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 magical about the scent of fresh citrus mingling with tart cranberries baking in the oven. This Cranberry Orange Muffins Recipe brings that cozy, bright vibe straight into your kitchen with soft, tender muffins that shine with holiday spirit any time of year.

A basket filled with nine golden brown muffins, each studded with bright red cranberries and dark brown chunks, showing a soft, moist texture. The muffins sit on a white cloth with red stripes that lines the basket, which is placed on a white marbled surface. The cranberries are scattered on the top and sides of each muffin, some bursting slightly, creating spots of deep red contrasting the warm yellowish dough. In the background on the right side, there is a hint of an orange fruit cut in half adding a splash of bright orange. 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

I’m always chasing the perfect balance between sweet and tangy in my baking, and these muffins nail it every single time. Plus, they’re surprisingly simple to make, so you can whip them up quickly for breakfast, brunch, or a cozy snack.

Bright, refreshing flavor: The combination of orange zest and cranberries gives these muffins a fresh zing that wakes up your taste buds.
Moist, tender crumb: Thanks to the balance of oil and milk, these muffins stay soft and fluffy, never dry or dense.
Perfect holiday vibe: Even though they’re great year-round, these muffins feel especially festive for colder months and special occasions.
Easy to make: Minimal fuss, straightforward ingredients — no fancy equipment needed to get bakery-worthy results.

The image shows a basket with a red and beige woven pattern filled with golden brown muffins that have visible dark purple and red berries baked into them. One muffin is placed outside the basket, sitting on a folded white cloth with a lace edge, which is on a white marbled surface. Around the muffin and basket, there are bright orange wedges and scattered whole red berries. In the background, a lit candle in a small glass holder adds a soft warm glow. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cranberry Orange Muffins Recipe calls for simple, everyday ingredients that come together to create that perfect harmony of flavor and texture. Let me break down what each one does and why it’s here.

Flat lay of a small mound of all-purpose flour on a white ceramic plate, two teaspoons of baking powder in a small white bowl, half a teaspoon of salt in a small white bowl, a small mound of granulated sugar on a white ceramic plate, bright orange zest curls on a white ceramic plate, a small white bowl with fresh milk, a small white bowl with clear vegetable oil, a small white bowl with fresh orange juice, two large whole brown eggs with clean shells, a small white bowl with golden vanilla extract, and a small pile of fresh cranberries on a white ceramic plate, each ingredient arranged symmetrically and balanced, 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: Provides the structure and backbone of the muffins. Using all-purpose keeps them tender yet sturdy enough to hold the juicy cranberries.
Baking powder: The leavening agent that gives your muffins that lovely rise and fluffy texture.
Salt: Enhances all the flavors, especially balancing the sweetness and tartness.
Granulated sugar: Sweetens just enough without overpowering the natural tangy notes.
Orange zest: This is where the magic happens — it brightens the whole muffin with fresh citrus aroma.
Milk: Adds moisture and helps keep the interior tender.
Vegetable oil: Makes the crumb soft and moist, and keeps the muffins fresh longer compared to butter here.
Orange juice: Reinforces the citrus flavor and contributes a touch of acidity for balance.
Eggs: Bind everything together and help with structure and moisture.
Vanilla extract: Rounds out the flavors with warmth and depth.
Fresh or frozen cranberries: The star ingredient — tart bursts in every bite that contrast beautifully with the sweet orange notes.

📝

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 is one recipe I love tweaking based on what I have or my mood. You can easily make it your own and still get delicious results.

Variation: I’ve swapped half the oil with melted coconut oil for a subtle tropical twist—delicious and adds richness!
Diet tweaks: Using almond milk instead of regular milk works well for a dairy-free option.
Extra add-ins: Sometimes I toss in chopped toasted pecans or walnuts for a crunchy surprise.
Sweetener swaps: For a more natural sweet note, try replacing half the sugar with honey or maple syrup, adjusting the liquid accordingly.

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

Step 1: Prep Your Oven and Mix the Dry Ingredients

Preheat your oven to 400°F (200°C) and line a 12-muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. I like to whisk well until it feels light and fluffy—that little aeration helps the muffins rise beautifully.

Step 2: Combine Sugar and Orange Zest

In a larger bowl, add the sugar and orange zest. Whisk or use your fingers to mix for about a minute. This step releases those fantastic orange oils, making your kitchen smell heavenly and infusing the muffins with citrus goodness.

Step 3: Whisk Wet Ingredients Together

To the sugar and zest, add milk, vegetable oil, orange juice, eggs, and vanilla extract. Stir everything together until it's smooth and well combined. The batter will feel silky and fragrant with all these fresh elements.

Step 4: Add Dry to Wet and Stir Gently

Pour the flour mixture into the wet ingredients and stir gently just until the dry bits disappear. It’s perfectly okay to see some small lumps here and there—overmixing can toughen your muffins, so keep it light and easy.

Step 5: Fold in Cranberries

Finally, fold in the cranberries, making sure they’re evenly distributed. If you’re using frozen ones, toss them in straight from the freezer to prevent the batter from turning pink and too watery.

Step 6: Bake to Golden Perfection

Divide the batter evenly into the muffin cups. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack—it helps them set up and makes removal easier.

Top Tip

From my batches of making this Cranberry Orange Muffins Recipe over time, I’ve learned a few little tricks that keep them tasting amazing every time. These might save you a muffin mishap or two!

Use fresh orange zest: Don’t skip zesting the oranges before juicing; the zest packs a punch of flavor that juice alone can’t match.
Handle batter gently: Mixing the wet and dry ingredients just until combined helps avoid tough muffins. A few lumps are great!
Fold, don’t stir hard: When adding berries, fold them in softly to prevent them from bleeding and turning your batter pink.
Bake right away: The baking powder works best when fresh batter goes straight into the oven—don’t let it sit too long.

How to Serve Cranberry Orange Muffins Recipe

cranberry orange muffins - Serving Suggestion

Garnishes

I like a simple dusting of powdered sugar over warm muffins—it lends an elegant, snowy look and adds just a touch of extra sweetness. Sometimes a little smear of softened butter or cream cheese makes them even more indulgent.

Side Dishes

Pair these muffins with a cup of freshly brewed coffee or hot tea for a quick breakfast. For more substantial meals, they go surprisingly well alongside creamy scrambled eggs or a light yogurt parfait topped with granola.

Creative Ways to Present

For a brunch party, I’ve arranged the muffins on a tiered cake stand decorated with fresh orange slices and a few sprigs of rosemary—makes for a stunning, fragrant centerpiece that guests really appreciate.

Make Ahead and Storage

Storing Leftovers

I find these muffins stay moist and fresh stored tightly in an airtight container at room temperature for about 2 days. After that, they’re still good but start to dry out, so don’t wait too long to enjoy them!

Freezing

Freezing these muffins works like a charm. I wrap each muffin individually in plastic wrap, then store them in a freezer-safe bag. They keep well up to 3 months, which is great for busy mornings.

Reheating

When I reheat frozen muffins, I unwrap and microwave them for about 20-30 seconds or pop them in a preheated oven at 350°F (175°C) for 5-7 minutes. This restores that fresh-out-of-the-oven softness and revives the citrus aroma wonderfully.

Frequently Asked Questions:

Can I use frozen cranberries instead of fresh?

Yes! Frozen cranberries work perfectly in this recipe. Just fold them in straight from frozen without thawing to prevent bleeding too much into the batter.

What can I substitute for vegetable oil?

You can substitute vegetable oil with melted coconut oil or even melted butter for a richer flavor. Keep in mind that butter will change the texture slightly, making it a bit denser.

How do I prevent my muffins from being dry?

The key to moist muffins is not over-mixing the batter and measuring your ingredients accurately. Also, baking just until a toothpick comes out clean (not overbaking) keeps them soft and tender.

Can I make these muffins vegan?

To make the recipe vegan, you can replace the eggs with flax eggs or applesauce, use plant-based milk, and swap vegetable oil with a vegan-friendly oil like coconut or canola. The texture might be slightly different but still delicious!

Final Thoughts

This Cranberry Orange Muffins Recipe holds a sweet spot in my kitchen because it’s both comforting and refreshing—a perfect balance that feels like a warm hug and a citrus burst all at once. I hope when you try it, these muffins brighten your day just like they do mine, whether it’s a festive morning or a simple weekend treat. Trust me, once you get these baking, you’ll find yourself coming back to this recipe over and over.