Cranberry Orange Muffins

Cranberry Orange Muffins

A light and fluffy muffin bursting with zesty orange and tangy cranberries


24 muffins


2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon grated orange peel
2/3 cup freshly-squeezed orange juice
2 eggs, beaten
6 tablespoons butter
1 1/4 cups fresh cranberries, whole or coarsely chopped
1/2 cup walnuts, optional


1. In large mixing bowl, combine first five ingredients.

2. Add orange juice, eggs, butter, and cranberries (also nuts if using!) and stir just until moistened.

3. Spoon batter into greased or paper-lined muffin cups. Bake at 350 degrees for 25-30 minutes or until muffins are lightly browned on top and test done with a toothpick.

Cranberry Orange Muffins


Cranberry Orange Muffin, pictured with Whole Berry Cranberry Sauce
Cranberry Orange Muffins,
pictured with Whole Berry Cranberry Sauce
Preparation Time: 

20 minutes

Cooking Time: 

25-30 minutes

Tammy's Review: 

These muffins are beautiful, with a light and fluffy texture and not too sweet. Perfect for breakfast or with afternoon tea! My rating: 10/10


Please see the recipe above for my complete review! Thanks! ~Tammy


These are very flavorful and colorful muffins. I did add more orange juice, probably making it a total of 1 cup, as the batter was a thick glop (or was it supposed to be?), and it made 1 dozen, not two. Otherwise, the recipe was very good and turned out well. :) Everyone enjoyed them, and I will make them again!


I made these for some friends at church and we ended up with about 16 so Mom and I ate a few to make it an even dozen. :)

These are so delicious, they'll be something I make just as an every day breakfast item.

The only thing I wonder about is they came out more like scones than muffins but I'm still not complaining. I also subbed in dried cranberries for fresh cranberries since I couldn't find any and it was still delish.

It's pretty hard for this recipe to go wrong! :D


I was super excited to make this muffins this morning for our ladies Bible Study. I was happy to see that the recipe makes 24 muffins. However, I was really disappointed at how tiny the muffins were! I would say that next time I will make only 16 muffins or so, with the same recipe. They are very tasty though! I love the cranberries. Perfect amount of tangy and just slightly sweet.


I thought that these were a little dense. Like another reviewer mentioned, the batter was extremely thick--thicker than most muffin batters. Also, I doubled the recipe, but it only made 12 normal-sized muffins. On the plus side, the flavor was excellent--cranberry and orange is a great combination. :) Next time, if I have more, I'm going to add extra orange zest for even more citrus flavor.

Edited to add: The current recipe, I still give a 7/10. However, with the following changes, these muffins earn a solid 10: I added an additional 1/3 cup milk to the wet ingredients, 1 tsp. baking soda and 1 T. orange zest (for 2 T. total) to the dry ingredients. These changes made the batter thinner and easier to work with and the muffins more light and fluffy. The flavor is still great. :) These are also very good with blueberries instead of the cranberries. My edited recipe made 14 average-sized muffins.


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