Cranberry Orange Muffins
Are you ready for one of the BEST muffins you’ll ever taste? Cranberry Orange Muffins are spectacular and certainly one of my favorite comfort foods. These sweet muffins are filled with loads of fresh cranberries, pecans, orange juice and orange zest. The streusel topping has pecans and brown sugar, then the glaze includes powdered sugar and more orange juice.
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These fruity, juicy muffins are moist and delicious, and so worth making. Not only that, they have humongous muffin tops, plumping up and puffing up so beautifully–not caved in or flattened out due to too much sugar or improper baking temperatures. They are so special.
For years, I never bothered making muffins or cupcakes. I made lots of sweet breads and lots of cakes, but never the smaller version. I’m not sure why. But I’ve been fixated on making muffins for the past year and a half ever since I finally found out the key to making muffins that raise properly. Since then, I’ve posted over 30 different kinds of muffins, much to my own enjoyment. 🙂 And, hopefully to your enjoyment, too, blogging friends and fans.
For this lovely recipe, I started with an old favorite: Cranberry Fruit Nut Bread. I wanted to make it in muffin form. This one had a whopping 2 cups of sugar contrasted with 3 cups of flour. I knew they would fall flat if I baked them that way, so I decreased the sugar in the muffin and added a little back to the streusel and glaze to keep them sweet enough.
I also started the temperature at 425 for 5 minutes. Then I reduced the heat to 350 for the remainder of baking time. That allows the muffins to raise beautifully, then they hold their shape while cooking at the reduced temperature. Topping it off, I added a simple pecan streusel and orange glaze that really made these muffins pop with flavor and texture.
I will admit I love a really high topper on a muffin. I also enjoy making muffins in my extra large enameled muffin tins, too. That makes for one substantial muffin. Certainly enough for any breakfast. The nice thing about these muffins is they can easily be frozen until you need them (which is what I did).
I like to make muffins in advance of when I need them to give away to friends, family or folks I’m taking a meal to. If you choose to make the muffins in the larger tins, you won’t have quite the yield as with the regular sized muffin tins, but they’re so substantial one will be enough!
If you want a spectacular, festive and beautiful muffin for the holidays, then look no farther than Cranberry Orange Muffins. I guarantee you’ll want and eat more than one!
Cranberry Orange Muffins have humongous toppers. They’re beautiful for company breakfasts.
Cranberries and orange flavoring work superbly together in this recipe.
My husband’s not a huge muffin fan, but he enjoyed these because they were moist due to all the fruit.
I love muffins, and Cranberry Orange Muffins are some of the best!
Here’s what I did.
I used these ingredients for the muffins.
Rinse cranberries. Combine cranberries, part of the sugar, orange zest and chopped pecans.
Stir to combine and set aside.
Combine UNBLEACHED all-purpose flour (bleached flour toughens baked goods), remaining sugar, salt, baking powder and baking soda.
Cut in cold butter with a pastry blender until well blended.
Add cranberry mixture and orange juice.
Stir ingredients just until moistened.
Grease muffin tins. Spoon cranberry muffin mixture into muffin tins almost to the top.
I used these ingredients to make the streusel topping.
Combine flour, brown sugar and finely diced pecans. Stir to combine.
Cut in cold butter with a pastry blender until well blended.
Here the streusel topping is ready.
Sprinkle streusel topping evenly over top of all the muffins.
Bake at 425 for 5 minutes. Reduce heat to 350 and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
I used these ingredients for the glaze.
Whisk ingredients to combine.
Drizzle glaze over top of muffins.
Cranberry Orange Muffins are some of the best muffins you’ll ever eat!
Are you salivating yet?
Cranberry Orange Muffins are so beautiful and festive. Perfect for the holidays.
Here’s the recipe.
CRANBERRY ORANGE MUFFINS
(My own concoction)
Cranberry Orange Muffins
Equipment
- 2 12-tin regular muffin pans
- 2 large mixing bowls
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 small mixing bowl
- 1 whisk
- 1 pastry blender
- 1 nut chopper if nuts are not previously chopped
Ingredients
MUFFINS:
- 1/2 cup pecans chopped
- 2 tbsp. orange peel freshly grated
- 12 oz. bag fresh or frozen cranberries rinsed
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup granulated sugar divided use
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 tbsp. unsalted butter cold, or coconut oil
- 1 cup orange juice
- 2 large eggs well beaten
STREUSEL TOPPING:
- 1/2 cup UNBLEACHED all-purpose flour
- 1/4 cup light brown sugar packed
- 1/4 cup pecans finely diced (measure after chopping)
- 4 tbsp. unsalted butter cold, (1/2 stick)
GLAZE:
- 1 1/2 cups powdered sugar
- 3 tbsp. orange juice
Instructions
MUFFINS:
- Preheat oven to 425°.
- Wash and rinse cranberries.
- Place in large bowl.
- Add nuts, orange peel, and ½ cup granulated sugar.
- Stir well to combine.
- Set aside.
- In a large mixing bowl combine flour, remaining ½ cup granulated sugar, baking powder, salt, and baking soda.
- Cut in butter with pastry blender.
- Add orange juice, eggs, and cranberry mixture.
- Stir with wooden spoon to combine.
- Grease muffin tins very generously to avoid sticking.
- Pour muffin batter into prepared muffin tins to the top.
- Add streusel topping.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and bake muffins an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
- Cool muffins in pans about 10 minutes before removing to wire rack.
- Drizzle glaze over top.
- Yield: 18 muffins.
STREUSEL TOPPING:
- Combine flour, brown sugar and pecans in a small mixing bowl.
- Cut in butter with a pastry blender.
- Sprinkle streusel topping evenly over each muffin.
- Press down lightly with fingers so topping adheres to batter.
- Bake as directed above.
GLAZE:
- Combined powdered sugar and as much orange juice as needed to make a glaze.
- Drizzle glaze over top of each muffin when cool.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- [b]MUFFINS:[/b][br]
- ½ cup chopped pecans
- 2 tbsp. freshly grated orange peel
- 12-oz. bag fresh or frozen Ocean Spray cranberries, rinsed
- 3 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup sugar (divided use)
- 2 tsp. baking powder
- 1 tsp. salt
- ½ tsp. baking soda
- 2 tbsp. cold unsalted butter or coconut oil
- 1 cup Tropicana orange juice
- 2 eggs, well beaten[br]
- [b]STREUSEL TOPPING:[/b][br]
- ½ cup Gold Medal UNBLEACHED all-purpose flour
- ¼ cup brown sugar
- ¼ cup finely diced pecans
- 4 tbsp. (1/2 stick) unsalted butter, cold[br]
- [b]GLAZE:[/b][br]
- 1 ½ cups Imperial powdered sugar
- 3 tbsp. orange juice
- Preheat oven to 425°.
- Wash and rinse cranberries.
- Place in large bowl.
- Add nuts, orange peel, and ½ cup sugar.
- Stir well to combine.
- Set aside.
- In a large mixing bowl combine flour, remaining ½ cup sugar, baking powder, salt, and baking soda.
- Cut in butter with pastry blender.
- Add orange juice, eggs, and cranberry mixture.
- Stir with wooden spoon to combine.
- Grease muffin tins very generously to avoid sticking.
- Pour muffin batter into prepared muffin tins to the top.
- Add streusel topping.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and bake muffins an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
- Cool muffins in pans about 10 minutes before removing to wire rack.
- Drizzle glaze over top.
- Yield: 18 muffins.[br]
- Combine flour, brown sugar and pecans in a mixing bowl.
- Cut in butter with a pastry blender.
- Sprinkle streusel topping evenly over each muffin.
- Press down lightly with fingers so topping adheres to batter. Bake as directed above.[br]
- Combined powdered sugar and as much orange juice as needed to make a glaze.
- Drizzle glaze over top of each muffin when cool.
Cranberry Orange Muffins are great for holiday baking.
Cranberry Orange Muffins are great to make for Thanksgiving, Christmas or New Year’s Day breakfasts when fresh cranberries are in season.
Every bite of Cranberry Orange Muffins will have you drooling!
You may also enjoy these delicious recipes!
Cranberry Orange Muffins
Equipment
- 2 12-tin regular muffin pans
- 2 large mixing bowls
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 small mixing bowl
- 1 whisk
- 1 pastry blender
- 1 nut chopper if nuts are not previously chopped
Ingredients
MUFFINS:
- 1/2 cup pecans chopped
- 2 tbsp. orange peel freshly grated
- 12 oz. bag fresh or frozen cranberries rinsed
- 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup granulated sugar divided use
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 tbsp. unsalted butter cold, or coconut oil
- 1 cup orange juice
- 2 large eggs well beaten
STREUSEL TOPPING:
- 1/2 cup UNBLEACHED all-purpose flour
- 1/4 cup light brown sugar packed
- 1/4 cup pecans finely diced (measure after chopping)
- 4 tbsp. unsalted butter cold, (1/2 stick)
GLAZE:
- 1 1/2 cups powdered sugar
- 3 tbsp. orange juice
Instructions
MUFFINS:
- Preheat oven to 425°.
- Wash and rinse cranberries.
- Place in large bowl.
- Add nuts, orange peel, and ½ cup granulated sugar.
- Stir well to combine.
- Set aside.
- In a large mixing bowl combine flour, remaining ½ cup granulated sugar, baking powder, salt, and baking soda.
- Cut in butter with pastry blender.
- Add orange juice, eggs, and cranberry mixture.
- Stir with wooden spoon to combine.
- Grease muffin tins very generously to avoid sticking.
- Pour muffin batter into prepared muffin tins to the top.
- Add streusel topping.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and bake muffins an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
- Cool muffins in pans about 10 minutes before removing to wire rack.
- Drizzle glaze over top.
- Yield: 18 muffins.
STREUSEL TOPPING:
- Combine flour, brown sugar and pecans in a small mixing bowl.
- Cut in butter with a pastry blender.
- Sprinkle streusel topping evenly over each muffin.
- Press down lightly with fingers so topping adheres to batter.
- Bake as directed above.
GLAZE:
- Combined powdered sugar and as much orange juice as needed to make a glaze.
- Drizzle glaze over top of each muffin when cool.
51 Comments
Ashley
November 16, 2023 at 9:50 pm
This is my first time baking with cranberries. I used fresh cranberries. The muffins itself baked well, but the cranberries were overwhelming. They were so tart and crunchy. I’m wondering what can be differently next time?
Teresa Ambra
November 17, 2023 at 7:55 pm
Hi Ashley, here are a few tips. Try to use the smallest cranberries possible. That way they will cook up in the amount of time designated and should not still be crunchy. You can add an additional half-cup of sugar when you put the cranberries in the bowl if they are just too tart for your taste buds. Or, you can substitute dried cranberries, but they will provide a different taste and texture completely. Another option is to reduce the amount of cranberries to one cup or even 3/4 cup. This provides the flavor without feeling like the muffins are overwhelmed with tartness. I will say this, the cranberries in the store this year seem to be a lot tarter than I remember in years past! Hope this helps.
Ashley
November 19, 2023 at 7:04 pm
Thank you!m so much for the tips. You know what was a nice surprise was after 3 days the tartness disappeared in the baked muffins. I’m not sure how, but they were wonderful! Amazing recipe.
Teresa Ambra
November 19, 2023 at 7:29 pm
Hi Ashley. That’s really interesting. I’m so glad you got to enjoy them. Thanks for letting me know.
Jules
January 28, 2024 at 11:43 am
There is not enough moisture add to batter. So dry. Ruined 2 brand new muffin tins. I would highly recommend you add milk/yogurt yo the batter.
I wasted all those ingredients to throw away. 😒
Teresa Ambra
January 28, 2024 at 7:53 pm
Hi Jules. This recipe uses one whole cup of orange juice, two tablespoons of butter and two large eggs. That is plenty of liquid for this recipe. I have had so many people tell me they loved this recipe, just as it is written. I’m not sure how your recipe turned out so dry, but the recipe doesn’t usually turn out that way. But if you wish to add some yogurt or milk you are welcome to do so.
Ann
November 5, 2023 at 6:39 am
I had the same seizing issue. Next time I would start with 2C flour and add more if needed.
Teresa Ambra
November 5, 2023 at 7:12 pm
Hi, Ann. Sometimes muffin batter will thicken the longer it sets out before putting into the paper liners. Regardless, if it’s too dry, some moisture will have to be added.
Anonymous
January 29, 2023 at 7:59 am
I’ve made this for Christmas the past couple years and my family love them…and my husband isn’t a big muffin fan either but he likes these!
Teresa Ambra
January 30, 2023 at 7:33 am
So glad you enjoy the muffins! Thanks for letting me know.
Monica
January 20, 2023 at 11:48 pm
If I use frozen cranberries, do I need to thaw them first? I made this once before with fresh cranberries and my family absolutely loved them!! Unfortunately I can’t find fresh cranberries at our local grocery stores right now.
Teresa
January 21, 2023 at 10:40 am
Hi Monica. I would thaw them before using in the recipe.
Sharon McKay
October 27, 2023 at 7:33 pm
Can you use dried cranberries?
Teresa Ambra
October 29, 2023 at 8:23 pm
Hi, Sharon. You can, but dried cranberries will completely change the texture and sweetness of the recipe.
Shannon
September 20, 2022 at 6:17 am
Overall flavor really good it needs more moisture very dry!!!
Teresa
September 22, 2022 at 7:25 am
The muffins may have been overbaked if they are a little dry.
Jay
December 11, 2021 at 9:24 am
This recipe needs a moniker added,”The World’s Best” Cranberry Orange Muffins! These were the best I’ve ever tasted. Now I need to stock up and freeze more cranberries so I don’t have to wait until next fall to make again.
Teresa
December 13, 2021 at 7:52 am
Hi Jay. So glad you loved the muffins! Yes they really are delicious. You can also make the muffins up in batches and freeze them. They turn out wonderfully that way as well.
Lynn
December 17, 2020 at 6:44 pm
Made these today but found the batter itself was way too thick…could not stir…added more orange juice and turned out fine. Not sure how to loosen up batter next time? More butter? More egg? More juice?
Would appreciate your input
Teresa
December 21, 2020 at 7:20 am
Hi Lynn, if you look at my pictures this is not supposed to be really thick. You did the smart thing by adding the extra orange juice so that they turned out right. Was your butter cold when you cut it into the batter? Maybe if not it could have absorbed more of the flour. Sometimes, “large” eggs from the store are not very large. 🙁 Other than that I really can’t think of why this happened unless an ingredient was left out. So glad they turned out well for you anyway.
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Ann
November 22, 2020 at 2:43 pm
I turned this into an 11×7 pan for a cake. I baked it about 25 minutes longer. It turned out delicious!
Teresa
November 23, 2020 at 6:38 am
Hi, Ann. That sounds really good made that way!
Meaghan
December 24, 2019 at 8:44 am
These look amazing and I plan making them today! I have every ingredient except pecans , could I substitute oatmeal for the nuts? If not I can just leave that out all together . Thank you, so excited to try them!
Teresa
December 26, 2019 at 7:16 am
Hi, Meaghan, so sorry I didn’t see this until after the fact. I’ve been sick with the flu for two days and down for the count! Yes you can substitute other nuts for the pecans or leave them out entirely. Grapenuts might also be a good substitute. I would not try oatmeal.
Jessica
February 4, 2019 at 2:24 pm
Is it possible to used dried cranberries instead of fresh?
Teresa
February 4, 2019 at 3:30 pm
You can try them Jessica, but the regular cranberries do add extra moisture and texture to the batter. I think I would reconstitute the dried cranberries in hot water about 10 minutes to fluff the craisins out a little bit. Drain and then dry well before adding. Just saying….
Ann-Marie
December 5, 2018 at 1:23 am
Do you think these would freeze well?
Teresa
December 5, 2018 at 1:35 pm
Hi, Ann-Marie. Yes, you can freeze them. I usually put them in plastic containers with each layer separated by waxed paper. They will freeze well for a month or two. They may start drying out a little after that.
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November 25, 2018 at 9:35 pm
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Lynn Lewis
November 12, 2018 at 1:57 pm
I just finished making your pecan cranberry orange muffins. I did doubled the batch of the flower and liquid mix but use the same amount of the cranberry mix. I BAC them in my mini mega pan it made 18 small lobes and one medium size loaf. Hi did add 1/4 cup of vegetable oil and 2 teaspoons of vanilla. They turned out perfect the streusel and the glaze made them absolutely wonderful, thank you so much for this recipe, it’ll be one I use every holiday, it also leaves me lots to send home with family.
Teresa
November 12, 2018 at 2:22 pm
Hi, Lynn, so glad you enjoyed the recipe, and were able to share it with friends. 🙂
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October 25, 2018 at 5:05 am
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Liz
June 24, 2018 at 2:36 pm
I just finished making these and they are delicious! I did have a question- I substituted re-hydrated cherries for the cranberries and omitted the first 1/2 c. of sugar. When I added the fruit/nut mixture to the dry and the wet, the result was REALLY thick, almost like a dough. I had to add a couple of tablespoons to the “batter” to make it workable. The final muffins were GORGEOUS and taste AMAZING, however they are pretty dense and have the texture of a low-fat muffin. Are they supposed to be like that? I measured everything accurately and was careful to not over-mix, so I am not sure what happened. I was a little surprised there were 3 c. of flour and only 2 T. of butter, and I kept double checking the recipe to make sure that was what was written. Again, they look and taste great- it’s just the inside texture that isn’t perfect.
Teresa
June 25, 2018 at 5:24 am
Hi Liz. With the butter, orange juice and eggs, there should be plenty of liquid so the batter is not quite so thick or stiff. These muffins probably are a little denser than some muffin because they are more bread-like. Still very tasty none-the-less. Glad you enjoyed them.
Lisa
January 1, 2020 at 2:30 pm
This is the second time I’ve made these and both times they have turned out absolutely delicious! This time however I made concentrated orange juice reducing the water amount by a half can so I could have a stronger orange flavor. My family thinks they are better than any other muffin recipes I’ve tried and I quite agree! Thank you for sharing!
Teresa
January 1, 2020 at 7:17 pm
Hi, Lisa. I’m so glad your family has really enjoyed these muffins. They’re really terrific for a holiday breakfast.
Carol Tackett
January 9, 2020 at 10:44 am
I followed the recipe to the t when you said pour the batter into the tins now I’m confused I had to spoon the batter in the tins. I’m now very concerned about the results. It was a lot of work and cost.
Teresa
January 10, 2020 at 5:07 pm
Hi, Carol. I think either pouring or spooning will accomplish the same results. I do what’s easiest and less messy usually.
Karen
January 19, 2017 at 11:49 am
Well I guess I’ll just use the same temp & time as your glassed apple cinnamon muffins..they are enjoyed here so I’m sure these will be too! Thnx
Teresa
January 19, 2017 at 12:00 pm
Thanks, Karen. Every oven is different, but the muffins puff up a lot better if you start them at a high temperature for about 5 minutes, then decrease temperature to 350 for the remainder of the cooking time. The higher temperature allows the muffins to raise properly while the lower temperature enables the muffins to set without caving in. (Unless there is too much sugar and insufficient flour). Hope you enjoy them. These are some of our favorites.
Anonymous
December 24, 2016 at 2:12 pm
Tried the cranberry muffins today, yum! Love this recipe. Going to try it with blue berries and lemon next!
Teresa
December 24, 2016 at 7:45 pm
Love those ideas! So glad you enjoyed the recipe.
Kersten
December 19, 2016 at 2:14 pm
These were so festive for a holiday break breakfast!
Teresa
December 19, 2016 at 2:58 pm
So glad you enjoyed them, Kersten. They were certainly some of my favorites!
Kobobel
December 2, 2016 at 1:29 pm
The recipe didn’t call for vanilla.Will definitely add vanilla to the batter and a little bit to the glaze next time otherwise really good and very pretty for the holidays
Teresa
December 2, 2016 at 3:40 pm
So glad you enjoyed them. I think those additions sound scrumptious.
Brenda Rodriguez
December 1, 2016 at 8:24 pm
Made them and were great! My glaze was a little too much and looked taste too much like powered sugar. I left the glaze off and the muffins were great.
Teresa
December 2, 2016 at 3:42 pm
Hi, Brenda. I think these muffins are great either way. So glad you enjoyed them.
Jennifer
December 15, 2015 at 12:52 pm
These look amazing! I especially love the idea of the orange juice in the glaze. Found you on the Food I Love community board
Teresa
December 15, 2015 at 12:55 pm
Thanks so much, Jennifer. They really were delicious. Even my husband who doesn’t like cakey-kinds of things, loved these muffins. 🙂 I hope you give them a try. They’re certainly with sharing with family and friends.