.
How gloriously festive Julie, these are one of the most tender muffins I’ve ever seen. Laura@ Baking in Pyjamas
Thank you so much! I think these are easily my favorite muffin right now.
Orange and cranberry is such a classically delicious holiday combination. I really love that you can see all the flavors in the muffins that have been split in half. Just gorgeous!
Thank you so much! I think these muffins are easily my favorite.
Oh, they look so soft and moist and I love the colors! 🙂
Thank you Ana! Hope you had a wonderful Thanksgiving!
How interesting to hAve the butter cut in dice for moistness. Love orange and cranberry together and must make these! If I wasn’t so busy up to my elbows in flour baking yesterday for a breakfast meeting this morning, I would have read this and made them already!!!
Thank you Johanne! I think these have to be my favorite muffins of all time. It is getting crazy isn’t it!
I think that muffins are just so very lovely! I know what you mean about not finishing the loaf. It’s so nice to even freeze some of the muffins and enjoy at a later date as a special breakfast treat. A perfect holiday muffin, Julie!
Thank you Lora! So many wonderful picks on #Twelveloaves today!
Your photos are so beautiful and inviting. I love this flavor combination and will definitely have to try the recipe soon. I usually try and take some baked goods into work every now and again, but I’m sure these would be all gone before I could even think of pacing them up.
Thank you Felice! The folks at work would love them. I send treats in with my husband too and they always gobble them up.
You make such pretty things, Julie. I like making muffins. They might be the closest thing to instant gratification in the bread-making world.
Thank you Patti! These are just so yummy, and I sure looked forward to having one at breakfast!
Julie, these muffins sound incredibly moist, delicious and comforting! Definitely saving this for the very near future … such as as soon as I can gather all the ingredients! Mmm … I can almost smell them baking now! [sigh]
Thank you Anna! They only made 12 muffins so please hide a couple for yourself. The loaf is gorgeous too. Please let me know what you think.
They sound wonderful, Julie! So excited to make them! 🙂
Thank you Anna!
What a coincidence, I just made those this afternoon and they look just like they came out of my oven. Only difference, I do not add the walnuts as you list as optional.
We both had a great treat! I don’t always add nuts because my hubby doesn’t always love them, but we sure enjoyed this combo.
These muffins sound so good. your description makes them sound mouth watering! yumm I love the ingredients Julie!
Thank you so much Lynz! They are some of the best muffins I’ve ever eaten!
yumm they sound amazing!!
These do look and sound delicious! The photos are amazing too!
Thank you so much Karen! They were yummy. The only good thing these cold and cloudy days are good for is taking pictures! 🙂
I love this dark and moody look.
Thank you Karen! I’m drawn to it too.
Gorgeous muffins, I made a similar loaf last year with cranberries and orange peel/juice, just delicious! Yours look beautifully moist. I also like the dramatic effect of your pictures, from darkness to light featuring the muffins.
Thank you Loretta! I have just been craving cranberry orange bread, and enjoyed them for breakfast! It’s been cloudy here for the last 2 to 3 weeks. Not uncommon, and it makes taking pictures a bit easier.
Great holiday muffin for any meal, love the cranberry and orange combo. And now I want Christmas goose!
Ha! Goose for everyone! Thank you Evelyne!
Those muffins look so good Julie, what would you think about using leftover whole berry cranberry sauce. I make it with fresh orange juice, do you think I would have to adjust anything?
Sounds delicious Suzanne. I think if yu use the cranberry sauce that you might want to reduce the orange juice just a bit to compensate for the extra liquid in the sauce?
Thank you!!
You bet! I hope you’ll let me know if you give it a try. Would make a great post?
Yes it would and I will definitely give a try and link to you. I am intrigued by your technique not creaming the butter bit adding in small pieces to the muffins.
It worked, and they were soft, moist and buttery!
Wow, these look incredibly moist and delicious! Love cranberry and orange together!
Thank you Jenn! They are just delicious. I love that combo too!
Your recipe comes at the right time Julie. I recently had something similar but it came from a boxed mix. It was awful and tasted artificial. Yours look moist, fresh and I am sure delicious. I will have to make these for my friend who was trying to save time 🙂
Thank you Judi! These are just delicious! Very bright and flavorful. Let me know what you think!