Cranberry Orange Muffins

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Cranberry Orange Muffins-these sweet and tender muffins are bursting with fresh cranberries. They are the perfect muffins for the holiday season. 

Cranberry Orange Muffins Recipe

I have been baking cookies all month long and the boys have been great little taste testers. I got the butter out the other day and Caleb said, “Are you baking MORE cookies?” He caught me red handed:) I was going to bake another batch of cookies, but Caleb asked if we could make muffins instead. He loves muffins! I loved the idea so we switched things up and made Cranberry Orange Muffins. 

Cranberry Orange Muffins Recipe

I love fresh cranberries because they are so pretty and festive! They were the perfect burst of holiday for our muffins!

Cranberry Orange Muffins Recipe

The muffins are sweet, tender, and dotted with red, tart cranberries. They have a hint of orange and a sugary, sparkly top!

Cranberry Orange Muffins Recipe

We loved biting into the muffins and getting a big POP of cranberry! In between bites, the boys would shout POP and giggle. They loved the festive muffins.

Cranberry Orange Muffin Recipe

If you are looking for an easy holiday recipe to share with friends and family, make our Cranberry Orange Muffins. They are perfect for Christmas morning or anytime of the day!

Cranberry Orange Muffins Recipe

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Cranberry Orange Muffins

These easy cranberry orange muffins are the perfect breakfast treat for the holiday season.
4.72 from 14 votes



  • 1. Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
  • 2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  • 3. In another small bowl, combine sugar and orange zest. Rub the sugar and orange zest together with your fingers until fragrant.
  • 4. In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, orange juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Carefully stir in the cranberries.
  • 5. Divide batter evenly into 12 muffin cups. Sprinkle muffins with sugar. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack for 5 minutes. Serve warm.
  • Note-muffins will keep in an airtight container on the counter for up to 2 days. You can freeze the muffins for up to 1 month.

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. These look and sound yummy! Do you think I can use dried cranberries as well? If so, what amount would you use?
    Merry Christmas, Maria & Josh & the boys!

    1. So yummy! I had all the ingredients so I knew I had to make them. Thank you for all your delicious recipes

  2. And I was just saying the other day how I felt like some cranberry orange muffins–this recipe definitely came at the right time!

    I like how you rub the orange zest into the sugar. Such a great idea!

    Thank you for sharing amazing recipes like this. Every time I try one, I’m never disappointed.

    Have a very Merry Christmas!

  3. These look delish! I am running late on posts as usual but love the pics of the muffins…definitely going to give them a try!

  4. Made these for our Christmas breakfast and they were tasty. They reminded me more of pound cake (a more dense crumb) especially the second day (this morning), but we love pound cake, so no problem. Just wanted to say that cupcake papers have really gone up in price but I can find them more reasonably at the dollar store. Happy new year!

  5. I made these this morning and they were easy to mix up and delicious. I love the smell of the orange zest in the sugar. Very subtle flavor and visual. Nice blend of delicate flavor and sharp tartness when encountering a cranberry. What a nice way to start my new year!

  6. Love these muffins, one of my favorite flavor combinations, cranberry and orange. I did make a few changes. Our family is lactose intolerant so I used unsweetened almond milk. The batter came out thick so I did add just a bit more orange juice and almond milk. Also used half sugar and half Splenda due to family sugar sensitive as well. 

  7. I went all through  the holidays without one thing that was cranberry and orange.  It was a sad realization.  I was at the grocery store a few days ago and cranberries were on sale for 99 cents.  I bought two bags!  I made these this morning and we loved them.  The only problem was I didn’t make a double batch. It’s a good thing I have more cranberries 🙂 

  8. I just baked your cranberry orange muffins. Oh…my…gosh! They’re delicious! By far the best I’ve ever tasted. They’re moist, and the perfect blend of sweet, cranberry, and orange. Thank you for this recipe. It’s a keeper!

  9. I made these yesterday and they were good, but I could barely taste any orange flavor because the vanilla overpowered. I think maybe next time I will try using orange extract instead of vanilla.

  10. 5 stars
    These were so light, fluffy and bursting with flavor! They were a hit with the family and a perfect addition to our light breakfast.

  11. 5 stars
    This is my favorite go-to fall season muffin recipe. Others simply don’t compare. I do change it a bit though. I usually triple the orange zest and double the coarse, raw sugar for the topping. Also, I double the recipe and use an entire bag of fresh cranberries. It’s amazing!!

  12. 5 stars
    I love these muffins, this is my favorite muffins recipe. When cranberries aren’t in season I use dried cranberries and they turn out wonderful. I’ve also make them with chocolate chips for chocolate orange muffins and they just as amazing.

  13. I made these for breakfast this morning and they were delicious! I added about half a cup of chocolate chips, just for fun. 😉 I think I could’ve made 13 or 14 muffins, but I didn’t want to pull out another muffin tin, so I crammed it all into one, 12 cup, muffin tin. Because the tins were extra full, I did end up baking them for 25 minutes, but they turned out great!

    I tried rating these, but I can’t get the stars to stay when I click on them. 5 stars from me!

  14. These were fantastic the second time around when I woke up and used baking powder instead of baking soda! Thanks for sharing because I was looking for a way to use cranberries.