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cranberry orange muffin split in half with orange peel text two whole muffins in background

Cranberry Orange Muffins

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cranberry orange muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12
Calories: 260kcal
Exceptionally delicious Cranberry Orange Muffins are a must make this holiday season! Incredibly moist with a wonderfully tender crumb, this cranberry orange muffin recipe is beautifully flavored with fresh oranges and dried cranberries. Truly a memorable addition to any holiday breakfast or brunch!
Print Recipe


  • 1 cup dried sweetened cranberries
  • 1/3 cup fresh orange juice
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 cup unsalted butter 1 stick, at room temperature
  • 1 tablespoon fresh orange zest the zest of one whole orange
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 2 tablespoons oil vegetable, canola or olive
  • 1/2 cup milk any fat content but whole milk preferred


  • Preheat oven to 375 F. Line a muffin pan with paper liners.
  • Zest one whole orange (making about 1 Tablespoon of zest) and set aside.
  • Squeeze the juice from that one orange (about 1/3 cup).
  • Put the orange juice (if needed, add some prepared orange juice to the fresh juice to make 1/3 cup) and the cranberries in a small saucepan and bring to a simmer. Simmer about 5 minutes, stirring as needed. Turn off heat and set aside.
  • In a large bowl add the flour, baking powder, baking soda, salt and ginger, and set aside.
  • In the bowl of an electric mixer, cream the butter, orange zest and sugar until light and fluffy (about 2 minutes).
  • Scrape down the side of the bowl, then add in the eggs (one at a time), vanilla, orange extract, and oil. Blend until well combined.
  • Add the flour mixture, alternating with the milk (add about half of the flour mixture, then some milk,then the rest of the flour, and the rest of the milk). Fold in the cranberries. Do not over mix.
  • Scoop batter into prepared muffin/cupcake pan.
  • Bake muffins about 20 minutes (test with a toothpick, there should be moist crumbs, but not wet).
  • Cool muffins on a wire cooling rack.


Yields about 8 large or 12 medium (standard) muffins.

Tools Needed

hand mixer or stand mixer | muffin liners (Panettone liners that are freestanding) or this one OR use a standard muffin pan

Optional Glaze 

  • 2 tablespoons butter melted
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh orange juice
Prepare the glaze by mixing the powdered sugar, orange juice, and melted butter in a bowl. If it’s too thin, add an additional tablespoon of powdered sugar. Drizzle the glaze all over the top of the muffins and let it set. Add another layer of glaze if you want.


Calories: 260kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 146mg | Potassium: 64mg | Fiber: 1g | Sugar: 19g | Vitamin A: 306IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg