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Cranberry Orange Muffins

Sweet and tart, these Cranberry Orange Muffins are bursting with flavor and a great breakfast treat in the fall.
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Prep Time 10 mins
Cook Time 19 mins
Total Time 29 mins
Course Muffins
Servings 12 muffins


  • 1 cup sugar
  • ½ cup vegetable oil
  • ½ cup milk
  • ¼ cup orange juice
  • 1 teaspoon vanilla extract
  • 1 egg
  • zest of 1 large orange
  • 2 cups +1 tablespoon all purpose flour
  • 4 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 12 oz. package fresh cranberries


  • Preheat the oven to 425 degrees. Line a muffin pan with liners.
  • Place the cranberries in a large bowl and toss with the one tablespoon of all purpose flour.
  • In a large bowl, whisk together the sugar, vegetable oil, milk, orange juice, vanilla extract, egg and zest.
  • In a medium bowl, whisk together the 2 cups of flour, baking powder and salt.
  • Gently whisk the wet ingredients into the dry until just combined. Add in the cranberries and fold with a spoon until fully combined.
  • Fill each muffin liner to the top with the batter.
  • Bake for 5 minutes, then reduce the temperature to 375 and bake 13-14 minutes more.
  • Remove muffins from the oven and cool on a wire rack for 5 minutes, before removing from the muffin pan and cooling completely on the wire rack.


Muffins will keep in an airtight container for 3-4 days.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword breakfast, brunch, cranberry, cranberry orange muffins, dessert, muffins, orange
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