These Cranberry Orange Muffins are packed with tart cranberries and zesty orange flavour and they make the perfect sweet treat or snack! They’re the perfect recipe for beginning bakers because they’re easy to make with simple ingredients!
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If I had to pick one thing to bake over anything else, it would always be muffins. There’s just something so simply satisfying about whipping up a batch of muffins on a cold or rainy day – muffin recipes are always easy, quick to bake, and they always just taste so good with a hot cup of coffee or tea. It just doesn’t get any better. And these Cranberry Orange Muffins? They’re my new favourite!
I’ve already told you the crazy story about how I filled my freezer with fresh cranberries after a recent trip to Austria (fresh cranberries aren’t available in Romania where I live). I’ve been having tons of fun making all my favourite cranberry recipes again, like this Mulled Cider Cranberry Sauce, or this Slow Cooker Apple Cranberry Orange Cider, and these Cranberry Orange Muffins just had to be next!
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These Cranberry Orange Muffins are crispy on the outside and soft and fluffy on the inside. They bake up perfectly every time and I just know they’ll become one of your favourite muffin recipes!
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I hope you like these Cranberry Orange Muffins as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!!
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Recipe Video
Watch the video below to see exactly how I make this delicious treat. You can find more delicious recipe videos on my YouTube channel.
Cranberry Orange Muffins
Ingredients
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 1/2 cup fresh or frozen cranberries
- zest of one large orange
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the flour, baking powder, salt, white sugar, and brown sugar to a large bowl and whisk to combine.
- Add the cranberries and orange zest to the bowl and toss to coat with the flour mixture.
- In a large pyrex or glass liquid measuring cup, add the egg, milk and vegetable oil., whisking them together with a fork.
- Add the wet ingredients to the dry ingredients and combine with a rubber spatula just until the flour disappears.
- Scoop the batter into the muffin cups (filled about 2/3 full) and bake at 375 degrees Fahrenheit for 19-22 minutes or until a toothpick inserted into the middle of one muffin comes out clean.
Krysta says
The ruling on the field at our place is
Curtis: has had 3 (they came out 20 min ago) and says they are good and taste cakey.
Josiah: likes them and ate a whole one despite witnessing me add the orange peel *GASP!*
Sammy: wolfed it down without water lol
Chrissie says
Haha! Glad the family loved them! Thanks for the kind words!
Cathleen @ A Taste of Madness says
Cranberry and orange is such a good combo!! I love muffins that are crisp on the outside and soft on the inside 🙂
Chrissie says
Thanks so much! Me too 🙂
Jenn Wiebe says
Next time I would make a triple batch! Delicious!! MADE The these muffins this morning – realized after the fact that I didn’t have egg, so I used a quarter cup of applesauce instead. I also subsituted oatmeal after 1 cup of flour. They turned out perfectly. Also I used lemon extract cause I was craving lemon cranberry like yu wouldn’t believe (preggo) really great recipe thanks!
Chrissie says
I’m so glad you liked these muffins! Thanks so much for taking the time to leave a comment! 🙂
Jess says
Delicious! We made them with 1/4 cup orange juice 1/4 cup milk, and used half whole wheat flour. So tasty! Will make again.
Chrissie says
So glad you liked them!
Vanessa says
Hi! These look delicious. Wondering if it would make much of a difference if I substituted the milk for almond or other milk alternative?
Chrissie says
I often bake these with dairy-free milk and they turn out well. I usually use Oat milk or Soy milk.
Pat says
I loved the combination of orange zest and cranberry. Perhaps it’s my oven, but they definitely needed a longer time in the oven. I did use frozen cranberries and this might be why.
I used almond flavouring and that gave the berries a real boost.
P.s. do you miss Canada
Chrissie says
Great idea on the almond flavouring! And yes, we do miss Canada 🙂
Nicole says
I’m just wondering, I like the taste the cranberries bring, but not the actual cranberries. Is there such thing as cranberry extract?
Mae says
WOW! Just made these not even an hour ago and they are AMAZING! flavor is strong and delightful (i may have done too much zest but I’m not complaining). Also, I used whole wheat flour instead of the all-purpose flour suggested AND added Pecans!!! I’m pumped for breakfast every day this week.
Chrissie says
So glad you liked them!! 🙂
Julie says
Delicious & so quick to make!
The Busy Baker says
Thanks Julie!
Jenn says
Ridiculously delicious muffins! I divided the batter into chocolate chip for the little ones and frozen cranberries for the grown-ups. So simple to prepare and definitely quite foolproof as I am not one to measure most accurately. Can’t wait to try other recipes on your site. Thank you!!
The Busy Baker says
So glad you and your family liked them! Thanks for taking the time to leave a comment! 🙂
Julie Smith says
Chrissie I lost my decades old favourite CranOrange muffin recipe. Googled for a new one and this popped up…of course how could I not try a recipe from the Busy Baker??
Am I ever glad I did! These are like a summer explosion on my mouth! Only change I made was to add in some chopped pecans to replicate my original fav. Soooo yummy! Saturday mornings thank you for the next two decades or more!!
Chrissie says
I’m so glad you like them! 🙂 Enjoy!!
DJ says
These are great!. I swapped the oil for full fat sourcream, as I was out of oil. I also hand-squeezed the juice from my zested orange into the batter and sprinkled them with Turbinado sugar before baking. Cranberry-Orange – winning combination!
Chrissie says
So glad you liked them! Thanks! 🙂
Cat says
I’ve made these regular way (very good!) and gluten free and subbed the sugars with 1/2 c monk fruit sweetener (from Costco). Tart but tasty – could up the monkfruit sweeter another 1/4-1/3 c, if you wanted sweeter.
The Busy Baker says
So glad you enjoyed them both ways! Thanks so much for taking the time to leave a comment! 🙂
Chris Schroeder says
I made these with my daughter and they are awesome. Tender and moist with lots of flavour. We’ll be making them again.
The Busy Baker says
Thank you!! Glad you enjoy the recipe!🙂
Janet R says
These were very good. Sweet, tart & just the right size. I did not get 12 muffins tho. Only got 9 but that’s okay.
The Busy Baker says
Thanks for your feedback Janet!!
Sharon Dye says
ON A SNOWY DAY BEFORE VALENTINE’S DAY, YOUR MUFFIN RECIPE SEEMED LIKE A GREAT IDEA, AND IT WAS! I JUST ATE ONE OF THE MUFFINS; PERFECT, AS THEY ARE NOT TOO SWEET. I DID USE ALMOND MILK, AND IT WORKED FINE. I’LL LOOK FORWARD TO TRYING MORE OF YOUR RECIPES!
The Busy Baker says
Thanks Sharon! I’m glad you enjoyed them ☺️ Happy baking!
Sam says
Delicious!
The Busy Baker says
Thank you Sam!!
Rose says
I’m wondering if I could use dried cranberries instead??
The Busy Baker says
You could, but make sure you rehydrate them with some hot water and orange juice for 30 min before using them.