These cranberry orange muffins are moist, fluffy and bursting with juicy cranberries in each bite! They’re made with wholesome ingredients and naturally sweetened with maple syrup.
When brainstorming new holiday recipes to share this year I knew I needed to develop a recipe for healthy cranberry orange muffins.
And let me tell you, after testing 4 different versions, I think I nailed this recipe. These are the best cranberry orange muffins I’ve ever had, if I don’t say so myself!
These muffins are SO fluffy and moist and they’re bursting with orange flavor and tart cranberries in each bite. The orange cranberry combo is chef’s kiss as my daughter Olivia would say!
It’s the perfect festive recipe to enjoy for breakfast or a snack all season long. It would also make for a great addition to your Christmas brunch alongside my make-ahead breakfast casserole, air fryer breakfast potatoes, fruit salad and apple cider mimosas.
Why You’ll Love These Muffins
- Perfect texture – These muffins have the perfect texture! They are soft, moist and fluffy… just how muffins should be!
- Healthier – Most bakery style muffins are made with white sugar, butter or vegetable oil, but not these ones! These cranberry orange muffins are made with greek yogurt, heart-healthy olive oil and maple syrup, making them a healthier alternative.
- Easy – With simple ingredients and straightforward steps, these muffins come together in about 30 minutes from start to finish.
- Versatile – Enjoy these muffins for a quick on-the-go breakfast, afternoon snack or serve them at your holiday brunch. Trust me, everyone will love them!
Ingredients Needed
- all-purpose flour – I used all-purpose flour for these muffins to keep them perfectly soft and fluffy.
- baking powder and baking soda – these work together to help the muffins rise perfectly.
- ground cinnamon – adds a warm, cozy touch that complements the bright citrus flavor and tart cranberries.
- eggs – helps bind everything together and gives the muffins structure.
- pure maple syrup – naturally sweetens the muffins with a subtle maple flavor. No refined sugar here!
- greek yogurt – to replace some of the oil I used greek yogurt, which also adds a nice boost of protein. I typically use full-fat yogurt, but low-fat yogurt will also work.
- olive oil or applesauce – to keep these muffins extra moist I typically use olive oil or avocado oil, but applesauce is a great alternative for an oil-free option.
- orange juice and orange zest – two must-have ingredients for this recipe! For the best orange flavor I suggest using freshly squeezed orange juice. Plus, you’ll need a fresh orange anyways for the zest.
- cranberries – can’t have cranberry muffins without the cranberries! Either fresh or frozen ones work for this recipe. No need to thaw if you’re using frozen cranberries.
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- All-purpose flour: You can swap in whole wheat flour or whole wheat pastry flour for a boost of fiber, but keep in mind that it might make the muffins a bit denser. If you want a lighter texture, try using half whole wheat and half all-purpose.
- Greek yogurt: Greek yogurt adds a bit of extra protein and a nice creaminess, but any yogurt will do the trick, try to avoid yogurts with added flavors or sugars.
- Maple syrup: Honey is a great alternative if you don’t have maple syrup on hand. Just know that honey will add a slightly different flavor to these muffins.
- Make them gluten-free: I haven’t tried it, but you should be able to substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to use a high-quality brand for the best results.
- Make them dairy-free: Use a dairy-free yogurt instead of greek yogurt.
- Make them egg-free: I haven’t tried it, but you could try a vegan substitute like chia eggs or flax eggs. Let me know if you do try either of these in the comments below!
How to Make Cranberry Orange Muffins
The recipe for these cranberry orange muffins is pretty straight forward. Here’s how to make them:
Step 1: In a medium bowl, mix together your flour, baking powder, baking soda, salt and cinnamon.
Step 2: In a separate large mixing bowl add your eggs, maple syrup, greek yogurt, oil, orange juice, orange zest and vanilla. Whisk together until smooth and combined.
Step 3: Add your flour mixture to the wet ingredients and mix together until just combined. Don’t over mix!
Step 4: Gently stir in the chopped cranberries.
Step 5: Divide the batter evenly between your muffin pan.
Step 6: Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Let the muffins cool for a few minutes, then transfer to a wire rack to cool completely.
Brittany’s Tips!
- Measure flour correctly: This is important to ensure your muffins don’t turn out dry or dense. Either use a scale or if using a measuring cup, make sure to fluff your flour up with a fork or spoon first. Then spoon the flour into your measuring cup and use a knife to level it off. Do not pack your flour down!
- Zest before juicing: It’s much easier to zest your orange before juicing!
- Don’t forget to chop the cranberries: To make sure you get cranberry in every bite, be sure to pulse them in a food processor before mixing into the batter.
- Don’t over-mix: One of the key steps to achieving fluffy, tender muffins is to avoid over-mixing the batter. Stir until just combined for the best texture. It’s okay if there are still a few flour streaks visible, especially since you’ll be mixing the batter once again when you add the cranberries.
- Use silicone or paper liners: These make for easy removal and less mess. If you don’t have liners, make sure to thoroughly grease the muffin tins. These are my favorite silicone muffin cups.
- Test for doneness: Insert a toothpick into the center of a muffin to check if they’re done. If it comes out clean or with just a few crumbs, they’re ready to come out of the oven.
How to Store Muffins
These muffins store really well. Store them in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days.
You can also freeze these for longer storage. I recommend using a freezer-safe container and storing them for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
Frequently Asked Questions
A microplane zester or fine grater works best for zesting. Make sure to only grate the outermost orange layer of the peel (the zest), avoiding the white pith, which can be bitter.
Adding too much flour can result in dry muffins, so make sure you’re measuring your flour correctly. Either use a scale if you have one or use a measuring cup. If using measuring cups, make sure to fluff your flour up with a fork or spoon first. Then spoon the flour into your measuring cup and use a knife to level it off. Do not pack your flour down!
Over-baking is another common reason for dry muffins. Make sure to check them a few minutes before the suggested baking time as ovens can vary. Remove them from the oven as soon as a toothpick comes out clean.
While you can use dried cranberries, I would highly recommend sticking to frozen or fresh cranberries instead. Dried cranberries are chewier and typically have added sugar, so the sugar content will go up in these muffins. Dried also won’t give you the juicy bites of cranberries, which are the best part, IMO! All that said, if you want to use dried cranberries I would rehydrate them first by letting them soak in warm water for 10-15 minutes, then pat dry then mix into the batter. You’ll also probably want to use less than what’s listed for fresh or frozen cranberries. I’d start with 1 cup and add more if desired.
More Muffin Recipes to Try
Be sure to check out all of my muffin recipes and the full collection of breakfast recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Preheat oven to 350°F. Grease a muffin tray with nonstick spray or line with muffin liners.
In a medium bowl, mix together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, whisk together eggs, maple syrup, greek yogurt, oil, orange juice, orange zest and vanilla.
Add dry ingredients into the bowl with the wet ingredients and stir together until just combined. Don’t over mix!
Add cranberries to the bowl of a food processor and pulse for about 1-2 minutes to chop cranberries into smaller pieces. Gently stir in the chopped cranberries to the batter.
Divide batter evenly between 12 muffin cups.
Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Let muffins cool for a few minutes before removing from the pan, then transfer to a cooling rack to cool completely.
If making glaze, add powdered sugar, vanilla extract and almond milk to a small bowl and whisk to combine until smooth. Once cool, drizzle muffins with glaze before serving.
- Make them gluten-free: I haven’t tried it, but you should be able to substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to use a high-quality brand for the best results.
- Make them dairy-free: Use a dairy-free yogurt instead of greek yogurt.
- Make them egg-free: I haven’t tried it, but you could try a vegan substitute like chia eggs or flax eggs.
- Storing: Store these muffins in an airtight container at room temperature for 2-3 days, in the refrigerator for 4-5 days or in the freezer for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
Serving: 1 muffin without glaze | Calories: 176kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 194mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.