Name: Cranberry Orange Muffins Recipe
Prep time: 25 min
Cook time: 24 min
Total time: 1 h
Cuisine: American
Ingredients: 1/3 cup (67g) packed light or dark brown sugar; 1 tablespoon (15g) granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 cup (4 tablespoons; 56g) unsalted butter, melted; 2/3 cup (83g) all-purpose flour (spooned & leveled); 1 and 3/4 cups (219g) 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 (8 tablespoons; 113g) unsalted butter, softened to room temperature; 1/2 cup (100g) granulated sugar; 1/4 cup (50g) packed light or dark brown sugar; 1 tablespoon orange zest (from about 2 oranges); 2 large eggs, at room temperature; 1/2 cup (120g) plain yogurt or sour cream, at room temperature; 2 teaspoons pure vanilla extract; 2 tablespoons (30ml) fresh orange juice; 2 tablespoons (30ml) milk (any kind), at room temperature; 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw); Optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping); 1 cup (120g) confectioners’ sugar; 2 tablespoons (30ml) fresh orange juice

Jump to Recipe· 4.8 from 75 reviews

Hey friend! If you’ve been hunting for a cozy, zesty treat that lifts your spirits — I’m so excited to share my Cranberry Orange Muffins Recipe with you. These muffins are one of those magical breakfast or snack-time delights that pair the tart snap of cranberries with the bright warmth of fresh orange zest. Trust me, once you try this recipe, you’ll want to keep it bookmarked forever. Let’s dive right in!

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Why This Recipe Works

Perfect Balance of Flavors: The tartness of cranberries and the citrusy brightness of orange zest create a fresh, lively flavor that’s hard to resist.
Tender, Moist Texture: Using yogurt or sour cream keeps these muffins wonderfully moist without being heavy.
Flavorful Crumb Topping: The cinnamon-scented crumb topping adds a delightful texture contrast and a hint of cozy spice.
Easy to Customize: Whether you skip the crumb topping for sparkling sugar or add an orange glaze, this recipe adapts well to your preferences.

Cranberry Orange Muffins, Cranberry Orange Muffins Recipe, Easy Cranberry Muffins, Zesty Breakfast Muffins, Moist Cranberry Muffins - The image shows a dark muffin tin with nine muffins inside it, all golden brown with a crumbly topping that is light tan and unevenly spread over each muffin. Bright red berry pieces peek through the muffins, adding spots of color. White glaze is drizzled in thin lines over the top of each muffin, contrasting with the crumbly texture. One muffin is pulled slightly out of its spot showing the sides, which have a ridged paper liner of a light brown color. The muffin tin rests on a white marbled surface with a soft orange cloth partially visible in the bottom left corner and a few dark red whole berries scattered near the tin. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cranberry Orange Muffins Recipe plays a role in creating the perfect balance of flavor and texture. I always recommend fresh oranges for zest and juice to get that bright zing, and fresh or frozen cranberries for bursts of tartness. Lightly packing your brown sugar ensures sweetness without clumping. Let me walk you through the highlights.

Cranberry Orange Muffins, Cranberry Orange Muffins Recipe, Easy Cranberry Muffins, Zesty Breakfast Muffins, Moist Cranberry Muffins - Flat lay of a small pile of light brown sugar, a small pile of granulated sugar, a white ceramic bowl with melted butter, a small mound of all-purpose flour, a few whole brown cinnamon sticks alongside ground cinnamon in a small white bowl, two whole uncracked brown eggs, a simple white ceramic bowl of plain yogurt, a small white bowl with fresh orange juice, a small white bowl with milk, a few bright fresh cranberries, fresh orange zest curls, a small white bowl of confectioners’ sugar 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 foundation, providing the structure that holds everything together just right.
Baking soda & baking powder: These leavening agents help the muffins rise beautifully and get that light, airy crumb.
Ground cinnamon: Adds a warm spice note that complements the citrus and cranberry perfectly.
Salt: Balances and enhances the sweetness and overall flavor complexity.
Butter: Using softened unsalted butter gives the muffins richness and tender crumb.
Granulated and brown sugar: Brown sugar adds moisture and depth; granulated sugar keeps sweetness sharp.
Orange zest & juice: The zest is where the essential oils live — so fragrant! Juice adds subtle citrus moisture.
Eggs: The binding boss; they provide structure and richness.
Yogurt or sour cream: My go-to for moisture and tang that lifts the flavor without weighing down the muffins.
Vanilla extract: Rounds out the flavors with a subtle, sweet aroma.
Milk: Just enough to loosen the batter so it’s spoonable but still thick.
Cranberries: Fresh or frozen, keep them whole and don’t thaw frozen ones to avoid mushiness.
For the crumb topping: A combo of sugars, cinnamon, flour, and melted butter that crisps up beautifully when baked.
Confectioners’ sugar & orange juice (for icing): Simple and fresh, drizzled over cooled muffins for a sunny finish.

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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.

Tweak to Your Taste

One of the things I love most about this Cranberry Orange Muffins Recipe is how easy it is to make your own. Over the years, I’ve experimented with a few tweaks that you might enjoy too — feel free to play around and make this recipe truly yours.

Add nuts: Toss in chopped pecans or walnuts for an extra crunch — I do this often for holiday breakfasts, and it’s a hit every time.
Swap the crumb topping: If you prefer a simpler muffin, skip the crumb topping and sprinkle coarse sparkling sugar instead. It adds a sweet crunch and keeps things minimalist.
Use Greek yogurt: For a thicker, tangier muffin, Greek yogurt works beautifully — just make sure to shake out any excess whey first.
Seasonal fruits: If cranberries aren’t in season, try raspberries or blueberries instead — though this recipe really shines with cranberries, in my opinion.
Make mini muffins: For parties or kids’ lunches, you can halve the baking time and make bite-sized versions. Just keep an eye to avoid overbaking!

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

Step 1: Prepare Crumb Topping and Muffin Pan

First things first, preheat your oven to 425°F (218°C). I like to get this going right away because the crumb topping needs to chill, and a hot oven means perfectly baked muffins. While the oven warms, spray your 12-count muffin pan with nonstick spray or line it with cupcake liners. For the crumb topping, mix brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl until combined — then stir in the flour until you get crumbly clusters. Pop this in the fridge to stay cold and ready.

Step 2: Mix Dry Ingredients

In a separate medium bowl, whisk together your flour, baking soda, baking powder, cinnamon, and salt. This ensures your leavening and spice are evenly distributed, helping your muffins rise perfectly every time.

Step 3: Cream Butter and Sugars, Add Zest and Moist Ingredients

Grab your stand or handheld mixer fitted with the paddle attachment. Beat the softened butter with both sugars on high until fluffy and creamy — about 3 minutes. Seriously, this step is key for muffins with a tender crumb! Scrape down the bowl sides to keep everything even. Next, add in the orange zest and beat for another minute—this releases all those gorgeous oils that make the muffins sing. Then add eggs, yogurt or sour cream, and vanilla extract, beating until mostly combined and creamy. Don’t worry if the mixture looks a little curdled here—this is totally normal!

Step 4: Incorporate Dry Ingredients, Orange Juice, Milk, and Cranberries

Turn your mixer speed to low and gradually add the dry ingredients followed by the orange juice and milk. Mix just until you can’t see any flour pockets — this avoids overmixing, which can lead to tough muffins. Finally, fold in your cranberries gently with a spatula, so they stay whole and juicy instead of bursting into the batter.

Step 5: Fill Muffin Cups and Add Topping

Spoon the thick batter into your prepared muffin cups, filling each all the way to the top—I always like my muffins tall and proud! Then, spoon the crumb topping onto each muffin and press down lightly to help it stick. If you’re skipping the crumb topping, now’s the time to sprinkle on some coarse sparkling sugar for that extra crunch and sparkle.

Step 6: Bake and Cool

Bake the muffins at 425°F for 5 minutes—don’t open the oven door during this time to ensure a good rise. Then, reduce the temperature to 350°F (177°C) and continue baking for 16 to 19 minutes, or until a toothpick inserted comes out clean. Total baking time lands around 21 to 24 minutes, depending on your oven and whether you use the crumb topping. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool for at least 15 minutes.

Step 7: Optional Orange Icing

While your muffins cool, whisk together confectioners’ sugar and fresh orange juice to make a simple glaze. When ready, drizzle over the muffins for a sweet, tangy finishing touch. I love how this icing adds just the right brightness without overpowering the fruit flavors.

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Pro Tips for Making Cranberry Orange Muffins Recipe

Keep Ingredients at Room Temp: I always make sure eggs, butter, and dairy are room temperature to help everything blend smoothly for tender crumb muffins.
Don’t Overmix the Batter: Mixing just until combined keeps your muffins light, fluffy, and not dense or chewy.
Use Frozen Cranberries Straight from the Freezer: Thawing makes them soggy and intensely red, which can bleed into the batter too much.
Chill Crumb Topping Before Baking: This helps the topping hold its shape better and prevents it from melting into the muffins.

How to Serve Cranberry Orange Muffins Recipe

Garnishes

I usually keep it simple with this recipe — a light dusting of powdered sugar or a quick orange glaze is all it needs. Sometimes, I sprinkle a few extra fresh orange zest strands on top right before serving for a pop of color and aroma. It feels festive but effortless.

Side Dishes

These muffins pair wonderfully with a cup of coffee or tea, of course! For a more filling breakfast, try them alongside scrambled eggs or a fresh green salad with tangy vinaigrette. On chilly mornings, a bowl of creamy pumpkin soup and a muffin is pure comfort food heaven.

Creative Ways to Present

For special occasions like brunch or holiday gatherings, I sometimes serve these muffins in a rustic wooden basket lined with a gingham cloth, accompanied by small bowls of whipped cream cheese and orange marmalade for spreading. That sweet-tart spread complements the muffins beautifully and looks so inviting on the table.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your muffins in an airtight container at room temperature, where they’ll stay fresh for about 2 to 3 days. After that, I like to move them to the fridge to stretch their life up to a week. Just remember to bring them back to room temp or warm gently before eating to bring back their softness.

Freezing

Because cranberries freeze well, these muffins freeze perfectly too! I freeze them individually wrapped in plastic wrap and then place them in a freezer-safe zip bag for up to 3 months. When I’m ready to enjoy one, I thaw it in the fridge overnight or at room temperature for a couple of hours.

Reheating

To revive a leftover muffin, I microwave it for about 15-20 seconds or warm it in a preheated 300°F oven for 5-7 minutes. This softly melts any icing and refreshes that tender crumb. Just be careful not to overheat, or they can dry out.

FAQs

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

Absolutely! Just use them straight from the freezer without thawing. Thawing can cause them to bleed color too much and make the muffins soggy. Folding them gently into the batter while frozen keeps that lovely tart burst intact.
What can I substitute for yogurt or sour cream?

If you don’t have yogurt or sour cream handy, you can use buttermilk or even a homemade mix of milk and lemon juice as a substitute. This keeps the acidity needed for tender muffins. Just make sure the substitute is at room temperature before mixing.
Can I make these muffins gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free baking mix that’s designed as a 1:1 replacement. Some trial and error might be needed because gluten-free batters can behave differently, but the flavors will shine through just the same.
How do I know when my muffins are done baking?

Insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs (but no wet batter), your muffins are perfect. Also, the tops should spring back lightly to the touch and smell wonderfully fragrant.

Final Thoughts

Making this Cranberry Orange Muffins Recipe has been one of my favorite kitchen adventures — it’s a recipe that combines simple ingredients and techniques to create something truly special. I love sharing these muffins with friends and family, especially on crisp mornings or holiday brunches. If you give this recipe a try, I promise it’ll bring joy to your kitchen as it has to mine. So go ahead, bake a batch, and enjoy that fantastic burst of cranberry and orange flavor in every bite. You deserve it!