If you need a cozy baking project this weekend, these Cranberry Orange Muffins are it. They’re fluffy, bouncy, and bursting with bright citrus and tart cranberries – basically, the holidays in muffin form. Thanks to a generous amount of Greek yogurt, they’re also naturally higher in protein and extra satisfying as a grab-and-go breakfast.
What I love most about these muffins is the contrast: a tender, pillowy interior paired with a golden, lightly crisp crust that forms as they bake. The tartness of the cranberries balances with the sweetness of a muffin for a perfect breakfast muffin that doesn’t taste too sweet. They taste special but keep you full, and I find myself reaching for them all week long. Make a batch on Sunday, and you’ll have the perfect breakfast or snack waiting for you every morning.
Baking Tips for the Best Cranberry Orange Muffins
1. Don’t skip rubbing the zest into the sugar.
This step releases the oils from the orange zest and gives the muffins a stronger, brighter citrus flavor.
2. Use room-temperature ingredients.
Room-temp eggs and Greek yogurt blend more smoothly with the oil and sugar, which helps the batter stay airy and prevents dense muffins.
3. Gently fold the dry ingredients into the wet
Overmixing is the enemy of fluffy muffins. Stir only until the flour streaks disappear.
4. Coat the cranberries in sugar.
Brown sugar helps balance the tartness of the cranberries and keeps them from sinking to the bottom.
5. Fill your muffin cups to the top.
It feels wrong, but trust the process. A full cup gives you a nice, rounded dome with a crisp edge that develops around the top.
6. Let them rest for 5–10 minutes before removing.
This helps the crumb set and keeps the exterior from tearing.
7. Reheat in the oven or air fryer—not the microwave if you can.
A quick blast at 350°F brings back the crisp exterior and makes them taste freshly baked.
Cranberry Orange Muffins
- Total Time: 35
- Yield: 12 muffins
Description
These fluffy Cranberry Orange Muffins are made with Greek yogurt for a higher-protein breakfast option and feature bright citrus, tart cranberries, and a lightly crisp exterior. Perfect for holiday baking, meal prep, or a cozy morning treat.
Ingredients
For the Cranberry Orange Muffins:
- 2 cups all purpose flour (275g), spooned and leveled
- 2 tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar (50g)
- 1 tbsp orange zest
- 1 tbsp orange juice
- 2 eggs, room temperature
- ½ cup canola or neutral oil (110g)
- 2 tsps vanilla extract
- 1 cup plain Greek yogurt (240g), room temperature
- 2 tbsps packed brown sugar (25g)
- 8oz fresh cranberries (roughly chopped or kept whole)
- Course sugar for topping (optional)
- Flaky sea salt + orange honey butter for topping
For the Orange Honey Butter (optional):
- 3 tbsps salted butter, softened
- 2 tbsps honey
- 1 tbsp orange zest
Instructions
For the Cranberry Orange Muffins:
- Preheat the oven to 350°F.
- In a bowl, add the flour, baking powder, baking soda, and salt. Mix until well combined and set aside.
- In a separate larger bowl, add the sugar and zest from 1 orange. Using your fingers, rub the orange zest into sugar until the sugar turns a light orange color. Add the eggs, oil, vanilla extract, Greek yogurt, and 1 tbsp of fresh orange juice and whisk until well combined.
- Add in the dry ingredients and mix until no flour streaks remain, being careful not to overmix.
- In a separate bowl (you can use the bowl you had the dry ingredients in), toss the cranberries with the brown sugar. Gently fold the cranberries into the batter.
- Grease or line a 12 count muffin tin. Spoon the batter into the muffin cups, filling them all the way to the top. You can sprinkle with coarse sugar if you like, but it is not necessary.
- Bake in a 350°F oven for 20-24 minutes or until a toothpick inserted comes out clean. Let cool for 5-10 minutes before serving.
- While the muffins are baking, make your orange honey butter by mixing together the softened butter, honey, and orange zest.
- Serve the muffins warm with the orange honey butter and flaky sea salt. Enjoy!
- Store in an airtight container in the fridge for up to 1 week. For best results, to reheat, bake or air fry at 350°F for 6-8 minutes or until warmed through. This will keep the crispness of the exterior.
Notes
Ensure your ingredients are at room temperature to prevent dense muffins
- Prep Time: 15
- Cook Time: 20-24
- Category: Breakfast