Delicious and easy Glazed Cranberry Orange Muffins are made with fresh cranberries, orange zest, and have a sweet orange glaze. Perfect treat for your holiday brunch!
Got leftover cranberries? This recipe is a fast, easy, and delicious way to use up those fresh frozen cranberries. And, if you love muffins, be sure to try these Blueberry Ricotta Muffins or my Blueberry Peach Muffins!
Why theseMuffins are the best!
Cranberry Orange Muffins are a simple and delicious muffin that’s easy to make and is a great way to use up leftover cranberries. These muffins stay super moist and have the perfect combination of sweetness and tartness.
Plus, the cranberry and orange combination work perfectly together. Make these for the holidays or anytime you want a treat!
Also, don’t worry about this muffin being tart or sour. The sweetness of the orange juice and sugar balance out the cranberry perfectly. Also, you’ll find that this is a great muffin to have on hand for brunches or a quick weekday breakfast.
Moreover, muffins are great to have in the refrigerator or freezer at all times. They make a great snack and are perfect to eat on the go. Personally, these muffins are almost always in my fridge after the holidays. It’s the perfect use for leftover cranberries from Thanksgiving!
Recipe Ingredients
These muffins are made with basic muffin ingredients like flour, sugar, baking soda, butter, milk and eggs. Here’s what makes the really special:
- Flour: I use regular all purpose flour for this recipe. However, I always recommend using a cup-for-cup brand when baking with gluten-free flour. My favorite brands are King Arthur’s Measure for Measure and Bob’s Red Mill 1-to-1 flour. This just means that you don’t have to add any additional ingredients to the recipe, just measure the flour as instructed.
- Cranberries: fresh cranberries are perfect for these muffins. You can use frozen cranberries, but dried sweetened cranberries are not a good substitute.
- Orange: there is both orange juice and orange zest in this recipe. If you don’t have fresh oranges, you can use orange juice and omit the zest.
- Glaze: the simple powdered sugar and orange juice glaze adds a nice finishing touch to these muffins. However, they are delicious without the glaze too.
How to Make Cranberry Orange Muffins
This simple muffin is quick to put together. Firstly, you need to grease a standard muffin pan with cooking spray.
In a medium bowl, whisk together the dry ingredients. Then, in a large bowl, cream the butter and sugar together using a handheld mixer. Next, add in the orange juice, milk, egg, and orange zest and blend. Note that the mixture will look lumpy.
Lastly, add in the flour and stir until combined. Fold in the cranberries and then scoop the batter into the prepared muffin pan.
I like to use a muffin scoop to ensure even doneness. Chill on a cooling rack before adding glaze.
Cranberry Orange Muffins Glaze
This simple orange glaze is a great addition to your cranberry orange muffins. It takes seconds to put together and makes the muffins extra special.
All you need is powdered sugar and orange juice. Just simply whisk together and spoon over top of the cooled muffins… that’s it!
Love muffins? Then, be sure to check out my delicious Tropical Muffins, made with bananas, coconut, and pineapple, and my super moist and easy to make Pumpkin Muffins. For another seasonal treat, check out this recipe for Pumpkin Biscotti!
Recipe Tips and FAQs
- If your cranberries are frozen, microwave them for a minute then roughly chop using a sharp knife. Or you can leave them whole for a tart bite, delicious!
- If you are looking for a tarter muffin, omit the milk and use orange juice instead.
- Note that the glaze makes enough to lightly drizzle over the dozen muffins. If you want a heavier glaze, double the amount of powdered sugar and orange juice you use.
- Be sure to test doneness of the muffins using a toothpick as the color of the muffin doesn’t change much when baking.
- Apply the glaze when the muffins are cooled so it adheres better.
- Cranberry Orange Muffins and freeze in an airtight container for up to two months.
Use leftover cranberries to make simple cranberry muffins. Or use them to make a cranberry orange spice cake or cranberry Moscow mule. For a tart treat, dip fresh cranberries in sugar water and coat them in sugar for delicious sugared cranberries.
Yes, just microwave them for a minute to soften before adding to batter. You can add them frozen, just plan on baking the muffins for an extra minute or two.
Cranberry Orange Muffins
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- ½ cup butter, softened
- ½ cup orange juice
- ¼ cup milk
- 1 large egg
- 1 orange, zested (about a tablespoon of zest)
- 1 cup fresh cranberries, roughly diced or whole
Glaze
- ½ cup powdered sugar
- 1 ½ teaspoon orange juice
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with muffin liners or spray with cooking spray, set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and sugar. Add in the orange juice, milk, egg, and zest and beat to combine. (Mixture will be lumpy) Stir in the dry ingredients. Fold in the cranberries.
- Spoon the batter into the prepared muffin tin. Bake for 18-20 minutes, until a toothpick inserted into the muffin comes out clean. Cool on a wire rack.
- To make the glaze, whisk together the powdered sugar and orange juice, adding more or less juice until desired consistency is reached. Drizzle overtop of cooled muffins.
Video
Notes
- To make gluten-free, I always recommend using a cup-for-cup flour brand. My favorite brands are King Arthur’s Measure for Measure and Bob’s Red Mill 1-to-1 flour. This just means that you don’t have to add any additional ingredients to the recipe, just measure the flour as instructed.
- If your cranberries are frozen, microwave them for a minute then roughly chop using a sharp knife. Or you can leave them whole for a tart bite, delicious!
- If you are looking for a tarter muffin, omit the milk and use orange juice instead.
- Note that the glaze makes enough to lightly drizzle over the dozen muffins. If you want a heavier glaze, double the amount of powdered sugar and orange juice you use.
- Be sure to test doneness of the muffins using a toothpick as the color of the muffin doesn’t change much when baking.
- Apply the glaze when the muffins are cooled so it adheres better.
- Make-ahead and freeze in an airtight container for up to two months.
Julie
Can i use frozen cranberries
angelakallison
Yes you can!
Shelley
These really are so simple – and just a perfect flavor profile for the holidays! A decadent little treat to start the day or even for an afternoon snack, snuggled alongside a warm cup of coffee or holiday tea!
Taylor Kiser
I love everything about these muffins! The cranberry and orange flavors are perfect for this time of year!
Heidy
I made these Cranberry Orange Muffins, and they flew off the office desk in no time. I literally was astonished at how fast 2 batches went poof! These were excellent, and I will be making them again—this time 3 batches lol!! One is staying at home.
Jacqueline Meldrum
Oh perfect for Christmas and they look heavenly! Bookmarking this recipe
angelakallison
You’re going to love them!
Jenn
I love cranberries and I had some on hand so I gave these muffins a try. Delish is what they are! Easy, moist, and just enough cranberry flavor. Great recipe!
Toni Dash
My kids couldn’t stop eating these muffins! They are so good!
Stephanie
This will be the perfect recipe for “big breakfast Sunday” this weekend! My son was just asking me to make some muffins, but didn’t want the ones I already have recipes for.
Gloria
I am a cranberry lover. This is my kind of muffin. Would be great with my morning coffee.
Pris
Cranberry and orange! What an wonderful, sweet and tangy combination. They must taste like Cosmopolitan cocktails 🙂 Lovely recipe, thank you!
Beth
Yum! These look so delicious and tasty! I can’t wait to make these!