Cranberry Orange Muffins

Cranberry Orange Muffins are the perfect fall flavor combo. They’re sweet, fluffy, and juicy, with an amazing orange aroma and tart cranberries in every bite. Watch the short video tutorial below to see how simple they are to make!

The combination of sweetness and tartness makes these moist muffins impossible to resist. Especially when you see the thick orange glaze dripping down the sides. All the irresistible tastes are in every bite, and they can be made in about 30 minutes with just a handful of ingredients. They are perfect for the holiday season when fresh cranberries are readily available, and oranges seem to blend so well with them. Any time of the year, these muffins are so tasty, they are perfect for a party, picnic, or just a snack.

Cranberry Orange Muffins are the perfect way to start a crisp fall morning. During this time of the year, I am ready to add cranberries to anything and everything! These are so fluffy, sweet, tart, juicy and refreshing! Nothing like having a combination of sweet, tart and citrusy all in one bite! Did I mention that they are ready in about 30 minutes? Yes, that too!

The most important thing about this recipe is the number of cranberries. I do not like fruit muffins that only have two or three pieces of fruit hiding at the bottom. I want to taste a juicy cranberry in every single bite, so I make sure that happens with these delicious tart treats. There is no need to go searching for fruit when eating these soft and fluffy muffins.

Why go to a bakery and spend $5 for a muffin when they can be made at home for less than a buck? And they taste so much better because they have so many juicy fresh cranberries and sweet orange zest. The texture is like cupcakes because of the way I cream the butter and sugar together and the moistness is from the yogurt and orange juice. The glaze is absolutely irresistible.

What’s more, the recipe can be doubled or tripled so they can be frozen for future snacks. Put them in freezer bags so you can grab one out any time in the next several months whenever the craving hits. Besides all that, the smell of them baking is like potpourri! They make the perfect snack or dessert for this perfect oven-roasted turkey or anything you plan on making for dinner.

Why you will love this recipe

• The perfect holiday dessert: They are sweet, tart, and have lots of flavor. Everyone loves these muffins.
• They are full of cranberries: You will find a cranberry in every moist and luscious bite.
• Save money: Make them at home for less than a dollar instead of paying up to $5 at the bakery.
• Make extra: They can be frozen for several months for those late-night cravings.

What you’ll need to make cranberry orange muffins

Special items:

• Muffin pan – A 12-count muffin pan.
• Electric mixer – Fitted with a paddle attachment.
• Bowls
• Cooking utensils

Ingredients:

• Fresh cranberries – If cranberries are not available, frozen or dried can be used. However, frozen cranberries should be tossed in flour, and dried cranberries will need to be rehydrated. Sometimes, I use two cups of cranberries if I have extra. They are the stars of the show, after all.
• Orange zest – Not only does fresh orange zest add a burst of orange flavor but it also gives these muffins some extra texture. Make your own for the most incredible taste.
• Orange juice – Use freshly squeezed orange juice for the most refreshing flavor. Orange juice also reacts with baking powder and baking soda to create air pockets and make the muffins lighter and fluffier.
• Milk – Using milk instead of water contributes to the moisture level, flavor, and texture as it hydrates and adds sweetness and structure.
• All-purpose flour – I use all-purpose flour in these muffins for consistency as it prevents the batter from spreading too much and creates a starchy gluten to trap air bubbles for rise.
• Unsalted butter – Room temperature butter helps create a smooth batter for a fluffy texture and incorporates air for bubbles to make them fluffy. The unsalted variety lets the flavor of the sweet, creamy butter shine through.
• Large eggs – Make sure they are also at room temperature for a lighter, silkier batter with fewer lumps. It also helps increase volume because the whites are more elastic when warmer.
• White granulated sugar – Granulated sugar binds to liquids to retain moisture for a softer and moister dough. It also weakens gluten to produce a more tender crumb.
• Full-fat Greek yogurt – Also adds moisture as well as creaminess and helps with activating the baking soda.
• Vanilla extract – Be sure to use 100% pure vanilla extract for the extra flavor and complexity.
• Baking soda – This light powder combines with juice to help make bubbles expand and cause the muffins to rise in the oven.
• Baking powder – Also helps create bubbles but it does so with moisture as well as heat, so it is double-acting.
• Ground cinnamon – Adds a warm sweetness without adding any more sugar. This is the ultimate fall spice and mixes perfectly with nutmeg, orange, and cranberries.
• Ground nutmeg – This familiar fall flavor is a comforting reminder of the holidays and also tastes both sweet and a bit spicy.
• Powdered sugar – It is best to use powdered sugar to get that soft, silky texture and sweet flavor.
• Orange juice – Use freshly squeezed juice for the best taste.
• Vanilla extract – I use 100% pure vanilla extract because the vanilla flavoring will leave a bitter aftertaste. Vanilla bean paste is also a good choice.

How to make cranberry orange muffins?

1. Preheat the oven and prepare the pan: Preheat the oven to 425 degrees F and line a muffin pan with cupcake liners.
2. Mix the wet ingredients: Now, beat the butter on high in a mixer fitted with a paddle attachment until smooth, for about one minute. Then, add the granulated sugar and beat on high for two minutes or until fully combined, scraping the bowl as needed before beating in the orange zest.
3. Add the dry ingredients: After, stir the flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a large bowl. Gradually add it to the wet ingredients and stir in gently until fully mixed. Slowly, whisk in the orange juice and milk until it is combined but small lumps remain. Then, fold in the cranberries gently with a wooden spoon.
4. Bake the muffins: Next, spoon the batter into the muffin pan, filling them to the top. Add a few more cranberries on the top of each one. Bake for five minutes before turning the temperature to 350 degrees F to bake for another 18 to 20 minutes. A toothpick inserted into the center should come out clean when they are done.
5. Cool the muffins: Remove the pan from the oven and let them cool in the pan for five minutes before moving them to a cooling rack. Let them cool completely before glazing.
6. Mix the glaze: Add all the glaze ingredients to a medium bowl and stir until fully combined. If it is too thick, add a bit more juice. If it is too thin, add a little more sugar.
7. Drizzle, set, and serve: Finally, drizzle over the muffins and let them set for a few minutes before serving.

Expert tip

How to choose the best cranberries

To choose the best cranberries at the grocery store or farmers’ market, look for berries that are plump, firm, and bouncy. They should give just a little bit when squeezed but do not get anything that is bruised, shriveled, or mushy. A ripe cranberry will bounce and make a hollow sound when it is dropped on a countertop or back into the container.

The color should be rich dark red or yellowish red with an opaque and bright finish rather than being translucent and pale. They may be darker later in the year because of the cold. The skin should be glossy and red with a shiny look. No spots or stickiness should be visible. The season for cranberries is typically from late October to early December.

If you have never seen how cranberries are harvested, it is something to see. They flood the fields (bogs) and churn the water to loosen the berries from the vines. Then, the fresh ones float to the surface so they can be loaded up and shipped off to where they are processed. It is an amazing sight to see. 

Recipe variations and add-ins:

• Add some nuts: Chop up some macadamia nuts, pistachios, or pecans and add them to the mix to make crunchy muffins.
• Chocolate chip muffins: Chocolate lovers would really like a cup of chocolate chips in the batter. I have tried it with semi-sweet, dark, or white chocolate, and they were all incredible.
• Other fruit: On the other hand, you could also add other fruits like blueberries, raspberries, or blackberries.
• Pumpkin muffins: Of course, it is that time of the year. Add some pumpkin spice to the mixture for pumpkin, cranberry, and orange muffins.
• Frost them: Instead of orange glaze, go all out with these muffins and frost them with my rich cream cheese frosting. It is so easy to make with just four ingredients.

Serving suggestions:

Try some of these fun ways to serve these cranberry orange muffins.

• These yummy muffins taste especially indulgent with a warm cup of pumpkin spice latte in the morning.
• They also go great with a glass of this orange Julius made with just four ingredients including frozen orange juice and milk.
• The kids will also enjoy these with pumpkin spice hot chocolate.
• Also, they make a delicious snack, so pack them part of lunch boxes.
• For the adults, put a bottle of California Zinfandel on ice. It blends so nicely with these cranberry orange muffins.
• If these are being served at a Thanksgiving dinner, they will pair well with this moist and tangy cranberry stuffing.
• Another way to serve these is with a variety of other muffins and cupcakes as a cupcake bar at a party or celebration. Decorate with whipped cream and sprinkles for extra flourish.

Frequently asked questions

Can I use frozen or dried cranberries for this recipe?

Yes, both frozen and dried cranberries work well in baked goods but they both need adjustments. Frozen cranberries should not be thawed but they should be tossed in flour, so they do not sink to the bottom of the batter. Dried cranberries need a measurement adjustment. If the recipe calls for one cup of fresh cranberries, then you need ¾ cup of dried cranberries. They will also need to be rehydrated.

Should I rehydrate cranberries for muffins?

Absolutely, rehydrating cranberries before using them is a great way to make them full and juicy again. First, cover them with water or another liquid in a microwave-safe bowl. Then, put them in the microwave for 30 to 60 seconds and let them sit for five minutes. Or, put them in a bowl and cover them with boiling water, and let them steep for 10 to 15 minutes. Then, strain them and pour out the water. Soaking them in cranberry or orange juice will add extra flavor to your muffins.

Why are my muffins so dry?

Using too much flour is typically the cause of dry muffins. Instead of scooping, use the spoon and level method of measuring flour. Just spoon the flour into the measuring cup and level it with the back of a knife. It could also be that the oven temperature was too high or that they were cooked too long. Another issue that can cause this is too much baking powder or soda. Be careful when measuring.

How do I make my own orange zest?

To begin with, rinse the orange under cold water. Then, use a zester or grater to scrape the top layer of orange skin from the fruit. Make sure not to get any of the white pith underneath, as it tastes horrible. I like using a microplane the best because it is like a nail file: It simply runs back and forth along the skin to get a bunch of zest at one time. A box grater can do the same thing.

How to store:

• Refrigerate: Refrigerate leftover muffins in an airtight container for up to five days. 
• Freezing: Place muffins in freezer bags to keep them in the freezer for up to three months.   
• Defrost: Thaw overnight in the fridge for the best flavor and texture.

More muffins to try:

Recipe tips:

• Do not overbake. Keep an eye on the muffins as they bake. A few minutes before they are done, peek through the window. If they do not look wet in the middle, check them out.
• For the toothpick test, insert a toothpick into the middle of a muffin and if it comes out dry, they are done.
• Once the dry and liquids are mixed, it is important not to overmix. Do not worry about lumps.
• If using frozen cranberries, do not thaw them first. But do coat them in flour.
• For dried cranberries, soak them in water until they are rehydrated. This could take 10 to 30 minutes. For even more flavor, soak them in orange juice.
• Use the spoon and level method to measure the flour to prevent dry muffins.
• Also, be careful with the oven temperature and do not bake them too long.