How to Make Cranberry Orange Muffins with Whole Cranberries
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There’s something so cozy and satisfying about baking a batch of muffins in the morning—and these Cranberry Orange Muffins are one of my absolute favorites to make. I make them often when I need something cheerful and nourishing for breakfast or a midday snack. The fresh burst of cranberries combined with the sweet citrusy zest of orange is like sunshine in muffin form!
Cranberries are actually my favorite berry—they’re tart, vibrant, and bring a bold flavor to just about anything I bake. Honestly, this was one of the very first muffin recipes I baked when I started experimenting in the kitchen. I still remember how proud I felt pulling out a golden tray from the oven. Were they perfect? Definitely not. But my daughter took one bite, smiled, and said, “It tastes like Christmas!” That was all the encouragement I needed to keep baking. Now, they’re a regular part of our fall and winter baking rotation.
If you love these muffins, you might also enjoy my Lemon Cranberry Bundt Cake with Sugared Cranberries, which has a very similar flavor profile but in cake form. Or if you’re more into savory options, my Bacon & Cheese Egg Muffins are great for breakfast on the go. You could even serve these alongside my cozy French Toast for a brunch spread that everyone will remember.
What makes this recipe extra special? I use whole fresh cranberries—frozen works too—a generous amount of orange zest, and a simple orange glaze drizzled on top. It’s that perfect balance of tart, sweet, and fluffy.
Why I Love This Recipe
- Bright & Tangy – Fresh cranberries and orange zest give each bite a bold, refreshing flavor.
- Moist & Fluffy Texture – Thanks to the yogurt and butter combination.
- Perfect for Breakfast or Snacking – They’re great straight out of the oven or packed in a lunchbox.
- Make-Ahead Friendly – Freeze them for later and reheat as needed!
Equipment I Use & Why
- Hand Mixer – Great for creaming the butter and sugar to get that light, fluffy texture.
- Glass Mixing Bowl – I love using clear bowls to see how well everything is coming together.
- Whisk & Spatulas – Essential for folding and combining without overmixing.
- Dough Scoop – Helps me portion the batter evenly for uniform muffins.
- Tulip Muffin Liners – Adds a bakery-style look and makes cleanup easier.
- Cupcake Pan – Supports the muffin shape as they rise.
- Squeeze Plastic Bottles – Perfect for drizzling the glaze neatly.
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Ingredients & Healthier Substitutions
Muffins
- ½ cup Unsalted Butter – Swap with coconut oil or light olive oil for a healthier fat option.
- ½ cup Granulated Sugar – Use coconut sugar or maple syrup for a refined sugar alternative.
- ¼ cup Brown Sugar – Can be replaced with date sugar or more coconut sugar.
- 2 Large Eggs – Use flax eggs for a plant-based version.
- ½ cup Yogurt – Swap with Greek yogurt for added protein or plant-based yogurt for dairy-free.
- 2 tsp Vanilla Extract
- Zest of 2 Oranges
- 1 ¾ cup All-purpose Flour – Can be replaced with white whole wheat flour or a 50/50 mix of whole wheat and all-purpose.
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Ground Cinnamon
- ½ tsp Salt
- 2 tbsp Orange Juice – Fresh-squeezed preferred for natural sweetness.
- 2 tbsp Milk – Use almond, oat, or low-fat milk for a lighter option.
- 1 ½ cups Cranberries – Fresh or frozen
Glaze
- 1 cup Confectioners Sugar – Can be replaced with powdered erythritol or monk fruit sweetener.
- 3 tbsp Orange Juice
How I Make It
Step 1: Prep & Cream Butter
- Preheat oven to 425°F (218°C). Line a muffin pan with tulip liners or spray with nonstick spray.
- In a mixing bowl, beat butter on high until smooth and creamy.
- Add granulated and brown sugars, and beat until light and fluffy (about 2 minutes).
Step 2: Combine Wet Ingredients
- Beat in the eggs, yogurt, and vanilla extract on medium speed.
- Increase to high speed and beat until everything is smooth.
- Mix in the orange zest.
Step 3: Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Pour the wet mixture into the dry mixture and whisk gently.
Step 4: Finish Batter
- Add orange juice and milk and stir until just combined.
- Fold in the cranberries with a spatula.
Step 5: Bake
- Use a dough scoop to fill muffin liners to the top.
- Bake for 5 minutes at 425°F, then reduce heat to 350°F (177°C) and bake for 18-20 minutes more.
- Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
Step 6: Glaze
- Mix confectioners sugar and orange juice in a bowl.
- Use a squeeze bottle or spoon to drizzle glaze over muffins.
How to Store and Freeze Muffins the Right Way
Fluffy, golden muffins are one of my favorite things to bake—but keeping them soft and delicious after baking is just as important as getting them right in the oven. Whether baking ahead for a busy week or saving extras from a big batch, these simple steps help keep muffins fresh and tasty.
Storing Muffins at Room Temperature
For short-term storage (2–3 days):
- Let muffins cool completely before storing. Otherwise, the tops get soggy.
- Line an airtight container with a paper towel, arrange muffins in a single layer, and place another paper towel on top.
- Store at room temperature in a cool, dry spot. Avoid refrigerating unless necessary, as it tends to dry them out.
When to Refrigerate Muffins
Only refrigerate muffins with cream cheese, fresh fruit, or other perishable fillings. In that case, layer paper towels above and below in a sealed container, and bring to room temperature before serving.
Freezing Muffins
For longer storage:
- Cool muffins fully.
- Wrap each one individually in plastic wrap or Press’n Seal.
- Place in a freezer bag or airtight container, squeeze out extra air, and label with the date.
- Freeze for up to 3 months.
To thaw, leave at room temp for 1–2 hours or microwave for 20–30 seconds. For a warm, fresh-baked feel, reheat in a 300°F oven for 8–10 minutes.
Quick Tips
- Always cool completely before storing.
- Cupcake liners help prevent sticking.
- Freeze plain and add any glaze or icing after thawing.
Extra Tips from My Kitchen
- I always zest my oranges before juicing them—it’s much easier this way.
- If you’re using frozen cranberries, don’t thaw them first. Just fold them in straight from the freezer.
- For a slightly crunchier top, I sometimes sprinkle a little turbinado sugar over the batter before baking.
- These muffins also taste amazing with a touch of almond extract in the batter—try it if you love that warm nutty flavor.
- If you don’t have tulip liners, parchment paper squares pressed into the pan work just as well!
More Muffin Recipes
More Muffin & Breakfast Recipes to Try
- Lemon Cranberry Bundt Cake with Sugared Cranberries – Perfect for brunch.
- Bacon & Cheese Egg Muffins – Great for protein-packed mornings.
- Mini Pancake Cereal – Fun twist on a breakfast classic.
- Carrot Bundt Cake with Cream Cheese Frosting – Another delicious option for citrus-lovers.
- French Toast – A cozy breakfast favorite.
Whether you’re baking for a holiday morning, a cozy weekend, or just craving a fresh citrus treat, these Cranberry Orange Muffins hit the spot every time.
Happy baking! 🧡🍊🧁
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 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Ground Cinnamon
- ½ tsp Salt
- 2 tbsp Orange Juice
- 2 tbsp Milk
- 1 ½ cups Cranberries (Fresh or frozen)
Glaze
- 1 cup Confectioners Sugar
- 3 tbsp Orange Juice
Instructions
- reheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugar, and beat on high until creamed, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then increase to high speed and continue beating until the mixture is well combined and smooth. Mix in the orange zest until evenly incorporated.
- In a separate large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet mixture into the dry ingredients and slowly whisk together until just combined.
- Add the orange juice and milk, gently whisking until the batter is evenly textured. Fold in the cranberries using a spatula or spoon, making sure they’re evenly distributed.
- Add the orange juice and milk, gently whisking until combined and uniformly textured. Fold in the cranberries with a spoon or spatula.
- Spoon the batter into the prepared muffin pan, filling each cup all the way to the top. Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F (177°C) and bake for an additional 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes, then serve and enjoy!
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