Bright, tangy, and perfect for any time of day, these Cranberry Orange Muffins bring together the zesty freshness of orange and the tart pop of cranberries in one delicious bite. With just a few simple steps, you'll get moist, flavorful muffins that are as charming for breakfast as they are for a snack.
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I love all things orange flavored (and actual oranges too!). I've shared my orange cupcakes, candied orange peels, orange smoothie (tastes like an orange julius!), and buttermilk orange scones and now I wanted to share these tasty orange cranberry muffins!
Orange and cranberry are such a great combo- and cranberries give me all the fall feelings! I love them and find they pair wonderfully with so many dishes (check out my sugared cranberries, cranberry sauce with orange juice or cranberry relish for a great snack!)
Why This Recipe Works
- Balanced Flavors: The tartness of cranberries and the brightness of orange zest/juice play beautifully off the sweet batter.
- Moist Texture: Greek yogurt and oil help keep the muffins tender and soft.
- Easy Method: The classic "wet + dry, fold, bake" process keeps things simple and approachable.
- Year-Round Appeal: Whether cranberries are in season or frozen, this recipe works any time.
What This Recipe Needs
- Granulated & Brown Sugar: Granulated sugar offers sweetness and lift; brown sugar gives depth, moisture, and a warm note.
- Vegetable Oil: Adds moisture without overpowering flavor, keeping the crumb tender.
- Greek Yogurt: Adds creaminess, tang, and moisture to the batter, making the muffins less dry.
- Orange Juice & Orange Extract: Infuse the citrus flavor and provide liquid to the batter.
- Vanilla Extract: Rounds out and complements the citrus, making the flavor more layered.
- Orange Zest: Packs natural citrus oils and fragrance, giving a sharper orange punch.
- Cranberries (fresh or frozen): Deliver bursts of tartness and color, making each bite exciting.
- Sugar for Topping: Dipping or sprinkling the tops in sugar gives a light crunch and bakery finish.
Substitutions
- Oil: Swap oil with melted butter or light olive oil.
- Greek Yogurt: Use sour cream or regular yogurt instead if that's what you have.
- Sugar: Use coconut sugar for a deeper flavor.
How to Make Cranberry Orange Muffins:
- Step 1: Combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda in a bowl.
- Step 2: In a separate bowl, combine the corn oil, eggs, Greek yogurt, orange juice, and orange extract (if using), as well as the vanilla extract. Ensure that everything is fully incorporated and smooth.
- Step 3: Mix the flour mixture with the wet ingredients. Then fold in the orange zest and cranberries.
- Step 4: Scoop batter into lined muffin baking tray.
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- Step 5: Bake for 17-19 minutes or until the muffins are golden brown. While still warm, sprinkle or dip each muffin with sugar.
Variations
- Orange Cranberry Streusel Muffins: Add a simple streusel (flour, sugar, butter) on top before baking.
- White Chocolate Cranberry Muffins: Stir in white chocolate chips for extra sweetness.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for warmth.
- Mini Muffins: Bake in mini muffin tins for party-friendly bite sizes.
Expert Tips
- Don't Overmix: Stir until just combined; small lumps in the batter are okay. Overmixing yields tough muffins.
- Fold Gently: Fold in cranberries and zest at the end to avoid crushing them and turning the batter pink.
- Line or Grease Muffin Pan: Use liners or grease the tin well to prevent sticking and help easy removal.
- Let Cool Slightly: Allow muffins to rest 5 minutes in the pan before transferring to a rack, so they firm up and don't fall apart.
Frequently Asked Questions
Yes - fold them in while still frozen so they don't bleed too much into the batter.
Keep them in an airtight container at room temperature for 2-3 days, or refrigerate up to 5 days.
Absolutely - wrap individually or freeze in a container for up to 3 months. Thaw at room temperature or warm gently.
No, it's optional. It boosts the citrus aroma, but the orange zest and juice do most of the work.
More Related Recipes
If you like this recipe, make sure to check out my Cranberry Molasses Smoked Spatchcock Turkey, Cranberry Julep, Cranberry Margarita, Sweet Potato and Eggs Hash, Chocolate Banana Smoothie, Breakfast Tacos, Bacon Breakfast Burrito, and these bright Homemade Grapefruit Cupcakes.
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Cranberry Orange Muffins
Ingredients
- 2 cups flour
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅔ cup vegetable Oil
- 2 large eggs
- ⅔ cups greek yogurt
- ¾ cup orange juice*
- 1 tbs orange extract* optional
- 2 teaspoon vanilla extract
- 2 tbs orange zest*
- 2 cups frozen/fresh cranberries*
- Extra sugar for the tops optional
Instructions
- Preheat oven to 375°F and line a muffin tin with cupcake liners.
- Combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda in a bowl.2 cups flour, 1 cup granulated sugar, 1 cup brown sugar, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda
- In a separate bowl, combine the vegetable oil, eggs, Greek yogurt, orange juice, and orange extract if using, and vanilla extract. Make sure that everything is fully incorporated and smooth.⅔ cup vegetable Oil, 2 large eggs, ⅔ cups greek yogurt, ¾ cup orange juice*, 1 tbs orange extract*, 2 teaspoon vanilla extract
- Mix the flour mixture with the wet ingredients. Then fold in the orange zest and cranberries.2 tbs orange zest*, 2 cups frozen/fresh cranberries*
- Fill the cupcake liners about two-thirds full with batter and bake for 17-19 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- While muffins are still slightly warm, sprinkle or dip the muffin tops in granulated sugar, or leave the sugar off for a less sweet finish.Extra sugar for the tops
Notes
- *Orange juice can be fresh or store-bought, but since you will need zest from oranges, you might as well use the juice from them!
- Also, if you squeeze your two oranges and it comes up a little short of ¾ cups, just add a little water to make it the full amount.
- *Orange Extract is optional, but recommended to give these muffins that extra orange flavor.
- *Orange zest from two large oranges should be enough. I also recommend zesting the oranges before juicing them- it's way easier.
- *If cranberries are frozen, don't thaw them. Just put them in the batter straight from the freezer.
LAURI says
I MADE THESE MUFFINS THIS WEEK... THEY ARE SO DELICIOUS! I HAVE MADE MANY CRANBERRY ORANGE MUFFINS AND THIS RECIPE BY FAR IS MY FAVORITE. i DID ADD THE ORANGE EXTRACT AS WELL.....SO GOOD!
Lisa says
So glad you enjoyed them!!
Denise says
How to get zest from oranges ? Can you tell I am a newbie in baking?
Lisa says
That's a great question! If you have a cheese grater you can use that to "zest" an orange. Simply grate the orange peel all the way around- but only grate the very outermost area- just the orange part. If you grate more than that you will get into the white pith part of the peel and it is bitter. Typically to zest an orange you would use a microplane which is very similar to a cheese grater except the holes are much smaller- and actually many cheese graters have holes of different sizes so you can try the different options. If you go for a normal sized hole on a cheese grater you can use a knife to then chop the grated peel smaller if you want. Also, it's easiest to zest/grate an orange before you cut it/ when it is still round and whole. Hope that helps!
Karly says
Oh yes! These muffins look amazing!
Lisa says
Thanks! I love them!
christina m Ball says
I love them and so did my company,Thank You
Lisa says
Yay! So glad you enjoyed them!!