These cranberry orange muffins bring together the tart freshness of cranberries with the bright zest of orange in a moist, tender crumb. This easy muffin recipe comes together in just about an hour, making it a perfect homemade breakfast or brunch treat. Topped with a sprinkling of sugar for a delightful crunch, they fill your kitchen with an aroma that feels both festive and comforting.

I first encountered the magic of cranberry and orange paired together during a crisp autumn in New England. The combination instantly captured my heart, and I have been perfecting this recipe ever since. I love serving a basket of these warm, homemade cranberry orange muffins for a holiday breakfast alongside a pot of tea, and they pair beautifully with my cozy cranberry orange bread for a full spread. They are just as welcome next to a slice of pumpkin muffins on a cool weekend morning.

What Makes These Muffins So Irresistible

Bright, Fresh Flavors: The tart cranberries and zesty orange create a perfectly balanced, vibrant taste.
Incredibly Moist Texture: A careful mix of ingredients ensures a soft, tender crumb in every single bite.
Effortless to Make: This easy muffin recipe requires simple steps and comes together in one bowl.
Versatile for Any Occasion: They are perfect for a quick breakfast, a holiday brunch, or a sweet afternoon snack.

Everything for Your Perfect Cranberry Orange Muffins

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

All-purpose flour: Forms the sturdy yet tender base structure of your muffins.
Granulated sugar: Sweetens the batter and creates a delightful crunchy topping.
Baking powder & baking soda: These leavening agents work together for a perfect rise.
Salt: A small amount is essential to balance and enhance all the other flavors.
Orange zest: Use a fresh, large orange for the most potent citrus aroma.
Whole milk: Using milk at room temperature helps it blend seamlessly into the batter.
Large egg: Also at room temperature, it binds the ingredients and adds richness.
Unsalted butter: Melted and slightly cooled for a moist, buttery flavor.
Vanilla extract: Adds a warm, sweet depth that complements the fruit flavors.
Fresh cranberries: Provide that signature tart burst in every single bite.

Cranberry Orange Muffins

Try these delicious cranberry orange muffins – moist, flavorful, and perfect for breakfast. Easy recipe with fresh cranberries and orange zest.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 1

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 220 kcal

Equipment

mixing bowl
whisk
measuring cups
measuring spoons
muffin tin
oven
rubber spatula
wire rack

Ingredients

Dry Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp orange zest from 1 large orange

Wet Ingredients

3/4 cup whole milk at room temperature
1 large egg at room temperature
1/2 cup unsalted butter 1 stick, melted and slightly cooled
1 tsp vanilla extract

Add-Ins & Topping

1 1/2 cups fresh cranberries or frozen cranberries (do not thaw)
2 tbsp granulated sugar for topping

Instructions

Preheat your oven to 400 degrees Fahrenheit (200°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with non-stick cooking spray or softened butter.
In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt until well combined. Add the orange zest to the dry ingredients and rub it in with your fingertips to release its fragrant oils.
In a separate medium bowl, whisk together the whole milk, large egg, melted and slightly cooled unsalted butter, and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. The batter will be thick and lumpy; be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are perfectly fine.
Gently fold in the fresh or frozen cranberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared 12 muffin cups, filling each cup about two-thirds full. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the tops of the muffins for a sweet, crunchy crust.
Bake for 18 to 22 minutes, or until the muffins are golden brown, and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. A few streaks of flour are perfectly fine. For a sweeter muffin, you can increase the sugar slightly.

Keyword cranberry orange muffins, muffins, quick bread

Delicious Ways to Customize These Muffins

Add Nuts: Fold in a half cup of chopped walnuts or pecans for a satisfying crunch.
Make Them Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Citrus Swap: Try using lemon zest instead of orange for a different bright flavor.

My Pro Tips for Bakery-Quality Muffins

Avoid Overmixing: Stir the batter until the ingredients are just combined for a tender texture.
Room Temperature Matters: Using room temperature milk and egg ensures a smooth, even batter.
Check for Doneness: A toothpick inserted into the center should come out clean when they are done.
Cool Properly: Let them rest in the pan for 5 minutes before moving to a wire rack.

Cozy Serving of cranberry orange muffins

How to Keep Your Muffins Fresh and Delicious

Store: Keep leftover muffins in an airtight container at room temperature for up to 3 days.
Freeze: These homemade cranberry orange muffins freeze beautifully for up to 3 months; wrap them tightly.
Reheat: Warm frozen muffins in a 350°F oven for 10-15 minutes until heated through.
Make-Ahead Tip: You can whisk the dry ingredients together the night before to save time.

Frequently Asked Questions

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries. Do not thaw them before folding into the batter, as this helps prevent them from bleeding too much color and keeps their shape.

Why are my muffins dense and not fluffy?

Dense muffins are often caused by overmixing the batter. Once you combine the wet and dry ingredients, mix only until no large streaks of flour remain for the best rise.

Can I make these muffins without dairy?

Absolutely. You can substitute the whole milk with an equal amount of almond milk or oat milk, and use a plant-based butter alternative for the melted butter.

How can I make the orange flavor stronger?

For a more intense orange flavor, add a teaspoon of orange extract to the wet ingredients along with the zest. You could also add a simple orange glaze after baking.

More Breakfast Treats You’ll Adore

Why This Cranberry Orange Muffin Recipe Works

With its perfect balance of tart and sweet and its irresistibly moist texture, this recipe is a guaranteed crowd-pleaser. It is incredibly straightforward to make yet feels special enough for any occasion. I hope these breakfast muffins with cranberries become a new favorite in your home, filling it with wonderful aromas and happy moments.

Easy Cranberry Muffins