Freshly Baked Cranberry Orange Muffins

The moment these cranberry orange muffins start baking, your kitchen will fill with that warm, cozy holiday aroma we all love.

I’m betting these will quickly become your go-to festive treat—perfectly fluffy, moist, and downright irresistible. My entire family love these fresh cranberry orange muffins for breakfast, lunch and after dinner!

Packed with the fresh, vibrant flavors of cranberry and orange, these muffins are a must-try.

I always opt for fresh cranberries, especially when they’re in season from October to December, but frozen ones work in a pinch too. Trust me, you’ll want to skip the dried cranberries for this one—they just don’t do the recipe justice.

These delicious muffins are loaded with all the good stuff—whole wheat flour, creamy Greek yogurt, and naturally sweetened with honey or maple syrup.

But here’s the best part: no one will ever guess they’re healthier than your usual muffin!

You can easily stir these together by hand, so there’s no need to pull out the mixer. They’re perfect for breakfast, brunch, or even to bring along to your holiday gatherings.

After several tries to get these muffins just right, I can say they were totally worth the effort. I’m sharing this recipe again because they’re simply perfect for this time of year.

Here’s a peek at what you’ll need to whip up these cranberry-packed muffins:

Flour

If you’re after that classic muffin texture, all-purpose flour is your go-to. And if you need a gluten-free option, Bob’s Red Mill’s gluten-free all-purpose blend works like a charm—no need to adjust the quantity.

Pro Tip: When measuring flour, spoon it into your measuring cup and level off the top with a knife. Scooping directly with the cup can pack in too much flour, leaving you with dry, tough muffins.

Baking Powder

The ingredient that make your muffins rise, ensuring they’re light and fluffy.

Vegetable Oil

Every muffin needs a bit of fat for that tender, rich texture. I usually go for vegetable oil but virgin coconut oil works too, which adds just a hint of flavor.

White Sugar

These muffins get their sweetness from sugar, which also add a lovely depth of flavor.

Eggs

Eggs help the muffins rise and add a touch of richness. If you’re vegan or have an egg allergy, flax eggs work as a great substitute (check the recipe notes for details).

Vanilla Extract

A dash of vanilla extract for that extra layer of flavor.

Orange Zest & Juice

Zest and juice from one orange adds a burst of citrusy flavor to the muffins. Once you’ve zested the orange, slice it up and enjoy it! If possible, grab an organic orange to avoid pesticide residue on the rind.

Fresh Cranberries

You’ll need just one bag, which is more than enough. Toss them in the food processor before folding them into the batter, or you can leave them whole. I like little pieces myself.

If you’re using frozen cranberries, don’t thaw them first—just blitz and fold them in as usual. Leftover cranberries? Pop them in the freezer for up to a year.

Healthy Cranberry Orange Muffin Recipe

If you’re looking to make your muffins a bit healthier, try using whole wheat flour instead of all-purpose flour for added fiber and nutrients.

You can also substitute part of the oil with unsweetened applesauce to reduce the fat content while keeping the muffins moist.

Natural sweeteners like honey or pure maple syrup are great alternatives to refined sugar, providing a lower glycemic index and extra flavor. For an added boost, consider mixing in chia seeds, which are rich in fiber and omega-3s.

These simple swaps will help you create a delicious, nutritious muffin that’s perfect for a guilt-free treat.

Now, these muffins are a favorite in my house, especially around the holidays.

Every time I make them, I’m reminded of those mornings spent in the kitchen, testing and tasting until I got them just right. And now, I’m happy to share the recipe with you, hoping you’ll enjoy them as much as we do.

Cranberry Orange Muffins Recipe

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 12 muffins

These cranberry orange muffins are sure to become a family favorite! They’re fluffy, bursting with fresh cranberry and orange flavor, and made with whole grains and natural sweeteners. Best of all, they’re secretly packed with healthy ingredients—no one will guess!

Ingredients

• 1 1/2 cup fresh or frozen cranberries
• 2 1/2 cups white flour
• 4 teaspoons baking powder
• ½ teaspoon fine salt
• 1/2 cup vegetable oil
• 1 1/4 cup white sugar
• 2 eggs, preferably at room temperature
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Zest from 1 medium orange (about 1 teaspoon)
• 1/4 cup orange juice

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (200°C). Grease all 12 cups of your muffin tin or line them with paper liners.
2. Prepare the Cranberries: Place the cranberries in a food processor and pulse for about 5 seconds, until they are broken into small bits (but not puréed). Set aside.
3. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Stir to combine.
4. Mix the Wet Ingredients: In a medium mixing bowl, whisk together the vegetable oil, sugar, vanilla, orange juice, milk and orange zest. Add the eggs and whisk until well combined.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just until the ingredients are combined—some lumps are okay. Gently fold in the chopped cranberries.
6. Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups. The cups will be quite full.
7. Bake: Bake the muffins for 15 to 18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Place the muffin tin on a cooling rack and let the muffins cool. If needed, run a butter knife along the edges of the muffins to loosen them from the pan. Store any leftover muffins at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze them for up to 3 months.

Notes

• Vegan Option: Replace the eggs with flax eggs. For the yogurt, use a smaller amount of vegan buttermilk (⅔ cup non-dairy milk mixed with 2 teaspoons vinegar, rested for 5 minutes) or 1 cup of thick vegan yogurt.
• Dairy-Free Option: Use the vegan buttermilk option mentioned above.
• Egg-Free Option: Substitute flax eggs for the regular eggs.
• Gluten-Free Option: Use an all-purpose gluten-free flour blend, such as Bob’s Red Mill.

Enjoy these delicious, healthier cranberry orange muffins with your loved ones!

Try This Easy Cranberry Muffin Recipe

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