These Cranberry Orange Muffins Recipe are a true burst of sunshine in muffin form: moist, tender, and loaded with pops of tart cranberries and bright, citrusy orange zest. This bakery-style treat gets even better with a sweet orange glaze on top, making each bite taste like a celebration. Whether you’re baking for a cozy weekend breakfast, a holiday brunch, or just a snack to brighten up your day, this Cranberry Orange Muffins Recipe is here to fill your kitchen with warm, inviting aromas and a bit of extra joy.

Cranberry Orange Muffins Recipe - Recipe Image

Ingredients You’ll Need

What makes this Cranberry Orange Muffins Recipe really shine is how each ingredient builds flavor, texture, and color—the basics come together with the vibrant punch of orange and cranberries. Let’s look at what you’ll need and why each component matters before we start mixing and baking!

All-purpose flour: Provides structure and ensures a fluffy crumb in every bite.
Baking powder: Gives the muffins their rise, resulting in tall, bakery-style tops.
Salt: Balances sweetness and enhances all other flavors.
Ground cinnamon: Adds a subtle warmth and cozy spice.
Ground nutmeg: Enhances the complexity of flavors—just a little makes a big impact.
Ground cardamom: Lends a floral note that beautifully compliments orange and cranberry.
Unsalted butter: Brings richness and keeps the crumb moist and tender.
Granulated sugar: Provides essential sweetness and a classic muffin texture.
Light brown sugar: Adds depth with a subtle caramel-molasses undertone.
Orange zest: Infuses the batter with bold, fresh citrus flavor.
Large eggs: Bind everything together and add richness.
Pure vanilla extract: Layers in another level of sweetness and aroma.
Orange extract (optional): For those seeking a stronger orange punch—it’s entirely up to you.
Full-fat sour cream: Guarantees incredibly moist muffins with a tender crumb.
Orange juice: Accentuates the citrus and adds a gentle tang.
Fresh or frozen cranberries: The star ingredient—tart little pops of color and flavor!
Confectioners’ sugar (for glaze): The perfect base for a smooth, sweet drizzle.
Freshly squeezed orange juice (for glaze): Offers real citrus brightness in the icing.
Orange zest (for glaze): Reinforces the orange aroma and flavor on top.

How to Make Cranberry Orange Muffins Recipe

Step 1: Prepare the Muffin Tin

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners, then give the liners a quick spray with non-stick baking spray to prevent any sticky situations. Set it aside—you’re setting the stage for golden, bakery-style muffins.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. This ensures everything is airy and evenly distributed, so your muffins bake up light and full of flavor in every bite.

Step 3: Cream Butter and Sugar

In a separate bowl, use an electric mixer to beat together the butter, granulated sugar, brown sugar, orange zest, vanilla extract, and orange extract (if using) until the mixture is pale, fluffy, and thoroughly combined. This step builds the foundation for a light, tender crumb and infuses citrus flavor throughout.

Step 4: Add the Eggs

Crack in the eggs one at a time, beating well after each addition. Take a moment to scrape down the sides of the bowl—this ensures every bit of butter and sugar gets incorporated for a consistent, rich batter.

Step 5: Combine Wet and Dry Ingredients

Whisk together the sour cream and orange juice until smooth in a separate cup or bowl. With your mixer on low, alternate adding the flour mixture and the sour cream mixture to your wet ingredients, starting and finishing with flour. This gentle method keeps the batter delicate—just mix until everything is combined; no over-mixing, please!

Step 6: Add Cranberries

Gently fold in the cranberries with a spatula, stirring just until they’re evenly scattered throughout the batter. This way, each muffin will be loaded with juicy, tart bursts that complement the sweet, fragrant base.

Step 7: Fill the Muffin Tin

Using a scoop or spoon, portion the batter evenly into your prepared muffin cups, filling each about two-thirds full. This gives them enough room to rise while ensuring perfect, high domed tops.

Step 8: Bake the Muffins

Pop the tin in the oven and bake for 25 to 27 minutes, or until the tops are deeply golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let them cool in the pan for about 10 minutes before transferring to a rack—this helps the muffins set and makes handling a breeze.

Step 9: Prepare the Orange Glaze (Optional)

For that extra finishing touch, whisk together sifted confectioners’ sugar, a splash of fresh orange juice, and a bit more zest until smooth and pourable. Drizzle the glaze over each muffin once they’re cool enough—watch them glisten and try not to sneak a taste right away!

How to Serve Cranberry Orange Muffins Recipe

Cranberry Orange Muffins Recipe Garnishes

To make your Cranberry Orange Muffins Recipe especially beautiful, sprinkle each glazed muffin with a few extra bits of orange zest or a light dusting of powdered sugar. You could even stud a few extra cranberries on top for a pop of color before baking—they’ll look bakery-perfect and taste even better.

Side Dishes

Pair these muffins with creamy Greek yogurt, a simple fruit salad, or a velvety scrambled egg to round out your breakfast or brunch. They’re equally lovely alongside a hot mug of coffee, a chilled glass of orange juice, or a festive mimosa for those extra-special mornings.

Creative Ways to Present

Place the muffins in a rustic basket lined with a cheerful cloth for a brunch table centerpiece, or wrap them in translucent bags and tie with orange ribbon for a sweet homemade gift. You can even slice and toast cooled muffins, spreading them with a touch of honey butter for an afternoon treat.

Make Ahead and Storage

Storing Leftovers

Once your muffins have cooled completely, store them in an airtight container at room temperature for up to three days. They’ll stay soft and fresh, and the flavors actually meld and deepen overnight—making that second-day muffin just as delightful!

Freezing

If you want to enjoy this Cranberry Orange Muffins Recipe beyond a few days, these muffins freeze beautifully. Arrange cooled muffins on a tray and freeze until firm, then transfer to a freezer bag for up to two months. To serve, simply thaw on the counter, and they’ll taste as if they just came out of the oven.

Reheating

Want that fresh-baked warmth? Pop a muffin in the microwave for 15-20 seconds or gently reheat in a 300°F oven for about 10 minutes. If you’ve added the glaze, try drizzling a little extra after reheating for a fresh touch.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, you can! Use about 1 1/2 cups of dried cranberries, but for best results, soak them in warm orange juice for 10-15 minutes to plump them up before folding into the batter. This will keep the muffins moist and flavorful.

Can I make this Cranberry Orange Muffins Recipe gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just make sure your blend contains xanthan gum or similar for optimal texture, and watch your bake time, as it may vary slightly.

How do I prevent the cranberries from sinking to the bottom?

Before folding them into your batter, toss cranberries with a tablespoon of flour. This helps suspend them throughout the muffins and prevents sinking, giving you gorgeous pops of fruit in every bite.

My muffins came out dense. Any tips?

Be sure not to overmix the batter once you combine wet and dry ingredients—just mix until everything is incorporated. Also, measure your flour correctly by spooning it into the cup and leveling off, as too much flour can cause density.

Can I make mini muffins instead?

Definitely! Scoop the batter into a mini muffin tin (lined or greased) and reduce the baking time to about 13-16 minutes. Keep a close eye on them—they’re ready when golden and a toothpick comes out mostly clean.

Final Thoughts

There’s something undeniably heartwarming about baking up a batch of homemade muffins, and this Cranberry Orange Muffins Recipe is bound to become a favorite in your kitchen. It’s bright, tender, and bursting with flavor—share them with loved ones or savor them all to yourself. Give this recipe a try, and let it bring a little extra sunshine to your day!

Cranberry Orange Muffins Recipe

★★★★★

4.9 from 23 reviews

Author: Mariam
Total Time: 45 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Delight your taste buds with these Cranberry Orange Muffins that are bursting with citrus flavors and juicy cranberries. These tender, moist muffins topped with a zesty orange glaze make for a perfect breakfast treat or a delightful snack.

Instructions

Prepare the Muffin Tin: Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and lightly spray with non-stick baking spray. Set aside.
Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside.
Cream Butter and Sugar: In a separate bowl, beat together the butter, granulated sugar, brown sugar, orange zest, vanilla extract, and orange extract. Scrape down the sides of the bowl as needed.
Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl again to ensure everything is evenly mixed.
Combine Wet and Dry Ingredients: Whisk together the sour cream and orange juice. Alternate adding the dry flour mixture and the sour cream mixture to the batter, starting and ending with the dry ingredients. Mix gently.
Add Cranberries: Gently fold the cranberries into the batter until evenly distributed.
Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake the Muffins: Bake for 25 to 27 minutes until golden brown. Cool in the pan for 10 minutes before transferring to a cooling rack.
Prepare the Orange Glaze (Optional): Combine confectioners’ sugar, orange juice, and orange zest. Drizzle over the muffins before serving.

Notes

You can use fresh or frozen cranberries for this recipe.
Adjust the amount of orange juice in the glaze to reach your desired consistency.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 24g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg

Keywords: Cranberry Orange Muffins, Breakfast, Citrus Muffins, Baking, Orange Glaze