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Cranberry Orange Muffins are the perfect fall flavor combo. Sweet, fluffy, with an amazing orange aroma and juicy, tart cranberries in every bite.

Cranberry Orange Muffins

Cranberry Orange Muffins are the perfect fall flavor combo. Sweet, fluffy, juicy, with an amazing orange aroma and tart cranberries in every bite.
Course Dessert
Cuisine American
Keyword Cranberry Orange Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 174kcal
Author Catalina Castravet


  • 1/2 cup unsalted butter room temperature
  • 2/3 cup white granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup greek yogurt full fat
  • 1 teaspoon vanilla extract
  • zest of 1 large orange
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons orange juice
  • 2 tablespoons milk
  • 1 1/2 cups fresh cranberries

Orange Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice
  • 1 teaspoon vanilla extract


  • Preheat oven to 425F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.
  • In a medium bowl, using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Scrape the sides of the bowl with a spatula.
  • Add the granulated and beat on high until fully combined, about 2 minutes. Scrape the sides and bottom of the bowl as needed.
  • Add the eggs, greek yogurt, and vanilla extract. Whisk for about 2 minutes, starting on medium speed and gradually increasing it to high speed. Scrape down the sides and bottom of the bowl as needed.
  • Beat in the orange zest until combined.
  • Add the flour, baking soda, baking powder, cinnamon, nutmeg and salt to a large bowl. Stir together to combined.
  • Add the flour mixture to the wet ingredients and gently stir in until fully combined.
  • Slowly whisk in the orange juice and milk until combined and little lumps remain.
  • Using a spatula or wooden spoon, fold int the cranberries. You can also use frozen cranberries, just don't thaw them if you decide to use them.
  • Spoon batter into the prepared muffin pan, filling them all the way to the top. Top each muffin tip with a few more cranberries.
  • Bake for 5 minutes at 425F degrees, then lower the temperature to 350F degrees and bake for 18-20 more minutes more or until a toothpick inserted in the center comes out clean.
  • Remove muffins from oven, let them cool in the pan for 5 minutes, then remove them from tins and transfer to a cooling rack. Let the muffins completely cool before topping with the glaze.


  • Add all the ingredients to a medium bowl and stir to fully combine. If the glaze is too thick, add a bit more juice. If the glaze is too thick, add a little more sugar.
  • Drizzle over muffins.
  • Serve and enjoy!



Calories: 174kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 139mg | Fiber: 1g | Sugar: 22g | Vitamin A: 115IU | Vitamin C: 4.5mg | Calcium: 66mg | Iron: 1.4mg