Cranberry Orange Muffins

4.38 from 8 votes

These Cranberry Orange Muffins are moist, delicious, and bursting with citrus and cranberry flavor, perfect for breakfast or snack time.

Prep Time5

Cook Time18

Total Time23

Course: Breakfast, Snack

Cuisine: American

Servings: Muffins

Calories: 142kcal

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

Tips and Tricks

*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.