These bakery style Cranberry orange muffins are fluffy and packed with juicy Cranberries and orange flavor! They’re perfect for the holidays!

Cranberry orange muffins on parchment paper on counter, sugared cranberries in a bowl

Why we love these muffins

Why do you need to make these cranberry orange muffins? This bakery style muffin is a quick and easy breakfast idea perfect for weekdays on the go, and delicious enough for when guests come over! With just a few simple ingredients, you’ll have deliciously festive muffins to celebrate the holiday season! Make these on Christmas morning for a delicious holiday breakfast!

Ingredients for this Recipe

cranberry orange muffin ingredients
  • Eggs – use room temperature ingredients. If you need to bring the eggs to room temperature quickly, fill a small bowl with warm water. You want the temperature to feel like a warm bath. Carefully place the eggs in the water and let them sit for 5 to 10 minutes.
  • Greek Yogurt – If you want to create healthier baked goods or just want a simple substitution, use an equal amount of yogurt in place of the sour cream in baking recipes. Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium! It adds a little tangy flavor to these cranberry orange muffins and gives them a lighter texture!
  • Sugar
  • Fresh Orange Juice and Zest Zest the orange before juicing. Be sure to wash and dry the orange before using the zester. When zesting the orange, use a microplane and avoid the white pith, as it has a bitter flavor. The bright orange flavor from the zest adds the most incredible flavor to these cranberry orange muffins!
  • All purpose flour
  • Fresh Cranberries– tart cranberries balance out the sweetness of the orange and provide a juicy punch to these festive cranberry orange muffins!
  • Vanilla Extract
  • Salt
  • Baking soda
  • Cinnamon
  • Orange extract, optional – if you want even more orange flavor, add a teaspoon of orange extract to the muffin batter

STEP BY STEP INSTRUCTIONS TO MAKE THIS RECIPE

cranberry orange muffin step by step process

Cream the butter and sugar together.

Place butter and sugar in the bowl of a stand mixer. Using a paddle attachment, cream the butter and sugar together on medium-high speed. By creaming the butter and sugar together, you’ll ensure a light and fluffy muffin. Creaming butter and sugar together allows the sugar to aerate the butter, and the finer bubbles you have, the lighter in texture your cakes will be and the finer the crumb.

Add eggs

Add eggs in one at a time, making sure the batter is fully incorporated between each addition, so the batter doesn’t get lumpy. Scrape the sides of the bowl between each egg addition. Add sour cream and vanilla and continue to beat.

Mix in dry ingredients

In a separate medium bowl, whisk together flour, baking powder and salt. Slowly add dry ingredients to the wet ingredients and beat until batter is fully incorporated.  

Fold in cranberries

Fold in cranberries until evenly distributed.

Fill muffin pan

Fill muffin tin with paper liners. Using an ice cream scoop with release, fill prepared muffin tins with batter to the 3/4 full. Bake at 350 for 24-26 minutes until tops are puffed and slightly golden and toothpick comes out clean.

Remove from muffin tin and cool on a wire rack.

Cranberry orange muffins stacked atop each other on cooling rack with sugared cranberries on counter

Other recipes to try

  1. Peppermint Pattie Cheesecake – This Peppermint Pattie Cheesecake is one of those show-stopping Christmas desserts that will become a family tradition every holiday season.
  2. Oatmeal chocolate chip cookies – These oatmeal chocolate chip cookies have crispy edges, chewy centers, and are loaded with gooey chocolate chips! 
  3. Banana streusel muffins- These banana muffins topped with crumbly, buttery streusel topping for added flavor and crunch is a delicious way to start your day! 
  4. Maple Cranberry Apple Pie – this festive pie is sweetened with maple syrup and has a crunchy nut crumb topping.
  5. This Cranberry Cake with almonds makes a sweet ending to a holiday meal.
  6. Our Morning Glory Muffins are also a holiday time breakfast or snack or gift from the kitchen.

FAQS AND EXPERT TIPS

Tips for storing

To keep these cranberry orange muffins tasting as fresh as the day you baked them, there are a few tricks. First, let them cool completely before storing. Secondly, store them in an airtight container. A ziplock bag works great, or a large Tupperware container! They’ll last at room temperature for up to 3 days. If you’re looking to freeze these muffins, place them in freezer bags and remove as much, and they should freeze for up to 3 months.

Use a microplane for zesting

A microplane is a quick and easy to shred, grate and zest citrus! By sliding the orange back and forth along the steel shaft, shaving off tiny bits at a time, you’ll have plenty of zest and flavor for these cranberry orange muffins.

Use an ice cream scoop with release to fill the muffin tin! The scoop with release makes filling the muffin cups easy and clean!

Use a hand mixer

If you don’t have a stand mixer, use a hand held electric mixer and a large mixing bowl. Make sure to scrape down the sides of the bowl so that the batter is mixed well.

Thanks for reading! If you make this recipe, please come back and let me know how you like it by leaving a rating and review. 

Yield: 24

Cranberry Orange Muffins

Cranberry orange muffins on parchment paper on counter, sugared cranberries in a bowl

These bakery style Cranberry orange muffins are fluffy and packed with juicy Cranberries and orange flavor! They're perfect for the holidays!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup greek yogurt
  • Zest from one orange
  • 3 tablespoons orange juice
  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1 1/2 cups cranberries

Instructions

    1. Beat butter and sugar until light and fluffy. Add eggs in one at a time and beat until incorporated. Add Greek yogurt, orange juice, zest and vanilla and continue to beat.

    2. Whisk dry ingredients in a separate bowl.

    3. Slowly add dry ingredients to the wet ingredients and beat until batter is fully incorporated.  

    4. Fold in cranberries

    5. Using an ice cream scoop with release, fill two lined muffin tins with muffin batter until muffin cups are 3/4 of the way full.

    6. Bake at 350 for 22-25 minutes or until tops are golden brown and toothpick comes out clean.

Notes

Tips for storing



To keep these cranberry orange muffins tasting as fresh as the day you baked them, there are a few tricks. First, let them cool completely before storing. Secondly, store them in an airtight container. A ziplock bag works great, or a large Tupperware container! They’ll last at room temperature for up to 3 days. If you’re looking to freeze these muffins, place them in freezer bags and remove as much, and they should freeze for up to 3 months.

Use a microplane for zesting

A microplane is a quick and easy to shred, grate and zest citrus! By sliding the orange back and forth along the steel shaft, shaving off tiny bits at a time, you'll have plenty of zest and flavor for these cranberry orange muffins.

Use an ice cream scoop with release to fill the muffin tin! The scoop with release makes filling the muffin cups easy and clean!

Use a hand mixer

If you don't have a stand mixer, use a hand held electric mixer and a large mixing bowl. Make sure to scrape down the sides of the bowl so that the batter is mixed well.

Nutrition Information:

Yield:

2424

Serving Size:

1 muffin

Amount Per Serving: Calories: 214Total Fat: 8 ggCarbohydrates: 34 ggFiber: 1 ggSugar: 24 ggProtein: 2 gg