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· 4.9 from 25 reviews

If you’re craving a bright, zesty treat that feels like a hug from the inside, you’ve got to try this Cranberry Orange Muffins Recipe. Seriously, these muffins have become my go-to whenever I want something fresh, fruity, and just the right amount of sweet – perfect for breakfast, snack time, or even a light dessert. The combo of tart cranberries and fragrant orange zest is just magical, and I can’t wait to share all the tips to make your muffins turn out moist, tender, and bursting with flavor.

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Why This Recipe Works

Perfect Balance: The tartness of fresh cranberries perfectly complements the sweet orange zest and juice for a balanced flavor.
Moist Texture: The combination of oil, soy milk, and orange juice keeps the muffins tender without being greasy or heavy.
Simple Ingredients: Using pantry staples and fresh fruit, this recipe is approachable and forgiving for baker beginners.
Lovely Aroma: Fresh orange zest mixed into sugar creates an irresistible scent that fills your kitchen as they bake.

Cranberry Orange Muffins, Cranberry Orange Muffin Recipe, Easy Cranberry Muffins, Moist Fruit Muffins, Bright Breakfast Treats - 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

Each ingredient in this Cranberry Orange Muffins Recipe plays a role in creating that delightful burst of citrus and tart fruit you want from a muffin. The citrus adds brightness while the cranberries contribute freshness and a tangy pop. Here are a few tips to nail the best results.

Cranberry Orange Muffins, Cranberry Orange Muffin Recipe, Easy Cranberry Muffins, Moist Fruit Muffins, Bright Breakfast Treats - 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: When combined with orange zest, it absorbs those oils and aromas, giving your muffins a subtle but distinct citrus sweetness right from the first bite.
Orange zest & juice: The zest carries essential oils that pack the intense orange flavor, while the juice adds moisture and tang.
Soy milk: A dairy-free option that keeps the batter smooth and adds moisture; you can swap for almond or oat milk easily.
Apple cider vinegar: Reacts with baking powder to help the muffins rise light and fluffy—and it tames any soy milk “beany” flavor.
Canola oil: Keeps the crumb tender without overpowering the citrus notes; avocado or melted vegan butter can be swapped in.
Vanilla extract: Adds warmth and depth, balancing the zingy cranberries and orange just right.
All-purpose flour: The base for the muffin structure; you can use gluten-free all-purpose blend if needed.
Baking powder: The leavening agent for that nice muffin rise.
Salt: Enhances all the flavors and keeps sweetness from becoming cloying.
Cornstarch: Helps tenderize the crumb and improves texture; tapioca starch is a great alternative if you don’t have it.
Fresh or frozen cranberries: The star of the show! They bring tart bursts that contrast beautifully with the sweet batter.

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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 how flexible this Cranberry Orange Muffins Recipe is, making it easy to adjust based on what’s in your pantry or how you prefer the flavor and texture.

Switch out the milk: I’ve used almond and oat milk when I ran out of soy milk, and the muffins still turn out beautifully moist.
Use dried cranberries: If fresh or frozen aren’t available, soaked dried cranberries work well too, but reduce quantity since they’re sweeter.
Add spices: Sometimes I sprinkle in a bit of cinnamon or cardamom for a warm festive twist — it’s fantastic.
Make it gluten-free: Using your favorite gluten-free blend works great here without compromising texture.

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

Step 1: Zesting Sugar & Mixing Wet Ingredients

The very first thing I do is combine granulated sugar with fresh orange zest. Running your fingers through this mix until it feels like slightly damp sand really helps release those oils, delivering maximum orange flavor. Then, in a separate bowl, I whisk together the soy milk, apple cider vinegar, orange juice, canola oil, and vanilla extract. Mixing these liquids separately before combining with dry ingredients ensures a smooth batter without overmixing.

Step 2: Combining Dry Ingredients & Gently Folding

I sift together the flour, baking powder, salt, and cornstarch to make sure everything is evenly distributed. Then, I carefully fold the dry mix into the wet ingredients with a large spoon. I find it’s important to stop as soon as everything is just combined—overworking the batter can make the muffins tough. Lastly, I fold in the cranberries with gentle, sweeping motions to avoid bruising them. This keeps those lovely pops of tartness intact throughout each muffin.

Step 3: Filling Muffin Liners & Baking

I like to use a pretty large cookie scoop for portioning the batter—filling each muffin cup to the top for that perfectly domed shape. The batter can be a little thick, so a scoop makes it way easier to get even muffins. Once they’re in the pan, I bake at 400°F for around 22-25 minutes. To know when they’re done, I stick a toothpick right in the center; if it comes out clean (or with just a crumb or two), the muffins are ready. The kitchen starts smelling amazing at this point!

Step 4: Add the Orange Glaze (Optional but Magical)

While the muffins cool just a bit, I whisk powdered sugar and fresh orange juice into a smooth glaze. Drizzling this over warm muffins gives them a shiny, sweet finish that makes people think you spent hours baking — trust me, it’s worth the extra minute or two. The glaze hardens slightly as they cool, adding a pleasant texture contrast to those soft, tender tops.

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Pro Tips for Making Cranberry Orange Muffins Recipe

Fresh Zest Counts: Using freshly grated orange zest instead of dried or pre-packaged makes all the difference in vibrant flavor.
Don’t Overmix: Stir the batter just until the dry ingredients are incorporated; bit of lumpiness is okay and keeps muffins tender.
Freeze Cranberries Quickly: If using frozen cranberries, rinse them in cold water and drain well to prevent batter from turning pinkish-buff color.
Test With a Toothpick: Always check doneness early to avoid overbaking and drying out the muffins.

How to Serve Cranberry Orange Muffins Recipe

Cranberry Orange Muffins, Cranberry Orange Muffin Recipe, Easy Cranberry Muffins, Moist Fruit Muffins, Bright Breakfast Treats - 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

I usually keep it simple with the glaze, but sometimes I like to sprinkle a little extra orange zest or a dusting of powdered sugar on top before serving. If I’m feeling fancy, a few fresh cranberries arranged on top of the glaze make for an adorable presentation that wows guests.

Side Dishes

These muffins pair beautifully with strong black coffee or a creamy chai latte. For brunch, I like to serve them alongside scrambled eggs or a bowl of Greek yogurt with honey and granola, balancing sweet and savory flavors.

Creative Ways to Present

For holidays or special occasions, I’ve lined a beautiful platter with fresh rosemary sprigs and scattered cranberries around my muffins for a festive touch. Wrapping individual muffins in parchment and tying them with twine makes a charming gift for friends and neighbors too!

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, a paper towel placed at the bottom and one on top of the stack helps absorb extra moisture and prevents sogginess.

Freezing

I freeze these muffins all the time! After they’ve cooled completely, I wrap each muffin individually in plastic wrap and pop them in a freezer-safe bag. When I’m ready to enjoy one, I just thaw it at room temp or microwave for about 20 seconds.

Reheating

To thaw and reheat leftover muffins, I recommend warming them in a toaster oven or regular oven at 325°F for 5-7 minutes. This brings back the fresh-baked warmth and helps keep the tops slightly crisp. Microwave reheating works too, but can make textures a little softer.

FAQs

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

Absolutely! Just be sure to rinse the frozen cranberries under cold water and drain them well before folding into the batter. This prevents the batter from turning a pinkish color and helps keep your muffins looking appetizing. You can add them straight frozen too, but your muffins might bake a little longer.
Can I substitute the soy milk with other types of milk?

Yes! Almond milk, oat milk, or any other plant-based milk you have on hand will work well here. Just avoid using ultra-thick or flavored milks that might throw off the balance of flavors.
What if I don’t have cornstarch?

You can omit the cornstarch or substitute it with tapioca starch if that’s easier. The cornstarch helps tenderize the crumb, but the muffins will still turn out fine without it.
Can I make these muffins oil-free?

I haven’t tried making these oil-free, but my best guess is that substituting applesauce might work to keep them moist. Just expect a slight texture change. If you try it, let me know how it turns out!
How long do these muffins last?

Stored properly in an airtight container, your muffins should stay fresh for about 3 days at room temperature. For longer storage, freezing is your best bet.

Final Thoughts

Honestly, this Cranberry Orange Muffins Recipe has become a little comfort ritual for me — whether I’m starting the day or grabbing a quick afternoon boost. The brightness of the orange combined with the juicy tartness of cranberries just makes each bite feel fresh and uplifting. Once you try it, I’m pretty sure these muffins will become a staple in your kitchen too. Give them a go and don’t be shy about tweaking the flavors to suit your taste – it’s all about enjoying the process and savoring something homemade. Happy baking, friend!