Cranberry Orange Muffins

These Cranberry Orange Muffins are a delicious burst of citrus sunshine and tart cranberry sparkle in every bite. With a moist, buttery base, these muffins are anything but boring—made even better with a golden brown sugar crumb topping and a sweet orange drizzle that soaks into every crack.

Whether you’re baking for a cozy autumn morning or prepping ahead for a festive holiday brunch, these muffins are the perfect way to celebrate seasonal ingredients. They rise tall and proud, with juicy cranberries that pop in the oven and an aroma that fills your kitchen with warmth. Make a batch (or two)—they freeze beautifully and reheat like a dream.

Full recipe:

Ingredients:

For the Crumb Topping:

• 1/3 cup (67g) packed light or dark brown sugar

• 1 tablespoon (15g) granulated sugar

• 1/2 teaspoon ground cinnamon

• 1/4 cup (56g) unsalted butter, melted

• 2/3 cup (83g) all-purpose flour

For the Muffins:

• 1 and 3/4 cups (219g) all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 cup (113g) unsalted butter, softened

• 1/2 cup (100g) granulated sugar

• 1/4 cup (50g) light or dark brown sugar

• 1 tablespoon orange zest (from about 2 oranges)

• 2 large eggs, at room temperature

• 1/2 cup (120g) plain yogurt or sour cream, room temperature

• 2 teaspoons pure vanilla extract

• 2 tablespoons (30ml) fresh orange juice

• 2 tablespoons (30ml) milk (any kind), room temperature

• 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw if frozen)

Optional Orange Icing:

• 1 cup (120g) confectioners’ sugar

• 2 tablespoons (30ml) fresh orange juice

Directions:

1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan or grease well.

2. Make the crumb topping: Combine both sugars, cinnamon, and melted butter. Stir in flour gently with a fork until crumbly. Chill while preparing batter.

3. In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.

4. In a large bowl, using a mixer, beat butter and both sugars on high speed until creamy (about 3 mins).

5. Add orange zest, then eggs, yogurt/sour cream, and vanilla. Mix on medium until mostly smooth.

6. Reduce mixer speed, then add dry ingredients along with orange juice and milk. Mix until just combined.

7. Gently fold in cranberries. Do not overmix.

8. Divide batter between muffin cups, filling to the top. Add crumb topping to each muffin, pressing lightly to adhere.

9. Bake at 425°F for 5 minutes, then reduce heat to 350°F (177°C) and bake for 16–19 more minutes (21–24 mins total).

10. Cool muffins for 5 mins in pan, then transfer to a wire rack.

11. For icing, whisk sugar and orange juice, then drizzle over cooled or slightly warm muffins.

Prep Time: 15 minutes | Cooking Time: 24 minutes | Total Time: 39 minutes
Kcal: ~280 kcal per muffin | Servings: 12 muffins

A Moist and Tender Base That Delivers Every Time

At the heart of these muffins is a tried-and-tested base that Sally’s Baking Addiction fans have loved across multiple variations. This base yields a soft, cakey texture that’s moist without being greasy, sturdy without being dense. It’s the same muffin formula that forms the backbone of many beloved recipes on the site, including blueberry and lemon poppy seed muffins.

The key to this texture lies in the balanced wet-to-dry ratio and the combination of ingredients that include butter, sugar, eggs, and yogurt or sour cream. These ingredients work together to create structure and moisture, giving the muffins that ideal crumb: fluffy, slightly dense, and rich.

Yogurt or sour cream brings an extra dose of moisture, ensuring the muffins don’t dry out—especially important when you’re adding tart fruits like cranberries, which can draw moisture out of the batter during baking. This base also has enough lift to support generous add-ins like whole cranberries, without them sinking to the bottom.

Elevating Flavor with Citrus and Spice

While the cranberries are the star of the show, the orange flavor is what ties this recipe together. Orange zest is mixed into the batter, infusing it with fragrant citrus oils. A splash of fresh orange juice further enhances the flavor without making the batter too wet or acidic.

Cinnamon, though subtle, adds a warm note that complements both the tart berries and the citrus. It’s a quiet flavor addition that helps transition this muffin from just another fruity bake into something perfect for autumn and winter. The result is a muffin that tastes like the season, bringing cozy vibes and brightness at the same time.

Versatile and Customizable Toppings

These muffins are absolutely delicious on their own, but the real magic comes in the customizable toppings. A brown sugar crumb topping takes them to bakery-level status. It’s made with pantry staples—brown sugar, granulated sugar, cinnamon, flour, and melted butter—and comes together in minutes. The trick here is not to overmix the topping; keeping it crumbly ensures it bakes up with a crisp, buttery texture.

If you want to go a step further, drizzle the cooled muffins with a simple orange glaze made from confectioners’ sugar and orange juice. This glaze hardens slightly as it dries, adding a sweet and tangy finish that enhances the orange flavor and makes the muffins feel extra indulgent. For a more rustic or casual presentation, you can skip both toppings or add just a sprinkle of coarse sugar before baking for a little crunch.

Fresh or Frozen Cranberries – Both Work Perfectly

One of the many things to love about this recipe is its flexibility. You can use either fresh or frozen cranberries, and there’s no need to thaw the frozen ones before folding them into the batter. This makes it incredibly convenient to bake these muffins year-round, even when fresh cranberries are out of season.

Cranberries bring natural tartness and bursts of juice throughout the muffin. They balance out the sweetness in the batter and the optional crumb topping. When baked, the cranberries soften slightly but retain their shape and vibrant color, which adds to the visual appeal of each muffin.

A Foolproof Method That Yields Consistent Results

Although the recipe calls for a stand or handheld mixer, it remains approachable for home bakers at all levels. The batter is thick, which is intentional—it allows the muffins to rise tall and hold their shape rather than spilling over into mushroom tops. You’ll notice a key technique in this recipe: starting with a higher oven temperature and then lowering it mid-bake. This technique encourages the muffins to rise quickly in the first few minutes, creating that iconic domed muffin top.

The crumb topping is chilled briefly before being added to the muffins, which helps it maintain its structure in the oven. Pressing the crumbs slightly into the batter ensures they stick and bake into the muffin rather than falling off after baking.

The muffins cool for a few minutes in the pan before being transferred to a wire rack. This prevents sogginess at the bottom while keeping the interior tender. If you choose to glaze them, wait until they’re mostly cool so the icing doesn’t melt away completely.

Great for Meal Prep and Make-Ahead Baking

These muffins aren’t just great fresh out of the oven—they’re also freezer-friendly. Once completely cooled, they can be stored in an airtight container in the freezer for up to three months. To reheat, simply microwave for 15–20 seconds or warm in a toaster oven. They come out tasting nearly as fresh as day one, especially when paired with a pat of cinnamon butter or a swipe of orange marmalade.

This make-ahead ability makes them ideal for busy mornings, meal prep, or planning ahead for holiday events. Bake a double batch, freeze half, and you’ll have a homemade treat ready at a moment’s notice.

An Impressive Yet Simple Addition to Any Table

Despite their elegant appearance and rich flavor, these muffins are surprisingly simple to make. There are no unusual techniques or hard-to-find ingredients—just thoughtful combinations and careful layering of flavor and texture. That’s what makes them such a crowd-pleaser. They look and taste like something you’d buy at an upscale bakery, but they’re easy enough to whip up at home on a Sunday morning.

They’re also extremely adaptable. Prefer a lighter muffin? Leave off the crumb and glaze. Want more orange? Add extra zest or even a bit of orange extract. Looking for something a bit heartier? Add chopped walnuts or pecans to the batter or topping. The base is reliable, but the opportunities for creativity are endless.

Why Cranberry Orange Deserves More Love

Cranberry orange is a flavor combination that doesn’t get the same spotlight as pumpkin spice or gingerbread during fall and winter. But it should. It’s bright, bold, and incredibly refreshing compared to some of the richer, heavier treats typical of the season.

This recipe offers a wonderful way to embrace cranberries as more than just a side dish at Thanksgiving. Their natural tartness brings out the best in baked goods, and when combined with orange, they create a flavor profile that’s both festive and sophisticated.

Cranberries are also rich in antioxidants and vitamin C, giving you a small nutritional boost—though let’s be honest, we’re here mostly for the taste and experience. Still, it’s nice to know that your indulgence comes with a few benefits, too.

Conclusion

In every way, these cranberry orange muffins deliver more than your average baked good. They’re bright, bold, beautifully textured, and filled with seasonal charm. With a moist and tender crumb, customizable toppings, and the perfect balance of tart and sweet, they’ve earned a permanent place in the rotation of many home bakers.

Whether you’re baking a dozen to share or saving a few in the freezer for later, one thing’s for sure: each bite of these muffins brings comfort, joy, and a little bit of magic to your day. They’re a reminder that baking can be both simple and spectacular—and that the best flavor combinations are often the ones hiding in plain sight.