Cranberry Orange Muffins

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Cranberry Orange Muffins are the perfect holiday sweet treat made with dried cranberries, orange zest and a super tender bakery-style muffin.

There’s just something about certain flavors, like Pumpkin Muffins and Cranberry Orange Muffins, that taste just like the winter holidays. Like some of the other treats on my Holiday Recipe Page, Cranberry Orange Muffins are quick to make and perfect to enjoy during busy family gatherings. 

Cranberry Orange Muffins

CRANBERRY ORANGE MUFFINS 

Cranberry Orange Muffins have a rich, natural sweet citrus orange flavor, and is absolutely irresistible. There are few things that go better with coffee than a golden brown, warm, fresh out of the oven muffin. They’re the ultimate yummy brunch and breakfast food, light and tasty especially with some butter or jam spread on them.

One of my favorite muffins are Cranberry Orange Muffins during the holidays, they are like bringing the coffee shop into your kitchen. The tartness of the cranberries goes so well with citrusy orange and these muffins are bursting with a classic Christmas flavor combination in every bite. 

Another thing I love about this muffin recipe is all the fresh flavor. Using fresh orange zest really balances the sweetness of the cranberries. If you love the little pops of fresh berry juice when you bite into a warm muffin, swap out the dried cranberries for fresh ones. Use about half as many fresh cranberries when swapping dried fruit.

MORE DELICIOUS MUFFIN RECIPES

HOW TO MAKE CRANBERRY ORANGE MUFFINS

  1. Preheat the oven to 375 degrees.
  2. Soak the dried cranberries in the orange juice for 10 minutes.
  3. In a large bowl add the flour, sugar, baking soda and salt and whisk it together.
  4. Add in the egg, vegetable oil and orange zest along with the soaked cranberries and orange juice.
  5. Whisk together until smooth.
  6. Using an ice cream scoop, fill your muffin liners 3/4 full.
  7. Bake for 18-20 minutes.
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VARIATIONS ON CRANBERRY MUFFINS

  • Fruit: Change the flavor of your Cranberry Orange Muffins by swapping the fresh cranberries or orange for another kind of berry or citrus. Try lemon cranberry muffins or orange blueberry muffins for a refreshing spring treat.
  • Nuts: Mix in some chopped or sliced pecans or walnuts to give your muffins a little crunch.
  • White Chocolate: Cranberry and white chocolate are another classic holiday flavor combination. Add some white chocolate chips if you’re looking to give your muffins a coffee shop classic taste. 
  • Toppings: You can dust the tops with sifted sugar or confectioner’s sugar to give them a beautiful “snowy” look. 
  • Lighten Up: Swap out the oil in this recipe with some light sour cream will make your Cranberry Orange muffins melt in your mouth moist, as well as make them lighter in calories.  

CRANBERRY ORANGE MUFFINS FAQS

  • Can you use dried cranberries instead of fresh in muffins? Yes, but there will be a difference in the flavor and texture. Fresh cranberries have more moisture and you will use about half the amount if you make that swap.
  • Do you have to cook cranberries before baking? No, if you used fresh cranberries, they will cook during the baking process. This recipe uses dried cranberries so you definitely don’t need to cook them beforehand.
  • How do you tell if the inside of a muffin is cooked? Insert a toothpick into the middle, and if it’s clean when it’s pulled out then the insides are solid, and they’re ready to come out.

MORE HOLIDAY BREAKFAST RECIPES

HOW LONG ARE CRANBERRY ORANGE MUFFINS GOOD?

  • Serve: You can keep Cranberry Orange Muffins at room temperature for up to 2 days. I recommend keeping the muffins in an airtight container or in plastic wrap to keep them moist. 
  • Store: You can keep Cranberry Orange Muffins in the fridge for up to 1 week. Always let the muffins cool down to room temperature before you put them away, and keep them covered with plastic wrap or in an airtight container. 
  • Freeze: Properly sealed in the freezer, Cranberry Orange Muffins will stay good frozen for up to 3 months in the freezer. Just be sure to keep moisture out. 

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Cranberry Orange Muffins

5 from 5 votes
  • Yield: 12 Servings
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: Sabrina Snyder

Cranberry Orange Muffins are the perfect holiday sweet treat made with dried cranberries, orange zest and a super tender bakery-style muffin.

Ingredients

  • 1 cup dried cranberries
  • 3/4 cup orange juice
  • 2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 orange , zested

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 375 degrees.
  2. Soak the dried cranberries in the orange juice for 10 minutes.

  3. In a large bowl add the flour, sugar, baking soda and salt and whisk it together.
  4. Add in the egg, vegetable oil and orange zest along with the soaked cranberries and orange juice.
  5. Whisk together until smooth.
  6. Using an ice cream scoop, fill your muffin liners 3/4 full.
  7. Bake for 18-20 minutes.

Nutrition Information

Yield: 12 Servings, Amount per serving: 225 calories, Calories: 225g, Carbohydrates: 40g, Protein: 3g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 14mg, Sodium: 149mg, Potassium: 116mg, Fiber: 1g, Sugar: 21g, Vitamin A: 75g, Vitamin C: 14g, Calcium: 27g, Iron: 1g

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Keyword: Cranberry Orange Muffins
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Cranberry Muffins with Orange Zest

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

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Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Baked Goods Bread Recipes Breakfast Recipes Cakes & Cupcakes Non-Chocolate Desserts

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Comments

  1. We love these muffins for breakfast, for snacking and even for dessert. I always make a double batch so that I can freeze some!

  2. I made these muffins this morning using fresh cranberries as I had some in ths fridge I needed to use up. I used one and three fourths cups of fresh cranberries (coated them in a little flour to prevent them sinking) and they were absolutely the best muffins I have ever made. You would not find a better muffin in a top class bakery…they are so good. Not too sweet with a burst of tart from the cranberries. They rose beautifully and the texture was perfect. Thank you Sabrina.

  3. hi Sabrina, if i use frozen cranberries, will i need to defrost them first and how much can i use for these muffins? Thank you for sharing these festive looking muffins. i bet they will knock the socks off my coworkers!