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! //

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 | ©

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 | ©

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

  • 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 | ©

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 | ©

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 | ©

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!
4.89 from 52 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


  • 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.

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

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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169 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.  

    1. Ms. Robyn you may as well come on over for Thanksgiving this year because the vast majority of recipes we are using are yours😉. Thank YOU

      1. That sounds great, Kathy! What time do I need to be there? It is really an honor that you like my recipes that much. Hope you and your family have a very blessed Thanksgiving.

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

      1. I baked these for Thanksgiving breakfast. They were super delicious! Do you think you could replace the milk with orange juice?

  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!

  19. What a fabulous recipe! These muffins are very pretty to look at besides being delicious!Needed about a tbsp. of juice when making the glaze so it would”pour”

  20. These. Are. Heavenly. My brother brought me a cranberry muffin from a bakery, and it was so good I decided to bake some of my own. And THESE were better. And between my brother, my husband, and myself, we ate all of them in one night. So I made them again the next day. And gave some to my mother in law to be sure that we didn’t eat all of them again. And she raved about them too. Thanks for the recipe, I’ll be making these for the rest of my life!

  21. I made these based on a recommendation, and I was so pleased with the results that I made a second batch with lemon in the place of orange and blueberries in place of cranberries. They were just as good. Thanks!

  22. Can this recipe be made into a cranberry and orange bread loaf? I would also like to add a streusel topping along with a sprinkle of chunky white sugar on top…

  23. These delicious muffins were a huge hit on Thanksgiving morning! They looked beautiful and tasted perfectly tart and sweet! I appreciate that every recipe you publish always turns out amazing! You are one of my favorites!

  24. These muffins are THE BEST !. I make this recipe into 6 jumbo muffins, and they are always appreciated by family and friends. I’ve shared the recipe with friends, and they all are thankful for the recipe. I tried 3 other recipes that were pretty good, but this one knocks it out of the park, is a touchdown, scores a goal, is a 3-pointer…

  25. Delicious!!! I used a large navel orange so had lots of zest. Mine came out slightly over baked, but I’ll reduce the baking time next time. I love these!!! Thank you.

  26. I’ve made these three times now and getting ready to make more! They are delicious! I did freeze some and thawed when ready to use, then popped in the oven for about 10 minutes to warm them just enough not to melt all the glaze off. So good! Mine made a few more than a dozen. I also used frozen cranberries.

  27. Everyone I shared these with loved them. Tart taste with both the orange and the cranberries. Loved this recipe.

  28. OMG! I bake a lot, and this is THE perfect muffin recipe. I made them exactly as directed other than adding 1/2 cup of walnuts before folding in the berries. Even though it’s July, I felt like it was Christmas morning once that incredible aroma started wafting through the house. I did have to fill the muffin tins to the top in order to only use one muffin pan, but no complaint here. It just gave me a bigger, more delicious muffin.

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