Cranberry Orange Muffins Recipe

Who can resist the irresistible aroma of freshly baked muffins wafting through the kitchen on a lazy morning? If you’re a fan of the perfect blend of tartness and sweetness, then you’re in for a treat! Today, we’re diving into the delightful world of Cranberry Orange Muffins.

Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more.

The Ingredients You’ll Need

Let’s start by gathering all the ingredients to whip up these delectable Cranberry Orange Muffins:

Dry Ingredients:

  1. 2 cups all-purpose flour
  2. 1/2 cup granulated sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/4 teaspoon salt

Wet Ingredients:

  1. 1/2 cup unsalted butter, melted
  2. 3/4 cup freshly squeezed orange juice
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. 1 tablespoon orange zest
  6. 1 cup fresh cranberries, coarsely chopped


Now that you have all your ingredients ready, let’s dive into the baking process:

Preheat the Oven

Preheat your oven to 375°F (190°C). Grease or line your muffin tin with paper liners.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Combine the Wet Ingredients

In another bowl, beat together the melted butter, orange juice, eggs, vanilla extract, and orange zest until smooth and creamy.

Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Fold in the Cranberries

Gently fold in the chopped cranberries into the batter until evenly distributed. This will add a burst of tartness to every bite!

Fill the Muffin Cups

Evenly distribute the batter into the prepared muffin cups, filling each about 2/3 full.

Bake to Perfection

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Serving Suggestions

Once your Cranberry Orange Muffins are beautifully baked and fragrant, it’s time to indulge! Serve them warm with a dollop of butter or a drizzle of honey for an extra touch of sweetness.


In conclusion, Cranberry Orange Muffins are a delightful treat that combines the tanginess of cranberries with the citrusy burst of oranges.

With simple ingredients and easy steps, you can whip up a batch of these mouthwatering muffins to enjoy with your morning coffee or as a sweet snack any time of the day.

Frequently Asked Questions

Q1: Can I use frozen cranberries instead of fresh ones?

A1: Yes, you can substitute frozen cranberries for fresh ones in this recipe.

Just make sure to thaw them and pat them dry before chopping and adding them to the batter.

Q2: Can I use orange juice from a carton instead of freshly squeezed juice?

A2: While fresh orange juice will give the best flavor, you can use store-bought orange juice as a substitute if you’re in a pinch.

Just make sure it’s 100% pure juice without any added sugars.

Q3: How should I store leftover muffins?

A3: Allow the muffins to cool completely, then store them in an airtight container at room temperature for up to 3 days.

You can also freeze them for longer storage.

Q4: Can I add nuts to this recipe?

A4: Absolutely! Feel free to add chopped nuts like pecans or walnuts for added crunch and flavor.

Q5: Can I make these muffins gluten-free?

A5: Yes, you can use a gluten-free flour blend instead of all-purpose flour to make these muffins gluten-free.

Just make sure the other ingredients are also gluten-free if needed.

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