Cranberry Orange Muffins

I love baking with cranberries and oranges together, but I want both flavors to come through without the muffins tasting overly sweet or tart. For these Cranberry Orange Muffins, I rub fresh orange zest into the sugar before mixing the batter, which brings out so much more orange flavor. The muffins are soft and moist, with juicy cranberries throughout, crunchy sugar on top, and a simple orange glaze to finish.

I use sour cream and oil to keep the crumb tender, and I start the muffins at a higher oven temperature to help create tall, rounded tops. If you enjoy this combination of flavors, my Orange Cranberry Bread is another lovely recipe to try.

Why You’ll Love These Cranberry Orange Muffins

There are a few things I particularly like about this recipe, especially when it comes to flavor and texture.

• Plenty of orange flavor: Rubbing the orange zest into the sugar releases the oils from the peel, giving the muffins a more pronounced citrus flavor.
• Soft, moist crumb: Sour cream and vegetable oil keep the muffins tender without making them heavy.
• Fresh or frozen cranberries: Both work well, so you can make these muffins even when fresh cranberries aren’t available.
• Tall muffin tops: Starting at a higher oven temperature, along with an optional batter rest, helps the muffins rise beautifully.
• Crunchy sugar topping: Turbinado sugar adds a little texture that contrasts nicely with the soft muffins.
• Simple orange glaze: A drizzle of orange glaze adds sweetness and brings out the citrus flavor.

Key Ingredients and Why I Use Them

The full ingredient list is in the recipe card below, but these are the ingredients that make the biggest difference in the finished muffins.

Fresh Cranberries: I like using fresh cranberries because their tartness balances the sweetness of the batter and glaze. Frozen cranberries work just as well, and there’s no need to thaw them first. You can leave them whole for larger pockets of cranberry flavor or roughly chop them for a more even distribution. If you enjoy baking with cranberries, you might also like my Cranberry Coffee Cake.

Orange Zest and Juice: I use both because they contribute different things. Most of the orange aroma comes from the zest, while the juice adds a little acidity and citrus flavor. I always recommend using fresh oranges for this recipe. The zest is especially important, and rubbing it into the sugar makes a noticeable difference.

Sour Cream: Sour cream helps create a soft, moist crumb and gives the batter enough thickness to support the cranberries. Full-fat Greek yogurt is a good substitute.

Turbinado Sugar: I sprinkle coarse sugar over the muffins before baking. It creates a slightly crunchy topping that holds up nicely against the orange glaze.

How to Make Cranberry Orange Muffins

The complete recipe card is below, but I want to walk through a few of the steps that make a difference, particularly how I incorporate the orange zest, mix the batter, and bake the muffins for taller tops.

Prepare the Orange Sugar

Start by preheating the oven to 425°F (220°C) and lining a muffin pan with paper liners.

Place the granulated sugar and freshly grated orange zest in a large mixing bowl.

Using your fingertips, rub the zest into the sugar for about 30 seconds, until the mixture becomes fragrant and slightly moist.

I really recommend taking the time to do this rather than simply whisking the zest into the batter. Rubbing the zest into the sugar helps release the natural oils from the orange peel, which gives the muffins a stronger orange flavor.

Mix the Dry Ingredients

Add the all-purpose flour, baking powder, baking soda, and salt to the bowl with the orange sugar. Whisk until everything is evenly combined.

Mix the Wet Ingredients

In a separate bowl, whisk together the sour cream, eggs, vegetable oil, whole milk, fresh orange juice, and vanilla extract until smooth.

Combine the Wet & Dry

our the wet ingredients over the dry ingredients.

Using a rubber spatula, gently fold the mixture together until it’s about 80% combined. You should still see a few streaks of flour at this point.

I stop mixing here because the cranberries still need to be folded into the batter, and I don’t want to overwork the flour.

Fold in the Cranberries & Let Rest

Add the fresh or frozen cranberries to the partially mixed batter. Gently fold until the cranberries are evenly distributed and the remaining flour has just disappeared.

The batter will be fairly thick, which is what you want. It helps support the cranberries and gives the muffins enough structure to rise.I f you’re using frozen cranberries, add them straight from the freezer without thawing. Thawing can release extra moisture and cause the color to bleed into the batter. You can also roughly chop the cranberries if you prefer smaller pieces throughout the muffins. I like leaving some whole because they create those tart little pockets in the finished muffins.

If you have time, cover the bowl with a clean kitchen towel and let the batter rest for about 30 minutes before baking. This step is optional, but it can help produce taller muffin tops. Resting gives the flour time to hydrate, allowing the batter to thicken slightly. I recommend trying this if you want muffins with a more pronounced bakery-style dome.

Once the batter has rested, don’t stir it again. Simply scoop it directly into the prepared muffin pan.

Fill the Muffin Pan & Bake

Spoon the batter into the lined muffin cups, filling them almost all the way to the top. This recipe uses a thick batter, so filling the cups generously helps create those taller muffin tops.

Sprinkle each muffin with turbinado sugar before baking. I like to be fairly generous with the sugar because it creates a nice crunchy surface. You can also use demerara sugar or coarse sparkling sugar if that’s what you have available.

Place the muffin pan in the preheated 425°F (220°C) oven and bake for 7 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 12 to 16 minutes. The initial high temperature helps the muffins rise quickly, while the lower temperature allows the centers to finish baking without the tops becoming too dark.

I recommend keeping the oven door closed when lowering the temperature so you don’t lose that initial heat. The muffins are ready when they’re golden around the edges and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.

Be careful not to insert the toothpick directly into a cranberry, since the fruit will still be juicy even when the muffins are fully baked. Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Make the Orange Glaze

While the muffins are cooling, prepare the orange glaze.

Place the powdered sugar in a small bowl and add the fresh orange juice. Whisk until smooth.

The glaze should be thick enough to coat the top of the muffins but still fluid enough to drizzle.

If it’s too thin, add a little more sifted powdered sugar. If it’s too thick, add a few drops of orange juice until you reach the consistency you want.

Drizzle Over the Muffins

Once the muffins have cooled completely, drizzle the glaze over the tops using a spoon or piping bag.

I like to finish them with a little freshly grated orange zest. It adds a bit more citrus aroma and looks lovely against the glaze.

Make sure the muffins are completely cool before glazing; otherwise, the glaze will melt and become too thin.

Storage and Make Ahead

I think these muffins are at their best the day they’re baked, especially when the sugar topping is still a little crunchy.

Room Temperature: Store glazed muffins in an airtight container at room temperature for up to 1 day. The glaze and moisture from the muffins will gradually soften the crunchy sugar topping.

Refrigerator: For longer storage, keep the muffins in an airtight container in the refrigerator. I recommend bringing them to room temperature before serving so the crumb softens again.

Freezer: These muffins freeze well for up to 2 months. I prefer freezing them without the glaze, then adding it after thawing.

Place the completely cooled muffins in an airtight container or freezer bag. You can also wrap them individually for easier storage.

To thaw, leave them at room temperature for about 1 hour or overnight in the refrigerator.

Reheating: If you want to warm the muffins, I recommend doing so before adding the glaze. You can briefly reheat them in a 350°F oven or microwave them in 10- to 15-second intervals.

Avoid reheating glazed muffins because the glaze will melt.

Variations and Substitutions

I love these muffins with fresh cranberries and orange, but there are a few simple changes you can make depending on what you have available.

Greek Yogurt: Replace the sour cream with an equal amount of full-fat plain Greek yogurt. I recommend full-fat yogurt because it produces a richer, softer crumb.

Mandarin or Tangerine Muffins: You can substitute the orange zest and juice with mandarin or tangerine zest and juice for a slightly different citrus flavor.

Different Oils: Canola oil or avocado oil can be used in place of vegetable oil. Mild olive oil also works, although it may add a subtle flavor. Melted butter can be used, but the muffins may have a slightly firmer crumb and won’t stay quite as soft.

Different Toppings: If you prefer a simpler muffin, skip the orange glaze and serve them with just the crunchy sugar topping. You can also use coarse sparkling sugar or demerara sugar instead of turbinado sugar.

Frequently Asked Questions

More Muffin Recipes to Try

If you enjoyed these Cranberry Orange Muffins, you might also like my Apple Muffins, which are another favorite when you’re looking for a soft, moist muffin with plenty of fruit. My Strawberry Cream Cheese Muffins are also worth trying, especially if you enjoy muffins with a creamy filling and fresh fruit. I love having a few different muffin recipes to rotate through depending on the season.

Final Thoughts

I really like how the tart cranberries balance the sweet orange glaze in these muffins. The crumb stays soft and moist, while the crunchy sugar topping adds a little texture. They’re especially good with a cup of coffee, and I think the fresh orange zest makes a noticeable difference in the flavor.

If you make these Cranberry Orange Muffins, I’d love to hear how they turn out! Leave a comment and rating below, or share a photo and tag me on Instagram so I can see your creations.

Cranberry Orange Muffins

Camila Hurst

This Cranberry Orange Muffin Recipe makes soft, fluffy muffins with fresh orange zest and juicy cranberries, topped with crunchy sugar before baking and finished with a sweet orange glaze.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Rest Time/Cooling Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 muffins

Calories 365 kcal

Ingredients

 

Cranberry Orange Muffins

• 1 cup granulated sugar 200g
• 2 tbsp orange zest
• 2¼ cups all-purpose flour 287g
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sour cream 180g
• 2 large eggs
• ⅓ cup vegetable oil 78ml
• 2 tbsp whole milk 30ml
• ¼ cup fresh orange juice 60ml
• 2 tsp vanilla extract
• 1¾ cups fresh or frozen cranberries 175g, roughly chopped if desired
• 2 to 3 tbsp turbinado sugar for topping

Orange Glaze

• 1 cup powdered sugar 125g, plus more as needed
• 2 tbsp fresh orange juice
• 1 tbsp orange zest to decorate

Instructions

 

Make the Muffins

• Preheat the oven to 425ºF. Line a muffin pan with paper liners.
• Add the granulated sugar and orange zest to a large bowl. Using your fingertips, rub the zest into the sugar for about 30 seconds, until the sugar is fragrant and slightly moist. This helps release the natural oils from the orange zest and gives the muffins a stronger orange flavor.
• Add the flour, baking powder, baking soda, and salt. Whisk to combine.
• In a separate bowl, whisk together the sour cream, eggs, vegetable oil, milk, orange juice, and vanilla until smooth.
• Pour the wet ingredients over the dry ingredients.
• Fold with a rubber spatula until the batter is about 80% combined. A few streaks of flour should still remain.
• Add the cranberries and gently fold until they are evenly distributed and the remaining flour has just disappeared. Avoid overmixing.
• Cover the bowl with a towel and let the batter rest for 30 minutes, if desired. This step is optional but helps produce taller muffin tops.
• Spoon the batter into the prepared muffin cups, filling them almost all the way to the top.
• Sprinkle each muffin generously with turbinado sugar.

Bake the Muffins

• Bake in the preheated 425ºF oven for 7 minutes.
• Without opening the oven door, reduce the temperature to 350ºF and continue baking for 12 to 16 minutes, or until the muffins are golden around the edges and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
• Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack.
• Allow the muffins to cool completely before glazing.

Make the Orange Glaze

• Whisk the powdered sugar and the orange juice together until smooth.
• If the glaze is too thin, add additional sifted powdered sugar a little at a time. If it is too thick, add a few drops of orange juice.
• Drizzle the glaze over the completely cooled muffins using a spoon or piping bag.
• Top with finely grated orange zest, if desired.

Notes

Cranberries: Fresh or frozen cranberries both work well. If using frozen cranberries, do not thaw them before adding them to the batter. You can leave the cranberries whole for larger tart pockets or roughly chop them for more even distribution throughout the muffins. Dried cranberries are not a direct substitute because they are sweeter and contain much less moisture.

Sour Cream: Full-fat plain Greek yogurt can be substituted for the sour cream in equal amounts. For the richest flavor and softest crumb, use full-fat yogurt rather than nonfat. Regular plain yogurt can also work, but because it is thinner than sour cream or Greek yogurt, the batter may be slightly looser.

Orange Flavor: Use freshly grated orange zest and fresh orange juice for the strongest flavor. Rub the zest into the sugar before adding the remaining ingredients to release the aromatic oils from the peel. Mandarin or tangerine zest and juice can also be used for a slightly different citrus flavor.

Resting the Batter: Resting the muffin batter for up to 30 minutes before baking is optional, but it can help hydrate the flour and produce taller muffin tops. Do not stir the batter again after resting; simply scoop it into the muffin cups and bake.

Vegetable Oil: The vegetable oil can be replaced with an equal amount of another neutral-flavored oil, such as avocado or canola oil. Mild olive oil can also be used, although it may contribute a subtle flavor. Melted butter can be substituted for the oil, but the muffins will have a slightly firmer crumb and may not stay soft quite as long.

Milk: Whole milk gives the muffins the richest texture, but 2% milk can be used instead. An unsweetened, neutral-flavored non-dairy milk can also be substituted.

Turbinado Sugar: Coarse sparkling sugar or demerara sugar can be used in place of turbinado sugar. Regular granulated sugar can also be used, although it will not provide quite as much crunch.

Glaze: Adjust the glaze consistency as needed with additional powdered sugar or orange juice. For a thicker, more opaque glaze, use less orange juice; for a thinner drizzle, add orange juice a few drops at a time.

Storage: Store the glazed muffins in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate them and bring them to room temperature before serving.

Freezing: Freeze the muffins, preferably unglazed, in an airtight container or freezer bag for up to 2 months. Thaw at room temperature for about 1 hour or overnight in the refrigerator, then glaze after thawing if desired.

Reheating: For the best texture, reheat unglazed muffins briefly in a 350ºF oven or microwave in 10- to 15-second intervals. Avoid reheating glazed muffins, since the glaze will melt.

Nutrition

Serving: 1muffinCalories: 365kcal

Keyword cranberry orange muffins, muffins

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