Orange Cranberry Muffin Recipe

These cranberry orange muffins started because readers kept asking if they could swap the lemon in my lemon muffins for orange. Turns out the same base works beautifully for both, you just need a little extra to make orange sing since it’s a milder flavor. That’s where the fresh cranberries come in. The tartness cuts right through the citrus and keeps every bite from tasting flat.

Take it from Penny & Sally below, when you follow my tips below, you’ll have muffins better than your local bakery!

I just made the cranberry orange muffins wow wow wow. This recipe is a keeper. My husband loves them and requested I make more. They are way better than any bakery. Thank you so much Beth! I will definitely make more of your muffin recipes!

Penny

My husband just loves his muffins and stated these are the best he has ever had.  BIG CALL from this expert. The tips are worth noting also.

Sally

Orange Cranberry Muffins – The perfect breakfast, snack, or dessert!

This recipe actually started as a reader request. After I posted my lemon muffins, people kept asking if orange would work as a swap, so I started testing. The base batter works for both, but orange is a milder flavor than lemon, and early batches came out tasting a little one note. Adding fresh cranberries fixed that instantly. The tartness plays off the citrus in a way lemon never needed help with, and it’s what makes these muffins taste like more than just an orange version of another recipe.

I orange glazed a few batches early on for extra punch, but I found the cranberries did more work with less fuss, especially with the sanding sugar on top for crunch. From there I ran these through the same bakery style process I use across every muffin on this site, the rest period, the fill pattern, and the high heat start, to get the tall domed tops. It’s a recipe built from a reader’s question and then tested until it earned its place next to the lemon version.

Why You’ll Love These Cranberry Orange Muffins

Here are a few reasons why I love these cranberry orange muffins so much.

• They’re bakery-style muffins. You know those tall, uber-moist muffins with the puffy muffin tops you find at bakeries? That’s exactly what these are.
• Loaded with orange and cranberry in every bite. Between the cranberries in the batter and on top and the orange juice and zest, you’ll find incredible cranberry orange flavor in each and every bite.
• Made with pantry staples. Besides the cranberries and orange, every ingredient used in this recipe is something you likely already have in the cupboard.
• Quick & Easy! From start to finish, these homemade muffins are ready in under an hour – including 15 minutes of rest time and just over 20 minutes in the oven.

Have leftover cranberries? Make cranberry pancakes!

Cranberry Orange Muffins Recipe Ingredients

These tall, fluffy muffins are made with your typical muffin ingredients, plus the orange juice/zest and cranberries to give them the extra flavor. See the recipe card below for measurements.

• All-purpose flour – It’s important to measure the flour accurately as too much can change the texture of the muffins.
• Granulated sugar
• Baking powder
• Salt
• Eggs
• Buttermilk – Using buttermilk helps keep the muffins extra moist and also adds a bit of flavor.
• Vegetable oil – Vegetable oil also adds moisture to the muffins.
• Orange zest and orange juice – Adds bright orange flavor to every bite of these muffins.
• Cranberries – Fresh and frozen cranberries both work in this recipe.

Tip: Once you zest the oranges, cut them in half and squeeze out the orange juice.

How to Make Orange Cranberry Muffins Recipe

These orange cranberry muffins are easy to make and the prep takes just a few minutes, though the batter will need to rest for 15 minutes before baking.

1. Combine the dry ingredients. In a small bowl stir together the flour, granulated sugar, baking powder, and salt.
2. Combine the wet ingredients. In a large bowl, combine the eggs, buttermilk, vegetable oil, orange zest, and orange juice. Stir for 30 seconds with a rubber spatula.
3. Combine the ingredients. Gradually add the dry ingredients, mixing until just combined. Fold in the cranberries.
4. Let the batter rest. Cover the bowl with a towel. Rest for 15 minutes. Preheat the oven to 425ºF during this time. Fill the muffin tin with muffin liners.
5. Fill the muffin liners. For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Transfer the batter to paper liners, filling them almost to the top with the batter.
6. Garnish the muffins. Add extra cranberries and sanding sugar to the top of the muffins if desired.
7. Bake. Bake the muffins for 7 minutes at 425ºF, then turn the temperature down to 350ºF and bake for 13 to 16 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan.

Cranberry Orange Muffin Recipe Tips

Here are a few tips for making these bakery-style muffins.

Do not overmix the batter. As you combine the wet and dry ingredients, stir just until the ingredients are combined. Overmixing the muffin batter can lead to dense muffins.

Do not thaw the cranberries. If you’re using frozen cranberries, there’s no need to thaw them. It’s better not to as they can stain the batter red as you stir them.

Fill the muffin liners almost to the top. The key to tall, puffy muffin tops is to fill the liners almost all the way to the top, not just halfway or 3/4 as you might for regular muffins.

Bake in batches. You should have enough batter for more than one muffin tray. But you’ll still just want to bake one at a time to ensure that they bake properly.

Do not open the oven. When you reduce the heat from 425ºF, resist the urge to peek in the oven or take the muffins out. Just turn the temperature down and let the oven work its magic.

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!

1. The Rest Period

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. Fill Every Other Muffin Cup

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

3. Fill Them To The Top

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. Bake at High Temperature Initially

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.

Serving this Orange Cranberry Muffin Recipe

With the moist texture and sweet topping (especially if you add the sanding sugar), these muffins are absolutely delightful on their own at room temperature. Slightly warm from the oven is even better.

 How to top Cranberry Orange Muffins

For these tender muffins, I topped them with with extra cranberries and sanding sugar. Sanding sugar is a large crystal sugar that’s great for decorating because it won’t dissolve with heat.

If you want a different topping, try a sweet orange glaze (orange juice and powdered sugar) or try our streusel topping. No matter how you top the muffins, they are the perfect afternoon snack, and great for busy mornings and Christmas morning!

How to Store Cranberry Orange Muffins

Leftover cranberry orange muffins can be stored at room temperature for 3 or 4 days. Just keep them in an airtight container. You can also refrigerate them and let them come to room temperature before enjoying them.

Cranberry Orange Muffin Recipe FAQs

More Muffin Recipes

• Banana Nut Muffins
• Chocolate Chip Muffins
• Gluten-Free Banana Muffins
• Blueberry Muffins