Cranberry-Orange Muffins

READY IN: 32mins
Recipe by Kittencalrecipezazz

These muffins always turn out moist and delicious with a wonderful orange flavor, because of the lovely red cranberries it makes a wonderful Christmas brunch muffin --- cranberries can be replaced with frozen or fresh blueberries if desired :)

Top Review by Chef summerlover

Very yum. I used veg oil instead of butter (just being lazy), also added 1 1/2 cups frozen cranberries, which I didn't defrost. For me, 20 was more than enough (18 was likely best) and I got 12 regular and 12 mini muffins from the batter. Will make again for sure, as they were tender and moist, but may sprinkle with brown sugar next time. Thanks

Ingredients Nutrition


  1. Set oven to 400°F.
  2. Line muffin cups with paper baking cups.
  3. In a bowl, blend together melted butter and brown sugar using a wooden spoon.
  4. Whisk in eggs, one at a time.
  5. Stir in vanilla, milk and orange juice.
  6. In another bowl, combine the flours, orange peel, baking powder, cinnamon and salt.
  7. Make a well in the dry ingredients, and pour in orange juice/milk mixture.
  8. Blend JUST until combined.
  9. Gently stir in cranberries.
  10. Divide batter between prepared muffin tins.
  11. Bake for 22-25 minutes, or until muffins test done.
  12. Turn out on a cooling rack.
  13. Note: These muffins freeze beautifully.

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