Go Back
–+ servings
cranberry orange muffins
Print Recipe

Cranberry Orange Muffins

These cranberry orange muffins are the perfect blend of sweet, tart, and citrusy — like Christmas morning in muffin form! Fresh cranberries add juicy bursts of flavor, while orange zest and a light glaze bring that bright holiday cheer. They’re soft, fluffy, and just the right amount of sweet — equally perfect as a breakfast treat, afternoon pick-me-up, or simple holiday dessert.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Servings: 18 muffins

Ingredients

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • 2 cups fresh cranberries

For the glaze

  • 1 cup powdered sugar
  • 2 tbsp fresh orange juice

Instructions

  • Preheat your oven to 350°F and line a muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and baking soda, then set it aside for now.
  • In a large mixing bowl, whisk the sugar, eggs, oil, milk, and vanilla until smooth and combined.
  • Gradually add the dry ingredients to the wet mixture, whisking just until everything comes together — no overmixing!
  • Gently fold in the orange zest and fresh cranberries until evenly distributed.
  • Fill each muffin cup about two-thirds full and bake for 22–25 minutes, until the tops are lightly golden and a toothpick comes out clean.
  • Let the muffins cool completely before glazing — patience is key here!
  • To make the glaze, whisk together powdered sugar and orange juice until it’s smooth and slightly thick. If it’s too thin, add another spoonful or two of powdered sugar.
  • Drizzle the glaze over the cooled muffins, let it set, and get ready for the coziest cranberry-orange magic of the season!