Delicious bakery style Cranberry Orange Muffins are full of cranberries and drizzled with a sweet orange glaze! Easy muffin recipe that’s always a favorite!

Bakery style Cranberry Orange Muffins  // addapinch.com

Cranberries – and oranges – add such a bright, juicy flavor to so many delicious baked treats during the fall and winter – especially during the holidays! And these Cranberry Orange Muffins most certainly showcase the best combination of these flavors! They are the perfect combination of tartness from cranberries and oranges with moist, buttery, sweetness from the bakery style muffin. Simple, easy perfection!

This muffin recipe is an easy one and a family favorite I’m sure you’ll love too!

Cranberry Orange Muffins

Cranberry Orange Muffins on white plate with orange glaze

These Cranberry Orange Muffins are absolutely scrumptious and perfect for breakfast and brunch! Drizzled with a sweet orange glaze, they are even more special to serve during the holidays too! But please don’t save the glaze for special occasions. It’s so simple to make and takes them over the top in terms of deliciousness!

The orange glaze is made of only two simple ingredients that whisk together quickly, so I always drizzle the muffins with it, although the muffins are delicious without it too – if you wish.

Cranberry Orange Muffins sliced in half so that juicy cranberries are seen inside - addapinch.com

These muffins are bursting with cranberries so that there are zesty cranberries in each bite. And combined with the fresh orange zest, the taste is outstanding! I think oranges bring out the best in cranberries!

Can I Use Dried Cranberries Instead of Fresh?

Yes! You may use dried cranberries instead of fresh if you wish.

I use a lot of cranberries in this recipe as I mentioned, so if you use dried cranberries instead of fresh, you use a lesser amount of them as specified in my recipe.

Can I Use Frozen Cranberries?

Yes, you may use frozen cranberries. Use the same amount of frozen cranberries as you would fresh ones.

How Do You Prepare Fresh Cranberries for Baking?

To prepare fresh or frozen cranberries for baking and to prevent them from sinking to the bottom of your muffins as they bake, simply toss the cranberries in a bit of all purpose flour to coat them. You do not do this with dried cranberries. Then, when instructed in the recipe, gently fold them into the muffin batter. The muffins will then have cranberries throughout.

Cranberry Orange Muffins | ©addapinch.com

How to Make Cranberry Orange Muffins

  • Preheat the oven to 375 degrees. Spray muffin tins with baking spray or coat well with shortening or butter and flour, discarding any excess flour from tins after coating.
  • Sift together flour, baking powder and salt in a medium bowl and set aside.
  • In a separate bowl, toss together the fresh or frozen cranberries and 2 teaspoons of flour to coat the cranberries. Set aside. If you are using dried cranberries, skip this step.
  • Cream together butter and sugar until lightened in color, or about 3 minutes.
  • Add an egg, one at a time, taking care to fully incorporate before adding the next egg. Mix in vanilla and orange zest.
  • Gently fold in the flour mixture and alternate with milk. Stir until just combined.
  • Fold in cranberries and then scoop mixture into prepared muffin tins. Fill about 2/3 to 3/4 full.
  • Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
  • Once muffins have baked, remove from oven and allow to cool slightly in the muffin tin. Then remove each muffin, place on your serving platter or plate, and drizzle with Orange Glaze.

I like to serve them slightly warm, but they are delicious after they’ve cooled as well.

How to Prepare the Orange Glaze

While the muffins are baking, stir together the orange juice and confectioner’s sugar until well combined.

Closeup of Cranberry Orange Muffins | addapinch.com

I’ll warn you, these 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 drizzled with sweet orange glaze - addapinch.com

How to Store Cranberry Orange Muffins

Once they’ve cooled completely, they can be stored underneath a cake dome for 3 to 4 days at room temperature.

These muffins come together quickly and are also easy to make ahead. This makes them perfect for easy entertaining if you have guests for the weekend or for serving at holiday brunches too!

Can You Freeze Them?

You can freeze the muffins by placing the cooled muffins into freezer safe containers and freeze for up to 3 months. If you wish, you can wait about adding the glaze, but they can be frozen with the glaze as well.

To serve, simply remove them from the freezer and allow to thaw completely. I like to serve these warm (but you can serve at room temperature as well), so I will reheat them a bit before serving.

Cranberry Orange Muffins with cranberries shown inside - addapinch.com

More Muffin Recipes

Blueberry Muffins

Cinnamon Apple Muffins

Chocolate Chip Muffins

Perfect Pancake Muffins

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

Cranberry Orange Muffins Recipe

Cranberry Orange Muffins Recipe – Delicious bakery style Cranberry Orange Muffins are full of cranberries and drizzled with a sweet orange glaze! Easy muffin recipe that's always a favorite!
4.91 from 65 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 12 muffins
Course Breakfast
Calories: 278kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 cups all-purpose flour + 2 teaspoons for coating fresh cranberries, if used
  • 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

Instructions

  • 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.
  • Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  • 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.
  • 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.
  • 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 2/3 to 3/4 full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
  • Prepare orange glaze topping for muffins while the muffins are baking by stirring together until well-combined.
  • 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.

Nutrition Information

Calories: 278kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 117mg | Potassium: 119mg | Fiber: 1g | Sugar: 28g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Cranberry Orange Muffins Recipe - Bakery style Cranberry Orange Muffins make the perfect addition to any breakfast. This easy muffin recipe is always a favorite! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2013.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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204 Comments Leave a comment or review

  1. I LOVE this recipe! The muffins came out perfect and were oh so delicious. I followed the recipe as outlined except I substituted 1/4 milk for fresh squeezed orange juice.

  2. I made these yesterday and they are delicious, I have never baked with cranberry’s before but I will again.

  3. Very easy, and so good I didn’t even need the orange glaze! I used frozen cranberries and they worked perfectly. The muffins rise up nicely and have a nice dense texture and slightly crispy edge. So yummy! I will use muffin pan liners next time, as they were a bit tricky to get out of the pans.

  4. These are my favorite flavor for muffins. I’ve tried several recipes and none have come out perfect. These were delicious. They had the right balance of cranberry to orange. The only thing I will do differently next time is to add a bit more zest to please other people in the house.

  5. These were delicious! I used fresh cranberries and they were SO plump and juicy! I didn’t have an orange to zest, so I added a splash of orange extract to the batter. I added walnuts and they were identical in taste and texture to the ones I get at my favorite restaurant. I don’t know if it’s a good thing or not that I can now make my favorite muffins at home! LOL

  6. I made a batch of these a few weeks ago and was well pleased. I just took another dozen of these beautifully tasty muffins out of the oven. They are now glazed and waiting to be eaten. YUMMY!!

  7. For this recipe, do you use 1/2 cup + 1 stick of butter? A little bit confused with this particular ingredient listed in the recipe.

    Otherwise everything sounds delicious 🙂

  8. Great recipe. I did make 2 changes. I know…I know. That means I didn’t follow the recipe. We try to make better choices. So 1 cup unbleached all purpose flour and 1 cup whole wheat all purpose flour.
    Soaked 1 cup of dried cranberries in orange juice. I think the extra liquid in the dried cranberry allowed for the whole wheat flour needing more moisture.

  9. Great recipe. I only had mandarins on hand, but the zest of two of them worked well. Mandarin juice also worked nicely for the glaze. I also used half and half instead of milk. I found that the muffins came out a little crispy at 375 so I’ll probably try to bake them at 350 or 360 next time. Maybe my pan is darker than the writer’s.

    1. These muffins sound amazing with mandarins, Alex. Sometimes different ovens will bake foods faster than others, too. Next time, I would reduce the baking time.

    1. Tammy, I haven’t made these with lemon instead of the orange juice but others have and said it was delicious. You would use the same measurements.

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