Cranberry Orange Muffins Recipe for the Ultimate Holiday Breakfast

Last Updated on November 12, 2025 by Souhail

Let’s be honest: muffins can sometimes be boring. But cranberry orange muffins? Oh, they’re something special. These little beauties are bright, tangy, and just sweet enough — with juicy pops of cranberry and that sunny citrus zing from fresh orange zest and juice. They’re everything I want in a cozy morning treat, especially when I’m sipping a hot coffee and looking out over a chilly New York morning.

I actually started making these muffins during one of those late-fall weekends when I had leftover cranberries from a Thanksgiving side dish and a few too many oranges hanging out in the fruit bowl. I threw them together on a whim, and now it’s a recipe I come back to every holiday season — and honestly, all winter long.

They’re perfect for breakfast, brunch spreads, or even a light dessert. The flavor is well-balanced: tart cranberries softened by the warmth of vanilla and a little sweetness, with a fluffy, bakery-style crumb that stays moist for days. And the best part? They freeze beautifully, so you can make a batch now and enjoy muffin magic whenever you need a pick-me-up.

Here’s Why These Muffins Are a Total Win

If you’ve ever had a dry, dense muffin, I feel your pain. But this cranberry orange muffin recipe checks all the boxes: moist, flavorful, and super easy to whip up. Whether you’re baking for a holiday brunch, prepping for the week, or just want something cheerful with your coffee, these muffins are here for you.

Here’s what makes this recipe stand out:

• Real orange flavor from zest and juice
  We’re not relying on extracts or artificial flavors. Fresh orange zest adds bright, aromatic oils, and the juice brings natural sweetness and moisture.
• Bursts of tart cranberry in every bite
  I use whole cranberries — fresh or frozen — to keep things juicy. Don’t chop them too small or you’ll lose that signature cranberry pop.
• Bakery-style muffin tops
  A higher initial oven temperature helps the muffins rise high and get those gorgeous golden domes. You’ll feel like a pro baker without much effort.
• Perfect texture
  These muffins are light, tender, and fluffy with just the right amount of richness. A mix of oil and yogurt (or sour cream) keeps them super moist.
• Make-ahead friendly
  Bake a batch, freeze half, and have fresh muffins anytime. They reheat beautifully for those “I need something cozy” mornings.
• Great for the holidays
  The combination of cranberry and orange just feels festive, right? They pair perfectly with this non-alcoholic Thanksgiving punch for a warm, family-friendly breakfast table.
• Easy to customize
  Want a swirl of cream cheese like these pumpkin cheesecake muffins? Go for it. Or keep it simple and classic — they shine either way.

How To Make Cranberry Orange Muffins Recipe

Cranberry Orange Muffins Recipe

Recipe by Kenza

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

18

minutes

Calories

215

kcal

These cranberry orange muffins are fluffy, moist, and bursting with juicy cranberries and fresh citrus flavor. A winter favorite that’s perfect for breakfast, brunch, or gifting — and they freeze beautifully!

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Ingredients

• 2 cups (240g) all-purpose flour

• 1 cup (200g) granulated sugar

• 1 tsp baking powder

• 0.5 tsp baking soda

• 0.5 tsp salt

• 1 tbsp orange zest (from 1–2 oranges)

• 0.75 cup (180ml) orange juice (freshly squeezed preferred)

• 0.5 cup (120ml) plain yogurt or sour cream

• 0.5 cup (120ml) vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• 1.5 cups (150g) fresh or frozen cranberries (don’t thaw if frozen)

• Turbinado sugar (optional, for topping)

Directions

• Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners or grease lightly with oil or butter.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. The zest is where all that bright flavor lives, so don’t skip it!
• In a separate bowl, mix the orange juice, yogurt, oil, eggs, and vanilla extract. Whisk until smooth and creamy.
• Pour the wet ingredients into the dry and gently stir until just combined. Don’t overmix — a few lumps are totally fine!
• Toss your cranberries in a teaspoon of flour to help keep them from sinking, then fold them gently into the batter.
• Scoop the batter evenly into your muffin cups. They’ll be pretty full — that’s what gives them those glorious muffin tops.
• If you’d like, sprinkle a little turbinado sugar on top for sparkle and crunch.
• Bake at 425°F for 5 minutes, then (without opening the oven) reduce the heat to 350°F (175°C) and bake for another 13–15 minutes, until the tops are golden and a toothpick comes out clean.
• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.

Notes

• No fresh cranberries? Use frozen (unthawed) or rehydrated dried cranberries.
• Don’t skip the zest! It adds a citrusy punch that makes these muffins shine.
• Substitute Greek yogurt for sour cream for a protein boost and tangy depth.
• Make mini muffins by reducing the baking time to about 12–14 minutes.
• Add crunch by mixing in chopped nuts or sprinkling turbinado sugar on top.
• Flavor booster: Add a tiny pinch of ground cinnamon for a cozy note.

Nutrition Facts

• Calories: 215kcal
• Fat: 9g
• Saturated Fat: 1g
• Sodium: 190mg
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 15g
• Protein: 3g

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Pro Tips to Make Your Cranberry Orange Muffins Absolutely Perfect

These muffins are super approachable, even for beginner bakers. But with a few little tricks, you’ll be pulling golden, bakery-worthy muffins out of your oven like a total pro.

• Use room temperature ingredients
  It’s a small detail, but it makes a big difference. Eggs, yogurt (or sour cream), and orange juice should all be at room temp so they incorporate smoothly into the batter and rise evenly.
• Zest before you juice
  Always zest the orange first — it’s almost impossible to do once it’s been cut. The zest holds the essential oils that pack in flavor without extra liquid.
• Don’t overmix the batter
  This is the most common muffin mistake! Gently fold the wet and dry ingredients together just until combined. A few streaks of flour are okay. Overmixing = dense muffins.
• Chill your cranberries (especially if frozen)
  If using frozen cranberries, toss them in a spoonful of flour before folding into the batter. This helps prevent them from sinking and staining the batter pink.
• Bake at two temperatures
  Start at 425°F for the first 5 minutes to help those domes puff up, then lower to 350°F to finish baking. This method mimics a bakery-style muffin rise.
• Try topping with turbinado sugar
  A sprinkle of coarse sugar before baking gives your muffins that signature crunchy top — so satisfying!
• Don’t skip the cooling rack
  Once out of the pan, let your muffins cool on a rack. This keeps the bottoms from getting soggy and helps the texture set just right.

And if you’re looking to mix up your muffin game even more, don’t miss these flavor-packed pumpkin muffins or the ever-classic cranberry muffins for other seasonal favorites.

Easy Variations to Keep Your Muffins Fresh and Fun

Once you’ve mastered the base cranberry orange muffin recipe, the possibilities really open up. Whether you want to tweak the texture, add a little flair, or make it fit specific dietary needs, here are some delicious ideas to keep things interesting.

1. Cranberry Orange Muffins with Streusel Topping

For a bakery-style finish, whip up a quick crumb topping using butter, flour, brown sugar, and a pinch of cinnamon. Sprinkle it over each muffin before baking, and you’ll get a golden, crunchy crown that adds buttery contrast to the tart berries.

2. Glazed Cranberry Orange Muffins

Once the muffins have cooled, drizzle them with a simple orange glaze (powdered sugar + orange juice). It adds a touch of sweetness and a shiny finish — perfect for brunch or gifting.

3. Add White Chocolate Chips

A handful of white chocolate chips turns these into more of a dessert muffin. The sweetness of the chocolate pairs beautifully with the tartness of the cranberries.

4. Cranberry Walnut Muffins with Orange Zest

Swap out half the cranberries for chopped toasted walnuts for a heartier texture and nutty depth. Great for a breakfast muffin with some staying power.

5. Vegan Cranberry Orange Muffins

Use a flax egg (1 tbsp ground flax + 3 tbsp water), plant-based yogurt, and non-dairy milk for a vegan version that still rises beautifully and tastes amazing.

6. Orange Almond Muffins with Dried Cranberries

If you only have dried cranberries, rehydrate them in warm orange juice for 10 minutes before adding. Stir in a splash of almond extract and top with sliced almonds for a sophisticated flavor twist.

How to Serve Cranberry Orange Muffins Like a Brunch Star

These muffins are super versatile and just the right mix of casual and elegant — they work for everything from weekday breakfast to fancy brunch spreads.

Serve them warm with a little salted butter or orange marmalade for extra citrusy goodness. I also love pairing them with something creamy, like a spoonful of vanilla Greek yogurt or whipped ricotta and honey.

If you’re entertaining, these muffins are gorgeous on a brunch board alongside seasonal fruits, soft cheeses, and maybe even a chilled glass of this non-alcoholic Thanksgiving punch for a festive touch.

They also make a sweet little edible gift during the holidays. Just wrap a few in parchment and tie with twine — instant homemade charm.

How to Store and Reheat Your Muffins Without Losing That Freshly Baked Goodness

These muffins keep really well, which makes them a dream for meal prep or make-ahead baking.

At room temperature:
Store muffins in an airtight container lined with paper towels for up to 3 days. The paper helps absorb moisture and keeps the tops from going soggy.

In the fridge:
Not my first choice (fridges dry out baked goods), but if your kitchen’s super warm, they’ll keep a few extra days this way. Just reheat gently before serving.

In the freezer:
First, let the muffins cool completely. Then, wrap each muffin individually or flash-freeze on a baking sheet. Afterward, transfer to a freezer-safe bag and store for up to 3 months. Reheat in the oven at 300°F for about 10–12 minutes for that just-baked texture.

Creative Ways to Use Leftover Muffins (If You Somehow Have Leftovers)

If you happen to find yourself with a few muffins left by day three (a rare but beautiful thing), here are a few fun ideas to turn them into something new:

• Muffin French Toast: Slice in half and dip in egg batter, then griddle like French toast. Top with powdered sugar and orange syrup.
• Muffin Trifles: Crumble muffins into layers with whipped cream and fresh berries for a cute dessert.
• Cranberry Muffin Bread Pudding: Chop them up, soak in custard, and bake for a cozy winter treat.

FAQs About This Cranberry Orange Muffins Recipe

Conclusion

Whether you bake these cranberry orange muffins for a cozy weekend breakfast, a holiday brunch, or to brighten someone’s day with a homemade gift, you’ll be glad you did. They’re fluffy, flavorful, and full of personality — just like the best kind of muffin should be.

If you loved this recipe, you might also want to try these cranberry muffins, or go full fall vibes with pumpkin muffins or indulgent pumpkin cheesecake muffins.

Now grab your oranges and let’s get baking — your kitchen is about to smell amazing.