Cranberry Orange Muffins

Bright, fruity, and perfectly sweet, these Cranberry Orange Muffins are topped with a delicious orange glaze that takes them from good to amazing. Filled with fresh cranberries and tangy orange zest, they are perfect for holiday gatherings or weekend baking.

I’ve made these cranberry orange muffins for years, and they never disappoint. They are a delightful combination of bright, zesty orange and bursts of tart cranberries, all wrapped up in a tender, fluffy muffin.

The orange zest fills your kitchen with the most amazing scent while they bake, and the sweet glaze on top brings everything together beautifully. They are moist, not too sweet, and have that bakery-style quality that makes them feel extra special.

Whether I’m baking for a crowd or prepping for the week, these muffins turn out delicious every single time.

Why I love this recipe

• They are surprisingly simple. No fancy techniques or hard-to-find ingredients required.
• Perfect make-ahead option. I can bake a batch on Sunday and enjoy them throughout the week.
• I’ve served these at holiday brunches, especially around Thanksgiving and Christmas when cranberries are at their peak, packaged them as gifts, and enjoyed them as weekday breakfast treats.

For more cranberry-inspired twists, check out my cranberry crumb bars or sugared cranberries recipe.

Ingredients

• Dry Ingredients: all-purpose flour, granulated sugar, baking powder, baking soda – the base that gives the muffins structure and lift.
• Wet Ingredients: eggs, vegetable oil, milk, vanilla extract – for a tender, moist texture.
• Flavor Boosters: fresh orange zest and whole cranberries – adding bursts of tartness and citrusy brightness in every bite.
• Glaze: powdered sugar mixed with fresh orange juice – a sweet, tangy finish that makes these muffins irresistible.

Step by step

1. Preheat the oven to 350°F and line your muffin pan with cupcake liners.
2. In a medium bowl, whisk the flour, baking powder, and baking soda. Set aside.
3. In a separate large bowl, whisk the sugar, eggs, vegetable oil, milk, and vanilla until smooth.
4. Add the dry mixture to the wet mixture and whisk gently until everything is just mixed.
5. Stir in the orange zest and fresh cranberries.

1. Spoon the batter into the muffin cups, filling them about two-thirds full.
2. Bake for 22–25 minutes, or until the tops turn lightly golden. Let the muffins cool completely. Set aside.
3. For the glaze, mix the powdered sugar and orange juice until thick and white. If it’s too thin, add 1–2 more tablespoons of powdered sugar and stir again.
4. Drizzle the glaze over the cooled muffins.

Variations

It’s fun to mix things up with cranberry muffins, whether you’re craving something classic, a little indulgent, healthier, or perfect for the season. Here are some ways I like to switch things up:

• Nutty Twist: Add chopped pecans or walnuts for extra crunch and richness.
• Chocolate Citrus: Fold in white chocolate chips with the cranberries for a creamy, sweet contrast to the tart fruit.
• Citrus Swap: Replace the orange with lemon or lime, adjusting both the zest and glaze juice for a fresh twist.

Storage

Keep muffins fresh by sealing them in an airtight container at room temperature for three days.

For longer storage, wrap each one individually in plastic wrap, then place them all in a freezer-safe bag or container for up to three months. When you’re ready to enjoy one, simply let it thaw at room temperature for about an hour, or microwave it for 20-30 seconds for a warm, fresh-from-the-oven experience.

If you try this recipe please comment and rate it below, I love hearing from you!