Easy Cranberry Orange Muffins are quick and simple to make from scratch! These bakery-style muffins are bursting with tart cranberries and sweet orange flavor.

We love baking with cranberries during the fall and winter season! Some of our favorites are Cranberry Orange Rolls, Cranberry Upside Down Cake, and our Cranberry Orange Bread.

Muffins on a plate

Cranberry Orange Muffins

These orange muffins are buttery and moist and bursting with cranberries in each bite. The freshly squeezed orange juice and the orange zest adds flavor and make these orange cranberry muffins a breakfast favorite in our house.

This classic flavor combination makes your house smell amazing! Sweet, tart, fluffy, and so buttery, these muffins will surely become a fall favorite.

How to Make Cranberry Muffins

Making this cranberry orange muffin recipe is super easy:

  1. Zest the oranges, squeeze out the juice, and melt the butter. Let the butter cool down.
  2. Stir the dry ingredients together.
  3. Stir the wet ingredients together.
  4. Add the wet mixture to the dry mixture and stir until just combined.
  5. Fold in the frozen or fresh ingredients.
  6. Grease muffin pan with baking spray or line with cupcake liners. Fill muffins cups with batter up to the rim. Top with a few cranberries for a pretty look.
  7. Bake at a high temperature for 5 minutes, then lower temperature and bake for 20 more minutes.
How to Make Cranberry Orange Muffins

Tips for Making the perfect Muffins from Scratch

  • Mixing by hand is preferred for this recipe! A stand or hand mixer is too powerful and will over-mix the batter easily.
  • Mix until the wet and the dry ingredients are just combined! Not over-mixing the batter makes these muffins bake up tall and creates the perfect moist and tender texture!
  • You can make these with fresh or frozen cranberries! If you use frozen, you don’t need to thaw them.
  • Filling the muffin cups evenly and almost to the top ensures that the muffins cook evenly with high-bakery style tops and are ready at the same time.
  • A 1/4 cup cookie or ice cream scoop works best to distribute the batter between the muffin cups evenly.
  • These muffins keep moist and fresh for a few days covered at room temperature. I don’t put them in an airtight container because they tend to get soft and a bit soggy in there.
  • You can freeze these muffins. Allow them to cool completely, then put them in an airtight freezer bag and freeze for up to three months. Thaw them for a few hours or overnight on the counter.
Close up of a muffin

Tools and Ingredients used for making this recipe

Baking Spray: Always use baking spray to grease your pans! Regular Non-Stick Spray doesn’t contain flour.
Muffin Pan: This is my favorite muffin pan! The black metal distributes the heat evenly, and nothing sticks to it.
Zester: This is a kitchen must-have! I always put mine in the dishwasher, and it is as sharp as on the first day.

Muffins on a plate
Servings: 12

Cranberry Orange Muffins

Cranberry Orange Muffins are quick and simple to make from scratch!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Calories: 228kcal
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  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 Tbsp orange zest, from 1-2 oranges
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted
  • 1 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1/3 cup orange juice, freshly squeezed
  • 1 1/2 cups cranberries, fresh or unthawed frozen


  • Preheat an oven to 420F (215C). Grease a 12-cup muffin pan with baking spray or line with cupcake liners.
  • In a large bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and orange zest.
  • In a second bowl, whisk together the egg, melted butter, vanilla extract, milk, and orange juice until blended. Add the wet mixture to the dry mixture, stirring just combined and everything is evenly moistened. It is ok if the batter is slightly lumpy.
  • Using a silicone spatula, fold in the cranberries just until evenly distributed, do not overmix. Spoon the batter into the prepared muffin pan, filling the cups all the way to the top.
  • Bake for 5 minutes at 420F (215C), then keeping the muffins in the oven, lower the oven temperature to 350F (180C) and bake for 15-20 more minutes or until a skewer inserted in the center comes out clean and the muffins are golden on top.
  • Transfer the pan to a cooling rack and let the muffins cool for 5 minutes. Remove the muffins from the pan and let cool to room temperature on the rack.
  • To make the glaze, start by adding 1 Tbsp orange juice to the powdered sugar. Add more juice until the glaze is thick and has the desired consistency. Drizzle over cooled muffins.

Nutrition Information

Calories: 228kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 116mg | Potassium: 163mg | Fiber: 1g | Sugar: 16g | Vitamin A: 318IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 1mg
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