Cranberry Orange Muffins

Whip up a batch of Cranberry Orange Muffins in under 30 minutes for a quick, simple treat that perfectly blends tart cranberries with sweet, citrusy orange. These moist muffins come alive with warm spices, making them a bright and festive addition to any holiday spread.

What’s incredible about cranberry orange muffins is how flexible they are. You can use fresh or frozen cranberries, and a bit of orange zest or juice really brings out that bright citrus flavor. They’re soft, moist, and packed with aroma—just right for anyone who loves a good homemade muffin!

Why You’ll Love This Recipe

• Flavor-Packed: Every bite has that perfect balance of tart cranberry and citrusy orange.
• Moist and Soft: They’re super soft with just the right amount of moisture.
• Easy Ingredients: You probably already have most of what you need, such as flour, sugar, and oranges.
• Simple to Make: No complicated steps here. Fresh muffins are ready in about 30 minutes!
• Perfect Anytime: Great for breakfast, a snack, or with tea or coffee.
• Freezer-Friendly: Make a batch and freeze extras for quick treats later on.
• Customizable: Add nuts or sprinkle sugar on top for a little extra.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Cranberries: Adds that tart, fruity flavor.
• Granulated Sugar: Sweetens the muffins and balances the cranberries’ tartness.
• All-Purpose Flour: Holds everything together and gives structure.
• Baking Powder: Makes the muffins rise and gives them a nice, fluffy texture.
• Salt: Brings out the flavors and balances the sweetness.
• Cinnamon & Cardamom: Adds a cozy, warm flavor that pairs perfectly with the citrus.
• Egg: Helps bind everything together.
• Orange Zest & Juice: Boosts the citrus flavor and keeps the muffins moist.
• Vanilla Extract: Adds a hint of sweetness that complements the fruit.
• Melted Butter: Adds richness and helps keep the muffins soft.
• Chopped Walnuts (optional): Add a little crunch for texture.
• Sparkling sugar (optional): Adds a sweet crunch to the top of the muffins.

How to Make Cranberry Orange Muffins

Follow along to learn how to make cranberry orange muffins!

• Step One: Preheat the oven to 375℉. Grease or add muffin liners to a muffin pan.
• Step Two: Coarsely chop the cranberries and add ¼ cup sugar. Mix and set aside.
• Step Three: In a medium bowl, sift the flour, ¼ cups sugar, baking powder, salt, cinnamon, and cardamon, and make a well in the center.

• Step Four: Beat the egg in another bowl and combine it with the orange zest, orange juice, melted butter, and vanilla extract.
• Step Five: Add the wet ingredients to the flour mixture and stir just until moistened and combined. Do not overmix.
• Step Six: Fold in the cranberry mixture and nuts if using. Reserve a few larger pieces of cranberries to decorate the top of the muffins before baking.

• Step Seven: Fill the muffin pan about ⅔ full and add the reserved cranberries on top. Dust with sparkling sugar if using.
• Step Eight: Bake for 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean or with only a few crumbs. Do not overbake.
• Step Nine: Cool in the pan for 10 minutes before removing it to a cooling rack and letting it cool to room temperature.

What to Serve with It

• Coffee or Tea: A warm drink brings out the citrus and cranberry flavors. Try a mild coffee or fruity tea.
• Yogurt Parfait: Layer yogurt with granola and fresh fruit for a complete breakfast.
• Fruit Salad: Pair with a simple fruit salad for a light, refreshing combo. Try Rainbow Fruit Salad.
• Cheese Platter: Mild cheeses like brie or cream cheese make a nice, savory contrast.
• Honey Butter: Spread a little honey butter on a warm muffin—so good! Copycat Texas Roadhouse Cinnamon Butter would also be delish.

Variations and Substitutions

• Streusel Topping: Mix flour, sugar, and cold butter and sprinkle over the top before baking to make a crunchy topping.
• Orange Glaze: Drizzle with a simple orange glaze made of powdered sugar and orange juice. Mix ⅓ cup of powdered sugar, two teaspoons of orange juice, and ½ teaspoon of orange zest and then drizzle over the cooled muffins.
• Fresh or Frozen Cranberries: Both work! If you’re using frozen, just add a couple of minutes to the baking time.
• Whole Wheat Flour: Swap in whole wheat flour for a heartier muffin. Use a little less to keep them from being too dense.
• Less Sugar: Try using honey or maple syrup instead of sugar and adjust the liquids as needed.

Storage Instructions

• Room Temperature: Store in an airtight container with a paper towel on top and bottom to absorb moisture. They’ll stay fresh for about three days.
• Refrigerator: They can be kept in the fridge for up to a week, but warm them up a bit before eating for the best texture.
• Freezer: Wrap each muffin in plastic wrap and place them in a freezer bag. Thaw at room temperature or pop in the microwave for a quick snack!

Recipe Tips and Tricks

• Use Fresh Cranberries: If you have them, fresh cranberries give the best flavor, but frozen ones work too.
• Zest for Extra Flavor: Orange zest really amps up the citrus flavor—just avoid the bitter white part of the peel.
• Don’t Overmix: Stir until just combined to keep the muffins light and fluffy.
• Evenly Portion the Batter: Use an ice cream scoop to keep all the muffins the same size for even baking.
• Fill Muffin Cups Only ⅔ Full: This helps the muffins rise without overflowing.
• Check Doneness: Insert a toothpick into the center; if it comes out clean, they’re done!
• Let Them Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to avoid sogginess from steam.
• Don’t Use Dried Cranberries: You need the moisture and tartness of fresh or frozen cranberries.

Muffin Recipes

• Pina Colada Muffins
• Gingerbread Muffins
• Banana Chocolate Chip Muffins
• Lemon Drizzle Muffins
• Toasted Coconut Muffins
• Gingerbread Muffins
• Cranberry Pecan Muffins

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