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Bursting with pops of tart and sweet, these bright and flavorful cranberry orange muffins are sure to be a favorite!

If you love Orange Cranberry Bread, you’ll love our cranberry orange muffins too!

A pile of cranberry orange muffins in a tea towel.

A Flavor Combo We Love

If you haven’t tried oranges and cranberries together in bread form, you’re missing out!

The combination is amazing and holiday-filled, making these cranberry orange muffins one of our favorite muffin recipes.

Here’s why we love them:

  • Easy storage. Make them the night before to serve for breakfast, use them as a snack throughout the week, or freeze them as a grab-and-go snack!
  • Flavor. The bright flavors of sweet citrus and tart cranberries is such a refreshing fruit combo.
  • All year long. Cranberries are in season in the fall and early winter, but you can easily use frozen cranberries any time of the year.
Adding sliced cranberries and oranges to a bowl of dry ingredients.

Ingredients

  • sugar
  • zest of one orange You need one orange to make the fresh orange zest and juice to use in the recipe. Zest the peel before you juice it.
  • all purpose flour
  • baking powder
  • salt
  • fresh or frozen cranberries – or dried cranberries: soak them in hot water for 15 to 20 minutes, drain, and then pat dry. If you add them without soaking then the dry cranberries soak up moisture that is needed in the muffins.
  • buttermilk Make your own Buttermilk using milk and lemon juice or vinegar. 
  • melted butter
  • canola oil or vegetable oil
  • eggs
  • fresh orange juice – get fresh orange juice from the orange you used to get zest or use bottled orange juice.
Orange cranberry muffin mixture in a gray mixing bowl.

Just Mix and Bake!

  1. PREP. 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.
  2. DRY INGREDIENTS. Add the flour, baking powder, and salt, and whisk to combine. Toss the fresh cranberries with the flour mixture until coated.
  3. WET INGREDIENTS. In a medium bowl or large measuring cup, whisk together the buttermilk, melted butter, oil, eggs, and orange juice.
  4. COMBINE. Fold the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined (do not over-mix).
  5. BAKE. Scoop into the prepared muffin pan, filling ⅔ full. Bake 15-28 minutes, until golden on top.

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.
Baked muffins filled with cranberries and orange pieces in a tin.

Recipe Tips

  • Doneness. Insert a toothpick into the center of a muffin. If it comes out clean or with a few cooked crumbs, then they are done baking 
  • Variations.
    • Add up to ½ cup of white chocolate chips to the batter.
    • Add up to ½ cup of chopped nuts (walnuts or pecans) to the batter.
    • The orange can be replaced with an equal amount of lemon.
    • Drizzle an orange glaze over each muffin. Make it by mixing 1 cup of powdered sugar and 3 tablespoons of orange juice. Add in some orange zest for an extra boost of orange flavor.
Unwrapping a muffin on a white plate.

Storing Info

  • STORE. 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.
  • FREEZE. Place in a freezer safe bag and store for up to 3 months.
Close up of a pile of cranberry orange muffins in a tea towel.

For More Fruity Muffins:

5 from 2 votes

Cranberry Orange Muffins Recipe

By: Lil’ Luna
Bursting with pops of tart and sweet, these bright and flavorful cranberry orange muffins are sure to be a favorite!
Servings: 18 muffins
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes

Ingredients 

  • 1 cup sugar
  • zest of one orange
  • 2 cups flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • 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

  • STORE. 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.
  • FREEZE. Place in a freezer safe bag and store for up to 3 months.

Nutrition

Serving: 1g, Calories: 164kcal, Carbohydrates: 24g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 26mg, Sodium: 171mg, Potassium: 107mg, Fiber: 1g, Sugar: 12g, Vitamin A: 135IU, Vitamin C: 2mg, Calcium: 46mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread, Breakfast
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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