Cranberry Orange Muffins

Cranberry Orange Muffins are soft, fluffy, buttery, and moist. Loaded with cranberries and orange in every bite, these muffins are winter’s answer to blueberry muffins. They are quick and easy too — taking just 10 minutes of prep work with simple baking staples before you have a batch of delicious cranberry muffins for a week's work of snacks, breakfast-on-the-go, or dessert.

These dried cranberry orange muffins check all the boxes: they’re sweet, fruity, filling, and easy to grab on your way out of the house or between holiday errands. Plus, you can make them any time of the year with dried cranberries or make them in season with fresh or frozen cranberries.

Why You'll Love these Cranberry Orange Muffins

• A perfect pairing of fruity flavors. Some flavor combinations were just made to be, and cranberry-orange is definitely on that list. The sweet citrus flavor of orange juice and zest balances out the tartness of the cranberries. This flavor combo tastes great year-round, but is especially popular during the holiday season.
• Serve for breakfast, snack, or dessert. Muffins transport well and can make a speedy breakfast, a snack on-the-go, or that perfect bite of sweet and tart that you’re craving after dinner. They are make ahead and freezer-friendly too. I recommend making a double or triple batch of these cranberry orange muffins and storing in the freezer for a quick snack whenever you are craving it.
• Made with real fruit. These muffins are made with real cranberries (can use fresh or dried) and fresh orange juice and orange zest. There are no artificial ingredients or preservatives. Since they’re made from scratch, you can control exactly what goes into them.
• Quick and easy. Muffins are one of my favorite snacks to make because they are so quick and easy to make. The batter in these dried cranberry muffins comes together in just 10 minutes before they are ready to bake in the oven for another 18-20 minutes. It's the perfect recipe to whip up to satisfy a last-minute craving. If you like these, you'll love our Cinnamon Apple Oatmeal Muffins, Pumpkin Muffins, or Leftover Cranberry Sauce Muffins.

Ingredient Notes

To make these easy Cranberry Orange Muffins, you will need the following ingredients (full measurements in recipe card below):

• cranberries - we use dried cranberries in these muffins but you can easily substitute it with 1.5 cups of fresh or frozen cranberries.
• all-purpose flour - swap the regular flour for a gluten free measure-for-measure flour to make gluten free muffins. You may have to adjust the cooking time and experiment with the ingredient ratios to make sure the texture is similar.
• baking powder + baking soda
• salt
• butter - use unsalted butter so the muffins don’t turn out overly salty. You could use salted butter but then don't any salt as required in the recipe.
• brown sugar - you can use either light or dark brown sugar, depending on your preference.
• egg
• yogurt - we love using our Homemade Yogurt in our baking recipes. You could also substitute plain yogurt with vanilla yogurt, and omit the vanilla extract in this recipe and add 2 tablespoons less granulated sugar.
• orange juice + zest - fresh squeezed orange juice will provide the best, freshest flavor, but an all-natural orange juice can work in a pinch.
• vanilla extract - you can swap the vanilla extract for vanilla bean paste at a 1:1 ratio.
• pecans - adding pecans is optional, but it adds a delicious crunch and nutty flavor. Feel free to substitute with your favorite nuts such as walnuts or almonds.

Equipment Needed

You will also need the following baking tools:

• 12-tin muffin pan
• cupcake liners
• measuring cups and spoons
• mixing bowls
• hand mixer or stand mixer
• cookie scoop
• wire cooling rack

How to Make the Best Cranberry Orange Muffins

1. Combine dry ingredients. In a medium mixing bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
2. Combine wet ingredients. Use a hand mixer (or stand mixer) to cream together the butter and sugars in a large mixing bowl, until light and fluffy, about 2 minutes. Beat in egg until combined. Then, add yogurt, orange juice, lemon zest, and vanilla and beat until combined. The batter will be lumpy.

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3. Add dry ingredients to wet ingredients. Add the dry ingredients to the wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the the cranberries and pecans (if using).

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4. Scoop out batter. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray. Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top.
5. Bake. Bake in a 400F preheated oven. for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.

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How to Serve

Cranberry Orange Muffins are delicious served as breakfast, a snack, or dessert. We love including them in a holiday brunch, along with some of our favorite winter brunch recipes including:

• Gingerbread Pancakes
• Skillet Cinnamon Rolls
• Vegetable Frittata
• Golden Milk Turmeric Latte
• French Toast
• Egg and Potato Breakfast Casserole
• Star Bread

Storage and Freezing Instructions

How to Store

Allow the dried cranberry muffins to cool completely and then transfer them to an airtight container or sealed plastic bag along with a dry paper towel. Store them at room temperature in a cool, dry place for up to 4 days (such as an area of the countertop that doesn’t get any direct sunlight). You can store them longer in the refrigerator for up to 1 week.

How to Reheat

Reheat cold muffins in the microwave, oven, or air fryer at 300F for 5-10 minutes until warmed through.

How to Freeze

Place leftover muffins in a plastic freezer bag and freeze for up to three months. Defrost in the microwave on the defrost setting or reheat in a 350F preheated oven or air fryer for about 10 minutes until thawed and warmed through. You can also thaw them in the refrigerator overnight and serve cold or bring to room temperature.

More Dried Cranberry Recipes

• Almond Cranberry Granola Bars
• Yogurt Fruitcake
• White Chocolate Cranberry Cookies
• Cranberry Orange Shortbread Cookies
• Gingerbread Granola
• Whole Wheat Cranberry Bread
• Cranberry Pistacho Biscotti

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