Favorite Cranberry Orange Muffins

I’m always ready for Cranberry Orange Bread come fall, but I find my kids are usually more game for fun mini muffins than full slices of bread. This easy recipe has loads of fresh flavor, is bursting with fruit, and has lots of natural sweetness. Plus, these muffins have and a totally moist interior. These muffins for kids have low amounts of added sugar—just enough to balance the tartness of the cranberries—and get extra fresh flavor from fresh cranberries and orange juice. They also have vitamin C, protein, and complex carbohydrates to make them a balanced snack or breakfast. The cranberry orange muffins recipe pairs nicely with cozy dinners like roast pork or chili—or make a great side or kid-friendly Thanksgiving recipe. They have a really tender and moist texture and a bright, fresh flavor. We love these muffins on their own, but they’re also great topped with a little butter or cream cheese. (You might like my Cranberry Orange Sauce and Cranberry Apple Pie if you have more cranberries to use.)

Ingredients You Need

To make this cranberry orange muffin recipe, you’ll need a few pantry staples as well as fresh fruit. Here’s a look: Sign up for our email updates to get tips and ideas sent to your inbox.

Fresh cranberries: Look for them in a bag in the produce section in the fall. I use these in this recipe rather than dried since they really increase the cranberry flavor. You can also use frozen cranberries if that’s what you have access to. Orange juice and zest: You can use a fresh medium orange for both of these. Whole-wheat flour: This hearty flour pairs well with the moisture in the cranberries and orange. you can use all-purpose flour if you prefer. Baking powder and baking soda: These help the muffins rise nicely. Cinnamon and vanilla: A combination of these ingredients adds pleasant flavor to the cranberries and orange mixture. Eggs: These help add moisture and hold the batter together. Maple syrup: You can also use honey if you prefer. Butter or neutral oil: I recommend unsalted butter or a neutral flavored oil like canola or a mild olive oil.

Ingredient Substitutions

You can use honey instead of maple syrup if that’s what you have on hand. You can use all-purpose flour. Orange juice in a carton can be substituted for freshly squeezed. Just omit the zest. To make this with frozen cranberries, break them apart if they are at all stuck together in clumps and remove any large pieces of ice. The recipe should work fine, though the batter may hold together a bit since it will be cold from the cranberries. Gluten-free: Use a 1:1 style of gluten-free flour blend. Dairy-free: Use melted coconut oil or canola oil in place of the butter.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this Cranberry Orange Muffin recipe. Scroll down to the bottom of the post for the full information. TIP: You can sprinkle each muffin with a little extra cinnamon and granulated sugar if you’d like.

How to Store

Store cooled Cranberry Orange Muffins (either leftovers or if you plan to make them ahead) in an airtight container in the fridge for 3-5 days, or in the freezer for up to 3 months. These muffins freeze really well and are nice to make ahead for Thanksgiving. Thaw overnight or at room temperature. Warm slightly to serve if you prefer.

Best Tips for Success

Grind up the fresh cranberries to make the pieces more evenly distributed throughout the muffin recipe. Use freshly squeezed or store-bought orange juice. Grease the muffin pan well with nonstick cooking spray. I like to use whole wheat flour for a moist and tender texture, though you can use all-purpose flour if you prefer. Use maple syrup or honey as the sweetener. This helps to balance the tart cranberries. Serve topped with butter, honey, or cream cheese. I’ve never tried these with chopped walnuts or pecans mixed into the batter, but I bet that would be delicious.

I’d love to hear your feedback on this recipe, so please comment below to share!