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Our Cranberry Orange Muffins are bursting with fresh citrus flavor and juicy cranberries, and they're super light and moist. They're ideal for holiday brunch, breakfast, or a cozy winter snack.
These Cranberry Orange Muffins Are a Winter Must-Bake
These Cranberry Orange Muffins Are a Winter Must-BakeThey take just 10 minutes of prep and they’re simple enough that my kids can help in the kitchen, which makes baking them extra fun. There's no seasonal flavors I love more than the combination of tart cranberries and fresh orange zest, and the sweet orange glaze on top takes them to the next level! I always make a double batch because they freeze so well and make the perfect grab-and-go breakfast or afternoon treat all winter long.
Make sure to try my Cranberry Orange Bread and Cranberry Orange Scones, and other muffin recipes, like Blueberry Muffins, Healthy Pumpkin Muffins, Pumpkin Cream Cheese Muffins, or Healthy Muffins!
How to make Cranberry Orange Muffins:
Make Batter: In a mixing bowl, combine sugar and orange zest then stir in flour, salt, and baking powder. In a separate bowl, stir the buttermilk, oil, eggs, orange juice, and vanilla. Pour the wet ingredients into the dry ingredients, stirring just until mixed. Gently fold in cranberries.
Bake: Spoon batter into prepared muffin pan and bake at 350°F (180°C) for 20-26 minutes, until a toothpick inserted comes out clean.
Optional Glaze: Mix together powdered sugar, orange juice, and orange zest. drizzle over the tops of each muffin then enjoy.
Cranberry Orange Muffins
Equipment
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoons baking powder
- 1 cup granulated sugar
- Zest of 1 orange
- ¾ cups buttermilk
- 1/2 cup oil , (vegetable, canola or avocado oil)
- 2 large eggs , room temperature*
- 1 Tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries, , halved (cut before measuring) or use dried Cranberries
Orange Glaze:
- 1/3 cup powdered sugar
- ½ – 1 teaspoons fresh orange juice
- pinch orange zest, , optional
Instructions
- Preheat oven to 350° F. Line a standard muffin tin with liners, or spray with cooking spray.
- Mix dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.1 ½ cups all-purpose flour, ½ teaspoon kosher salt, 1 cup granulated sugar, Zest of 1 orange, 1 teaspoons baking powder
- Mix wet ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.¾ cups buttermilk, ½ cup oil, 2 large eggs, 1 Tablespoons fresh orange juice, 1 teaspoon vanilla extract
- Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries.1 cup fresh cranberries
- Spoon batter into prepared muffin pan and bake for 20-26 minutes. Makes 12 muffins.
- Glaze: In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Add more juice if needed to thin, or powdered sugar to thicken. Drizzle glaze over cooled muffins.⅓ cup powdered sugar, ½ – 1 teaspoons fresh orange juice, pinch orange zest
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This post was originally published November 2021. Updated November 2023 and December 2025.
I rarely leave reviews, but these muffins are so good. I have several cranberry and orange muffin recipes, but this is my new favorite. They are very moist and have a subtle flavor of orange and not overpowering. The glaze really makes them taste good. I left out the orange zest in the glaze, but put the zest in the muffin batter. I used 1-1/2 cups frozen cranberries and left them whole. I baked them for 26 minutes. It probably took that long because I didn’t cut the cranberries in half. I also tossed the cranberries in a little bit of flour to keep them from sinking. Thank you for a great recipe!
I rarely leave reviews, but these muffins are so good, I had to submit one.
It’s Christmas time here and I made some candied cranberries and I thought I’d use those cause I had a lot of them and they go bad quickly. The muffins turned out fabulous.