Cranberry Orange Muffins

Freshly baked cranberry orange muffins are just about enough to make everyone happy the rest of the weekend. With cranberry season upon us, do yourself a favor and grab a few bags while they are still around. We keep the cranberries in the freezer so we can make these muffins year round!

These can be made as cranberry orange muffins, or as bread. Either way, the slightly sweet, slightly tangy baked treat is a winner. And can we talk about the orange glaze that you just will fall in love with?

Measure 2 cups of fresh cranberries
Add 2 tablespoons flour
Add 2 tablespoons brown sugar
Shake to coat, then set aside
Mix 1 1/2 tsp baking powder & 1/2 tsp Salt into 2 cups flour.
Zest 3 small oranges or 2 medium oranges, reserve fruit to juice for glaze.
Mix with whisk or mixer 1 stick softened butter with 1/2 cup brown sugar and 1/2 cup granulated sugar
Add flour, beat eggs
Add zest, eggs, milk. Don’t over mix. Batter will be a bit lumpy.
Saving about a 1/2 cup cranberries for tops of muffins, gently mix the rest into batter using a spatula
Scoop batter into oiled muffin tins, then top with additional cranberries.
Sprinkle tops with turbinado or course sugar for a nice crunch!
Bake at 375 convection or 400 standard 15-20 minutes, turning half way
Muffins are done when slightly brown and toothpick comes out clean!
Juice the oranges and mix in enough powder sugar to make a glaze.
Zest more orange into glaze.
Add glaze and serve!
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cranberry orange muffins in a muffin pan with orange glaze

Cranberry Orange Muffins

  • Author: theperksofbeingus
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


Ingredients for cranberries to stir in to muffins:

  • 2 cups fresh cranberries
  • 2 tablespoons flour
  • 2 tablespoons brown sugar

Ingredients for muffin batter:

  • 1 stick softened butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 Pete and Gerrys eggs, beaten
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • zest of 3 small or 2 medium oranges
  • 1/2 cup milk
  • 3 tablespoons turbinado sugar for tops of muffins

Ingredients for orange glaze:

  • Juice from the oranges that have been zested
  • 1 cup powder sugar, more or less to make a glaze for the muffins






Pre heat oven to 375 F convection or 400 F standard. Spray a 12 cup muffin pan with spray oil. Set aside.

Pick over fresh cranberries, and place in bowl. Add flour and shake to coat. Add brown sugar and shake to coat. Set aside.

Cream butter and sugar with mixer or whisk. Beat eggs, and add into butter and sugar. Mix flour with salt and baking powder in a separate bowl with whisk.

Add flour mixture, eggs and milk to the butter sugar mixture and gently blend, just until mixed. Do not over mix.

Set aside about a 1/2 cup of the cranberries for the top, and fold in cranberries just until mixed.

Using an ice cream scoop, scoop mixture into oiled muffin pan. Top with the additional cranberries, and sprinkle with turbinado sugar.

Bake for 15-20 minutes, turning half way.

While muffins are baking, juice the oranges, and mix with enough powder sugar to make a thin glaze. Add a bit more orange zest to the glaze.

Check muffins for doneness when toothpick comes out clean. Allow to cool for about 5 minutes, then drizzle the glaze on while still warm.

  • Category: muffins
  • Method: baking
  • Cuisine: american

Keywords: cranberry orange muffins

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