I love how these muffins bring together bright orange zest, tart cranberries, and a soft, tender crumb. They feel cozy enough for weekends yet quick enough for busy mornings, and I enjoy making them any time I want something fresh and uplifting from the oven.
Why You’ll Love This Recipe
I like this recipe because it comes together fast, uses simple everyday ingredients, and delivers a balanced sweet-tart flavor that never feels heavy. I also appreciate that I can use either fresh or frozen cranberries, making these muffins easy to bake year-round. They also freeze beautifully, so I often make a batch and keep extras ready for later.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I preheat the oven to 400°F (200°C) and grease or line a 12-cup muffin tin. I zest the orange, then squeeze about 2 tablespoons of juice.
In a medium bowl, I whisk the flour, baking powder, baking soda, salt, and orange zest.
In a separate large bowl, I whisk the eggs, then add the white sugar, brown sugar, Greek yogurt, orange juice, melted butter, and vanilla extract until smooth.
I fold the dry mixture into the wet mixture gently, stopping as soon as everything is just combined. Then I fold in the cranberries.
I divide the batter evenly among the muffin cups and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. I let them cool in the pan for 5 minutes before moving them to a rack.
Servings And Timing
Servings: 12 muffins
Prep Time: about 10 minutes
Bake Time: 18–20 minutes
Total Time: around 28–30 minutes
Variations
I often like to switch things up by adding chopped walnuts or pecans for a little crunch. Sometimes I mix in a mashed ripe banana for extra moisture and subtle sweetness. I also enjoy making a mini-muffin version by using a mini muffin tin and baking them for about 12–14 minutes. If I’m baking for someone who avoids gluten, I simply swap in a gluten-free all-purpose flour blend.
Storage/Reheating
I store the muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them for up to 2 months. When I’m ready to enjoy one, I let it thaw at room temperature or warm it gently in the oven or microwave.
FAQs
Can I use frozen cranberries?
Yes, I use frozen cranberries often, and I don’t thaw them before adding to the batter.
Can I make mini muffins instead of full-size muffins?
I can make mini muffins easily by using a mini muffin tin and reducing the bake time to 12–14 minutes.
Can I add nuts or other mix-ins?
Yes, I like adding chopped nuts, white chocolate chips, or even a little mashed banana when I want a different twist.
How long do these muffins stay fresh?
When stored in the refrigerator, they stay fresh for about 4 days. Frozen, they keep well for up to 2 months.
Can I make this recipe gluten-free?
Yes, I simply replace the flour with a gluten-free all-purpose flour blend, and the results come out nicely.
Conclusion
I love how these cranberry orange muffins strike the perfect balance of citrus brightness and berry tartness, all wrapped up in a moist, tender crumb. They make a wonderful breakfast, a cheerful snack, or a shareable treat for any gathering. I enjoy making them as-is, but the recipe also lends itself well to personal touches — which keeps it in regular rotation in my kitchen.
These Cranberry Orange Muffins are bright, tart, and tender—perfect for breakfast, snacking, or sharing. With orange zest, Greek yogurt, and juicy cranberries, they’re quick to make and freezer-friendly for year-round enjoyment.
