Why You’ll Love Cranberry Orange Muffins Recipe

Bursting with tart and juicy cranberries in each bite
You can use fresh or frozen cranberries—super convenient
Loads of bright orange flavor with a hint of cinnamon spice
Soft, tender, and cake‑like texture
Optional crumb topping and sweet orange icing deliver a bakery‑style finish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crumb Topping:
• light or dark brown sugar
• granulated sugar
• ground cinnamon
• unsalted butter, melted
• all‑purpose flour

Muffins:
• all‑purpose flour
• baking soda
• baking powder
• ground cinnamon
• salt
• unsalted butter, softened
• granulated sugar
• light or dark brown sugar
• orange zest (from about 2 oranges)
• large eggs
• plain yogurt or sour cream
• pure vanilla extract
• fresh orange juice
• milk (any kind)
• fresh or frozen cranberries (do not thaw if frozen)
• optional: coarse sparkling sugar for topping (if skipping crumb topping)

Orange Icing (optional):
• confectioners’ sugar
• fresh orange juice

Directions

Preheat your oven to high heat (425 °F / 218 °C). Prepare a 12‑count muffin pan by spraying with nonstick spray or lining with cupcake liners; set aside.
Make the crumb topping: in a small bowl mix brown sugar, granulated sugar, cinnamon, and the melted butter until uniformly combined. Add the flour and use a fork to gently mix until the mixture forms loose crumbs (don’t overmix into a paste). Place the bowl in the refrigerator while you prepare the muffin batter so the crumbs stay cold.
Make the muffins: in a medium bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt; set aside.
In a large bowl using a mixer (hand or stand) beat together the softened butter, granulated sugar, and brown sugar on high speed until smooth and creamy (about 3 minutes), scraping down the bowl as needed. Add the orange zest and continue beating on medium speed for 1 minute.
Add the eggs, yogurt (or sour cream), and vanilla extract and beat for about 1 minute, then up to high speed until combined (it may look slightly curdled). Scrape the bowl as needed.
With the mixer on low speed, add the dry ingredients, orange juice, and milk and beat just until no flour pockets remain. Gently fold in the cranberries by hand—avoid over‑mixing. The batter will be thick.
Evenly divide the batter into the prepared muffin cups, filling to the very top. If using crumb topping, sprinkle on each muffin and gently press it into the batter so it adheres. If skipping crumb topping, sprinkle the coarse sparkling sugar on top if desired.
Bake at 425 °F for 5 minutes. Then without opening the oven, reduce the temperature to 350 °F (177 °C) and bake for an additional 16–19 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The total bake time is around 21–24 minutes (closer to the lower end if you skip the crumb topping).
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack and let them cool for at least 15 minutes before icing.
If you are using the optional orange icing: whisk together the confectioners’ sugar and fresh orange juice until smooth, then drizzle over the warm or cooled muffins.
Once iced (or plain), enjoy!

Servings and timing

Makes 12 muffins.
Prep time: approximately 25 minutes.
Cook time: approximately 23 minutes (plus a 5‑minute high‑heat start).
Total time: approximately 1 hour (including cooling and finishing).

Variations

Use dried cranberries instead of fresh/frozen — reduce to about 1 cup if using dried.
Skip the crumb topping and icing for a simpler muffin.
Make mini muffins: bake at 350 °F for about 12–14 minutes (makes about 36–40 mini muffins).
Use lemon instead of orange for a lemon‑cranberry version (use lemon zest and juice, omit cinnamon if desired).
Replace some of the cranberries with chocolate chips for a chocolate‑cranberry twist.
Try non‑dairy milk or yogurt/sour cream alternatives if you need a dairy‑free version (note texture may shift slightly).

Storage/Reheating

Store muffins at room temperature in a covered container for a few days.
You can refrigerate them (covered) for up to a week.
To reheat: pop a muffin in the microwave for about 10‑15 seconds (microwave power adjusted) or warm in the oven briefly until heated through.
For freezing: once muffins are fully baked and cooled, place them in an airtight freezer‑safe container or bag and freeze for up to 3 months. Thaw in the fridge or at room temperature, then reheat before serving.

FAQs

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin—if it comes out clean or with a few moist crumbs, they are done. The tops should be golden and the muffins should have risen nicely.

Can I use all frozen cranberries?

Yes — you can use frozen cranberries straight from the freezer without thawing. They’ll bake nicely and maintain the tart‑juicy bursts inside the muffins.

What kind of yogurt or sour cream should I use?

You can use plain yogurt (regular or Greek) or sour cream. Using full‑fat will give the richest texture; non‑fat still works but the muffins may be slightly less tender.

Can I substitute orange extract if I don’t have fresh orange juice or zest?

You could use a small amount of orange extract (for example ¼‑½ teaspoon) if you don’t have fresh juice or zest, but for the best flavor and texture the fresh orange zest and juice are recommended.

Can I make this recipe into a loaf instead of muffins?

Yes — you can pour this batter into a loaf pan. Bake at 425 °F for 5 minutes, then reduce to 350 °F and bake approximately 22‑25 minutes (or longer, depending on loaf size) until a toothpick comes out clean.

Is it okay to skip the crumb topping and icing?

Absolutely — the muffins will still be delicious. The crumb topping and icing are optional enhancements, not required for success.

What happens if I over‑mix the batter when folding in cranberries?

Over‑mixing can lead to tougher muffins because it activates the gluten more. You’ll also risk bursting the cranberries and turning the batter pink/purple. It’s best to fold gently just until the berries are distributed.

Can I make mini muffins with this recipe?

Yes — For mini muffins, bake at 350 °F for about 12‑14 minutes. You’ll get approximately 36‑40 mini muffins from the batter.

How should I reheat frozen muffins?

After thawing (either in fridge or at room temperature), you can microwave a muffin for about 10‑15 seconds until warm, or warm in a preheated oven for a few minutes until heated through.

Can I substitute applesauce for yogurt/sour cream for a lighter version?

Using applesauce in place of yogurt or sour cream will change the texture. While you can try it, the muffins may turn out less rich and slightly denser. For best results, stick to yogurt or sour cream.

Conclusion

These cranberry orange muffins offer a delightful balance of tart cranberries and bright citrus, wrapped in a tender, buttery cake‑like muffin. They’re perfect for breakfast, brunch, or a sweet snack. With optional crumb topping and icing, they can be dressed up for a special occasion or kept simple for everyday. Whether you’re using fresh or frozen cranberries, they’re easy to make and deliver consistent results. Enjoy the flavors of cranberry and orange together in every bite!