Orange Cranberry Muffins

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Light and airy, Orange Cranberry Muffins are the perfect combination of orange zest and raisins. With just the right amount of sweetness, you can have these any time of day!

Where are our muffin lovers? This one is for you. Muffins can be just about anything you need them to be. We often have them for breakfast, they are always the perfect after-school snack, and we even pair them with some fruit and cheese for the most delicious light lunch. They’re the less sweet cousin to our dear friend cupcakes, making them an easy reason to eat every day. The secret to these muffins is the perfect combination of orange zest and raisins, and a delightful sprinkle of sugar on top. These are too good to let myself know. You’ll want to earn enough to share!

Can I use fresh cranberries in orange cranberry muffins?

You absolutely can! We love how pantry friendly Craisins are and how easy it is to find fresh cranberries. However, if you do have access to cranberries, go ahead and use them instead. Increase the amount to 2 cups.

Mini Muffin Instructions:

If mini muffins are your thing, go ahead and prepare your mini muffin pan, spray with nonstick spray and bake in a preheated 375 degree oven for 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Alternate in half:

You can swap the half and half for plain yogurt if you like. Increase the amount needed to 1 cup of yogurt.

Can I serve these dairy free?

Yes! Just replace the butter and half and half with your favorite plant-based alternative.

Freezing Instructions:

Once your muffins are baked and 100% cool, go ahead and store them in an airtight container in the refrigerator for up to 2 months. Thaw on the counter when ready to eat.

Orange cranberry muffins in a basket.

Storage Instructions:

There are two good ways to keep muffins from getting soggy. Whichever method you use, you’ll want to make sure your muffins are completely cool before placing them in an airtight container. You don’t want any residual heat in the muffins. Either way, your muffins will keep for up to 5 days.

The first option is to simply add some soda crackers to the airtight container in which the pancakes are stored. The biscuits will absorb excess moisture.

A second option is to spread paper towels over the bottom of the storage container. Place muffins in a single layer on paper towels, then place another paper towel on top. Paper towels will absorb excess moisture.

If you liked this recipe, you might be interested in these other delicious muffin recipes:

Orange cranberry muffins in a basket.

Light and airy, Orange Cranberry Muffins are the perfect combination of orange zest and raisins. With just the right amount of sweetness, you can have these any time of day!

Preparation time 5 minute

cooking time 30 minute

total time 35 minute

raw material

  • 1/2 cup butter soften
  • 1 cup granulated sugar
  • 2 big Egg
  • 2 teaspoon baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon vanilla extract
  • 2 cup all purpose flour
  • 1/2 cup Half and half
  • 1 1/2 cup raisin
  • 2 tablespoon orange peel
  • 1/4 cup granulated sugar topping


  • Preheat oven to 375 degrees. Line muffin tins with paper liners. Lightly grease paper liners with nonstick cooking spray.

  • In a large mixing bowl, using a hand mixer, combine butter and sugar for about 2 minutes.

  • Beat eggs until combined. Add baking powder, salt and vanilla and mix briefly.

  • Add half of the flour and beat with a hand mixer until just combined, then add half and half. Scrape the bottom and sides of the bowl and add the remaining flour, half and half, mixing between additions.

  • Add the raisins and orange zest to the batter and mix gently with a rubber spatula.

  • Divide batter among 12 muffins. Sprinkle 1/2 teaspoon sugar over each muffin.

  • Bake in preheated oven for 20-22 minutes, until a toothpick inserted in center comes out clean.

  • Allow muffins to cool in pan for 5 minutes, then remove and transfer to a wire rack to cool completely.

Calories: 256kcal | carbohydrate: 39G | protein: 4G | fat: 10G | Saturated fat: 6G | Trans fat: 1G | cholesterol: 51mg | sodium: 181mg | Potassium: 129mg | fiber: 1G | sugar: twenty oneG | Vitamin A: 323unit | Vitamin C: 3mg | calcium: 52mg | iron: 1mg

Orange Cranberry Muffins