Go Back
+ servings
cranberry orange muffin featured image

Best Cranberry Orange Muffins

The Best Cranberry Orange Muffins, easy to make and delicious! Perfect for a breakfast treat or an afternoon snack!
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 30 Muffins
Calories 142kcal
Author Lisa


  • 2 cups flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • cup Corn Oil
  • 2 large eggs
  • 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


  • Preheat oven to 375°F and line a muffin tin with cupcake liners.
  • Combine together 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)
    dry ingredients
  • In a separate bowl combine together the corn oil, eggs, greek yogurt, orange juice, orange extract if using, and vanilla extract. Make sure everything becomes fully incorporated and smooth. (⅔ cup corn oil, 2 large eggs, ⅔ cups Greek yogurt, ¾ cup orange juice, 1 tbs orange extract, 2 teaspoon vanilla extract)
    wet ingredients
  • Mix together the flour mixture with the wet ingredients. Then fold in the orange zest and cranberries. (2 tbs orange zest, 2 cups cranberries)
    muffin batter mixed
  • Fill the cupcake liners about ⅔rds full with batter and bake for 17-19 minutes or until the muffins are golden brown on top and a tooth pick comes out clean from the center.
    muffins baked in pan
  • Allow to cool then sprinkle or dip the muffin tops into coarse granulated sugar or leave the sugar off if you want less sweetness.
    muffins dipped in sugar
  • Enjoy!


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 recommend 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 frozen.


Calories: 142kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 89mg | Potassium: 64mg | Fiber: 1g | Sugar: 15g | Vitamin A: 34IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg