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!

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

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 | ©addapinch.com

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 | ©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.

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 | ©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 | ©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!
4.85 from 40 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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134 Comments Leave a comment or review

  1. 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!

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

  3. 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!

  4. 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!

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

  7. 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.

  8. 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!

    1. Comment from Ruth, five up in the comments said she made hers gluten free, I wish she would of posted her changes. 

      1. Hi Sandra,
        I’ve not made this particular recipe gluten free, but there are gluten free flours you may want to try. One I’ve tested in cakes before is called Cup4Cup Gluten Free Flour – but again, I’ve not made these muffins with it. I hope this helps you. Thanks! xo

  9. I made these this afternoon as a test for the muffins for our Christmas breakfast at church in two weeks.

    I used dried cranberries and 3 medium eggs and that worked well. I also added a cup of chopped pecans.

    FABULOUS RECIPE!!!!! So delicious!

    This will be a family staple from now on!

  10. I just made these and taste tested while they were still warm. I can promise you these are the best orange cranberry muffins I’ve ever made or had. I subbed in raisin style cranberries and I used a cara cara orange for the zest and juice.
    Thank-you so much for posting the recipe.

  11. Made this for my whole family – LOVED IT! I decided to double the recipe (for 24 muffins) and I’m glad I did, I highly recommend this to anyone. 🙂

  12. This recipe is wonderful. I made these last week , and they were a hit! Everyone loved them so much, I’ll make them again very soon. The were moist and flavorful. I tweaked a couple of ingredients. I used one hand cup of dark drown sugar and one half cup of granulated sugar. Also, I used one cup of fresh cranberries roughly chopped to minimize the tartness. This is a keeper, thank you Robyn!

  13. I liked the flavors of this recipe. I added a bit more orange zest to it and I made a streusel top with brown sugar and sliced almonds on top instead of the glaze. I felt they could have been a bit more moist inside.

    1. I think if you substituted lemon in the blueberry version, it would be divine! Blueberry & lemon go so well together.

  14. The muffins sound scrumptuous. I’m just wondering when you warm them, how do you go about doing this. I’m afraid if you put one in the microwave is will cause it to toughen.

  15. I chose this recipe because the photo is gorgeous and in spite of the note that prep time is five minutes. (It took me five minutes just to assemble the ingredients and cookware!) another five minutes went to greasing and flooring the pan, and another five or so to creaming the butter and sugar… it’s in the oven now, looks wonderful! Total prep time is about half an hour. I’ll comment further when they come out.

  16. I love this recipe! Do you think it would work to substitute some of the flour for cocoa powder and the cranberries for cherries and make chocolate cherry muffins? Thanks!

  17. I made these this morning at my daughter’s request before she returned to college. My husband, who is not normally a fan of muffins or sweets for breakfast, absolutely loved these muffins. I thought they were very easy to make and the flavors of orange and cranberry were perfect. My husband enjoyed the fact that they had icing. I’ve added this recipe to my collection and will definitely make them again!

    1. That’s great that you all enjoyed them – especially when your husband doesn’t like muffins! I’m so happy you’ve added it to your collection of recipes to make again! Thanks so much for your kind comment! xo

  18. I’m going to make these tonight for a meeting. I am adding walnuts and chopping the cranberries and using a mini muffin tin. Do you see any flaws in my plan? I love to bring things to work functions but it scares me when I never made them before and make adjustments. They look absolutely delicious. All they had at the grocery store were dried cranberries. I bought the unsweetened ones. Is that okay?

  19. I just made these muffins for tomorrow, Easter morning, and they turned out marvelous! My son just informed me that he had signed me up to bring 2 dozen muffins to Church,for between services, and I decided to try your recipe cause I had all the ingredients on hand and they look delicious. Thank yourself sharing such a great recipe!

  20. I have some extra buttermilk left over from another recipe, could I use buttermilk in this recipe? I made this before using milk and it turned out great the first time I made it.. Another time, I think I overbaked it or something: it came out really dry.

  21. Hi, is there any chance of having the quantities in grams as well for all of us Brits who love your recipes too and are never successful in converting from cups? Many thanks

    1. Easiest glaze for these would be to mix powdered sugar with the juice of the orange you used for the zest for the muffins. Mix with a whisk to desired consistency.

  22. I had a large bag of “cranberry bog fresh” cranberries my friend gave me while her in Cape Cod. Looking for a way to use these beauties once I returned home, I came upon this recipe and decided to try it. This is a great recipe and very simple. The muffin is moist and tender and the berry is a nice tart bite inside. The drizzle is necessary to provide the contrast needed for this tasty delight. Even my husband who is not a fan of cranberry, liked these very much. A real success and I am keeping this recipe on hand for future use. Thanks for sharing.

    1. Hi Suzanne,
      I just bet those cranberries fresh from the bog are amazing! 🙂
      I am excited that you tried them in these muffins and enjoyed them so much! (I’m in love with the drizzle on top too!)
      Thanks so much for sharing this with me! xo

    1. They are delicious Mary! I use an Nutrition application, such as My Fitness Pal, to enter all the ingredients and serving sizes to get the nutritional information. Enjoy! Thanks!

    1. I’m so glad you enjoyed it. I haven’t developed this recipe as a bread loaf, but will definitely add that to my list of must-makes!

  23. I made these muffins exactly per the recipe (using fresh cranberries) except that I added some chopped pecans too. They were delicious and got rave reviews. A couple of comments:
    1. The recipe made 15 muffins, not 12 – not a big deal but I needed to grease more muffin cups.
    2. I set my timer for 30 minutes, checked at 27 and they were a little overdone for my taste. I know my oven temp is accurate.

    I will make these again, but will either drop the temp to 350, or start checking before 25 minutes.

    1. So happy you enjoyed them! They are one of our delicious favorites too!
      Just a note as far as the quantity and cooking time… I’m not sure, but it’s possible that the chopped pecans added could account for the couple of extra muffins – and possibly even the slight difference in cooking time.
      Thanks so much! xo

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