These sweet and tangy Cranberry Orange Muffins are the perfect breakfast treat! Studded with fresh or dried cranberries, orange juice, orange zest, and drizzled with an optional orange glaze!
Bright, tender, and full of citrusy flavor, these cranberry orange muffins make a delicious breakfast, brunch, or snack. They work beautifully with fresh cranberries when in season, but dried or frozen cranberries are excellent substitutes and give the same lovely contrast of sweet and tart. The muffins are quick to mix, use everyday pantry ingredients, and can be finished with a simple orange glaze for an extra touch of sweetness.
Muffins are one of my go-to quick bakes — they’re easy to prepare, kid-friendly, and perfect for packing into lunches or serving warm alongside your morning coffee. If you enjoy these, try other simple muffin favorites for variety.
Cranberry Orange Muffins Are:
- Freezer-friendly and easy to store.
- Made with simple, easy-to-find ingredients.
- Sweet and tangy with a moist, buttery crumb.
- Quick and straightforward to make — no special equipment required.
- Made in one bowl for easy cleanup.
Ingredients For Cranberry Orange Muffins:
All-purpose flour: This recipe calls for all-purpose flour. You can swap up to half the flour for whole wheat for a heartier texture, but expect a slightly denser muffin.
Baking powder: Gives the muffins lift and lightness.
Spices, vanilla, and salt: A touch of cinnamon and nutmeg, plus vanilla and salt, round out the flavor.
Melted butter: Butter adds richness and tender crumb. You can substitute neutral oil if needed.
Orange juice and zest: Zest from one large orange and fresh orange juice deliver bright citrus notes that pair perfectly with cranberries.
Cranberries: Use dried, fresh, or frozen cranberries. If using frozen, do not thaw before adding to the batter.
Eggs: Provide structure so the muffins hold together.
Sour cream: Keeps the muffins moist and tender.
Pro Tip: How To Create Tall Muffin Tops
To achieve tall, domed muffin tops follow these simple techniques:
- Use a relatively thick batter — thin batter tends to spread rather than rise.
- Fill your muffin tin nearly to the top; a thick batter won’t overflow and will produce taller muffins.
- Start baking at a higher temperature for 5 minutes to set the tops and give an initial lift, then lower the oven temperature to finish baking.
Icing/Glaze Is Optional
An orange glaze is an easy way to elevate these muffins. Whisk confectioners’ sugar with a little orange juice until you reach your desired drizzling consistency. Drizzle over warm muffins so the glaze sinks in slightly, or wait until the muffins are cooled for a decorative, set glaze.
FAQs
Store cooled muffins in an airtight container at room temperature for up to 4 days.
Freeze completely cooled muffins in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature.
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Cranberry Orange Muffins
Ingredients
- 2 cups (280g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (160g) granulated sugar
- ½ cup (113g) butter, melted
- zest from 1 large orange
- ⅓ cup (80ml) orange juice
- ½ cup (120g) sour cream
- 2 large eggs
- 2 teaspoons vanilla
- 1½ cups dried cranberries (or 2 cups fresh)
Instructions
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Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly grease; set aside.
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In a large bowl combine flour, baking powder, salt, cinnamon, and nutmeg. Stir in the sugar, melted butter, orange zest, orange juice, sour cream, eggs, and vanilla. Mix until almost combined, then fold in the cranberries until evenly distributed.
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Divide the batter evenly among prepared muffin cups. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake 15–20 minutes more, or until tops are lightly golden and a toothpick inserted in the center comes out clean.
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If using paper liners, remove muffins from the tin immediately. If not using liners, let muffins cool in the tin for 10 minutes before removing to a wire rack.
Notes
- If using fresh cranberries, use 2 cups. If using frozen cranberries, do not thaw before using.
Nutrition
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Calories: 400kcal
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