Name: Cranberry Orange Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 tablespoon orange zest from about 2 oranges; 3/4 cup unsweetened soy milk; 1 teaspoon apple cider vinegar; 1/4 cup orange juice; 1/2 cup canola oil; 2 teaspoons pure vanilla extract; 2 cups all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 tablespoon cornstarch; 1 1/2 cups fresh cranberries or frozen; 1 cup powdered sugar; 3 tablespoons orange juice

Jump to Recipe· 4.5 from 7 reviews

If you’re craving a muffin that’s bursting with fruity zing and cozy warmth, you’re going to fall head over heels for my Cranberry Orange Muffins Recipe. These muffins bring together the bright, fresh tang of orange zest and juice with the tart pop of cranberries in every bite. They’re moist, tender, and just the right balance of sweet and tangy — perfect for breakfast, snack time, or even a little afternoon pick-me-up. Stick around because I’m sharing all my best tips to help you bake these beauties with confidence and ease.

🧡

Why This Recipe Works

Bright Flavor Combo: Fresh orange zest and juice pair perfectly with tart cranberries for a delightful zing.
Moist & Tender Texture: The blend of oil and soy milk helps keep these muffins wonderfully soft and moist.
Simple Yet Impressive: Easy to make with everyday ingredients but delivers bakery-level flavor you’ll want to share.
Customizable: Friendly to dietary tweaks — vegan, gluten-free, and adaptable oils or milks work great.

Cranberry Orange Muffins, cranberries orange muffins, citrus cranberry muffins, fluffy cranberry muffins, easy muffin recipes - The image shows twelve golden-brown muffins on a cooling rack over a white marbled surface. Each muffin is topped with white glaze that is drizzled thinly and unevenly, adding a shiny texture. Bright red berry pieces are visible inside the muffins, some bursting out from the top, giving a pop of color against the soft, fluffy yellow interior. The muffins are arranged in a grid-like pattern on the rack, with light shadows underneath creating depth. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cranberry Orange Muffins Recipe comes together using ingredients most of us have on hand or can easily find. Each one plays a role in texture, flavor, or rising to make these muffins just right, so here’s a quick peek at why I chose each of them.

Cranberry Orange Muffins, cranberries orange muffins, citrus cranberry muffins, fluffy cranberry muffins, easy muffin recipes - Flat lay of bright red fresh cranberries scattered next to vibrant orange halves and delicate orange zest curls, smooth pale yellow canola oil glistening in a small natural pool, creamy white soy milk in a subtle splash, a small mound of pure white granulated sugar sparkling softly, warm vanilla beans with their dark brown seeds visible, and a few sprigs of fresh green herbs gently resting nearby, all beautifully arranged with natural light highlighting the textures and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Granulated sugar: Works with orange zest to infuse that fresh citrus aroma right into the muffins.
Orange zest: The star player for natural, vibrant citrus flavor without adding extra liquid.
Soy milk: Keeps the muffins tender and moist while being a great dairy-free choice—feel free to swap for oat or almond milk.
Apple cider vinegar: Reacts with baking powder to help the muffins rise fluffy and light.
Orange juice: Adds juicy brightness and just enough liquid for the batter consistency.
Canola oil: Keeps the texture rich and moist without heaviness; you can substitute with avocado or melted vegan butter.
Vanilla extract: Enhances the sweetness and balances the tartness of cranberries.
All-purpose flour: The base that builds the crumb and structure.
Baking powder: Helps get that perfect rise and light crumb.
Salt: Balances the flavors and prevents sweetness from becoming flat.
Cornstarch: Adds silkiness and lightness to the crumb without weighing it down.
Fresh or frozen cranberries: Bursting with tartness and texture, they bring vibrant color and flavor.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love sharing this Cranberry Orange Muffins Recipe with friends because it’s super flexible. You can totally personalize it to fit your taste or what you have in the pantry.

Use dried cranberries: I’ve swapped in dried cranberries before — just soak them in warm water first and reduce the amount to keep the texture balanced.
Try different oils: Avocado oil brings a lovely mild flavor, while olive oil adds a savory touch if you like experimenting.
Make it gluten-free: A good gluten-free flour blend works beautifully; just make sure it has xanthan gum for structure.
Add nuts or seeds: Toasted walnuts or pumpkin seeds give a delightful crunch that pairs well here.

Step-by-Step: How I Make Cranberry Orange Muffins Recipe

Step 1: Prep the Oven and Muffin Tin

First things first, preheat your oven to 400°F (200°C). While it’s warming up, line a muffin pan with paper liners and give them a light spray with oil to prevent sticking. This little trick means your muffins will come out clean and keep their shape beautifully.

Step 2: Infuse Your Sugar with Orange Zest

Grab a large bowl and toss in the granulated sugar and the orange zest. Now comes a fun part — use your fingers to rub and mix the zest into the sugar until it feels a little like wet sand. This releases the oils in the orange zest, giving your muffins that bright, fresh aroma without any bitterness.

Step 3: Mix Wet Ingredients

Add the soy milk, apple cider vinegar, orange juice, canola oil, and vanilla extract to the sugar and zest mixture. Whisk everything together until it’s smooth and combined. This mixture is where your muffins get their tender crumb and delicious flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch. This ensures your leavening is evenly distributed for a perfect rise.

Step 5: Bring It All Together (Gently!)

Pour the dry ingredients into the wet mixture, then stir gently with a large spoon or spatula — just enough to combine. Overmixing is a common trap that makes muffins tough, so stir until you don’t see dry flour, but don’t fuss beyond that.

Step 6: Fold in the Cranberries

Last but not least, fold in the fresh or frozen cranberries carefully. You want them evenly distributed without breaking them up too much — those lovely bursts of tartness are what make these muffins unforgettable.

Step 7: Bake to Perfection

Scoop the batter into your prepared muffin liners, filling them right up to the top for that perfect dome-shaped muffin. Pop them in the oven and bake for 22 to 25 minutes. When you think they’re done, insert a toothpick in the center — it should come out clean or with just a few moist crumbs.

Step 8: Optional Orange Glaze (Trust Me, It’s Worth It)

While the muffins cool slightly (about 5 to 10 minutes), whisk together powdered sugar and orange juice to make a smooth glaze. Drizzle it over the warm muffins for an extra glossy, sweet citrus kiss that really elevates the flavor and presentation.

💡

Pro Tips for Making Cranberry Orange Muffins Recipe

Fresh Zest Over Extract: Using fresh orange zest makes a world of difference; it packs way more flavor and freshness than store-bought extract.
Don’t Overmix: Stir batter just until combined to avoid dense, tough muffins. A few lumps are totally okay!
Frozen Cranberries Are Fine: No need to thaw; toss them straight in to keep the little pops of tartness intact.
Adjust Your Bake Time: Ovens vary — start checking at 20 minutes to prevent overbaking and drying out your muffins.

How to Serve Cranberry Orange Muffins Recipe

Cranberry Orange Muffins, cranberries orange muffins, citrus cranberry muffins, fluffy cranberry muffins, easy muffin recipes - A close-up view of several golden yellow muffins with a soft, crumbly texture, each baked in white paper liners. The muffins have bright red cranberry pieces visible on the surface and inside, with some darker berries mixed within the moist interior. One broken muffin sits in the foreground, showing its fluffy inside and juicy, colorful berry bits. The muffins rest on a smooth, white marbled surface with a few fresh whole cranberries scattered around them. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Personally, I love a light drizzle of the orange glaze for a subtle sweetness and shine. Sometimes I sprinkle a few extra fresh orange zest strands on top for a pop of color and aroma that makes these muffins feel a little more special. If you want an extra cozy touch, a small pat of vegan butter melting on the warm muffin does just the trick.

Side Dishes

These Cranberry Orange Muffins pair wonderfully with a cup of hot coffee or tea for a morning boost. I also like serving them alongside a bowl of fresh fruit or a creamy dairy-free yogurt to round out the breakfast or brunch experience.

Creative Ways to Present

For a holiday breakfast or brunch, I’ve arranged these muffins in a pretty basket lined with a colorful napkin, adding whole fresh cranberries and orange slices around for a festive vibe. Another fun trick? Serve with little jars of homemade orange marmalade or vegan cream cheese on the side for guests to spread.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature, where they stay moist and tasty for about 2 to 3 days. I like to keep them in a single layer to avoid smooshing them, especially if the glaze is on top.

Freezing

These muffins freeze beautifully! I wrap each muffin individually in plastic wrap and place them in a freezer bag. When I want a quick snack, I pull one out, thaw it on the counter for about 30 minutes, and it tastes nearly as fresh as the day I baked it.

Reheating

To reheat, I pop muffins in the microwave for about 20 seconds or warm them gently in a toaster oven to refresh their soft texture. If I skipped the glaze, I sometimes spread a little butter or jam after warming for extra indulgence.

FAQs

Can I use frozen cranberries in this Cranberry Orange Muffins Recipe?

Absolutely! Frozen cranberries work just fine and actually help keep the muffins moist since you don’t have to thaw them before mixing. Just fold them in straight from the freezer, and they’ll burst with tartness during baking.
What if I don’t have cornstarch — can I skip it?

You can leave out cornstarch if you don’t have it on hand, or substitute it with tapioca starch. It helps keep muffins tender by softening the crumb, but the recipe will still turn out great without it.
Can I make these muffins oil-free?

I haven’t tried making these completely oil-free yet, but you could experiment with apple sauce as a substitute. Keep in mind it might change the texture a bit, making them denser or less moist.
How do I store leftover Cranberry Orange Muffins?

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them tightly wrapped and thaw before eating.
Can I make these muffins gluten-free?

Yes! Swap the all-purpose flour for a quality gluten-free all-purpose blend (with xanthan gum) and follow the recipe as is. You’ll still get a tender, delicious muffin.

Final Thoughts

This Cranberry Orange Muffins Recipe is one of those gems I keep coming back to whenever I want something quick, comforting, and bursting with natural flavor. I love how easy it is to whip up, especially knowing it pleases a crowd without any fuss. Next time you want to impress yourself or a friend with a sweet, bright treat — give these muffins a bake. I promise, they’ll become a new favorite in no time.