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These Cranberry Orange Muffins bake up tall, moist, and bursting with whole cranberries in every bite. The combo of fresh orange zest, a touch of cinnamon, and a simple citrus glaze makes them as gorgeous as they are delicious. They’re my go‑to when I want something cheerful on winter mornings, a snack to tuck into lunchboxes, or a quick bake for brunch.
If you love recipes that balance sweet with tart—and look stunning in those bakery‑style tulip liners—this one belongs in your regular rotation.
Why You’ll Love This Recipe
- Big cranberry flavor: We use whole cranberries (fresh or frozen) for juicy pops of tartness.
- Moist & fluffy: Butter + yogurt gives a soft, tender crumb that stays fresh for days.
- High muffin domes: A hot start at 425°F helps the tops rise tall and proud.
- Make-ahead friendly: Freezer‑friendly and easy to reheat for busy mornings.
- Pretty finish: An orange‑juice glaze adds shine and citrus perfume.
Related reads to level up breakfast baking: How to Reheat Frozen Muffins, Cinnamon Sugar (for a crunchy muffin crown), How to Dice Fresh Cranberries Fast, Cranberry Purée (swirl a little into the glaze), and Lemon Cranberry Bundt Cake.
Tools You’ll Use (and Why)
- Hand mixer – Creams butter and sugars quickly for an airy base.
- Glass mixing bowls – Clear sides make it easy to see when everything is incorporated.
- Whisk & spatulas – Whisk for dry ingredients; spatulas for gentle folding.
- Dough scoop – Even portions = even baking and uniform domes.
- Tulip muffin liners – Bakery look, easy release, and taller sides for bigger crowns.
- 12‑cup cupcake/muffin pan – Holds shape and supports high rise.
- Squeeze bottle – Neat, even drizzle of orange glaze.
What You’ll Need From Your Pantry
Muffins
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, room temperature
- ½ cup yogurt (regular or Greek)
- 2 teaspoon vanilla extract
- Zest of 2 oranges
- 1 ¾ cups all‑purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 tablespoon orange juice
- 2 tablespoon milk
- 1 ½ cups cranberries (fresh or frozen)
Glaze
- 1 cup confectioners’ sugar
- 3 tablespoon orange juice
Optional add‑ins: ½ cup chopped nuts (walnuts or pecans), ⅓ cup white chocolate chips, or 1 teaspoon almond extract for a bakery almond‑orange profile.
Before You Start: My Quick Tip
The first time I baked these, I pulled the pan from the oven and the whole kitchen smelled like a citrus orchard. I remember brushing on the glaze while the muffins were still a touch warm—the glaze hugged the tops and settled into a shiny, delicate shell. That contrast of tangy cranberry and sweet orange is pure comfort for me.
Personal tips I swear by:
- Zest before juicing. It’s much easier to zest a firm orange than a squishy one.
- Use cranberries straight from the freezer. No thawing—this helps prevent color bleed and keeps the batter from turning pink.
- Don’t overmix. Once the flour goes in, stir just until combined for a tender crumb.
- Turbinado sugar sprinkle. For a bakery‑style crunch, dust a pinch on each muffin before baking.
- Test for doneness at the center. A toothpick should come out clean or with a few moist crumbs.
- Glaze while just warm. The glaze clings beautifully and sets with a subtle sheen.
If you’re in a cranberry mood, these pair perfectly with Chocolate Ginger Sugar Cookies and a mug of French Toast latte vibes (yes, that’s a thing in my house!).
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Let’s Make It Together
- Heat & Prep
Preheat the oven to 425°F (218°C). Line a 12‑cup muffin pan with tulip liners (or standard liners) or spray with nonstick spray. - Cream the Butter & Sugars
In a large bowl, beat the butter until smooth and creamy. Add granulated and brown sugars; beat on high until light and fluffy, about 2 minutes. Scrape bowl. - Add Wet Ingredients
Beat in eggs, yogurt, and vanilla on medium speed until combined. Increase to high and mix until smooth. Stir in the orange zest. - Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. - Bring Batter Together
Add the dry mixture to the wet mixture and whisk gently until just combined. Stir in orange juice and milk until the batter is smooth (don’t overmix). - Fold in Cranberries
Use a spatula to fold in cranberries (frozen cranberries go in straight from the freezer). - Fill & Bake
Use a dough scoop to fill liners to the top. Bake 5 minutes at 425°F, then reduce to 350°F (177°C) and bake 18–20 minutes more, until a toothpick at the center comes out clean. - Cool & Glaze
Cool in the pan 5 minutes, then transfer to a rack. Whisk confectioners’ sugar with orange juice until smooth. Drizzle over warm muffins using a squeeze bottle or spoon. Let set, then enjoy.
Variations You’ll Love
- Cranberry Almond: Add 1 teaspoon almond extract to batter; top with sliced almonds before baking.
- Orange White Chocolate: Fold in ⅓ cup white chocolate chips; finish with extra zest on the glaze.
- Spiced Holiday Muffins: Add ¼ teaspoon ground ginger and a pinch of nutmeg for wintry warmth.
- Cranberry Pecan Streusel: Top batter with a quick streusel (2 tablespoon cold butter, 3 tablespoon flour, 2 tablespoon brown sugar, 2 tablespoon chopped pecans—pinch together and sprinkle on).
- Cran‑Orange Mini Muffins: Bake in a mini pan at 350°F for 10–12 minutes after the 5‑minute hot start.
Craving more cranberry bakes? Try Cranberry Buttercream on cupcakes or swirl Cranberry Purée into Classic Vanilla Cupcakes.
Make‑Ahead, Storage & Freezing
- Freeze: Skip the glaze, wrap muffins individually, then bag and freeze for up to 2 months. Reheat from frozen at 300°F for 8–10 minutes or microwave 20–30 seconds; glaze after warming. See How to Reheat Frozen Muffins for more methods.
- Room temp: Store glazed muffins in an airtight container for 1–2 days.
- Fridge: Keep up to 5 days; warm 10–15 seconds in the microwave to refresh.
Troubleshooting & Pro Tips
- Flat muffins? Batter may be overmixed or the initial 425°F burst was skipped.
- Soggy bottoms? Let muffins cool on a rack, not in the pan, to avoid trapped steam.
- Tunnels or chewy texture? Mix gently once flour is added and measure flour correctly (spoon & level).
- Cranberries sinking? Toss them with 1 teaspoon flour before folding in, especially if using thawed berries.
- Pale tops? Bake an extra 1–2 minutes at 350°F until lightly golden, but don’t overbake.
For more baking science and cooling cues, see How Long Should a Bundt Cake Cool and How to Remove a Bundt Cake from the Pan (the tips translate to muffins, too!).
For additional background on cranberries and their nutrition, visit Cranberries – USDA overview.
Great Pairings & Related Recipes
- Lemon Cranberry Bundt Cake – A show‑stopping brunch cake with sugared cranberries.
- Bacon & Cheese Egg Muffins – Savory balance to your sweet muffins.
- Mini Pancake Cereal – Fun for weekends and kid‑approved.
- Carrot Bundt Cake with Cream Cheese Frosting – More citrus‑meets‑spice goodness.
- French Toast – Cozy classic that loves a side of muffins.
- Chocolate Ginger Sugar Cookies – Holiday cookie box favorite.
- Cranberry Buttercream – Pipe on cupcakes for a cranberry‑orange party
Cranberry Orange Muffins
Equipment
Ingredients
- ½ cup Unsalted Butter room temperature
- ½ cup Granulated sugar
- ¼ cup Brown Sugar
- 2 Large Eggs room temperature
- ½ cup Yogurt
- 2 tsp Vanilla Extract
- Zest of 2 Oranges
- 1 ¾ Cup All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- 2 tablespoon Orange Juice
- 2 tbsp Milk
- 1 ½ cups Cranberries (Fresh or frozen)
Glaze
- 1 cup Confectioners Sugar
- 3 tablespoon Orange Juice
Instructions
- Preheat the oven to 425°F (218°C). Grease a 12-count muffin tin with nonstick spray or line with cupcake liners. Set aside.
- In a stand mixer with the paddle attachment, beat the butter on high until creamy, about 1 minute. Add both sugars and continue beating on high for about 2 minutes until light and fluffy. Scrape down the bowl as needed.
- Add the eggs, yogurt, and vanilla. Mix on medium speed for 1 minute, then turn to high until smooth and fully combined. Stir in the orange zest.
- In a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Slowly add the wet mixture to the dry ingredients, whisking gently until just combined.
- Pour in the orange juice and milk, whisking until the batter is smooth and even. Gently fold in the cranberries with a spatula or spoon so they’re well distributed.
- Spoon the batter into the muffin pan, filling each cup to the top. Bake for 5 minutes at 425°F, then reduce the oven to 350°F (177°C) and continue baking 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- While muffins bake, make the glaze by whisking together 1 cup confectioners’ sugar and 3 tablespoons orange juice until smooth.
- Let muffins cool slightly, then drizzle with glaze. Serve and enjoy!
Nutrition
From My Kitchen to Yours
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I’ve Got Answers
Can I use dried cranberries?
Yes—use ¾ cup dried cranberries and soak them in warm orange juice for 10 minutes; drain and fold in.
Can I make them dairy‑free?
Use plant‑based butter and yogurt, and your favorite non‑dairy milk. Results stay tender and moist.
Do I have to glaze them?
Nope. They’re delicious plain, or try a dusting of Cinnamon Sugar for a crunchy top.
How do I get tall, bakery‑style domes?
Fill liners nearly to the top, start hot at 425°F for 5 minutes, then drop to 350°F to finish.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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