These Cranberry Orange Muffins have the perfect mix of sweet citrus and tart berries. Plus, your kitchen will smell amazing as they bake. It's an easy holiday recipe to enjoy for breakfast or as a snack.
If you love sweet-and-tart recipes, also try my cranberry orange scones and apple cranberry cake.
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One of my favorite holiday combos is orange and cranberry. And since all the stores have fresh cranberries in stock right now, I couldn't resist giving my glazed orange muffins a holiday twist.
I bought a bag of berries, chopped them up, and folded some into the batter. A sprinkle of sanding sugar on top transformed my easy muffin recipe into a festive treat.
Each one is bursting with fresh orange flavor and tart pockets of berries, making them perfect for cozy mornings this season.
Why You'll Love This Cranberry Orange Muffin Recipe
- Bright and festive. The fresh cranberries and orange zest give it a vibrant pop of flavor.
- Sparkly holiday shimmer. The sanding sugar on top of the muffins adds a fun sparkle and crunch to every bite.
- Great any time of day. Enjoy the soft, moist muffins for breakfast, brunch, or an afternoon snack.
- Easy to make ahead. Freeze a batch so you have Thanksgiving or Christmas morning muffins ready to go.
Key Ingredients
These orange cranberry muffins come together with just a handful of simple ingredients. Scroll down to find the recipe card with the complete ingredient list and amounts.
- All-purpose Flour: Use a kitchen scale or the spoon-and-sweep method so you measure the flour accurately.
- Baking Powder: Helps the muffin tops rise.
- Sugar: A combination of granulated and brown sugar balances the tart berries.
- Cardamom: I love the warm, slightly spicy flavor it adds to baked goods made with orange juice.
- Melted Butter: Adds a rich flavor and keeps the muffins moist.
- Large Egg: Provides liquid and richness.
- Sour Cream: Adds a soft, moist texture to baked goods. Plain Greek yogurt can also be used.
- Milk: Adds moisture to the batter. You can also use your favorite plant-based or nut milk.
- Orange Juice and Zest: The fresh juice and zest are the key ingredients to add that bright citrus flavor. You will need 2-3 large Navel oranges.
- Cranberries: This recipe works best with fresh berries, but it also works with frozen ones. It has not been tested with dried cranberries.
- Sanding Sugar: The bigger crystals add a sparkly holiday crunch on top.
Buy extra bags of cranberries and freeze them, so you can make these muffins year-round.
How To Make Cranberry Orange Muffins
- Whisk the dry ingredients in a large mixing bowl. Create a hole in the center of the flour mixture.
- Pour all of the wet ingredients into the hole, and mix just until the batter comes together.
- Gently fold in the cut cranberries and orange zest.
- Fill each greased muffin tin cup nearly to the top, then press a few extra cranberry halves into the batter. Sprinkle with sanding sugar.
- Bake until golden and a toothpick inserted in the center comes out with a few crumbs. Remove them from the muffin pan, then place them on a wire rack to cool.
These muffins with fresh cranberries are so good with your morning coffee or a maple latte.
They are also the perfect addition to any holiday brunch. Pair them with chia pudding parfaits, fruit salad, and berry baked oatmeal for a cozy breakfast spread.
Storing and Freezing
On the Counter - Keep the muffins in an airtight container at room temperature for 3-4 days.
In the Freezer - Wrap each cooled muffin in plastic wrap, then place them in a freezer-safe bag or container. Freeze for 2-3 months. Thaw on the counter before serving.
BruCrew Tips
- Use a zesting tool to remove the outer orange peel before cutting and juicing. Do not scrape the white pith because it is very bitter.
- Grease the muffin tin or use paper liners to keep the batter from sticking.
- Use fresh or frozen cranberries for a juicy, tart flavor.
- Do not overmix the batter to keep it light and tender.
- Rest the batter for 10 minutes before baking to help the tops rise better.
Muffin Variations
- Add ½ cup white chocolate chips for a sweet, creamy twist.
- Stir 1-2 tablespoons of poppyseeds into the batter before baking.
- Try coarse raw sugar or a streusel topping instead of sanding sugar.
- Skip the sanding sugar and dip the tops of the muffins in an orange glaze after they have cooled.
More Holiday Muffin Recipes
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Recipe
Cranberry Orange Muffins
These Cranberry Orange Muffins have the perfect mix of sweet citrus and tart berries. Plus, your kitchen will smell amazing as they bake. It's an easy holiday recipe to enjoy for breakfast or as a snack.
Ingredients
- 1 ¾ cups all purpose flour (210g)
- 2 teaspoons baking powder
- ½ teaspoon cardamom
- ½ teaspoon table salt
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- ¼ cup sour cream
- ½ cup unsalted butter, melted
- 1 ½ teaspoons vanilla extract
- ¼ cup milk
- 2-3 large Navel oranges, zested then juiced
- 1 ½ cup fresh cranberries, cut in half and divided
- 3 tablespoons white sanding sugar
Instructions
- Preheat the oven to 350°F. Grease a 12-count muffin tin or line it with paper liners.
- Stir the flour, baking powder, cardamom, salt, and sugars in a large mixing bowl. Create a hole in the center of the flour mixture.
- Add the egg, sour cream, melted butter, vanilla, milk, and ½ cup freshly squeezed orange juice to the hole. Mix just until the batter forms.
- Gently stir in 1 cup cranberry halves and zest from one orange. Let the batter rest 5-10 minutes, then fill the muffin tin. Press the remaining cranberries into the batter and sprinkle with sanding sugar.
- Place the pan in the preheated oven and bake for 19-20 minutes. Remove the pan from the oven and gently loosen the muffins from the pan. Place the muffins on a wire rack to cool slightly before eating.
Notes
- Use a zesting tool to remove the outer orange peel before cutting and juicing. Do not scrape the white pith because it is very bitter.
- Grease the muffin tin or use paper liners to keep the batter from sticking.
- Use fresh or frozen cranberries for a juicy, tart flavor.
- Do not overmix the batter to keep it light and tender.
- Rest the batter for 10 minutes before baking to help the tops rise better.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 41mgSodium: 269mgCarbohydrates: 49gFiber: 3gSugar: 18gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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