Cranberry Orange Muffins Recipe

A soft and buttery Cranberry Orange muffin that is quick and easy. This muffin is perfect for breakfast, brunch or for any occasion.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 12 muffins
Author Hostess At Heart


  • 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 degrees 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 at 375 degrees F 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: 206kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 237mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 8.8mg | Calcium: 22mg | Iron: 1.2mg
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