Enjoy these moist, flavorful Cranberry Orange Muffins—bursting with tart cranberries and bright orange citrus. They make a lovely breakfast, snack, or addition to a brunch spread.
These muffins are an easy way to brighten a chilly morning or add a touch of sweetness to your afternoon coffee. The combination of whole wheat (or all-purpose) flour, fresh cranberries, and zesty orange creates a balanced, wholesome treat the whole family will enjoy.
Why You’ll Love These Cranberry Orange Muffins
- Bright, balanced flavor: Tangy cranberries and fresh orange zest and juice combine for a sweet-and-tart profile that’s especially comforting in colder months.
- Moist texture: The simple ratio of wet to dry ingredients yields tender, moist muffins that stay soft for days when stored properly.
- Simple to prepare: With basic pantry ingredients and straightforward steps, these muffins are accessible for bakers of all skill levels.
Tips for Perfect Muffins
- Mix gently: Stir just until ingredients are combined to avoid tough muffins.
- Use room-temperature ingredients: They blend more evenly and give a better crumb.
- Fill tins appropriately: Fill muffin cups about two-thirds full to prevent overflow and encourage even rise.
- Limit oven door opening: Keep the oven closed while baking to maintain steady heat and consistent texture.
Simple Ingredients
This recipe uses wholesome, easy-to-find ingredients. You can substitute all-purpose flour for whole wheat if you prefer a lighter crumb.
- 1 1/2 cups whole wheat flour (180 grams) — or use all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 orange — zest (divided) and 1/3 cup + 1.5 tablespoons juice from one large orange
- 7 tablespoons butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups fresh cranberries, halved
- 1 tablespoon flour to dust cranberries
For the orange glaze
- 1 cup powdered sugar
- Reserved orange zest and 1.5 tablespoons orange juice
How to Make Cranberry Orange Muffins
Preheat the oven to 400°F (200°C) and position the rack in the center. Line a 12-cup muffin tin with paper liners.
- Prep the cranberries: Halve the cranberries and toss them with 1 tablespoon of flour to help keep them suspended in the batter.
- Mix wet ingredients: In a large bowl, whisk together melted butter, sugar, eggs, orange zest, and orange juice until combined.
- Mix dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt.
- Combine: Add the dry ingredients to the wet ingredients gradually, stirring just until combined—avoid overmixing.
- Fold in cranberries: Gently fold the floured cranberries into the batter.
- Fill the tin: Divide batter evenly among the lined muffin cups, filling each about two-thirds full.
- Bake: Bake for 18–20 minutes at 400°F (200°C), or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins rest in the tin a few minutes, then transfer to a wire rack to cool completely.
- Make the glaze: Whisk the powdered sugar with the reserved orange zest and juice until smooth.
- Glaze: Once muffins are fully cooled, drizzle the glaze over the tops. For a thinner drizzle, hold the spoon higher so the glaze drips down the sides.
Serving and Storage
Serve these muffins warm or at room temperature. Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in the microwave or oven before serving if desired.
Recipe Card
The recipe yields 12 muffins. Prep time is about 15 minutes, bake time 18–20 minutes. Calories per muffin are approximately 284 kcal. Enjoy—and if you try it, consider leaving a rating or review where you found the recipe.
Glazed Cranberry Orange Muffins
Ingredients
- 1 1/2 cups whole wheat flour 180 grams. Or use all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 orange – zest divided and 1/3 cup + 1.5 tablespoons juice from one large orange
- 7 tablespoons butter melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups fresh cranberries halved
- 1 tablespoon flour to dust cranberries
- For the orange glaze
- 1 cup powdered sugar
- 1/2 the zest and 1.5 tablespoons juice from the orange above
Instructions
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Slice the cranberries in half, then toss them with 1 tablespoon of flour to keep them from sinking in the batter.
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In a large bowl, whisk melted butter, sugar, eggs, orange zest, and orange juice until combined.
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In another bowl, whisk together flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet, mixing until just combined. Avoid overmixing.
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Gently fold in the floured cranberries.
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Line a 12-cup muffin tin with paper liners.
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Divide batter among muffin cups, filling each about two-thirds full.
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Bake at 400°F (200°C) for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow muffins to cool in the tin briefly, then transfer to a wire rack to cool completely.
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While cooling, whisk powdered sugar with orange zest and juice until smooth for the glaze.
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When muffins are completely cool, drizzle glaze over the tops. For a more dramatic effect, hold the spoon higher so the glaze drips down the sides.
Notes
Room-temperature ingredients: They blend more evenly and improve texture.
Don’t overfill tins: Overfilled cups can lead to spilling and uneven shapes.
Limit opening the oven: Frequent opening can lower the oven temperature and extend baking time.