There is no flavor combination quite like the brightness of fresh citrus paired with tart berries. These Bakery-Style Cranberry Orange Muffins are the ultimate winter treat, bursting with zesty orange flavor and juicy cranberries in every bite.
Forget about dry or dense muffins; this recipe guarantees a moist and fluffy texture with tall, golden muffin tops. Whether you are using fresh or frozen cranberries, these muffins come together in minutes for a quick breakfast or a cozy afternoon snack.
Muffins can be sweet or savory; they can be small as birthday cupcakes or impressively large like Costco’s. The truth is, a muffin is a blank canvas, you can make whatever you want from them. For me, it’s all about creativity and using not-your-everyday combinations. Today I want to share with you an easy, proven recipe for cranberry and orange muffins.
I know, when it comes to muffins you’ve seen it all, tasted it all. Even Starbuck’s muffins are becoming increasingly good. So, why bother making your own? Because it gives you a sense of pride, of empowerment, because they’ll end up as sweet as you like them too, as intensely flavored as you wish; and they always be fresh.
Why You’ll Love This Recipe
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The Best of Both Worlds: This recipe uses a combination of melted butter for that rich bakery flavor and oil to ensure the muffins stay incredibly moist and tender.
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The High-Heat Trick: By starting the oven at a higher temperature and lowering it immediately, you get that professional “bakery-style” dome on top.
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Double Citrus: We use both orange juice and zest to ensure the citrus flavor stands up to the tart cranberries.
Ingredient Notes
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Fresh Cranberries: Make sure to chop these! Whole cranberries can be too tart and heavy, causing them to sink. Chopping them ensures a perfect distribution of fruit.
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Melted Butter & Oil: Using both fats creates a texture that is fluffy rather than dense. Any neutral oil (vegetable or canola) works well here.
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Orange Zest: Do not skip this! The oils in the zest provide more actual orange flavor than the juice itself.
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Orange Juice: Store-bought pulp-free juice works perfectly fine.
Common Questions About Cranberry Orange Muffins
Can I use frozen cranberries instead of fresh?
Yes, absolutely! You do not need to thaw them first. In fact, keeping them frozen helps prevent the bright red juice from “bleeding” into the batter and turning your muffins pink. You may need to add 1–2 extra minutes to the baking time since the frozen berries lower the batter temperature.
Why do I start the oven at 430°F and then lower it?
This is the secret to bakery-style high tops. We bake them at 430°F for just 5 minutes to trigger a rapid rise from the baking powder. Then, we drop the temperature to 350°F to finish baking the inside gently. This ensures tall domes without burning the bottom or drying out the center.
Can I skip the oil and use all butter?
Technically yes, but I don’t recommend it. This recipe uses a specific blend of butter for flavor and oil for texture. Oil remains liquid at room temperature, which keeps these muffins soft and moist for days. Muffins made with 100% butter tend to dry out much faster.
How do I store these muffins?
Room Temperature: Store them in an airtight container lined with a paper towel (to absorb excess moisture) for up to 3 days. Freezer: These freeze beautifully! Wrap completely cooled muffins individually in plastic wrap, then place them in a freezer bag. They will keep for up to 3 months. Thaw at room temperature or microwave for 15 seconds.
Happy baking!
If you love citrus baking, try my Lemon Loaf with Blueberries (With Video)
PrintCranberry Orange Muffins
Ingredients
- 2 cups (260g)all purpose flour
- 1 cup (200g)sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup oil
- 3/4 cup (180ml) orange juice
- 4 oz. (113g) butter (melted)
- 2 eggs
- 1 teaspoon grated orange zest
- 2 cups (180g) of fresh cranberries (chopped)
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Oven and Pan – Preheat your oven to 430°F (220°C). Line a standard 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
Note: We start high to get a rapid rise, then lower the heat later.
2. Whisk the Dry Ingredients – In a medium mixing bowl add flour, baking powder, baking soda, and salt. Whisk well to combine and set aside.
3. Combine the Wet Ingredients – In a separate large bowl, whisk together the melted butter, oil, sugar, eggs, orange juice, vanilla extract, and orange zest. Whisk vigorously until the mixture is fully combined and smooth.
4. Mix the Batter – Add the flour mixture into the bowl with wet ingredients. Using a rubber spatula or wooden spoon, mix gently.
Important: Stop mixing as soon as the flour streaks disappear. The batter should look slightly lumpy. If you overmix, the muffins will be tough.
5. Fold in Cranberries – Gently fold the chopped cranberries into the batter just until distributed.
6. Fill and Top – Divide the batter evenly among the 12 muffin cups. They will be quite full (this creates a tall top). Optional: Sprinkle the tops with a little extra sugar for a crunchy crust.
7. Bake (The “High-Low” Method) – Place the muffins in the preheated oven at 430°F (220°C) and bake for exactly 5 minutes. Then, keeping the muffins in the oven (do not open the door!), reduce the oven temperature to 350°F (175°C). Bake for an additional 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Cool – Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Looking to add more orange hints to your dessert table? Try this Orange-Date Cake with Walnuts.
