These Cranberry Orange Muffins with orange glaze are bursting with flavor. Tart cranberries, fresh orange juice and creamy yogurt make these tender bakery-style cranberry muffin recipe the perfect treat during the cold weather.
If you love cranberries, take a look at my festive Cranberry Orange Bread, perfect for the holidays!
I absolutely love this easy cranberry orange muffin recipe. It has the perfect combination of tart and sweet, has a tender crumb and is moist and delicious.
I used to wait patently for the colder months to run to Starbucks or Panera to get an orange cranberry muffin. They are certainly delicious but loaded with sugar and other ingredients I can barely pronounce.
The frugal side of me also realized that I could make a dozen fresh-out-of-the-oven homemade dried cranberry muffins for the price I was paying for one! OK maybe not quite but who goes to Starbucks for just a muffin anyway? Hello, grande latte!
Cranberry Orange Muffin Ingredients
- Unsalted Butter: If you only have salted butter, it’s OK to use. Use 1/4 teaspoon of salt instead of 1/2 teaspoon as the recipe indicates.
- Sugar: Granulated and brown sugar. I use light brown sugar but dark brown works also.
- Eggs: I use large eggs at room temperature.
- Yogurt: I use Greek yogurt. You can use full fat or light.
- Oranges: This muffin recipe uses the zest and the juice. Try to stay away from bottled orange juice as it contains loads of sugar.
- All Purpose-Flour: Use gluten free flour mix if you prefer.
- Leavening: Baking soda and baking powder.
- Flavorings and Spices: Vanilla Extract, Ground Cinnamon, salt.
- Milk: You can use whole, 2% or fat free milk.
- Cranberries: Fresh or frozen. If using frozen cranberries, do not thaw them.
For the Glaze:
- Confectioners’ Sugar
- Fresh orange Juice
How To Make Cranberry Orange Muffins
For detailed directions and timing, check the printable recipe card below.
- Prep: Preheat the oven to 425°F and spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make The Batter: In the bowl of an electric mixer or using a handheld mixer, beat the butter until creamy and light. Add the granulated sugar and brown sugar and beat for about 2 minutes. Stir in the yogurt, eggs and vanilla. Add the orange zest and mix well.
- Combine the dry ingredients.
- Pour the wet ingredients into the dry ingredients: Slowly mix with a whisk or spatula.
- Combine and Add Milk and Orange
- Fold in the cranberries
- Spoon Batter Into Muffin Pan
- Bake: You will bake at a higher temperature for 5 minutes, then lower the oven temperature and bake until a toothpick inserted in the middle comes out clean.
- Make the Glaze: Whisk together the confectioners’ sugar and orange juice.
- Drizzle: drizzle the glaze the muffins. Serve.
You have questions? We have answers!
What Can I Use Instead Of Yogurt?
Yogurt makes these easy cranberry muffins incredibly rich and moist. You can use full fat or light plain yogurt (I prefer Greek yogurt). If you don’t have yogurt, use sour cream instead.
Can I Use Frozen Cranberries?
Yes, you can use frozen cranberries. Don’t thaw them as they can become watery. Just add them to the batter as if you were using fresh cranberries. You may need to add a few minutes to the baking time.
How To Store Cranberry Muffins?
You can keep these muffins under a cake dome for 1 to 2 days. Unglazed muffins keep fresh and soft covered for up to 5 days.
Can I Freeze Cranberry Orange Muffins?
Yes, glazed (or unglazed) muffins will keep in the freezer for up to 2 months. Wrap them and store them in a freezer-safe resealable bag or airtight container to prevent freezer burn.
Cranberry Muffin Recipe Tips
- Keep your ingredients at room temperature. The batter will mix easily and more evenly.
- The high and lower oven temperature creates a dome-type muffin top.
- Instead of making a glaze, you can sprinkle the cranberry orange muffins with sparkling sugar (do this before baking).
Take A Look At These Other Easy Cranberry Recipes:
- Skillet Pork Chops with Port Wine and Cranberries
- Baked Brie with Cranberries in Puff Pastry
- Cranberry Maple Bourbon Cocktail
- White Chocolate Dipped Cranberries Oatmeal Cookies
Follow me on social media for more recipe ideas & inspiration!
Cranberry Orange Muffins
For the Muffins
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 1/2 cup plain Greek yogurt low fat or full fat
- 2 teaspoons pure vanilla extract
- zest of 2 small oranges
- 1 and 3/4 cups all-purpose flour spoon & leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons orange juice
- 2 Tablespoons milk any kind
- 1 and 1/2 cups fresh or frozen cranberries do not thaw
For the Glaze
- 1 cup confectioners’ sugar
- 3 Tablespoons orange juice
- Preheat the oven to 425°F and spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter over high speed for about 1 minute or until creamy and light. Add the granulated sugar and brown sugar and beat for about 2 minutes, Scrape down the sides of the bowl as needed.
- Stir in the yogurt, eggs and vanilla extract and beat until combined. Add the orange zest and mix well.
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk or spatula.
- Stir in the orange juice and milk and mix until combined and little lumps remain. Gently fold in the cranberries.
- Spoon the batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, just to add a bit of color on the top.
- Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-20 additional minutes or until a toothpick inserted in the center comes out clean. The total baking time is about 23-25 minutes.
- Remove from the oven and allow them to cool on a cooling rack.
- While the muffins are cooling, make the glaze by whisking the confectioner’s sugar and the orange juice. The glaze should look pourable. Add additional juice or sugar until you reach the desired consistency.
- Drizzle the glaze over the muffins. Serve.