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

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

These Cranberry Orange Muffins make the perfect little breakfast, brunch or snack treat throughout the fall that I simply adore.

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.

Cranberry Orange Muffins Recipe

Cranberry Orange Muffins Recipe – Bakery style Cranberry Orange Muffins make the perfect addition to any breakfast. This easy muffin recipe is always a favorite!
4.84 from 36 votes

Review Recipe

Print Recipe

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


  • 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


  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

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! //

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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118 Comments Leave a comment or review

  1. I was hesitant to add whole cranberries to this but it turned out just delicious. Followed recipe to a T……I did use paper muffin cups, so I ended up with 14 muffins cuz you can’t fill as much. The tartness of the berries tempered with the orange glaze… absolute keeper ! I baked at 375 for about 24 minutes.  PERFECT.  

  2. I was looking for something to bake this lazy saturday afternoon and found this recipe. Easy to make and delicious!

  3. I used fresh blueberries instead of cranberries. Muffins really looked and tasted good. I’m definitely using this recipe again, next timer with cranberries.

  4. I tried this recipe after Thanksgiving last year when I had leftover cranberries. My son has never liked muffins, but he likes these. These are good year-round, using fresh cranberries when available and dried ones at other times of the year.

  5. These are fabulous cupcakes.  The whole cranberries burst when baking….tart plus sweet, delicious.  The glaze with the orange flavor makes them! I always use fresh cranberries.  It doesn’t say how many it makes, but I get 16.  I fill the cups 3/4 full. Also, I usually do about 20-25 min in oven. That way they stay tender .  I think they’d be dry if baked 30 minutes. Highly recommend this recipe!

  6. Just made these and this recipe is a keeper. The second batch i made i baked them for a little less that 30 minutes as I thought the 30 min was too much. I will be making these again. Thanks for sharing this great recipe.

  7. My fiancé told me I’m not allowed to make these anymore…because they’re too good and we polish off the whole pan in an evening!

    I just made this recipe again, this time in a loaf pan, as a thank-you to the couple who took care of our chickens when we traveled. I have the timer set for 40min at 375* but didn’t use all the batter. It was a last-minute fix because the banana bread I tried to make was a total fail haha!

  8. I made these and my kids absolutely love the fresh cranberries and tangy orange flavor. I made a few substitutions however…I used fresh squeezed o.j. in place of the milk in the recipe and I used half butter and half coconut oil in place of all butter. The coconut oil should be soft and all other ingredients need to be at room temp so the coconut oil does not harden. There is a very slight coco-nutty undertone and they came out great! I also included a bit of zest in the orange glaze, about 1/4 teaspoon. The only thing I should have done differently is pay attention to the cooking time in the recipe because I cooked them maybe a smidge too long. They are still delish!

  9. These are so good and pretty! I used whole wheat flour instead and came out great (haven’t tried with regular flour though so I’m not sure how to compare). I also did a light chop of the cranberries in a food processor for different texture (hack that I got from a different recipe). Perfect neighbor gift for the holidays! Thanks for posting!

  10. Hi there, I am baking these for teachers I have a question will this recipe make 24mini muffins?
    Can’t wait to try them. Thank you!

  11. My muffin pans were completely out of commission (and had to replace them) so I pulled out my decorative bundt. What a fabulous compliment to Christmas breakfast!! I will make this again! Thank you!

  12. I made these this morning with left over fresh cranberries from Christmas 🎄.   They are perfect and delicious.  Thanks for the super recipe!

  13. Just made these today 😋 & they’re awesome!  Followed recipe exactly & added 1 cup chopped walnuts. It made 20 muffins using paper liners. Thanks for posting such a fabulous recipe. This will definitely be the only recipe I’ll use from now on!

  14. I use this recipe to make not only cranberry muffins but also blueberry muffins. I love the orange zest because it inhances the flavor of the fruit. I omit the orange glaze on both. These muffins are delicious without the added calories. I prefer using fresh cranberries but I will use dried when I can’t find fresh. 

  15. Hello, I just waned to say I made these the other day muffins and a loaf tin = DEEEEELICIOUS!
    Perfect amount of Orange too! I used dried cranberries but loved the tip to coat fresh berries. I didn’t know this trick! 
    Didn’t last long enough to even try freezing some.
    Thank you xxxx I will be making more of this without hesitation!!!!

  16. Just made these today – still cooling in the kitchen.  I loved this recipe.  However, I definitely would watch baking time. I used a dark pan, with muffin cups and 26 minutes was almost too much at the 375 temperature.  I also happened to have orange extract on hand so I used some orange and some vanilla.  And while I used dried cranberries, I soaked them and then floured them so that they would be just a little more plump than the usual dried fruit.  

    I will definitely be making these again!

  17. Yum!
    Super easy to make.
    I used dried cranberries and loved the chewy texture. Only needed 25min cook time. Didn’t bother with the glaze, enjoyed the crunchy top instead.
    Will definitely be making these again.
    Many thanks 👍

  18. These were the best ones of the recipes I have tried. They have twice as many berries as other recipes, and are not as dense. We will be making these again!

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