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Nov 30, 2020

Cranberry Orange Muffins

These cranberry orange muffins are a wonderful breakfast treat. The batter is flavored with orange juice and orange zest, and the muffins are filled with chopped cranberries. 

Cranberry Orange muffins with fresh cranberries

I'm always drawn to cranberries in muffins because I love the tartness of the cranberries balanced with the sweetness of the muffins. Some of my favorites include sourdough cranberry muffins and sourdough date nut cranberry muffins

These cranberry orange muffins are light and sweet. The mild orange flavor is wonderful with the cranberries. If you'd like to up the orange flavor, you can add even more zest or even some orange extract. 

Cranberry orange muffins with gorgeous cranberries

I always keep a stash of cranberries in my freezer. As soon as fresh cranberries appear in my grocery store in the fall, I start grabbing bags of them. They freeze so well so you can use them in recipes all year long. 

This recipe calls for pulsing frozen cranberries in the food processor.. all the more reason to have some in the freezer! 

Ingredients for these muffins:

Frozen cranberries
All purpose flour
Baking powder
Baking soda
Melted butter
Vegetable oil
Orange juice
Orange zest

Cranberry orange muffin on a plate

How to make these cranberry orange muffins:

First, coarsely chop frozen cranberries in a food processor with a few pulses. I used a mini food processor for this, but a full-sized food processor would work well too. 

Next, in a large bowl, whisk together flour, baking powder, baking soda, and salt. 

After that, heat butter and oil in a saucepan until the butter melts. Remove from the heat and stir in the sugar and orange zest. 

Next, stir eggs and orange juice together in a large bowl and add the butter/oil/sugar/zest mixture. Stir in the flour mixture until just combined. Gently fold in the chopped cranberries. 

Finally, scoop the mixture into paper lined muffin tins with a cookie scoop and bake for about 20 minutes at 375 degrees F. 

Cranberry orange muffin split

All of my taste testers loved these muffins. They are simple, easy, and they completely hit the spot with their sweet and tart flavors. 

These muffins will last about three days in an airtight container at room temperature. They are delicious at room temperature or re-warmed and spread with butter. 

Cranberry orange muffin crumb

Welcome to another Muffin Monday. On the last Monday of every month we post muffin recipes. I have been participating since at least 2015! Many thanks to my friend Stacy of Food Lust People Love for creating this tradition and hosting every month. 

Muffin Monday logo

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Cranberry Orange Muffins

Cranberry Orange Muffins

Cranberry Orange Muffins
Yield: 13 muffins
Author: Karen Kerr
These cranberry orange muffins are a wonderful breakfast treat. The batter is flavored with orange juice and orange zest, and the muffins are filled with chopped cranberries.


  • 1 1/4 cups (5 ounces) frozen cranberries
  • 2 1/4 cups (11 1/4 ounces) unbleached all purpose flour
  • 1 1/2 teapoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons vegetable oil
  • 3/4 cup sugar
  • Zest of one orange
  • 2 large eggs
  • 2/3 cup orange juice


  1. Heat the oven to 375 degrees F with a rack in the middle. Line a 12-cavity muffin pan with paper liners. For the extra batter, line a small custard cup or ramekin with a double or triple paper liner. 
  2. Chop the cranberries coarsely in the food processor. 
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 
  4. In a small saucepan, melt the butter with the oil. Remove the pan from the heat and stir in the sugar and orange zest. 
  5. In a separate bowl, whisk together the eggs and orange juice. Stir in the butter and sugar mixture. Add the flour mixture and stir until just combined. Stir in the cranberries. 
  6. Portion the dough with an ice cream scoop (1/4 cup) into the muffin tin. They should be about a little more than 3/4 full. 
  7. Bake for 18 to 20 minutes, until slightly golden. 
  8. Place the pan on a rack to cool for 5 minutes before removing the muffins. 
  9. Store in an airtight container. 



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Muffins, cranberries
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Would you like to comment?

  1. Orange and Cranberry are one of my favorite flavor profiles too. Wish I had one of these with my coffe right now.

  2. Such a perfect flavor combination for this time of year! They would be wonderful to have on hand for holiday guests.

  3. I'll bet these smell fabulous baking. I love those bursts of beautiful ruby cranberry!

  4. Cranberry and orange are a match made in culinary heaven. I can't wait to try these, Karen. They look SO moist and delicious.

  5. Cranberry orange muffins are always a favorite here this time of year. Looks like it's time for another batch!

  6. I remember you mentioned freezing cranberries a few years ago and I never forgot that advice.... it's funny because I see cranberry bags and I think of you and your freezer (I have to compete with Phil for freezer space, he is a maniac for freezing BUCKETS of blueberries and strawberries)

    1. You have a basement!!! You need another freezer =)

  7. These are the perfect fall treats! I love that orange cranberry combination!

  8. This is festive recipe I love combo of orange and cranberries, espcially during the christmas time.

  9. These look amazing Karen! What an amazing idea serving them as breakfast on Christmas day! And we have all the ingredients! Hooray!!! Thank you dear for sharing this recipe :)


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