A warm kitchen filled with the fragrance of fresh orange zest and tart cranberries sets the right tone for any holiday morning. These Cranberry Orange Muffins combine the brightness of citrus with the tang of cranberries, offering you a balanced flavor that feels both festive and comforting.
If you have baked my pumpkin muffins, you will find these just as rewarding, though the flavor is distinctly lighter and more refreshing.
The Story Behind Cranberry Orange Muffins
I first made these muffins on a frosty December morning when I wanted something different from my usual pumpkin chocolate chip muffins. The burst of cranberry with the brightness of orange felt like a welcome change.
The recipe has since become a holiday favorite in my home. My notes always remind me that the zest should be fresh—no bottled substitutes—because that is where the true flavor shines.
Choosing the Right Ingredients
Flour, sugar, and eggs make the base, but the real character comes from the citrus zest and tart cranberries. Fresh cranberries deliver a juicier pop, while frozen ones work beautifully without thawing.
I’ve tried both, and I find fresh cranberries give a slightly more vivid color, while frozen ones hold their shape better in the batter. If you enjoy richer flavor, use buttermilk instead of whole milk; the tang adds depth.
Orange zest and fresh juice bring brightness, making these muffins a cheerful contrast to richer holiday bakes. For those who love experimenting, dried cranberries also work well, though soaking them first softens their texture.
Mixing the Batter
The dry ingredients blend together quickly—flour, sugar, baking powder, baking soda, and salt. The wet mixture, with melted butter, milk, eggs, vanilla, orange zest, and orange juice, turns silky once whisked.
Combining the two should be done with care. The batter likes to stay a little lumpy, and overmixing can toughen the crumb. Fold the cranberries through gently after tossing them in a touch of flour to keep them from sinking.
A detail I often add in my own baking is a sprinkle of coarse sugar on top. This simple step gives the muffins a bakery-style look and a light crunch.
Baking and Cooling
Once the batter fills the cups, they bake at 375°F until golden and firm to the touch. I find the sweet spot for baking is around 21 minutes in my oven.
Leaving the muffins in the tin for 5 minutes before moving them to a rack helps set their structure without drying them out. The cooling time also allows the citrus notes to bloom more fully.
Serving and Storing Your Muffins
Serve them warm with a spread of butter or a spoonful of cranberry sauce for a double layer of flavor. They make a lovely companion to coffee on a quiet morning or a cheerful basket addition at brunch alongside pumpkin cream cheese muffins.
For storing, keep cooled muffins in an airtight container at room temperature for three days. They also freeze beautifully for up to two months. I like to wrap them individually before freezing so I can take out only what I need.
A Helpful Comparison: Fresh vs. Dried Cranberries
In my experience, fresh cranberries bring a bright tang and juicier texture that stands out in every bite. Dried cranberries, when soaked, create a sweeter muffin with a chewier bite. Both are good, but for holiday mornings, I prefer fresh for the lively burst of flavor they give.
Final Thoughts and Invitation
These Cranberry Orange Muffins capture the cheer of the season in a simple, approachable recipe. Try them for your next holiday breakfast or as a thoughtful gift from your kitchen.
I would love for you to save this recipe on your Pinterest board and share in the comments how your muffins turned out. Did you use fresh cranberries, or did dried win your heart this time?
Cranberry Orange Muffins
Tender and golden, these Cranberry Orange Muffins combine tart cranberries with bright orange zest for a muffin that’s moist, tangy, and lightly sweetened. They bake up quickly and fill your kitchen with the fresh scent of citrus, making them a wonderful choice for breakfast, brunch, or a cozy afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup whole milk (or buttermilk)
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp pure vanilla extract
- Zest of 1 large orange
- 2 tbsp fresh orange juice
- 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
- 1 tbsp flour (for tossing cranberries)
Instructions
- PREHEAT THE OVEN: Set the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- MIX DRY INGREDIENTS: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- PREPARE WET MIXTURE: In another bowl, whisk the milk, melted butter, eggs, vanilla, orange zest, and orange juice until the mixture is smooth and uniform.
- COMBINE BATTERS: Pour the wet mixture into the dry ingredients and gently stir with a spatula until just combined. Avoid overmixing; a few lumps in the batter are fine.
- ADD CRANBERRIES: Toss the cranberries in 1 tablespoon of flour to help prevent them from sinking. Fold them gently into the batter.
- FILL MUFFIN CUPS: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- BAKE MUFFINS: Place the muffin tin in the oven and bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- COOL MUFFINS: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
If using dried cranberries, reduce the amount to 1 cup and soak them in warm water or orange juice for 10 minutes before adding to the batter.
For extra flavor, add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients.
Frozen cranberries do not need to be thawed before baking; just toss them in flour as directed.
For a bakery-style finish, sprinkle the tops with coarse sugar before baking.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 246Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 53mgSodium 251mgCarbohydrates 37gFiber 1gSugar 19gProtein 4g
