Cranberry Orange Muffins
Cranberry orange muffins have a pop of flavor thanks to the tart cranberries and zesty orange. These muffins are ready in 30 minutes!
If you’re looking for an easy recipe that uses seasonal flavor, these cranberry orange muffins will do the trick. The fresh cranberries add tart flavor while the orange adds a nice citrus taste. The muffins are ready in 30 minutes and are topping with an orange glaze, similar to my cranberry orange scones.
Why this recipe works
The addition of sour cream guarantees a moist and flavorful muffin. Fresh orange juice and zest provide plenty of flavor that complement cranberries natural (the flavor pairing is also seen in my cranberry crumb bars). The muffins are baked at a high temperature of 400 F so they get nice and fluffy too!
How to make cranberry orange muffins
- Preheat oven to 400 F. Line a muffin tin with paper liners.
- Whisk dry ingredients: In a large bowl whisk together flour, baking powder, salt and cinnamon. Set aside.
- Make the batter: In a separate bowl, beat butter both sugars and zest until light and fluffy. Add sour cream, eggs and vanilla extract, then mix until combined. Mix in half the flour mixture just until combined, then the orange juice. Mix in remaining flour mixture. Stir in cranberries by hand.
- Bake the muffins: Divide batter evenly among prepared muffin cups. Bake for 25 minutes or until a toothpick inserted in the center comes out with little to no crumbs.
- Make the glaze: Whisk confectioners’ sugar and fresh orange juice together. Drizzle glaze over muffins and serve.
Want a streusel topping? You can use the streusel recipe from my apple crumble muffins.
Frequently Asked Questions
Yes, but do not defrost the cranberries. Toss them in a tablespoon or two of flour to prevent them from sinking in the muffins as they defrost while baking.
Yes, but use 2/3 cup dried cranberries. You can also add 1/2 cup chopped walnuts or pecans if you like.
Yes, once the muffins have cooled completely, store them in an airtight container in the freezer for up to 1 month. Defrost in the refrigerator before bringing to room temperature. Add glaze once defrosted.
In a pinch, yes, but fresh orange juice adds much more flavor. You’ll have to buy an orange for the zest anyway!
Related recipes
Here are some recipes to try if you want to bake with cranberries this holiday season.
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Get the Recipe: Cranberry Orange Muffins
Ingredients
Muffins
- 2 cups (250 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar, plus more for sprinkling on top
- ¼ cup (50 g) packed light brown sugar
- 1 Tablespoon fresh orange zest
- 2 large eggs, room temperature
- ½ cup (113 g) sour cream, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup (60 ml) fresh orange juice
- 1 ½ cups (170 g) fresh cranberries
Glaze
- 1 cup (120 g) confectioners’ sugar, sifted
- 1-2 tablespoons fresh orange juice
Instructions
- Preheat oven to 400° F. Line a standard 12-cup muffin tin with paper liners. Set aside.
- In a large bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
- In a separate bowl, use an electric mixer to combine butter, sugar, brown sugar and orange zest until light and fluffy, about 2 minutes. Add eggs, sour cream and vanilla, mixing just until combined. Add half the flour mixture and mix just until combined, then add the fresh orange juice and mix just until combined. Add remaining flour mixture and mix just until combined. Stir in cranberries by hand.
- Use an ice cream scoop to divide batter evenly among prepared cups, each about 3/4 full. Sprinkle with sugar if desired (sprinkle high above pan so sugar disperses evenly). Bake muffins for about 25 minutes or until the tops are golden and a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the confectioners’ sugar and fresh orange juice. Drizzle over muffins with a spoon. Garnish with more orange zest if desired.
4 Comments on “Cranberry Orange Muffins”
Perfect with my morning coffee.
Cranberry orange is a great combination — just had to make some. Delicious!
How full should I fill the muffin tins? You said to divide the batter evenly between the tins, but should I be aiming for around 3/4 full, or closer to all the way full? Just want to make sure I’m not under- or over-filling them. Thanks in advance, can’t wait to try this recipe! 🙂
Hi Cassidy – The cups should be about 3/4 full. Hope this helps!