Make a batch of Cranberry Orange Muffins for a tasty winter treat. They are perfect for breakfast on the go or a quick snack.
Why You’ll Love This Recipe
- Perfect for a winter treat – This cranberry orange muffins recipe combines the flavor of tart cranberries and zesty oranges to create a delicious bakery style muffin for breakfast or dessert.
- Easy addition to meal prep – Make a batch of these muffins for a quick and easy snack you can take on the go. They are perfect for kids, but sophisticated enough for adults to enjoy as well.
- Great for the freezer – Double or triple your cranberry orange muffins and freeze some for later! You can warm them in the oven and add butter anytime you have a craving.
If you are having these Cranberry Orange Muffins for breakfast, I love to add some protein to my meal. Crispy bacon or hard boiled eggs would be great. My Copycat Starbucks Egg Bites are also a great on the go breakfast addition.
Cranberry Orange Muffins Ingredients
- Naval Oranges – Both the fresh orange zest and orange juice make this recipe tangy and delicious.
- Granulated sugar – The sugar gives these orange cranberry muffins a little extra sweetness for the perfect snack.
- Eggs – The large eggs will bind the ingredients together in the batter.
- Greek Yogurt – The greek yogurt makes these muffins extra moist and delicious.
- Vegetable Oil – Along with the yogurt, the oil helps keep your muffins from drying out. I like to use avocado oil, but you can also use melted coconut oil.
- Vanilla Extract – The pure vanilla extract will enhance and bring out the flavors of the orange and cranberry.
- All Purpose Flour – The flour brings the batter together. If you prefer gluten-free, you can swap gluten free flour here. Use whole wheat flour in place of standard to up the fiber content.
- Baking soda, baking powder – The baking soda and powder will help the rise on the muffin to make them perfectly fluffy.
- Salt – just a pinch of salt brings out the depth of flavor in your cranberry orange muffins. Even a quarter teaspoon salt goes a long way to make it as tasty as possible.
- Dried Cranberries – I use dried cranberries to keep it easy and add a little bit of tartness to the muffins. You can use sweetened or unsweetened dried cranberries.
If you would like to make this recipe dairy-free, you can use a vegan yogurt instead of greek yogurt. For a gluten-free cranberry orange muffin, sub in your favorite gluten free flour blend.
Instead of the dried cranberries, you could stir in craisins or raisins for a similar tart taste. I recommend substituting a dried fruit rather than a fresh cranberries or frozen cranberries to maintain the same measurements and texture.
These muffins would also be delicious with walnuts or pecans folded in. Add a simple orange glaze or streusel topping on top to really feel like you picked these up at a local bakery. Make your orange glaze with some powdered sugar with a bit of orange juice.
How to make
Step 1: Zest the oranges and mix the ingredients
Zest both oranges and rub the zest into the granulated sugar with your fingers in a small mixing bowl and set aside (Image 1).
Squeeze the juice out of the oranges until you have about ¼ cup orange juice.
In a large mixing bowl mix together the orange juice, eggs, yogurt, oil, sugar and zest, and vanilla extract. Whisk together until a smooth mixture remains.
In a separate bowl mix together the flour, baking soda, baking powder, salt and dried cranberries (Image 2).
Step 2: fold in dry ingredients and bake muffins
Fold dry ingredients into wet with a flat rubber spatula (Image 3). Line a muffin tin with 12 paper liners and scoop about ⅓ cup of batter into each of the cups (Image 4).
Place in the oven and bake at 325F for 30 minutes. You can use a toothpick to make sure the muffins are fully baked. Cool completely to room temperature and enjoy!
If you’d like a little extra sweetness, you could add a sprinkle of confectioners’ sugar on top of the muffins. You could also drizzle a glaze on top, like the one on these Coffee Cake Muffins.
Storage, reheating and Freezing
To store, allow the muffins to cool completely. Place in an airtight container and store on the counter for 3 days or in the fridge for up to one week.
I love to reheat one muffin at a time. Warm in the toaster oven or slice in half and toast in a skillet in some melted butter.
Freeze for up to 3 months. You can thaw all together or one muffin at a time.
Check out these other sweet treat Recipes
- Strawberry Cake Mix Cookies
- Brown Butter Banana Bread
- Double Chocolate Zucchini Muffins
- Salted Brown Butter Chocolate Chunk Cookies
If you love this cranberry orange muffin recipe, try this White Chocolate Cranberry Oatmeal Cookies recipe next!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
- 2 naval oranges
- 1 cup granulated sugar
- 2 eggs
- ½ cup greek yogurt
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- 1 ¼ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ cup dried cranberries
- Zest both oranges and rub the zest into the granulated sugar with your fingers in a small mixing bowl and set aside.
- Squeeze the juice out of the oranges until you have about ¼ cup of fresh orange juice.
- In a large mixing bowl mix together the orange juice, eggs, yogurt, oil, sugar and zest, and vanilla extract. Whisk together until a smooth mixture remains.
- In a separate bowl mix together the flour, baking soda, baking powder, salt and dried cranberries.
- Fold dry ingredients into wet with a flat spatula.
- Line 12 cups of a muffin pan with liners and scoop about ⅓ cup of batter into each of the cups.
- Place in the oven and bake at 325F for 30 minutes. Cool completely and enjoy!
- To make these muffins gluten free use a 1:1 ratio gluten-free flour blend
- To make them dairy free, use a vegan yogurt