Cranberry Orange Muffins are a delightful combination of tangy cranberries and zesty oranges that make for a perfect breakfast treat or snack. These muffins are soft, moist, and bursting with flavor, making them a favorite for both kids and adults. Whether you’re enjoying them with a cup of tea, coffee, or milk, these muffins bring a bit of sunshine to any table. Not only do they taste delicious, but they’re also easy to make and sure to impress your family and friends!

What You’ll Need for Cranberry Orange Muffins

To whip up a batch of these mouthwatering muffins, gather the following ingredients:

Brown Sugar: 1/3 cup (67g) packed light or dark
Granulated Sugar: 1 Tablespoon (15g)
Ground Cinnamon: 1/2 teaspoon
Unsalted Butter, melted: 1/4 cup (4 Tbsp; 56g)
All-Purpose Flour: 2/3 cup (83g) spooned & leveled
All-Purpose Flour: 1 and 3/4 cups (219g) spooned & leveled
Baking Soda: 1 teaspoon
Baking Powder: 1 teaspoon
Ground Cinnamon: 1/2 teaspoon
Salt: 1/2 teaspoon
Unsalted Butter, softened: 1/2 cup (8 Tbsp; 113g)
Granulated Sugar: 1/2 cup (100g)
Brown Sugar: 1/4 cup (50g) packed light or dark
Orange Zest: 1 Tablespoon (from about 2 oranges)
Large Eggs: 2, at room temperature
Plain Yogurt or Sour Cream: 1/2 cup (120g), at room temperature*
Pure Vanilla Extract: 2 teaspoons
Fresh Orange Juice: 2 Tablespoons (30ml)
Milk: 2 Tablespoons (30ml), at room temperature
Fresh or Frozen Cranberries: 1 and 1/2 cups (185g) (do not thaw)
Optional: Coarse sparkling sugar for topping (if not using crumb topping)
Confectioners’ Sugar: 1 cup (120g)
Fresh Orange Juice: 2 Tablespoons (30ml) for icing

Step-by-Step Cranberry Orange Muffins Recipe

Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Set it aside.
In a small bowl, mix together the brown sugar, granulated sugar, ground cinnamon, and melted butter until combined. Add 2/3 cup of flour and mix gently with a fork until crumbly. Don’t over-mix! Place this mixture in the refrigerator while you prepare the muffin batter.
In a medium bowl, whisk together the remaining 1 and 3/4 cups of flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large bowl, using a handheld or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides as needed.
Add the orange zest and beat on medium speed for 1 minute. Then add the eggs, yogurt or sour cream, and vanilla. Beat until well combined, then turn up the speed until it’s mostly creamy (it’s okay if it looks a little curdled).
With the mixer on low speed, mix in the dry ingredients along with the orange juice and milk until there are no dry pockets of flour. Gently fold in the cranberries to combine, but be careful not to over-mix. The batter will be thick.
Spoon the batter into the prepared muffin cups, filling them right to the top. If you’re using the crumb topping, spoon that on each muffin, gently pressing it down.
Bake for 5 minutes at 425°F; then, without opening the oven, reduce the temperature to 350°F (177°C) and bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total baking time should be around 21–24 minutes.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Let them cool for at least 15 minutes before icing.
For the icing, whisk together the confectioner’s sugar and fresh orange juice. Drizzle it over the muffins, whether they’re warm or cooled.

How to Serve Cranberry Orange Muffins

These muffins are fabulous served warm, straight from the oven, or at room temperature. Have them with coffee for breakfast, alongside a light salad for lunch, or as an afternoon snack. They also make a delightful addition to brunch spreads or holiday gatherings. To elevate your serving, consider dusting some coarse sparkling sugar on top for a little extra charm!

Helpful Tricks for Cranberry Orange Muffins

Make Ahead: You can prepare the batter a day before and have it ready to bake in the morning. Just store the batter in the fridge and bake in the morning for fresh muffins!
Frozen Cranberries: If you’re using frozen cranberries, there’s no need to thaw them. Just toss them in the batter straight from the freezer for the best results.
Add Nuts: If you like a bit of crunch, consider folding in some chopped walnuts or pecans to the batter before baking.

Cranberry Orange Muffins FAQs

Q: Can I use dried cranberries instead of fresh?
A: Yes, you can use dried cranberries. Just keep in mind that they will yield a different texture and flavor.

Q: How do I store leftovers?
A: Keep your muffins in an airtight container at room temperature for a few days or in the refrigerator for up to a week.

Q: Can I freeze these muffins?
A: Absolutely! These muffins freeze well. Just wrap them tightly and place them in a freezer bag. They can be frozen for up to 3 months.

Give these Cranberry Orange Muffins a try! They are sure to bring happiness and deliciousness to your table. Happy baking!

Print Recipe

Cranberry Orange Muffins

Soft, moist muffins bursting with the tangy flavor of cranberries and zesty oranges, perfect for breakfast or as a snack.

Prep Time20

Cook Time24

Total Time44

Course: Breakfast, Snack

Cuisine: American

Keyword: Baking, Breakfast Treat, Cranberry Orange, easy recipe, muffins

Servings: 12 muffins

Calories: 190kcal

Ingredients

For the muffin batter

1/3 cup Brown Sugar, packed light or dark
1 Tablespoon Granulated Sugar
1/2 teaspoon Ground Cinnamon
1/4 cup Unsalted Butter, melted (4 Tbsp; 56g)
2/3 cup All-Purpose Flour, spooned & leveled
1 and 3/4 cups 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 Unsalted Butter, softened (8 Tbsp; 113g)
1/2 cup Granulated Sugar
1/4 cup Brown Sugar, packed light or dark
1 Tablespoon Orange Zest (from about 2 oranges)
2 large Eggs, at room temperature
1/2 cup Plain Yogurt or Sour Cream, at room temperature *
2 teaspoons Pure Vanilla Extract
2 Tablespoons Fresh Orange Juice (30ml)
2 Tablespoons Milk, at room temperature (30ml)
1 and 1/2 cups Fresh or Frozen Cranberries (do not thaw)
1 cup Confectioners’ Sugar (for icing)
2 Tablespoons Fresh Orange Juice (for icing, 30ml)

Instructions

Preparation

Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Set it aside.
In a small bowl, mix together the brown sugar, granulated sugar, ground cinnamon, and melted butter until combined. Add 2/3 cup of flour and mix gently with a fork until crumbly. Don’t over-mix! Place this mixture in the refrigerator while you prepare the muffin batter.
In a medium bowl, whisk together the remaining 1 and 3/4 cups of flour, baking soda, baking powder, cinnamon, and salt. Set aside.

Mixing

In a large bowl, using a handheld or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides as needed.
Add the orange zest and beat on medium speed for 1 minute. Then add the eggs, yogurt or sour cream, and vanilla. Beat until well combined, then turn up the speed until it’s mostly creamy (it’s okay if it looks a little curdled).
With the mixer on low speed, mix in the dry ingredients along with the orange juice and milk until there are no dry pockets of flour. Gently fold in the cranberries to combine, but be careful not to over-mix. The batter will be thick.

Baking

Spoon the batter into the prepared muffin cups, filling them right to the top. If you’re using the crumb topping, spoon that on each muffin, gently pressing it down.
Bake for 5 minutes at 425°F; then, without opening the oven, reduce the temperature to 350°F (177°C) and bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total baking time should be around 21–24 minutes.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Let them cool for at least 15 minutes before icing.

Icing

For the icing, whisk together the confectioner’s sugar and fresh orange juice. Drizzle it over the muffins, whether they’re warm or cooled.

Notes

These muffins are fabulous served warm, straight from the oven, or at room temperature. Perfect for any meal or snack time. Consider adding chopped walnuts or pecans for a crunchy texture.