Cranberry Orange Muffins Recipe

These Cranberry Orange Muffins make the perfect little breakfast, brunch or snack treat throughout the fall that I simply adore. But, I’m definitely thinking they’ll be the star attraction on Thanksgiving morning while we’re watching the Macy’s Thanksgiving Parade and our Thanksgiving meal is being prepared for later in the day.


Cranberry Orange Muffins | ©


These muffins are the perfect combination of tartness from the cranberries and orange with the sweetness in the cranberry orange muffin. Simple perfection, in my book.

Cranberry Orange Muffins | ©


They come together quickly and are easy to make ahead for easy entertaining if you have guests for the weekend or holiday.


Cranberry Orange Muffins | ©


Of course, I prefer my cranberry orange muffins just a little bit warm, so if I’ve made them ahead, I just warm them for a few minutes before serving.


Cranberry Orange Muffins | © Cranberry Orange Muffins | ©


I’ll warn ya though, they are hard to resist. So, while the recipe is sized perfectly for 12 muffins, you may want to make a few extras they’ll disappear so quickly.


Cranberry Orange Muffins | © Cranberry Orange Muffins | ©


Here’s my Cranberry Orange Muffins recipe. I hope you love it as much as we do!

4.8 from 6 reviews
Cranberry Orange Muffins Recipe
Prep time
Cook time
Total time
Cranberry Orange Muffins make the perfect addition to any fall breakfast. Get this family favorite recipe for Cranberry Orange Muffins.
Serves: 12 muffins
  • 2 cups all-purpose flour (+ 2 teaspoons for coating fresh cranberries, if used)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups fresh cranberries or 1 cup dried cranberries
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • zest of 1 orange
  • ½ cup milk
  • Orange Glaze:
  • 2 tablespoons orange juice
  • 1 cup confectioner's sugar
  1. Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
  2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  3. Toss together fresh cranberries and 2 teaspoons of flour to coat cranberries in a separate bowl. Set aside. If using dried cranberries, simply skip this step.
  4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla and orange zest.
  5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in cranberries (fresh or dried) and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
  6. Prepare orange glaze topping for muffins while the muffins are baking by stirring together until well-combined.
  7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and drizzle with orange glaze. Place onto a plate to finish cooling or serve slightly warm.


Robyn xo


Cranberry Orange Muffins | ©


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  1. 20

    Krysten says

    I just made a batch of these muffins. They are delicious. I added 1 tablespoon of chia seed (soaked in about 1/3 Cup of fresh orange juice). I might use only 1.5 c of fresh cranberries next time- I just found that there was slightly too many. Thanks for the recipe!

  2. 21


    I made two batches of these muffins for my coworkers as my homemade Christmas gifts this year and they were a hit! I think I put too much sugar in my glaze because it was not this transparent so I will adjust next time. Mine also did not take 30 minutes at 375 so fortunately I checked on them half way through baking because otherwise they would have burned.

    Thanks for this recipe its a keeper for me for sure.

  3. 22

    Rosemary says

    This will be the dumbest question you have ever receive,,,,,,
    When you say fresh cranberries Im assuming these are uncoooked.
    LOL….I warned you

    • 23


      Not dumb at all, Rosemary! Yes, the cranberries are uncooked. I can usually find them in the produce section throughout fall and winter.

  4. 24

    gail killian says

    Made these yesterday and they were perfect! I am making them again today because they disappeared that fast!

  5. 25

    Ruth says

    Have made these a couple of times. Adapted them to gluten free using for coeliacs in my family. They are absolutely delicious. I used granulated sugar for the glaze to make a crunchy topping. Unfortunately they just seem to magically disappear!

  6. 27

    Dixie says

    Desperate for a fresh new recipe at 5:00 this morning for my husband to bring to a coffee klatch. I didn’t know I could use dried cranberries with pretty great results. Thanks for an easy, excellent recipe. We both loved the texture and flavor on the inside and the slight crispness of the outside of the muffin. This recipe is a keeper. I’m slipping it into my recipe notebook; for sure I’ll make these again!

  7. 31

    Caitlin says

    I made this but substituted the 2 eggs for 2/3c of applesauce and added the juice of the orange I zested [I used a blood orange] to the batter because I already had freshly squeezed orange juice for the glaze. I also baked my batter in a 8×8 pan for 40 minutes and it came out perfect!

    It is very sweet with the glaze so I might cut back on it next time, but will surely remake!

  8. 34

    Anita says

    Just had to tell you that I made these on Thanksgiving morning. They were quick and easy and absolutely delicious! Excellent recipe!

  9. 35

    zarina says

    I will try this and let u know Robyn. We in Srilanka dont get fresh cranberries but I bring the dried ones when I travel.Yes!! i think the combo will b great!

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