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Tender, golden, and packed with tart berries, these Orange Cranberry Muffins are everything you want in a winter bake. The mix of cardamom, citrus, and juicy cranberries makes them bright and just sweet enough, finished with an orange glaze that ties it all together.
about these Orange Cranberry Muffins
These muffins are built for serious lift. Starting them in a hot oven gives you that quick rise, and lowering the heat lets the centers bake through without drying out. It’s the same method pros use when they want domed tops every time.
Using yogurt instead of more butter keeps the texture light while still locking in moisture. It gives a slightly tangy base that complements the cranberries and balances the sweetness of the brown sugar and glaze. You get richness without heaviness, which makes them a go-to for breakfast or snacking.
The mix of orange zest and cardamom is what gives these muffins their winter personality. The citrus lifts the whole batter, while the cardamom adds warmth that complements the berries. Frozen cranberries stay whole and vibrant, so you get pockets of tart, juicy flavor in every single bite.
They’re also great make-ahead muffins. You can bake them a day or two before hosting, set them out for holiday breakfast spreads, or freeze them for later. A quick drizzle of icing makes them look polished enough for gifting or brunch, but can easily be skipped if you want to keep them lower sugar.
Why You’ll Love This Recipe
These orange cranberry muffins hit that sweet spot between cozy and bright, making them a go-to for winter baking.
- They stay moist for days.
- No fancy techniques or tools needed.
- They freeze well, so you can always have a stash ready.
- Just sweet enough, with plenty of tart cranberry flavor in each bite.
ingredients
All-purpose flour. Make sure to spoon and level for the most accurate measurement.
Baking soda and baking powder. The combo ensures both an initial rise and a continued lift during baking. This is key for the domed tops.
Spices. These muffins use warming spices, including ground cinnamon and ground cardamom. You also need a bit of salt!
Butter. Softened butter creates a creamy, rich base. Make sure to use unsalted butter. If you choose salted butter, omit the salt called for in the recipe.
Sugar. You can use either light or dark brown sugar, depending on how deep a flavor you want.
Orange zest. This is where the citrus flavor comes through the most. Use a microplane for the freshest flavor.
Eggs. Room temperature eggs mix more evenly into the batter.
Plain yogurt. Makes the muffins moist without weighing them down. The acidity also activates the baking soda.
Vanilla extract. Use your favorite brand or make your own homemade vanilla extract!
Fresh orange juice. Adds just a bit of tang and enhances the orange flavor in both the batter and icing.
Milk. Use whatever milk you have on hand.
Frozen cranberries. Go in straight from the freezer. They hold their shape and stay juicy!
Confectioners’ sugar. Used for the icing. It creates a smooth, sweet glaze.
this recipe’s must-haves
You’ll need a 12-cup muffin tin, lined with parchment paper liners or sprayed well with baking spray.
A stand mixer or hand mixer makes creaming the butter and sugar a lot faster, but you can use a sturdy whisk and elbow grease in a pinch. You’ll also want a couple of mixing bowls to keep your dry and wet ingredients separate before combining.
A microplane is ideal for zesting the oranges. And don’t skip the wire cooling rack!
how to make these Cranberry Orange Muffins
Preheat
Preheat the oven to 425˚F. Spray a muffin tin with nonstick spray or line with parchment liners.
Mix Dry
Whisk together the flour, baking soda, baking powder, cinnamon, cardamom, and salt. Set aside.
Cream
In a stand mixer, beat butter and sugar on high speed until smooth and creamy, about 3 minutes.
Add Zest & Wet
Beat in the orange zest, then add eggs, yogurt, and vanilla. Mix until creamy, scraping down the bowl as needed.
Combine
Add the dry mixture, orange juice, and milk. Beat on low speed until just combined. Gently fold in frozen cranberries with a spatula. Don’t overmix.
Fill & Bake
Spoon batter into muffin cups, filling to the top. Bake at 425˚F for 5 minutes, then lower oven to 350˚F and bake 17–20 more minutes.
Cool & Drizzle
Let muffins cool in the pan for 5 minutes, then move to a cooling rack. Whisk glaze ingredients until smooth. Drizzle over cooled muffins before serving.
Tips for Success
- Don’t skip the initial high-heat blast. That’s how you get taller muffin tops.
- Room-temperature ingredients mix smoothly and rise better.
- Use frozen cranberries straight from the bag for the best texture.
- Don’t overmix once the flour goes in; it toughens the crumb.
- Cool completely before drizzling or the glaze will slide right off.
variations
For a Cranberry Almond version, swap out the vanilla extract for almond extract.
To switch up the citrus, you can easily substitute the orange zest with lemon or tangerine zest.
If muffins aren’t what you’re after, turn the batter into a loaf! Use a greased loaf pan and extend the bake time. Just test the center with a toothpick to make sure it comes out clean.
More Muffin Recipes: Red Velvet Muffins I Banana Bread Muffins I Mini Chocolate Chip Muffins I Lemon Poppy Seed Muffins
faqs
Can I use fresh cranberries instead of frozen?
Yes, but the muffins may bake a little faster, so check a few minutes early.
Do I need to glaze them?
The glaze adds flavor but isn’t essential. You can skip it or dust it with powdered sugar.
Why are my muffins dense?
Dense muffins usually mean the batter was overmixed. Stop as soon as the dry ingredients disappear.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with these Orange Cranberry Muffins
These muffins are right at home on any holiday brunch table. Pair them with something savory like a Turkish Eggs Platter or a hearty helping of Southwestern Ham Hash. The balance of rich, warm eggs or spiced potatoes alongside the tart-sweet muffins rounds out the meal perfectly.
For drinks, they go well with cozy sips. Try them with a festive Cranberry Mimosa for something bubbly, or pour a mug of Slow Cooker Hot Chocolate for a more indulgent pairing.
You can also serve them as an afternoon snack. Warm one up and top with a swipe of Easy Lemon Curd or a generous pat of honey butter. It’s a simple way to make them feel like a treat any time of day.
how to store
Store: Keep them in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
Reheat: Microwave for about 15 seconds to refresh them.
Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temp or microwave to warm.
more of our Easy Christmas Breakfasts
For more easy Christmas breakfasts, try my Christmas Cranberry Cobbler — it has the same sweet-tart flavor profile but bakes up warm and cozy. Apple Pie Filled Cinnamon Rolls are great when you want something indulgent, and a Breakfast Charcuterie Board makes hosting simple while still feeling special. to your table.
Finally, if you make this orange cranberry muffins recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Orange Cranberry Muffins
equipment
- 12-cup muffin pan
- Parchment liners or baking spray
- Stand mixer or hand mixer
- Microplane for zest
- Cooling rack
ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 tsp salt
- 1/2 cup 8 Tbsp unsalted butter, softened to room temperature
- 3/4 cup light or dark brown sugar
- 1 Tbsp orange zest from about 2 oranges
- 2 large eggs at room temperature
- 1/2 cup plain yogurt room temperature
- 2 tsp pure vanilla extract
- 2 Tbsp fresh orange juice
- 2 Tbsp milk any kind, at room temperature
- 1 1/2 cups frozen cranberries do not thaw
- 1 cup confectioners’ sugar
- 2 Tbsp fresh orange juice
- 1/2 tsp vanilla extract
instructions
- Preheat the oven to 425˚F. Spray a 2-count muffin pan with nonstick spray or line with parchment cupcake liners. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, cardamom, and salt until combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter and sugar. Beat together on high speed until smooth and creamy, about 3 minutes.
- Scrape down the sides of the bowl as needed. Add the orange zest, beating until combined. Then add the eggs, yogurt, and vanilla. Beat on high speed until combined and creamy. Scrape down the sides of the bowl as needed.
- Add the dry ingredients, orange juice, and milk. Beat on low speed until just combined. Use a spatula to gently fold in the cranberries, but do not over mix.
- Spoon the thick batter into the prepared muffin cups, filling them all the way to the top. Bake for 5 minutes at 425˚F, then reduce oven temperature to 350˚F. Bake for an additional 17 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- To make the icing, whisk together the ingredients in a medium bowl until smooth and combined. Drizzle over cooled muffins. Serve.
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notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week if keeping longer.
- To freeze, wrap each muffin tightly in plastic wrap, then add a layer of foil.
- Freeze baked and fully cooled muffins for up to 3 months.
- Thaw in the refrigerator or at room temperature.
- Rewarm in the microwave for about 15 seconds before serving.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
