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    You are here: Home / Recipes / Breads and Baking

    Cranberry Orange Muffins

    Published: Nov 4, 2020 · Modified: Nov 4, 2020 by Susie Weinrich · This post may contain affiliate links.

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    fresh cranberry muffins with pinterest text

    Cranberry Orange muffins are a tender and moist muffin recipe that is full of fresh tart cranberries and sweetened with fresh orange zest, sugar, and cinnamon. The cinnamon sugar crumble topping really takes these muffins over the top!

    Cranberry orange muffins on a black and white napkin with fresh cranberries

    These are the perfect muffin to make during the holidays when fresh cranberries are available. They would make the perfect addition to a Thanksgiving brunch or Christmas morning breakfast. You could also add these Greek Yogurt Banana Muffins and Sweet Cornbread Muffins!

    Fresh Cranberries

    Fresh cranberries are available in the US between October to December. They keep for a long time in the fridge – 3-4 weeks! So if you buy some in December you can make these cranberry muffins all the way into January.

    Fresh cranberries are actually considered a superfood and have some great health benefits!

    cranberry muffin broken open to show the inside with is orange with bright red cranberries

    Frozen

    You could also make this recipe with frozen cranberries if you don’t have access to fresh. Use the same amount as the fresh. Do not thaw the cranberries, use them frozen!! Toss them lightly in flour before adding to the batter. That will help them not sink to the bottom of the muffin.

    (note- I have not tested the recipe with frozen cranberries)

    Dried

    If you try the recipe with dried cranberries lessen the amount to 1 cup. Soak them in very hot water for about 10 minutes. Pat them dry and then toss them in a little flour before adding them to the batter.

    (note- I have not tested the recipe with dried cranberries)

    Ingredients

    Here are the ingredients you will need to make these Cranberry Orange Muffins:

    • Flour
    • Baking Soda
    • Baking Powder
    • salt
    • Brown Sugar
    • Vegetable Oil
    • Eggs
    • Vanilla
    • Buttermilk
    • Orange (zest)
    • Fresh Cranberries
    • Pecans (optional)
    • Butter
    • Sugar
    • Cinnamon
    steps showing how to make cranberry orange muffins

    Storing

    Fresh made muffins can be stored at room temp in an airtight container for up to 5 days.

    You could also freeze the muffins! Just let them cool completely and pop them in a freezer safe container and freeze for up to 3 months. Thaw at room temp overnight.

    Cranberry Orange Muffin Recipe

    cranberry orange muffins topped with a cinnamon crumble, on a black and white napkin, fresh cranberries to the side

    Cranberry Orange Muffins

    Cranberry Orange Muffins are a deliciously sweet and tart muffin recipe. Fresh cranberries are mixed in a sweet orange muffin batter and baked with a cinnamon sugar topping.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Cooling: 5 minutes
    Servings: 18 muffins
    Author: Susie Weinrich

    Ingredients

    • 2 ½ cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • 1 ¼ cup brown sugar, packed firmly
    • ½ cup vegetable oil
    • 1 egg
    • 2 teaspoon vanilla
    • 1 cup buttermilk **see note
    • 2 teaspoon fresh grated orange zest (about 1 large orange)
    • 1 ½ cups fresh cranberries (see notes about frozen or dried cranberries)
    • ½ cup chopped pecans – optional

    Topping

    • 1 tablespoon melted butter
    • ½ cup granulated sugar
    • 1 ½ teaspoon cinnamon
    text ingredients
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    Instructions

    • Preheat the oven to 375°. Fill a muffin tin with paper muffin liners.
    • In a large bowl combine the flour, baking soda, baking powder and salt. Set aside.
    • With a hand mixer or stand mixer with paddle attachment beat the brown sugar, oil, egg, vanilla, buttermilk, and orange zest together.
    • Create a well in the center of the flour mixture. Pour in the brown sugar mixture and stir them, just until they come together. (Do not overmix or you will form too much gluten and have tough muffins!!)
    • Fold in the fresh cranberries and pecans (if using).
    • Spoon enough muffin batter into each muffin tin cup so that it is ¾ full. Set aside.
    • In a small bowl make the topping – combine the melted butter, granulated sugar and cinnamon.
    • Sprinkle a generous amount of topping over the batter in each tin. Divide it evenly among all the muffins
    • Bake the muffins at 375° for 15-18 minutes until golden brown.
    • Let cool for 5-10 minutes before eating.
    • Store the muffins at room temp in an airtight container for up to 4 days.

    Notes:

    Buttermilk: If you do not have buttermilk you can make some by combining 1 cup milk (2% or whole) with 1 teaspoon vinegar. Let sit for about 10 minutes. Then measure out the amount needed.
    Frozen Cranberries: To use frozen cranberries, measure out 1 ½ cups, DO NOT THAW. Toss in a little all purpose flour before adding to the batter. You may need to bake the full 18 minutes when using frozen berries.
    Dried Cranberries: To use dried cranberries, measure out 1 cup, soak in very hot water for about 10 minutes. Dry them lightly on a paper towel. Toss them in a little all purpose flour before adding to the batter. Bake as directed.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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