cranberry orange muffins

Cranberry Orange Muffins are the perfect fall inspired muffin recipe. The tartness from the fresh cranberries combined with the sweet citrus taste from the orange makes these muffins delicious for breakfast or dessert!

Cranberry Orange Muffins

flour

sugar

baking powder

baking soda

salt

cranberries

orange juice

coconut oil

orange zest

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a small bowl, beat egg, orange juice, melted coconut oil, and grated orange zest.

Add wet mixture to dry ingredients, stir to combine until it is just moistened.

Spray muffin tin with PAM and spoon mixture into tin until 3/4 full.

Bake for 15-20 minutes until lightly browned.

hello Krista, I tried your recipe last night and I love the result. Used brown sugar to sprinkle on top of the muffins - delicious.

Thank you for the recipe

Greetings from Germany
Anja

These just came outta the oven! They are delish! I made a few changes: my grocery store didn't have fresh cranberries and I had some dried cherries on hand, and we have an egg allergy so I subbed the egg for flaxseed. I wish I had fresh cranberries as I think that would have made these a million times better, but they are great! Thanks!

So, after I ate all the ones I made last week, I decided to try a new combination.... I made lemon blueberry! Holy-yum! I used your recipe, but used the juice of one lemon, lemon zest and rice milk instead of orange juice. And I used fresh blueberries. ::swoon:: thanks for this recipe, I love how versatile it is. I can't wait to come up with more combinations. One note: another commenter mentioned that the muffins were dry when they used dried cranberries instead of fresh. I found that to be the case the first time I made these with dried fruit. However when I used fresh blueberries they were so incredibly moist. I think the fresh fruit is really the key!!

Made these today and they are amazing! Didn't have coconut oil so just subbed veg oil and added an orange glaze bc I had more oj to use up and powdered sugar on hand. Thx for the great recipe!

I made these and they turned out great. very yummy.

Krista, they turned out absolutely perfect!!!! No need to be scared about beady coconut oil :) Thanks for the recipe

Hi can I use self raising flour white on your skinny chocolate muffins?

These muffins are fantastic, on my second batch in two days as my young kids loved them, fresh cranberries and all!  I did sub half whole wheat flour , 1/4 maple syrup with 1/4 sugar, added ground flax and chia and added a bit of vanilla Greek yogurt for extra moistness due to the addition of whole wheat flour and flax/chia.  Awesome!  Thank you so much!

What better to do on a crisp cool day than to bake. I changed this up a little, used 1/2 whole wheat , 1/2 white flour; put my cranberries in the chopper; juiced a large orange then added the orange pieces left into my batter; &amp; lastly a little cinnamon essence. The batter tastes delish. Can't wait till they're done. Thanks much for this recipe.

I just made the Cranberry Orange  muffins. They smell and taste amazing. The only thing I changed was I add a Flaxseed egg (1 T flaxseeds with 2.5 T warm water)  instead of a real egg since I am Vegan..  Thank you for this yummy recipe

Made these today, but I didn't have a muffin tin, so I made them into a loaf. I did a couple things different- I added almost a 1/4 C of bloomed Chia seeds, and I re-hydrated the cranberries in OJ before adding them to the dry batter, and only used 1/2 C of OJ, since I was adding other liquids (in the cranberries and the Chia) and finally I used sugar substitute! VERY PROUD OF MYSELF, since I love to coo but backing is not my forte!

Fantastic! Just made these with a couple of tweaks since I am on weight watchers. Instead of sugar I used half the amount of splenda naturals applesauce instead of coconut oil. They were awesome! Thanks so much for the great recipe and the best part is they are only 3 points each! 😊

lol sorry...could that be the problem, the temp??
Thank you!

Cheryl

Delicious delicious delicious!!!! Right amount of sweetness and the hint of citrus made this very delightful!

Great recipe! Always want to go on the healthy side and this recipe was healthy and delicious!! However, I did make a few adjustments. I substituted unsweetened applesauce instead of coconut oil and I added two overly ripe bananas that needed to be used ASAP. Yummy and definitely make again :)

I live an area known for orange production so always have an abundance this time of year. This recipe was a great way to use up some of the fruit and enjoy a delicious treat.

Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.

(100 grams) granulated sugar

(50 grams) packed light or dark brown sugar

eggs,

(120 grams) yogurt*

vanilla extract

oranges

cinnamon

Tablespoons (30 milliliters) orange juice

Tablespoons (30 milliliters) milk (any kind)

(185 grams) fresh or frozen cranberries (do not thaw)

(120 grams) confectioners’ sugar

Tablespoons (45 milliliters) orange juice

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.

Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.

While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.

I've made these a bunch with fresh cranberries and LOVE IT but can't find any right now.  If I'm using dried, do I need to reconstitute them or just put them in as is from the bag?

Oh my, these are fabulous! Moist, loads of flavor! I  have been a baker/cook for over 40 years and this is hands down, the best orange cranberry muffin I have ever had.. It's a keeper! I didn't have any oranges to zest, so I doubled the orange juice and wow!

Hi Sally, 

I do not have all purpose flour at this moment, and I wanna try to make this recipe - I have  cake flour and self raising flour.  Any of these flour I can use instead?

Yes!  I use monk fruit by Lakanta and everyone LOVES my muffins and no one knows they’re sugar free!  I also substitute orange essential oil (make sure you use one that is safe to ingest) instead of the orange zest. In spring and summer instead of cranberry orange, I make blueberry lemon. Wherever the recipe calls for orange, I use lemon and blueberries instead of cranberries. I love this recipe!

this is exactly what  was looking for.. being about to switch out the lemon or orange and or cranberries for blueberries. Thank you for sharing.

Hello Sally,
Thank you for another great recipe.   I made these muffins with frozen cranberries and a little icing on top to take to church tomorrow.    Needed to sample one first.  These muffins are so moist and not too sweet.  Very delicious.  I would add that I made your pumpkin loaf a few ago, and it disappeared very quickly.  Very delicious also.   Your recipes have never failed me yet.   Bless you.

Hi Sally, would love to try this recipe. Can buttermilk be used instead of yogurt..?

This is the third recipe I have tried of yours. I am celiac and have made it gluten free by replacing the flour with half rice flour and half tapioca flour. I had some left over cranberry sauce from thanksgiving that needed to be used  they turned out amazing!! Thanks

Soft, fluffy, and moist, these Cranberry Orange Muffins come together quickly and easily. They're the perfect muffins for holidays or busy weekdays.

all-purpose flour ((240 grams))

sugar ((200 grams))

orange

vegetable oil ((120 milliliters))

milk ((120 milliliters))

eggs

orange juice ((60 milliliters))

cranberries ((180 grams))

Preheat the oven to 400F. Line a 12-cup muffin pan with paper liners.

In a large bowl, sift together flour, baking powder, and salt.

In another bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until evenly combined and the sugar feels like wet sand. Whisk in the vegetable oil, milk, eggs, orange juice, and vanilla until well combined.

Pour the sugar mixture into the flour mixture and stir just until no streaks of flour remain. Fold in the cranberries. Divide the batter among the paper liners. Sprinkle with more sugar, if desired.

Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. (Bake time may be a few minutes longer if using frozen cranberries.) Let cool for a few minutes in the pan before removing and enjoying.

These cranberry orange muffins are the perfect holiday dessert! They&#39;re soft, golden, and flavored with fresh cranberries and pops of orange.

almond flour

tapioca flour

coconut flour

eggs (room temperature)

maple syrup

coconut oil (melted)

Preheat oven

Preheat your oven to 350°F (175°C) and line a muffin pan with baking cups.

Mix dry ingredients

Add all of the dry ingredients (except the cranberries) to a mixing bowl and whisk together.

Mix wet ingredients

Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.

Fold cranberries

Fold the cranberries into the batter. You can always reserve a few cranberries to add to the top of the muffins before baking.

Divid batter

Evenly divide the batter between 12 baking cups. They should be about 85 to 90% full. *Note: these will be fairly flat muffins. If you&#39;d like taller, more mounded muffins, fill 10 baking cups.

Bake muffins

Bake the muffins for 28 to 33 minutes, or until they&#39;re golden on the top and a toothpick comes out clean.

These cranberry orange muffins are loaded with fresh cranberries, fresh oranges and are the perfect taste of the season!

all-purpose flour

tsp baking soda

butter (melted)

tsp vanilla extract

orange icing glaze

Preheat your oven to 375°F. Grease the wells in a 12 muffin pan and set aside.

In a large mixing bowl, mix together the melted butter and sugar until creamy and smooth. Beat in the eggs, one at a time until fully combined. Mix in the orange zest and juice until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add into the butter mixture and stir until mixed in well. Stir in the cranberries until they are just mixed in.

Divide the batter between the prepared muffin wells. Bake for 20-25 minutes or until a cake tester or toothpick inserted into the middle comes out clean.

Remove from the oven and let cool until you can touch the muffin pan safely. Turn out onto a rack to cool completely.

Glaze with my Orange Icing Glaze when fully cooled.

Try to find the best, most flavourful oranges for this recipe but if all else fails, use the orange zest from a fresh orange and use orange juice from a carton for a great orange taste.

This soft and moist Cranberry Orange Muffins recipe is topped with a delicious orange glaze, and bursting with flavor!

buttermilk

oil (vegetable or canola oil)

eggs slightly beaten

cranberries (, halved)

orange zest (, optional)

Preheat oven to 350° F. Line a standard muffin tin with liners, or spray with cooking spray.

In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir.  Set aside.

In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.

Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries.

Spoon the batter into prepared muffin pan and bake for 20-26 minutes. Makes 12 muffins.

While the muffins cook, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Add more juice if needed to thin, or powdered sugar to thicken. Drizzle the glaze over the muffins.

https://content.jwplatform.com/videos/qeePy4uD.mp4

Cranberry Orange Muffins with Streusel Topping are moist and flavorful breakfast muffins bursting with cranberries paired with a bright orange zest in each bite.

Cranberry Orange Muffins with Streusel Topping

cup all-purpose flour

¾ teaspoons baking powder

¼ teaspoon salt

yogurt

Tablespoons orange juice

¼ cup canola oil

Tablespoon orange zest

½ cups cranberries-fresh or frozen (reserve ¼ cup to stick on top

1–2 tablespoon flour-to toss the cranberries

½ teaspoon cinnamon (or more to taste)

unsalted butter-melted

Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.

To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly, and place in the fridge until ready to use.

To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.

In a medium bowl, whisk together egg, orange zest, and granulated sugar until combined. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow).

Fold wet ingredients into dry ingredients and whisk everything together.

In a small bowl sprinkle 1 ¼ cup cranberries with 1-2 tablespoon flour and toss them until all berries are coated with a thin layer of flour and then fold them really gently in the batter.

Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover generously with streusel topping. Stick a few cranberry halves on each muffin.

Place them in the oven and reduce the heat to 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.

My daughter and pregnant granddaughter beg for these.  They are so easy, I don’t know why I only make them for Christmas.

I make these all year long with frozen cranberries! Always yummy!

10/10 will bake again! I absolutely loved these muffins.

Loved the muffins! The picture looked so yummy and I was crushed that I didn't have any Greek yogurt, so I quickly consulted a blog about food substitutions. It said to use buttermilk and 2 tablespoons of flour to tighten up the batter.  It worked great! I always have a hard time judging how much batter to put into each cup until I got cookie scoops!  I used my 3 Tablespoon cookie scoop to put the batter into the pan liners. I used the 1 Tablespoon cookie scoop for the streusel and over-filled it a bit for each muffin. I had 12 evenly baked uniform muffins. No fighting at the breakfast table about who would get the biggest one! Thanks for the great recipe!!

(113 grams) unsalted butter, softened to room temperature

I made these for some family and friends and we all thought these were the best muffins we have made/eaten! Great recipe! Question-I want to make them for family but they don’t have a muffin tin. Can I use casserole dish/pan? If so, what size?

As a UK resident I was very happy to find a recipe that had all the measurements in grams too! My muffins turned out beautifully and everyone loves them! Thank you very much.

these are the tastiest cranberry orange muffins I’ve ever had and this recipe is a keeper for sure. I used 1 c of cranberries which was plenty.
Instead of glazing, I sprinkled turbinado sugar over each muffin before baking. It gave the tops a nice bit of sweet crunch, like the Dunkin’ Donut ones. I will do this every time. Thanks for the recipe!

Our family loved these muffins too, but we thought there weren't quite enough cranberries, so I guess it's a matter of taste. Also, I substituted buttermilk for the yogurt and it worked great.

I have made this recipe twice now and each time doubled the recipe. (Costco bag of cranberries!)
because It seems like too much work for just 12 muffins.  Great results both times.  I liked the sour cream just a little better than the yogurt.  My one change was using undiluted frozen orange juice in both the batter and the icing.   Upped the flavor!  
Your recipes are consistently great!

I can’t remember if I’ve already left a review. lol But this is probably my 3rd time making these and the recipe is easy to follow. We love them so much. They are perfect in every way. Thank you!

So amazing!! Everyone loved these.  I skipped the icing only because I don't love super sweet things.  Nobody complained. I also have used this same recipe subbing in different berries, they came out just as good.  I highly recommend!!

The muffins came out nice and moist and puffed up very nicely. The orange flavor was less than I would have liked. I will definitely make these again maybe increase the amount of orange juice and decrease the vanilla.

I have found that adding more orange ZEST rather than more juice. It will keep the liquid  to dry ratio the same. Plus the zest has more orange flavor than juice.

Not a fan! These muffins came out very dry, however they were flavorful

I love Sally's recipes. I live at higher altitude, so I added just 1/2 t. baking soda (instead of 1 t.) and also added 2 t. canola oil to ensure that they'd be moist. Wow, they are great!

Hi I made the muffins last night,messed up a bit,but still tasted good.I like to make large muffins the recipe made six muffins filled to the top. I cooked them for seven minutes at 4:25 and then 20 minutes at 3:50 but when I inserted thoothpick it was not cooked enough gave it 20 more minutes…..too well done,but still taste good…..do you have some suggested cooking time for this recipe in large muffin tins

I almost didn't make this recipe because one of the reviewers said she likes to fill her muffin tins to the top, therefore it only makes 6 muffins - this isn't true at all.  It makes 12 nice size muffins.  She must have been using a jumbo muffin pan. Great recipe!

I have used this recipe multiple times--So good! I like to add walnuts; pecans would probably be good as well.  I prefer vanilla icing instead of orange. I made them today and thought, toasted coconut make be a nice addition on top. 
Sally--thanks for your recipes! I've had success with all of the ones I've tried so far

Made the OC muffins today as I had leftover zest. They were incredibly moist and delicious. I subbed the cranberries with raisins as I didn’t have cranberries. The best ever. Thank you Sally for your delicious recipes.

I made exactly according to directions, did not overmix, cooked several minutes less than called for and yet muffins were dry...   I usually like everything on this website!!

This recipe is awesome and dummy proof. I’m off keto but still gluten free so my baking supplies are random. I used gluten free flour with keto “sugar” and it still turned out great. Thanks!

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!

all purpose flour

ginger

unsalted butter (1 stick, at room temperature)

orange zest (the zest of one whole orange)

orange extract

oil (vegetable, canola or olive)

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.

These cranberry muffins will be your family's new favorite! Don't tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.

Fresh Cranberry Orange Muffins

white whole wheat flour flour

coconut oil olive oil unsalted butter

honey

plain Greek yogurt*

Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.

In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.

In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the cranberry pieces into the batter.

Divide the batter evenly between the 12 muffin cups (they will be quite full). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

These are wonderful I made them with King Arthur measure for measure flour substitute to be gluten free. Cranberry and orange are always a good combination. I’ve got breakfast ready for the week.

My family LOVES these muffins, which truly live up to their name! I incorporate the chopped cranberries at the same time as the liquid so I don't have to stir twice.  And for an economical alternative, I use a different natural sweetener: panela (unrefined cane sugar in blocks), available where Latin American foods are sold.   There are dark colored versions, but I prefer the lighter one.  You can cook it on low in a little water to make a syrup and then use as if it were honey.

My family LOVES these muffins, which truly live up to their name! I incorporate the chopped cranberries at the same time as the liquid so I don't have to stir twice.  And for an economical alternative, I use a different natural sweetener: panela (unrefined cane sugar in blocks), available where Latin American foods are sold.   There are dark colored versions, but I prefer the lighter one.  You can cook it on low in a little water to make a syrup and then use as if it were honey.  I always double the orange zest because its so yummy.

Such a delicious recipe and easily made egg free and dairy free.

Bizarre texture and flavor

I love cranberry anything, but these were so rubbery and I think the flavor was really disrupted by the faux health friendly Ingredients.  I felt like I couldn’t taste anything except coconut oil….

This is my second time making the cranberry/orange muffins.  We simply love them and are a frequent on our breakfast table along side our glass of cranberry banana smoothie.  I did not add anything or take away from your recipe as it is perfect just the way you made it.
Thank you so much for sharing this wonderful morning breakfast recipe.  Sincerely. JudyAnne

i  Got around to making these muffins
I  used whole wheat pastry flour and they are so yummy!
I used maple syrup vs honey and evoo vs coconut oil 
worked great!
into the rotation

We absolutely love these muffins! One of the best muffins I’ve tasted! I use olive oil and maple syrup and add some walnuts as well. I had trouble with the bottoms burning the first time I made them so now I always cook at 375 degrees and make a double batch!!

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