Fluffy, bakery-style Cranberry Orange Muffins are wonderfully tart and sweet with the perfect balance of flavors. Made with fresh cranberries, orange juice, orange zest, and brown sugar. They are bright and festive and make a great quick breakfast, snack, or treat any day of the week! Plus, they are gluten-free!
These fluffy and flavorful cranberry orange muffins make a nice bright and delicious addition to your breakfast. They are such a fun treat that you can grab and go and enjoy with a hot cup of coffee!
Perfectly soft and loaded with that tart and sweet flavor that we all love this time of year. This muffin recipe is easy to make with basic pantry staples and they bake up quickly in 25 minutes. Plus they store wonderfully, making them a good recipe for meal prepping.
Why you’ll love this recipe
- This is an easy muffin recipe that you can make quickly.
- Perfectly light and fluffy muffins every time!
- An amazing balance of tart and sweet flavors.
- Gluten-free muffins that are moist, and so flavorful.
- They store great and are wonderful to take on the go!
- Perfect festive muffin recipe for a holiday brunch!
Ingredients and Substitutions
- Gluten-free all-purpose flour – I used King Arthur’s Measure for Measure flour.
- Fresh cranberries – frozen will also work but I think the flavor is the best with the use of fresh cranberries.
- Orange juice + zest – you can use fresh squeezed or store-bought orange juice. If you are using store-bought orange juice then make sure to buy pulp-free.
- Brown sugar – light brown sugar
- Maple syrup – real maple syrup
- Butter – unsalted butter
- Eggs – 2 large eggs
- Milk – I used non-dairy, unsweetened milk but regular milk will also work.
- Vanilla extract – real vanilla extract
- Baking powder + baking soda – I used gluten-free but any will work.
- Salt – to enhance all of the sweet and tart flavors
How to make cranberry orange muffins
You can make these muffins in only a few easy steps and they bake in under 30 minutes.
- In a large bowl mix together the flour, baking powder, baking soda, cinnamon, and salt. Fold the cranberries into the dry mixture to get them all coated.
- In a separate mixing bowl mix the sugar and orange zest together, pinching the orange zest with your fingers to bring out the extra orange flavor. Then mix in the maple syrup, eggs, butter, orange juice, and milk.
- Combine the wet ingredients with the dry ingredients and mix well to combine into a smooth, semi-thick muffin batter.
- Spray a 12-cup muffin pan with cooking spray to prevent sticking. Divide the batter between the 12 muffin cavities. This recipe makes exactly 12 regular-size muffins. Sprinkle with raw sugar, if desired.
- Bake the muffins at 400 degrees F for 25 minutes, until a toothpick inserted in the center of one of the muffins comes out mostly clean. Per the recipe card below.
- Remove, let cool and enjoy!
These cranberry muffins are so perfectly fluffy and moist and packed with so much orange and cranberry flavor. I just love them for the holidays!
Expert tips for making this recipe
- Mix the wet and dry ingredients separately. This will result in fluffier, more flavorful muffins.
- Do not use an electric mixer or stand mixer to mix the muffin batter. This will overwork the batter. Just use a whisk or rubber spatula.
- Use your hands to pinch the orange zest, and work it into the sugar to release the oils for the best orange flavor.
- Use the spoon and level method to measure your flour correctly. Spoon the flour into your measuring cup then level it using a knife.
- You can use a regular size ice cream scoop (about ⅓ cup) of batter to evenly fill the muffin cups with the batter.
- Let the muffins cool for at least 10 minutes before you release them from the pan.
Yes, you can. If you are using frozen cranberries then make sure you do not thaw them before adding them to the muffin batter. This will make them bleed into the batter and make it runnier.
These muffins can be stored in an airtight container at room temperature for 3-5 days.
To freeze these muffins, wrap them individually with plastic wrap and place them into a freezer-friendly container. Store them in the freezer for up to 2 months. Defrost them in the refrigerator overnight when you are ready to enjoy them.
More Easy and Delicious Muffin Recipes
- Healthy Pumpkin Protein Muffins
- Healthy Zucchini Muffins
- Double Chocolate Zucchini Muffins
- Apple Muffins
Did you make this cranberry orange muffin recipe? If you did, then please leave a comment and rating below. I would love to hear from you! You can also tag me on Instagram @pinchmegoodfood or pin this for later on Pinterest.Print