Name: Cranberry Orange Muffins Recipe
Prep time: 25 min
Cook time: 24 min
Total time: 1 h
Cuisine: American
Ingredients: 1/3 cup (67g) packed light or dark brown sugar; 1 Tablespoon (15g) granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 cup (4 Tbsp; 56g) unsalted butter, melted; 2/3 cup (83g) all-purpose flour (spooned & leveled); 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature; 1/2 cup (100g) granulated sugar; 1/4 cup (50g) packed light or dark brown sugar; 1 Tablespoon orange zest (from about 2 oranges); 2 large eggs, at room temperature; 1/2 cup (120g) plain yogurt or sour cream, at room temperature; 2 teaspoons pure vanilla extract; 2 Tablespoons (30ml) fresh orange juice; 2 Tablespoons (30ml) milk (any kind), at room temperature; 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw); optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping); 1 cup (120g) confectioners’ sugar; 2 Tablespoons (30ml) fresh orange juice

Jump to Recipe· 4.4 from 11 reviews

If you’re anything like me and adore the mix of tangy cranberries with zesty orange, you’re going to flip for this Cranberry Orange Muffins Recipe. They’re fluffy, bursting with fresh flavor, and come topped with a sweet crumb topping that adds just the right amount of crunch. Trust me, once you try these muffins, they’ll become your go-to treat for breakfast or afternoon coffee. Let me walk you through every step to nail them perfectly – I’ve got you covered!

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Why This Recipe Works

Perfect Balance of Flavors: The tart cranberries and bright orange zest create a lively contrast that’s irresistible in every bite.
Soft, Moist Texture: Using both yogurt (or sour cream) and butter makes these muffins tender but not dense.
Sweet Crunchy Crumb Topping: That buttery cinnamon crumble adds a delightful texture and makes these muffins look extra special.
Flexible and Friendly: You can easily swap ingredients or skip the topping for a quick, simple treat without losing that delicious cranberry-orange kick.

Cranberry Orange Muffins, easy cranberry orange muffin recipe, healthy cranberry muffin ideas, fall breakfast muffins, citrus cranberry baked goods - The image shows a dark muffin tin with nine muffins inside it, all golden brown with a crumbly topping that is light tan and unevenly spread over each muffin. Bright red berry pieces peek through the muffins, adding spots of color. White glaze is drizzled in thin lines over the top of each muffin, contrasting with the crumbly texture. One muffin is pulled slightly out of its spot showing the sides, which have a ridged paper liner of a light brown color. The muffin tin rests on a white marbled surface with a soft orange cloth partially visible in the bottom left corner and a few dark red whole berries scattered near the tin. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cranberry Orange Muffins Recipe shines because of its ingredients working harmoniously: tart fresh cranberries, fragrant orange zest and juice, and that luscious crumb topping with buttery cinnamon goodness. Also, making sure your butter and eggs are at room temperature really helps the batter come together smoothly.

All-purpose flour: The base that gives structure to the muffins; spoon and level it for accuracy to keep your muffins perfectly tender.
Baking soda & baking powder: These leavening agents team up to give the muffins a nice rise with a light crumb.
Ground cinnamon: Adds warm spice that complements the tang of the cranberries and orange.
Salt: Balances sweetness and enhances flavors overall.
Unsalted butter: Softened for the batter and melted for the crumb topping — both bring richness and moisture.
Granulated and brown sugar: Brown sugar deepens flavor and moisture while granulated sugar adds sweetness without weighing the muffins down.
Orange zest & fresh orange juice: The star flavor duo that brightens every bite with citrusy magic.
Eggs: Provide structure and help bind everything together; room temperature eggs blend better.
Plain yogurt or sour cream: Adds moisture and tenderness, and a slight tang to balance sweetness.
Vanilla extract: A little warmth and complexity to round out the flavors.
Milk: Thins the batter slightly for the perfect muffin texture.
Fresh or frozen cranberries: If frozen, no need to thaw – they’ll add juicy pops of tartness and color.
Confectioners’ sugar (for icing): Simple, sweet glaze to drizzle on top for extra zing (optional but highly recommended!).

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this Cranberry Orange Muffins Recipe lets you play around. Some days, I toss in toasted pecans for crunch, or swap yogurt for sour cream to amp up richness. Feel free to customize — it’s your kitchen and your cozy moment.

Nutty Upgrade: Adding chopped toasted pecans or walnuts inside gives a lovely texture contrast; I do this when I want a heartier muffin for brunch.
Dairy-Free Variation: Swap yogurt with coconut yogurt and use a non-dairy milk like almond or oat; muffins still come out moist and flavorful.
Spice It Up: A pinch of ground ginger or nutmeg mixed into the dry ingredients adds warmth perfect for fall or winter.
Crumb Topping Swap: If you want a lighter option, skip the crumb topping and sprinkle coarse sugar instead — still gives a touch of sweet crunch.

Step-by-Step: How I Make Cranberry Orange Muffins Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 425°F (218°C) and prepping a 12-count muffin pan with nonstick spray or liners. This ensures your muffins won’t stick and you won’t lose any perfectly browned bottoms. While the oven warms, toss together that heavenly crumb topping and pop it in the fridge — cold crumbs create that distinct, crumbly texture you’re aiming for.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This ensures all your leavening agents and spices are distributed evenly so every muffin tastes just right. Trust me, mixing the dry stuff separately keeps your batter uniform and your muffins fluffier.

Step 3: Cream the Butter and Sugars

Using a mixer, beat softened butter with both granulated and brown sugars on high speed for about 3 minutes until smooth and creamy. This step traps air in your batter, giving you those light, tender muffins you want. Scrape down the bowl sides as you go to make sure all the butter gets incorporated evenly.

Step 4: Add the Flavor Magic

Mix in the fresh orange zest next, letting your mixer run on medium speed for a minute — that citrus oil bursting from the zest really wakes up the batter. Then add eggs, yogurt or sour cream, and vanilla extract, beating first at medium speed then on high until mostly creamy. It might look slightly curdled here, and that’s totally fine — it’ll come together beautifully once you add the dry ingredients.

Step 5: Combine Wet and Dry

With the mixer on low, add your dry ingredients, plus orange juice and milk. Mix just until no flour pockets remain — over-mixing can toughen muffins, so be gentle from here. Lastly, fold in the fresh or frozen cranberries delicately so they stay intact and evenly distributed throughout your batter.

Step 6: Fill and Top

Spoon your thick batter generously into each muffin cup, filling right to the top. Then, scoop the cold crumb topping over each muffin, pressing down lightly so it sticks but doesn’t become a paste. If you skip the crumb topping, sprinkle coarse sparkling sugar instead for some lovely sparkle and crunch.

Step 7: Bake Like a Champion

Bake the muffins at 425°F for 5 minutes — this initial high heat jumpstarts the rise. Don’t open the oven yet! Reduce the temperature to 350°F (177°C) and bake 16–19 more minutes until a toothpick in the center comes out clean. Total bake time is about 21–24 minutes. Let your muffins cool for 5 minutes in the pan, then transfer to a wire rack so they cool evenly.

Step 8: Drizzle the Orange Icing

Whisk confectioners’ sugar with fresh orange juice to create a simple glaze, then drizzle it over the warm or cooled muffins. This final touch adds a sweet zing that makes these muffins feel like a special treat every time.

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Pro Tips for Making Cranberry Orange Muffins Recipe

Keep Crumb Topping Cold: Putting the crumb mixture in the fridge before baking helps it stay crumbly and not melt into your muffin tops.
Don’t Overmix the Batter: Mixing just until combined keeps your muffins tender, so fold in cranberries gently and avoid vigorous stirring.
Use Room Temperature Ingredients: This helps everything combine smoothly for that perfect fluffy texture.
Avoid Thawing Frozen Cranberries: Adding them frozen prevents the muffin batter from turning pink and keeps cranberry flavor bursts intact.

How to Serve Cranberry Orange Muffins Recipe

Garnishes

I usually stick with the crumb topping because it’s my favorite, but sometimes I like to sprinkle a bit of coarse sparkling sugar on top right before baking for a festive look. A little fresh orange zest scattered on top after glazing also adds a fresh burst of color and aroma that’s so inviting.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or tea for breakfast. For a more substantial brunch, I like serving them alongside creamy scrambled eggs or a crisp green salad dressed with a citrus vinaigrette — the flavors complement each other so well!

Creative Ways to Present

For special occasions, I arrange the muffins on a tiered stand, garnished with fresh cranberry sprigs and orange slices to echo the flavor themes. I’ve also wrapped individual muffins in parchment paper with twine for pretty, giftable treats at holiday parties — everyone loves that extra thoughtful touch!

Make Ahead and Storage

Storing Leftovers

Once cooled, keep these muffins stored in an airtight container at room temperature for 2–3 days, or refrigerated for up to one week. I like to separate layers with parchment paper to keep crumb toppings intact and avoid any sogginess.

Freezing

I’ve had great success freezing these muffins, baked and cooled, in a freezer-safe bag for up to 3 months. When I want one, I thaw it overnight in the fridge or at room temperature for a couple of hours. It’s a game changer to have them ready whenever the craving hits!

Reheating

To reheat, I pop one in the microwave for about 15–20 seconds or warm it in a 325°F oven for 5–7 minutes until just warmed through. This keeps the crumb topping crisp and the inside soft — trust me, it tastes fresh, every time.

FAQs

Can I use frozen cranberries in this Cranberry Orange Muffins Recipe?

Absolutely! Frozen cranberries work really well. Just be sure not to thaw them before mixing into your batter, as that can cause the muffins to turn pink and the berries to lose their shape. Toss them in frozen for those beautiful bursts of tartness inside your muffins.
What’s the difference between using yogurt and sour cream here?

Both add moisture and tenderness with a slight tang, but sour cream generally gives a richer and denser texture while yogurt keeps them a bit lighter. I switch between the two depending on what I have on hand, and either way, the muffins come out fantastic.
Can I make these muffins dairy-free?

Yes! Use a non-dairy yogurt like coconut or almond-based, and swap the butter for a dairy-free alternative such as vegan butter or coconut oil. Use your favorite non-dairy milk for the milk measurement. The texture may shift slightly but the flavor remains delicious.
Do I have to use the crumb topping?

Not at all! The crumb topping adds a lovely sweet crunch and looks gorgeous, but if you’re short on time or prefer simpler muffins, sprinkle coarse sparkling sugar on top instead. The muffins will still be bursting with that fantastic cranberry-orange flavor.

Final Thoughts

This Cranberry Orange Muffins Recipe is one I return to again and again because it feels like a little slice of sunshine wrapped in a crumbly, soft package. Whether it’s a weekend brunch or an easy sweet treat during a busy morning, these muffins never disappoint. I hope you fall in love with them just like I did — bake a batch, enjoy the vibrant citrus and tart berries, and savor those cozy moments. You’re going to do great!