Why You’ll Love This Recipe

I love how quickly these come together with basic ingredients, yet they feel like something I’d get from a bakery. The combination of fresh cranberries and real orange zest gives them a natural, vibrant flavor that’s both refreshing and cozy. They’re perfect for making ahead, easy to freeze, and just the right size for a quick breakfast or afternoon pick-me-up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup whole milk
2 large eggs
½ cup unsalted butter, melted
Zest and juice of 1 medium orange
1 cup fresh cranberries (or frozen, not thawed)

Directions

I start by preheating the oven to 375°F (190°C) and lining a muffin tin with paper liners or giving it a light coat of nonstick spray.
In a large bowl, I whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, I mix the melted butter with the eggs, milk, orange zest, and juice until smooth and well combined.
I gently fold the wet mixture into the dry ingredients, stirring just until combined. Then I add the cranberries and fold them in carefully—being sure not to overmix.
I fill each muffin cup about two-thirds full and bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Once they’re done, I let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely—or enjoy warm.

Servings and timing

This recipe makes approximately 12 muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Add a glaze: I sometimes mix powdered sugar with a bit of orange juice and drizzle it over the cooled muffins for a bakery-style touch.
Use dried cranberries: If I don’t have fresh or frozen on hand, I use dried cranberries, but I soak them in warm water for about 10 minutes first so they stay soft.
Make it whole grain: I substitute half the flour with whole wheat flour for a slightly nuttier flavor.
Add nuts: Chopped walnuts or pecans add a nice crunch and richness.
Spiced version: A pinch of cinnamon or nutmeg adds warmth that pairs beautifully with the orange.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the fridge for up to 5 days, or freeze them for up to 2 months. To reheat, I microwave one for about 15–20 seconds, or warm them in a low oven until soft and fragrant again.

FAQs

Can I use frozen cranberries?

Yes, I often bake with frozen cranberries—just toss them in straight from the freezer. I don’t thaw them first, or they can bleed into the batter too much.

What’s the best orange to use?

I use a medium navel orange for both the zest and juice. It gives enough brightness without being too tart.

How do I keep the muffins from being dry?

I’m careful not to overmix the batter, and I keep an eye on the baking time. Taking them out as soon as a toothpick comes out clean helps them stay moist.

Can I make these dairy-free?

Yes, I’ve made them with plant-based butter and almond milk, and they still turn out great.

How can I make mini muffins?

I use a mini muffin tin and reduce the bake time to around 10–12 minutes. They’re perfect for brunch platters or little hands.

Conclusion

These Cranberry Orange Muffins are the kind of treat I love having around—they’re bright, easy, and full of flavor. Whether I’m baking them to share or to keep for the week, they always bring a bit of sunshine to my day. With their tart berries and zesty citrus, they’re a refreshing twist on a classic muffin that never goes out of style.