Dessert

Cranberry Orange Muffins Recipe

Bylilan Sage January 11, 2026January 11, 2026

Introduction

These Cranberry Orange Muffins are a delightful breakfast treat or afternoon snack. Bursting with fresh cranberries and bright orange zest, they offer a perfect balance of tart and sweet flavors. Topped with a simple orange glaze, they bring a cozy, festive touch to any table.

A pile of seven small muffins sits in the center of a white plate, stacked in two layers with four muffins on the bottom and three on top. The muffins are light golden brown, with red cranberry pieces visible inside and on the surface, some oozing red juices. A shiny, white glaze drips smoothly over the tops of the muffins, adding a glossy texture. One bright red cranberry sits in front of the pile on the plate. In the blurry background, there are halved and whole bright orange oranges sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1/2 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract
1 tbsp orange zest
2 cups fresh cranberries
1 cup powdered sugar
2 tbsp fresh orange juice

Instructions

Step 1: Preheat your oven to 350°F and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, and baking soda, then set it aside.
Step 3: In a large mixing bowl, whisk the sugar, eggs, oil, milk, and vanilla until smooth and combined.
Step 4: Gradually add the dry ingredients to the wet mixture, whisking just until everything comes together — avoid overmixing.
Step 5: Gently fold in the orange zest and fresh cranberries until evenly distributed.
Step 6: Fill each muffin cup about two-thirds full and bake for 22–25 minutes, until the tops are lightly golden and a toothpick comes out clean.
Step 7: Let the muffins cool completely before glazing.
Step 8: To make the glaze, whisk together powdered sugar and orange juice until smooth and slightly thick; add more powdered sugar if too thin.
Step 9: Drizzle the glaze over the cooled muffins, let it set, and enjoy.

Tips & Variations

Use fresh cranberries for the best tart flavor; frozen can work but may add extra moisture.
Try substituting the vegetable oil with melted coconut oil for a subtle coconut note.
If you prefer a sweeter muffin, increase the sugar by 1/4 cup.
Add a teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm spice twist.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins without glaze for up to 2 months; thaw at room temperature and drizzle glaze before serving. Reheat gently in a microwave or oven to restore freshness.

How to Serve

A white plate stacked with about eight golden brown muffins, each with visible bright red cranberry pieces inside and drizzled with a light, glossy white icing on top. The muffins have a soft texture and are arranged in a small pile with some whole red cranberries placed around them. In the background, there are two halved oranges showing their vibrant orange flesh, set on a wooden board on a white marbled surface. The scene has a fresh and bright feel, with warm natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries, but be sure to thaw and drain them well to avoid extra moisture that can affect the muffin texture.

How do I know when the muffins are done?

The muffins are ready when the tops turn lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.