Today’s Cranberry Orange Muffins were inspired by our Orange Cranberry Bread!
These muffins are delicious, tender, and filled with fresh orange flavor and tart cranberries. The flavor combo is incredible and rubbing the orange zest into the sugar gives every bite that extra citrus flavor we all enjoy.
We love these for Christmas breakfast, holiday brunches, neighbor gifts, or a quick treat to enjoy with Hot Cocoa. They look so pretty with the cranberries throughout, and they’re easy to make in a big batch and to freeze for later. They’re truly the perfect holiday muffin!
And for more festive combos, check out our Orange Cranberry Bread and Orange Cranberry Scones.
Why You’ll Love It + Why it works:
- All Year Long: Fresh or frozen cranberries make this recipe easy year-round.
- Plenty to Share: Makes 18 muffins, which is great for brunches, gifts, and family breakfasts.
- Zest Fubbed into Sugar Boosts Flavor: This releases the orange oils and spreads citrus flavor through the batter.
- Coating Cranberries in Flour Helps them Stay Put: Tossing them with the dry ingredients helps keep them from sinking.
Cranberry Orange Muffin Ingredients
- Sugar (1 cup): Sweetens the muffins and helps balance the tart cranberries.
- Orange zest (zest of one orange): Adds bright citrus flavor throughout the batter.
- Flour (2 cups): Gives the muffins structure and helps hold the cranberries in place.
- Baking powder (2½ teaspoons): Helps the muffins rise and bake up fluffy.
- Salt (1 teaspoon): Balances the sweetness and enhances the cranberry orange flavor.
- Fresh or frozen cranberries cut in half (1½ cups): Adds tart flavor, texture, and pretty pops of color.
- Buttermilk (1 cup): Adds moisture and helps make the muffins soft and tender. See How to Make your own Buttermilk
- Butter melted (4 tablespoons): Adds richness and flavor.
- Canola oil (¼ cup): Helps keep the muffins moist.
- Large eggs (2): Binds the batter and give the muffins structure.
- Fresh orange juice (2 tablespoons): Adds fresh citrus flavor and a little moisture.
How to Make Cranberry Orange Muffins
PREP. Preheat the oven to 425°F. Line 18 muffin cups with paper liners.
BATTER. Add the flour, baking powder, and salt, and whisk to combine. Toss the fresh cranberries with the flour mixture until coated.
In a large bowl, rub the orange zest into the sugar until fragrant.
In a medium bowl or large measuring cup, whisk together the buttermilk, melted butter, oil, eggs, and orange juice.
COMBINE. Fold the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined (do not over-mix).
BAKE. Scoop into the prepared muffin pan, filling ⅔ full. Bake 15-28 minutes, until golden on top.
Add a Streusel Topping
Easily change these muffins up a bit by adding a delicious topping.
- In a bowl stir ⅓ cup white sugar, ¼ cup all-purpose flour, and ¼ teaspoons cinnamon and mix.
- Use a fork or pastry blender to cut in ¼ cup cold butter.
- Sprinkle the streusel evenly over the tops of the muffins and bake.
Kristyn’s Recipe Tips
- Chop the cranberries coarsely so they spread evenly through the loaf.
- Mix the batter just until combined so the bread stays soft and tender.
- Use a parchment paper sling for easy removal from the loaf pan.
- Tent the bread with foil about ¾ of the way through baking if the top is browning too quickly.
Cranberry Orange Muffins Recipe
Ingredients
- 1 cup sugar
- zest of one orange
- 2 cups flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1½ cups fresh or frozen cranberries cut in half
- 1 cup buttermilk
- 4 tablespoons butter melted
- ¼ cup canola oil
- 2 large eggs
- 2 tablespoons fresh orange juice
Instructions
- Preheat the oven to 425°F.
- Line 18 muffin cups with paper liners. In a large bowl, rub the orange zest into the sugar until fragrant.
- Add the flour, baking powder, and salt, and whisk to combine. Toss the cranberries with the flour mixture until coated.
- In a medium bowl or large measuring cup, whisk together the buttermilk, melted butter, oil, eggs, and orange juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop into the prepared muffin tin, filling ⅔ full. Bake 15-28 minutes, until golden on top.
Notes
- Rub the orange zest into the sugar with your fingers until fragrant for the best orange flavor.
- Cut the cranberries in half so the tart flavor spreads more evenly through the muffins.
- Mix the batter just until combined so the muffins stay soft.
- Start checking around 15 minutes and bake until the tops are golden and a toothpick comes out clean.
- Make-ahead tip: bake the muffins a day ahead and store covered, or freeze them for an easy holiday breakfast later.
Nutrition
Recipe FAQ
Keep cooled cranberry orange muffins in an airtight container. They will last at room temperature for 3-4 days, in the fridge for 5-7 days.
Place in a freezer safe bag and store for up to 3 months.
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This recipe was first shared November, 2023.
