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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!

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!

Bakery style Cranberry Orange Muffins  //

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 -

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 | ©

How to Make Cranberry Orange Muffins

  • Prep. 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. Sift together flour, baking powder and salt in a medium bowl and set aside.
  • Prepare cranberries. 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.
  • Mix wet ingredients. 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.
  • Add dry ingredients. Gently fold in the flour mixture and alternate with milk. Stir until just combined. Fold in cranberries.
  • Fill muffin pans. Scoop mixture into prepared muffin tins. Fill about 2/3 to ¾ full.
  • Bake. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
  • Glaze and serve. 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 |

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 -

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 -

More Muffin Recipes

Blueberry Muffins

Cinnamon Apple Muffins

Chocolate Chip Muffins

Perfect Pancake Muffins

More Muffin Recipes

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

4.92 from 68 votes

Cranberry Orange Muffins Recipe

Breakfast 30 mins

Prep Time 5 mins
Cook Time 25 mins
Servings 12 muffins
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
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!


  • 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 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 ¾ 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.

Nutritional 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

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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.

Muffin Recipes

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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Recipe Review


  1. Great recipe! This recipe was a hit, but I was out of milk so I used orange juice for the liquid instead of milk. They were perfect. I used a “bag” of freshh cranberries which was close enough to 2 cups so I used the whole thing. Thanks!

  2. I substituted splenda for the sugar and also used powdered splenda for the glaze (put granulated splenda in a food processor until powdered) The muffins are perfect for a diabetic breakfast. Thank you ♥️

    1. Sylvia, thank you for telling us how you made these muffins to fit your dietary restrictions.

  3. These are my absolutely favorite muffins. I make them quite often and stock up on dried cranberries when I go to Costco!

  4. 5 stars
    I made this with craisins, 1/2 cup OJ, and 1/2 cup milk (and no orange zest), put it in a loaf pan, and baked it for about 50-55 minutes. Turned out great! Though many of the craisins did go to the bottom. Next time I might soak the craisins in the orange juice and milk mixture to rehydrate them while I’m preparing the other ingredients, remove them with a spoon, coat with flour, then add everything back in.

  5. Thank you for the recipe, I made them and they came out good, but my husband’s first comment was “they are hard”… when I tried them they were somewhat dry, not hard, perfect for coffee, not greasy, which I liked much more compared to the ones we get at the store… so, not a success for now, but next time I will glaze them to add moist and I will bake them for 25’, not the whole 30’… Will get this cakes perfect!
    p.s. I spent about $4.06 in total for 12 small muffins (not counting electricity)… A great deal!

    1. Lorenzo, it sounds like the muffins over baked. That will make them dry. I don’t know if you left the muffins in the tin until completely cooled but they will continue to cook in the tin. I let mine cool slightly then remove them from the tin to finish cooling. I hope you try the glaze on them next time.

  6. how can I make these muffins with cranberry juice instead of dried/fresh or frozen cranberries.? can I substitute cranberry juice for THE cranberries?

    1. I’ve never made these with cranberry juice, Millie, but you would be adding a lot more liquid to the recipe with the juice substitution. I don’t think this would work with that much liquid instead of the cranberries.

  7. 5 stars
    Used lemon/blueberry in place of cranberry/orange and everyone loves them. Thanks for the recipe, it’s a keeper 🙂

  8. I just made these muffins. I used 1/2 whole wheat flour, flax eggs, dried cranberries soaked in 1/2 cup soy milk and 1/2 cup orange pineapple juice (as suggested by someone else) and 3/4 cup sugar. They were delicious!

  9. 5 stars
    Simple and tasty! Used mandarin zest, dried cranberries and cake flour because that’s what I had on hand and skipped the glaze. 25 minutes and muffins came out perfect. With three boys, the batch of 12 didn’t last a day in our house.