Cranberry Orange Muffins

by Cara Byte

Cranberry Orange Muffins

Celebrate the vibrant flavors of summer with Cranberry Orange Muffins, a delightful treat that perfectly captures the essence of the season. Bursting with the refreshing combination of tangy cranberries and zesty oranges, these muffins offer a burst of brightness in every bite. The tartness of the cranberries beautifully balances the citrusy notes, creating a harmonious flavor profile that is both invigorating and comforting. Whether enjoyed as a leisurely breakfast, a picnic snack, or a delightful addition to a summer brunch, these Cranberry Orange Muffins are an ideal companion for sunny days, outdoor gatherings, and cherished moments with loved ones. Embrace the joy of summer and let the delightful flavors of these muffins transport you to sun-kissed days and memorable occasions.


  • 24 cups muffin pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin liners


  • 1 Cup Sugar
  • 3/4 Cup Melted Butter
  • 2 Eggs room temperature
  • 1 tsp Vanilla Extract
  • ¼ Cup Orange Juice
  • 2 Cups Flour
  • 1 tsp Baking Soda
  • Pinch of Salt
  • ½ Cup Cranberries, fried or frozen


  1. Preheat the oven to 350F.
  2. In a large mixing bowl add the sugar and butter and whisk until well incorporated. Add the eggs, orange juice, and vanilla extract. Keep whisking until everything is smooth.
  3. Add the flour, baking soda, and a pinch of salt. Keep whisking just until incorporated. Fold in the cranberries.
  4. Scoop the batter into the muffin liners and fill them 3/4 of the way. Bake for about 20-25 minutes. To check the doneness insert a toothpick in the middle of the muffin. A clean toothpick means the muffins are done.

Make This Gluten-Free

Notes: For Gluten-Free muffins use the blend below instead of the all-purpose flour. Mix the ingredients before you add them to the mix. 

  • 1 ⅓ Cup Oat Flour
  • ¾ Cup Almond Flour
  • 1 tbsp Baking Powder

Make This Plant-Based

Notes: For Plant-based muffins use ripe mashed bananas instead of eggs and vegan butter or coconut oil instead of the butter. Make sure it is melted just like in the recipe. 

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