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Cranberry Orange Muffins Recipe

Soft and buttery Cranberry Orange Muffins are quick and easy. This delicious muffin is perfect for gran-and-go breakfast, brunch, or an afternoon snack.

Close up image of a baked cranberry muffin cut in half and slathered in butter - Hostess At Heart

Baking bread for the Holidays is such a special thing for me. When I think about a holiday bread, I am not going fruitcake. It’s good for a nanosecond and then I am over it. No, I want soft and buttery Cranberry Orange Muffins. These muffins are just as good for breakfast as they are with my Thanksgiving turkey or Christmas goose. O.k. I have never had a Christmas goose, but you get the idea.

A cranberry-Orange muffin that\'s been cut in half showing it\'s the soft center. A muffin tin sits in the back filled with more muffins.

I found this recipe baked as a beautiful loaf of cranberry walnut bread. However, I knew that we wouldn’t be able to get through all of it before it was no longer edible. I turned it into muffins. Muffins are wonderful for breakfast or brunch, and they can be put in the freezer and taken out as you need them. I love making them for company because they’re just a special treat that says you appreciate the people at your table.

A cranberry-Orange muffin that\'s been cut in half showing it\'s the soft center.

One of the things that I have learned about making muffins is that they turn out better if I mix them by hand. Over mixed bakery can be tough, or you can have little tunnels throughout the crumb. That’s from over mixing.

This recipe called for butter, cut into small pieces and then stirred into the dry ingredients. I treated this like I do my pie crust. I cut my butter into pea-sized pieces, and then just dropped them into my dry ingredients, coating them, not blending it in. The wet ingredients are stirred only until they are incorporated, and I gently folded my orange and cranberries into the batter.

A cranberry-Orange muffin that\'s been cut in half showing it\'s the soft center. A muffin tin sits in the back filled with more muffins.

Heavens people, these muffins are buttery soft and delicious. They are perfect for breakfast, brunch or any occasion. Take them to work over the holidays and you may get a raise! Freeze them and pull them out when you want a special treat.

Want more delicious recipes? Follow Hostess At Heart on Pinterest!

Close up image of a baked cranberry muffin cut in half and slathered in butter - Hostess At Heart
Close up image of a baked cranberry muffin cut in half and slathered in butter - Hostess At Heart

Cranberry Orange Muffins Recipe

Author: Hostess At Heart
A soft and buttery Cranberry Orange muffin that is quick and easy. This muffin is perfect for breakfast, brunch or for any occasion.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine Bread
Keyword: Cranberry Orange Muffins
Servings: 12 muffins


  • 2 cups all-purpose flour
  • 3/4 cups sugar
  • 1-1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup butter cut into pea-sized pieces
  • 3/4 cup orange juice
  • zest of 1 orange
  • 1 egg beaten
  • 1 cup chopped cranberries
  • 1/2 cup walnuts chopped (optional)


  • 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 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.
  • Alternately, Bread can be baked as a loaf in an 8 1/2x 4 1/2 pan. Bake at 350 degrees F for 60 to 75 minutes until a toothpick inserted comes out clean. Cool 10 minutes and then remove to cool completely on a wire rack.


Adapted from


Calories: 206kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 23mgSodium: 237mgPotassium: 107mgFiber: 1gSugar: 14gVitamin A: 175IUVitamin C: 8.8mgCalcium: 22mgIron: 1.2mg

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.

Tried this recipe?Let me know how it was!

If you like cranberries like I love cranberries, here are a couple more of my favorite recipes!

Cranberry Upside-Down Cake Recipe

Cut piece of a Cranberry Upside-Down Cake on a metal plate with raw cranberries in the fore front.

Cranberry Vanilla Baked Donuts

Two baked glazed donuts sit on a white plate. The front one is topped with ground walnuts. A cooling wrack with more baked and glazed donuts sit in the background.

Pork Chops with Cranberry Thyme Sauce

A white plate filled with a breaded Pork chop topped with a dollop of cranberry sauce and fresh thyme. Baked squash and quinoa sit next to the pork chop. The plate sits on a green napkin over a woven placemat.

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Recipe Rating

Sally T

Saturday 30th of May 2020

I love cranberries. Add a little butter to a warm muffin (or two?)

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Christine | Mid-Life Croissant

Saturday 12th of December 2015

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

Julie Menghini

Saturday 12th of December 2015

Thank you Christine! Give those cranberries another try!

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