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Cranberry Orange Muffins

These Simple Cranberry Orange Muffins are made with a simple recipe, tart cranberries, fresh orange juice and hints of orange zest.  They’re the perfect Cranberry Orange Muffin to serve now or freeze for later.

The other day I woke up craving a baked good made with some fresh cranberries that I had sitting in my refrigerator. I searched the internet for awhile and came up empty handed with a breakfast idea.

Then it dawned on me…. I could make a Simple Cranberry Orange Muffin using my staple Blueberry Muffin recipe. This Blueberry Muffin recipe has been in my family for years and is one of those “Ol’ Faithful” type of recipes.

I made my way into the kitchen and whipped up the most delicious Simple Cranberry Orange Muffins that hit the spot. The cranberries added the perfect amount of tartness. And the fresh squeezed orange juice and orange zest complimented that tartness perfectly.

I did up the sugar in my Blueberry Muffin recipe just a touch to help balance out the tartness of the cranberries. You can totally use less sugar if you prefer a more tart muffin.

The texture of this muffin recipe is my absolute favorite. This recipe gives you a moist and soft muffin. Nothing crumbly or dry.

The perfect way to serve them is with a hearty pat of butter on top. If you’re feeling really adventurous, they’re especially delicious with a swipe of orange marmalade on top as well!

Why this Simple Cranberry Orange Muffin Recipe is so good:

  • Simple ingredients that you already have on hand. This recipe has basic kitchen ingredients that make the perfect muffin.
  • A moist and soft muffin that bursts with flavor. You won’t have to worry about a dry or crumbly muffin with this recipe. They’re soft and packed with the perfect amount of sweet and tart flavor.
  • Fresh cranberries, fresh squeezed orange juice and delicious orange zest. You can’t beat the flavors that fresh ingredients bring to baked goods.

How to make Simple Cranberry Orange Muffins

  • Preheat your oven to 350
  • Mix together your dry ingredients 
  • Mix together your wet ingredients 
  • Combine the wet ingredients into the dry ingredients 
  • Fold in the fresh cranberries
  • Squeeze in your fresh orange juice
  • Zest your oranges and add to the batter
  • Fill your muffin pan with the batter
  • Bake for 15-20 minutes
  • Enjoy!

Frequently Asked Questions

Can you use frozen cranberries?

Yes! You can use fresh or frozen cranberries in this Simple Cranberry Orange Muffin recipe. If you’re using frozen cranberries, don’t let them thaw! Pop them right into the batter frozen.

Can you use dried cranberries?

I would personally not recommend using dried cranberries. It will give your muffins a bit of a different texture. Fresh or frozen cranberries are best.

Can you use store bought orange juice?

Yes! If you don’t have fresh oranges available to squeeze, store bought orange juice would work just fine.

How many muffins does this recipe make?

It makes a dozen! I love to make a double batch of this recipe (which makes two dozen). We’ll eat a dozen for breakfast and then have the other dozen for an afternoon snack later in the day.

Can you freeze these muffins?

Yes! Just put them into a ziplock bag and pop them right into the freezer.

Do these muffins store well?

Yes! If we aren’t inhaling them the same day, I’ll pop them into an airtight container or cover with plastic wrap on the kitchen counter. They’ll stay fresh for a few days

Can you swap melted butter for the oil?

Absolutely! Just swap out the 1/4 cup of oil for 1/4 cup of melted butter.

Do you have to use muffin liners?

No. You can spray the inside of your muffin tins with spray and that would work just fine. I prefer using these liners for easy cleanup AND they look so cute!

Favorite Muffin Baking Supplies

Homemade Simple Cranberry Muffin Recipe Variations

The base of this recipe is absolutely perfect to use for several different kinds of muffins.

  • Simple Blueberry Muffins: you can find that recipe here.
  • Cinnamon and Sugar Muffins: stir in a teaspoon of cinnamon into the batter. Once your muffins are in the muffin tin, add a sprinkle of sugar and cinnamon to the tops of the uncooked muffin batter.
  • Jam Surprise Muffins: fill each muffin tin hole half way with plain batter (do not add the blueberries). Add a teaspoon of your favorite jam or jelly into the middle of each muffin. Then top each muffin the rest of the way with more batter. When you bite into the finished muffins, you’ll have a jam surprise inside!
  • Chocolate Chip Muffins: if I’m feeling extra fun, I’ll add a cup of chocolate chips  to the batter instead of blueberries. My kids love this!

Other Favorite Breakfast Recipes

Below are a few of our other favorite breakfast recipes that I think you’ll enjoy!

  • Simple Blueberry Muffins: the original recipe that these Cranberry Orange muffins were created from. They’re so delicious and easy!
  • 6 Week Bran Muffins: you make a giant batch of batter and then keep it in your fridge for up to 6 weeks. Scoop out exactly what you need for breakfast.
  • Frozen Breakfast Burritos: I make big batches of these burritos to keep in our freezer. They make easy breakfasts as well as hearty snacks for kids.
  • Pancake Mix Coffee Cake: This is a an easy crowd favorite! The base of it is made with pancake mix!

Cranberry Orange Muffins

These Simple Cranberry Orange Muffins are made with a simple recipe, tart cranberries, fresh orange juice and hints of orange zest.  They’re the perfect Cranberry Orange Muffin to serve now or freeze for later.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 dozen


  • 2 cups all purpose flour
  • 1 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 ½ cup mlik
  • 1 egg
  • ¼ cup oil
  • 2 tsp vanilla
  • 2 cups fresh cranberries
  • ¼ cup fresh squeezed orange juice
  • 2 tbsp grated orange zest


  • Preheat oven to 350 degrees.
  • Prepare a 12 cup muffin pan with non-stick cooking spray or paper liners, and set aside.
  • In a large bowl, mix together the flour, sugar, baking powder, and salt.
  • In a separate medium bowl whisk together your milk, egg, oil and vanilla.
  • Pour the wet ingredients into the dry ingredients and mix gently just until combined.
  • Stir in your fresh squeezed orange juice and orange zest. Stir in completely.
  • Gently fold the cranberries into the batter.
  • Fill the muffin cups 3/4 with the muffin batter.
  • Bake in preheated oven for 15-20 minutes, until slightly golden brown on the top and a toothpick inserted in the center of the muffins comes out clean.
  • Slather with butter and enjoy!


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