Cranberry Orange Muffins

"I love the taste of Cranberry, and these muffins are an excellent combination of cranberries and oranges!"
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Jade S. photo by Jade S.
photo by A L.8597 photo by A L.8597
photo by cookin mimi photo by cookin mimi
photo by Cassandra W. photo by Cassandra W.
Ready In:




  • Combine dry ingredients.
  • Stir in cranberries.
  • Beat egg, orange juice, oil and orange rind.
  • Add to dry ingredients all at once.
  • Stir just to moisten.
  • Spoon into greased muffin cups.
  • (fill 3/4 full).
  • Sprinkle tops lightly with a bit of sugar.
  • Bake 400F 15-20 mins until lightly browned and firm to the touch.

Questions & Replies

  1. could this recipe be made into mini tea loaves vs muffins?
  2. Can I use dry cranberry
  3. Would frozen cranberries work out well with these? No cranberries in season in our local stores right now.
  5. How well do these freeze and re-heat or do they


  1. I made this recipe just last weekend, and I have to say it was great! I have been looking for a muffin recipe that had soooo much orange flavor but had the tartness of the cranberries. Very nice balance as well as moist! I test lots of recipe's and this is a keeper. I have made this once more and have made a couple of modifications. ( I always first try it original) Added more Baking powder since normal ratio's are 1 tsp per cup of flour. I also switched the oil to unsalted butter. I also used dried cranberries that had been re-hydrated by 1/2 cup of water and 2 tbs of sugar. These turned out to be excellent as well! However, the recipe is excellent as is.
  2. These were great! I did increase the BP to two teaspoons like other reviewers. I also used the zest of one whole orange. Based on the reviews of being tart I chopped the cranberries coarsely and stirred them into the sugar and let them sit for a couple of minutes before adding the rest of the dry ingredients. This worked well, they were sweet and tart but not too tart! Will be making these again in the future.
  3. Based on some of the previous comments stating that the muffins were dry and tart, I decided to replace the cup of cranberries with a cup of canned whole cranberry sauce, and the muffins turned out fantastic! They were not at all dry, nor were they tart. They were moist, sweet, but not overly so, and had a wonderful balance between orange and cranberry, both flavours came through perfect. <br/><br/>I would definitely make these muffins again, they were delicious!!! A very nice treat.
  4. Delicious- I used melted butter in place of oil, and chopped cranberries in my ninja as opposed to whole. Also added a dash of vanilla and chopped walnuts to half the batter. Perfection
  5. I made these several times then tried a variation. I substituted clean lemon fruit (no sements pith or peel) for the cranberries and topped them with grand marnier and honey. They were pretty much the best muffins I have ever had and they look so beautiful. They were also good with lime and lemon fruit. Enjoy!


  1. Used 1 stick butter instead of oil. Added sugar to cranberries after chopping up slightly to let them soak with sugar. Used an additional 1/2 cup dark brown sugar in addition to the 3/4 cup white sugar. Used 2 teaspoons baking powder instead of 1. Used orange tangerine juice as well as the half of orange juice after I zested the orange. Added a whole orange worth of zest to batter. Used the other half of orange juiced along with the zest of another orange and mixed with powder sugar to create a glaze. Finally baked at 350 degrees for 20 to 23 minutes. Muffins were moist and flavorful.
  2. This is the BEST muffin recipe ever! However, I use butter instead of oil AND I add more orange juice, less sugar and I put some orange rind inside the mix! These are the most moist, fluffy, flavour-packed muffins i have ever made. I’ve been using this recipe for a few years now (since it was posted I assumed) and it has never failed me. I infact just made some last night and within minutes 12 of them had been inhaled by my family. Amazing recipe thank you so much!
  3. I made these the other day with some tweaks and they turned out great! I used 2 teaspoons of baking powder per the recommendations from reviewers. Soaked the cranberries in some sugar for a few minutes to cut the tartness. I used 1.5 teaspoon of orange zest (1 medium orange). I used fresh squeezed orange juice, 2.5 medium oranges create the 3/4 cup of orange juice. I didn't have vegetable oil, so I substituted 1/2 cup melted unsalted butter. I used 1 cup whole wheat and 1 cup white flour to be a bit healthier. My grocery store didn't have fresh cranberries so I had to use frozen ones. Everyone in my family loved the muffins!
  4. Made this with gluten-free flour (pre blended kind King Arthur), because of my dietary restrictions; because of the gluten free flour I know to add extra baking soda 1 tsp. It was also yogurt making day so I added honey 2 tblspoons, and some whey for added protein to the orange juice and mixed. I cut the sugar down to 1/2 cup because of the honey. I enjoy the flavor of coconut flour so I added 1/4 cup to the dry ingredients. The texture of these muffins is amazing. Anyone struggling with celiacs will agree (my muffin mix looked pasty, also normal for wheat flourless mixture). The cook time was closer to 15 min at 350 in a convection oven in Florida on a black nonstick muffin tin. Muffin on my gluten free friends!
  5. What a great recipe!! I always tweak recipes a bit to make them a bit healthier. So here's what I did. Replaced sugar with pure maple syrup, added a second tsp of baking powder, used coconut oil rather than oil asked for and added orange oil rather than orange zest. They taste like McDonalds cran orange muffins....they're delicious. I used frozen cranberries. I also baked at 350 for 25 min bc I have a hot oven
    • Review photo by A L.8597


I live in rural central Canada. I love hockey, horses and music. My favorite cookbook is an old handwritten one of my grandmothers.
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