Name: Cranberry Orange Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (240g); 2 teaspoons baking powder; ½ teaspoon salt; 1 cup granulated sugar (200g); Zest of 2 oranges; ½ cup milk (120mL); ½ cup vegetable oil (120mL); ¼ cup orange juice (60mL); 2 large eggs; 2 teaspoons vanilla extract; 1½ cups fresh or frozen cranberries (180g)

There's something truly uplifting about the bright, citrusy aroma that fills your kitchen when you bake these Cranberry Orange Muffins Recipe. They’re wonderfully moist with bursts of tangy cranberries and fresh orange zest, making every bite feel like a little celebration.

A white rectangular basket lined with a white cloth that has red stripes holds nine golden brown muffins. Each muffin is studded with red and dark purple cranberries, some bursting with juice, giving a mix of red and deep purple spots all over their rough, risen tops. The basket sits on a white marbled surface with a soft natural light highlighting the warm colors and textures of the muffins. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Orange Muffins Recipe
Top Tip
How to Serve Cranberry Orange Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Orange Muffins Recipe

Why You'll Love This Recipe

This Cranberry Orange Muffins Recipe is one of those cozy classics that’s easy to make but feels special every time. I've made these for everything from casual weekend breakfasts to holiday brunches, and they never disappoint.

Bright, balanced flavors: The orange zest and juice perfectly complement the tart cranberries for a refreshing, tangy bite.
Simple ingredients: You likely have everything on hand already, making it an accessible treat whenever you want.
Moist and tender crumb: Thanks to the oil and milk combo, these muffins stay soft and fresh for days.
Versatility: Great for breakfast, snacks, or even dessert, plus easy to personalize with your favorite add-ins.

A group of golden-brown muffins dotted with dark red cranberries and chocolate chips is placed in a woven basket lined with a red and white striped cloth. One muffin sits alone in front on a folded cream-colored napkin with a lace edge. Around the muffin on the white marbled surface, there are a few whole cranberries and two bright orange slices. A lit candle in a glass holder is blurred in the background, adding soft light to the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Orange Muffins Recipe plays its part to create that perfect balance of sweet and tart, moist and fluffy. Here’s a little insight on why these ingredients shine.

Flat lay of a small pile of all-purpose flour on a simple white ceramic plate, a small white bowl of baking powder, a small white bowl of salt, a small mound of granulated sugar on a white plate, two whole uncracked brown eggs, fresh orange zest strands neatly arranged on a white plate, a small white bowl of milk, a small white bowl of vegetable oil, a small white bowl of orange juice, a small white bowl of vanilla extract, and a handful of fresh cranberries scattered naturally on the surface, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for soft muffins, it provides structure without weighing them down.
Baking powder: It’s the secret to that airy lift that makes your muffins light and fluffy.
Salt: Enhances flavor and balances the sweetness and acidity.
Granulated sugar: Adds just the right amount of sweetness to complement the tart cranberries.
Orange zest: Packs in that vibrant citrus aroma and flavor without extra liquid.
Milk: Keeps the batter tender and moist; you can use any milk you prefer.
Vegetable oil: Keeps muffins moist longer than butter; plus, it’s neutral in flavor.
Orange juice: Enhances the orange flavor and adds a little extra tang.
Eggs: Bind everything and add richness to your muffins.
Vanilla extract: Rounds out the flavors with a subtle sweet aroma.
Fresh or frozen cranberries: The star of the show – tart, juicy bursts that contrast beautifully with the sweet batter.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a wonderful base, and I’ve had so much fun experimenting with little tweaks to match whatever mood I’m in or ingredients I have on hand. You can truly make these muffins your own!

Variation: I once swapped out frozen cranberries for blueberries, and while delicious, you really can’t beat the zing of those cranberries against the orange zest.
Dietary adjustment: For a dairy-free version, just substitute any plant-based milk you like, and the texture still turns out amazing.
Extra crunch: Toss in some chopped walnuts or pecans for a lovely nutty contrast.
Sweet glaze: A quick orange glaze drizzled on top after baking adds a gorgeous shine and boosts that citrus flavor.

Step-by-Step: How I Make Cranberry Orange Muffins Recipe

Step 1: Get your oven and pan ready

Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners. This ensures your muffins will bake evenly and come out easily—no sticky mess to worry about!

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until it looks light and fluffy. This helps distribute the rising agent evenly, so your muffins get that perfect lift.

Step 3: Combine sugar and orange zest

In a larger bowl, whisk the granulated sugar with the zest of two oranges for about a minute. This awakens the citrus oils, infusing the sugar with that bright flavor that shines through in every bite.

Step 4: Mix the wet ingredients

Add the milk, vegetable oil, orange juice, eggs, and vanilla extract to the sugar-zest mixture. Stir everything together until it’s smooth and well combined - this ensures you’ll get a moist, tender crumb.

Step 5: Combine wet and dry mixtures

Pour the flour mixture into the wet ingredients. Stir gently until almost combined; it’s totally fine if there are small lumps. Over-mixing can make your muffins tough, so be gentle here.

Step 6: Fold in the cranberries

Carefully fold in your fresh or frozen cranberries until they’re evenly distributed. This is what gives the muffins those vibrant red spots and that unmistakable burst of tartness.

Step 7: Bake and cool

Divide the batter evenly into your muffin cups. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for a few minutes, then move them to a wire rack so they don’t get soggy underneath.

Top Tip

From my baking adventures with this Cranberry Orange Muffins Recipe, a few simple tips make all the difference between good muffins and bakery-worthy ones. These tricks really save the day!

Don’t overmix: Mixing until just combined keeps the texture light and soft – lumps are okay, so embrace them!
Use fresh orange zest: I always zest the oranges right before mixing to maximize that fresh, vibrant aroma in the batter.
Cranberry prep: If using fresh cranberries, I give them a quick rinse and dry; when frozen, fold them in straight from the freezer to prevent streaking the batter.
Check doneness early: Ovens vary, so start checking your muffins a few minutes before the minimum baking time to avoid overbaking.

How to Serve Cranberry Orange Muffins Recipe

cranberry orange muffins - Serving Suggestion

Garnishes

I love a light dusting of powdered sugar or a quick drizzle of orange glaze on these muffins—it adds a touch of sweetness and a beautiful presentation that always delights guests.

Side Dishes

Pair these muffins with a hot cup of coffee or chai tea for an easy breakfast. For brunch, fresh fruit salad or Greek yogurt with honey are great companions to keep things fresh and balanced.

Creative Ways to Present

For the holidays, I’ve served these muffins on a festive platter surrounded by sprigs of rosemary and fresh cranberries—instantly making a simple recipe feel extra special at any table.

Make Ahead and Storage

Storing Leftovers

Store any leftover muffins in an airtight container at room temperature for up to 3 days. I find keeping a paper towel at the bottom and top of the container helps absorb excess moisture and keeps the muffins fresh longer.

Freezing

These muffins freeze beautifully. I wrap them individually in plastic wrap, then place them in a zip-top bag. When you want a quick treat, just thaw at room temperature or warm gently in the microwave.

Reheating

To bring back their fresh-baked warmth, pop muffins in a 300°F oven for 5–7 minutes or microwave for about 15 seconds. This revives their moist texture without drying them out.

Frequently Asked Questions:

Can I use frozen cranberries in this Cranberry Orange Muffins Recipe?

Absolutely! Frozen cranberries work just as well as fresh. To avoid bleeding color into your batter, fold them in straight from the freezer and avoid thawing beforehand.

What makes these muffins moist and tender?

The combination of vegetable oil and milk helps keep the crumb tender and moist. Unlike butter, oil remains liquid at room temperature, contributing to the soft texture that lasts for days.

Can I make this recipe gluten-free?

You can try substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Results may vary slightly in texture, but generally, the recipe adapts well with the same proportions.

How do I prevent the muffins from sticking to the paper liners?

Using good-quality, non-stick paper liners and making sure your muffins have cooled for a few minutes in the pan before removing them helps prevent sticking. You can also lightly spray the liners with cooking spray for extra insurance.

Final Thoughts

This Cranberry Orange Muffins Recipe has become one of my favorite go-to treats because it’s reliable, delicious, and brings a little sunshine to the kitchen no matter the season. I’m confident you’ll find it just as satisfying and easy to make. So grab some fresh oranges and cranberries, and start baking—you’re in for a real treat that everyone will ask for again and again.