These cranberry orange muffins come together in just 30 minutes and taste like a burst of winter sunshine. Juicy, tart cranberries balance perfectly with sweet, citrusy orange, all baked into soft, fluffy muffins that work just as well for breakfast as they do for a cozy afternoon treat.
As a mom of two, I rely on easy, make-ahead breakfasts to keep our mornings running. Muffins are always in the rotation. This simple cranberry orange muffin recipe bakes up soft, fluffy, and full of bright citrus flavor with bursts of tart cranberries in every bite. You’d never guess they’re gluten-free, and thanks to a little coconut oil, they stay extra moist and taste just as good a day or two later. The coconut oil also gives them a subtle richness that’s even better than butter. Whether you’re grabbing one on the way out the door or pairing it with coffee for a slow morning, these muffins check every box.
What Makes These Cranberry Orange Muffins So Good
- Fresh cranberry flavor: This recipe uses fresh cranberries, not dried, so you get juicy pops of tartness in every bite. They pair perfectly with the sweet orange for a bright, balanced flavor.
- Soft, fluffy texture: These muffins bake up light and tender with just the right amount of moisture. The coconut oil keeps them soft and tender for days.
- Flexible flour options: You can use 1:1 gluten-free flour or swap in all-purpose flour, whatever you have on hand works.
- Great for make-ahead: These keep well for a few days, so you can bake once and enjoy them for breakfast or snacks throughout the week.
- Bakery-worthy results: Golden tops, bold citrus, and tart fruit make these feel special, even though they’re easy enough for a weekday bake.
What You’ll Need
Even though these cranberry orange muffins are the best of the best, they still keep everything nice and simple. It starts with a short and sweet list of ingredients! Here’s a quick look at what you’ll need. Be sure to scroll to the recipe card for the full list.
- 1:1 Gluten-Free Baking Flour: Use a good quality blend that includes xanthan gum for structure. Not gluten-free? You can swap in regular all-purpose flour with no other changes.
- Sugar: White granulated sugar gives the cleanest flavor, but light brown sugar will make the muffins a little softer with a hint of caramel. Either one works.
- Baking Powder & Baking Soda: Make sure they’re fresh; expired leaveners mean flat muffins. If you’re gluten-free, double-check the labels.
- Salt: Use fine sea salt or table salt so it mixes evenly into the batter. A pinch of flaky salt on top before baking adds a little extra interest.
- Cranberries: Fresh cranberries work best, but frozen can be used too. Just thaw and blot dry to keep them from adding too much moisture. Chop them in half if you want a more even berry-to-bite ratio.
- Egg: Use a room-temperature egg for better mixing. To make the recipe egg-free, a flax egg will work, but the muffins will be slightly denser.
- Vanilla Extract
- Orange Juice: Fresh-squeezed gives the brightest flavor, but store-bought works too. Just make sure it’s pulp-free so the batter stays smooth.
- Coconut Oil: Melted and slightly cooled before adding. You can substitute melted butter or a neutral oil like avocado or canola if you prefer.
- Orange Zest: Use fresh zest for the best flavor, this is where most of the orange aroma comes from. A microplane makes the job quick and easy.
Can I Use Dried Cranberries Instead?
You certainly may! But you’ll have to adjust the amount you add. In order to prevent the dehydrated fruit from drying out your muffins, only use 3/4 cup of (sweetened) dried cranberries as opposed to 1 cup of fresh or frozen ones.
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How to Make Cranberry Orange Muffins
There’s nothing difficult about whipping up these muffins. You just have to mix together the wet and dry ingredients separately, then combine them!
- Prepare for Baking: Preheat the oven to 400ºF and add cupcake liners to your muffin tin.
- Combine Dry Ingredients: In a large bowl, combine the gluten-free flour, sugar, baking powder, baking soda, orange zest and salt.
- Whisk Wet Ingredients: In a small bowl, whisk together the egg, orange juice, melted coconut oil and vanilla extract.
- Combine Mixtures: Add the wet ingredient mixture to the combined dry ingredients, stirring to combine until it is just moistened.
- Add Cranberries: Gently fold in the cranberries.
- Bake: Fill each muffin tin 3/4 of the way full with batter. Bake for 15-20 minutes, until the muffins are lightly browned.
- Enjoy! Remove your muffins from the oven and serve them warm.
Tips for Success
- Use quality liners: Go for parchment or nonstick-coated cupcake liners if you can. Nothing’s worse than half your muffin sticking to the wrapper. If you don’t have good liners, a light spray of oil in each cup works too.
- Don’t over-mix the batter: Stir the wet and dry ingredients together just until everything is moistened. Then gently fold in the cranberries with a spatula. Over-mixing leads to dense, tough muffins instead of light, tender ones.
- Let your ingredients come to room temp: If you have time, let your egg and orange juice warm up a bit before mixing. It helps the batter come together more smoothly and evenly.
- Cool in the pan first: Let the muffins sit in the pan for about 5 minutes after baking. This helps them finish setting and makes them easier to remove without tearing.
- Enjoy warm or cool: These muffins are amazing straight from the oven (hello, tender cranberry pockets), but just as good once they’ve cooled. If you’re storing extras, let them cool completely first to avoid excess moisture.
Variation Ideas
- Add toasted nuts: Stir in ½ cup of chopped, toasted pecans or walnuts for extra flavor and crunch. Toasting brings out their nutty richness, but keep the total add-ins minimal so the muffins stay light.
- Make a simple orange glaze: For a more dessert-style muffin, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 tablespoon orange juice until smooth. Drizzle over cooled or slightly warm muffins and let it set. Glazed muffins are best stored in the fridge.
- Stir in chocolate chips: White chocolate, semi-sweet, or dark chocolate all work beautifully with the tart cranberries. Use about ⅓ to ½ cup, and fold them in gently.
- Try lemon instead of orange: Swap the orange juice and zest for lemon juice and zest for a brighter, tangier twist. It pairs just as well with the cranberries.
- Add a streusel topping: Mix a quick crumb topping with flour, brown sugar, and cold butter for a bakery-style muffin with extra texture on top. Sprinkle it on before baking for a little extra flair.
- Mix in warm spices: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for a cozier, more fall-forward flavor.
How to Store & Warm Your Muffins
Let muffins cool completely, then store in an airtight container at room temperature for up to 4–5 days. For a bit longer shelf life, transfer them to the fridge, but chances are they’ll be gone before then. To reheat, microwave for 10–15 seconds until warm.
Want to freeze them? You can store cooled muffins in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
More Easy Muffin Recipes
Cranberry Orange Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
These healthy gluten-free Cranberry Orange Muffins are made in just 30 minutes! The tartness of the fresh cranberries combined with the sweet citrus flavor of the orange makes these fluffy muffins a delicious option for breakfast or dessert.
Ingredients
- 2 cups gluten free 1:1 baking flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cranberries
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup orange juice
- 1/3 cup melted coconut oil
- 1 teaspoon grated orange zest
Instructions
- Preheat oven to 400ºF.
- In a large bowl, combine flour, sugar, baking powder, baking soda, orange zest and salt.
- In a small bowl, whisk egg, orange juice, melted coconut oil and vanilla extract.
- Add wet mixture to dry ingredients, stir to combine until it is just moistened.
- Gently fold in the cranberries.
- Add cupcake liners to muffin tin. Fill each muffin tin 3/4 full.
- Bake for 15-20 minutes until lightly browned.
- Remove and serve! 🙂
Nutrition
- Serving Size: 1 muffin
- Calories: 134
- Sugar: 10 g
- Sodium: 159 mg
- Fat: 4 g
- Saturated Fat: 4 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 16 mg
128 comments on “Light & Fluffy Cranberry Orange Muffins”
Outstanding! Just made these for my GF daughter who’s visiting. I made a few adjustments: added 1/2 cup coarsely chopped toasted walnuts; used erythritol white & brown sugars (80% white to 20% brown); used zest of a whole orange; & heaping cup of coarsely chopped fresh cranberries. Baked @
375 degrees F for 18 minutes. Let cool out of pan for 20 minutes. Served with cinnamon honey butter I’d made.
This is a KEEPER!
Love the adjustments and so glad you loved the recipe. This is one of my favorites in the fall! So yummy!
For me they need more sugar, maybe a squeeze of lemon. you really can’t taste the orange in there. Not sure if it mattered I squeezed my own orange juice, where maybe the store bought would have been better because it has sugar in it. I’m going to make them again and try that.
Yes that definitely could be a factor, store bought has a sight bit more sugar than naturally squeezed. So I’d try that, try the dough and if you want it more sweet add a tablespoon of sugar.
I am a gluten-free vegetarian who relies on nuts and seeds for part of my protein, and was recently assigned to a nut-free/seed-free preschool program (I am a preschool teacher). I was looking for tasty, filling snacks to bring with me to school to replace the energy bars I usually use. I made a batch of these last weekend, and brought two to school with me each day last week (refrigerated so they would last). They were filling and delicious and really hit the spot!! I am going to make another batch this weekend. Thank you for this wonderful recipe!
Yippie!! I am so happy this recipe was a hit, and you found a snack that works!
Love this recipe! Taking these muffins with me on a camping trip this weekend!
I agree! They are so good and the perfect on-the-go option!!
can you use dried cranberries?
Yes you can definitely use dried if that’s all you have.
I live an area known for orange production so always have an abundance this time of year. This recipe was a great way to use up some of the fruit and enjoy a delicious treat.
ahhh…. that’s great!
Great recipe! Always want to go on the healthy side and this recipe was healthy and delicious!! However, I did make a few adjustments. I substituted unsweetened applesauce instead of coconut oil and I added two overly ripe bananas that needed to be used ASAP. Yummy and definitely make again 🙂
Love the substitutions! I am so happy you enjoyed them!
Delicious delicious delicious!!!! Right amount of sweetness and the hint of citrus made this very delightful!
lol sorry…could that be the problem, the temp??
Thank you!
Cheryl
Hey! so the flavor is so good but ive tried these twice and they sink in the middle….i have no idea what i could be doing wrong, and then when i take them out it seems so soggy and not cooked in the middle.
any suggestions??
i have a convection oven, i have it on 375 bc the difference is about 25degrees to that of a regular oven….so
Hmm… I have an electric oven. I would say you probably need to cook it longer or raise the temp. I’ve never had an issue with it sinking these are usually my fluffiest muffins but I can try remaking it.
Fantastic! Just made these with a couple of tweaks since I am on weight watchers. Instead of sugar I used half the amount of splenda naturals applesauce instead of coconut oil. They were awesome! Thanks so much for the great recipe and the best part is they are only 3 points each! 😊
These look delicious! I was wondering if I could use olive oil instead of coconut oil. I’m not sure if it will make a big difference or not…
Ohh… no. Olive oil will make a HUGE difference, it has a strong olive taste. I’d highly recommend not doing that. Use canola or vegetable instead of coconut oil if you need other options.
I’m not a huge cranberry fan (sadly) so I was going to switch the cranberries with some white chocolate chips and give that a try, So excited! 🙂
Sounds great!
Made these today, but I didn’t have a muffin tin, so I made them into a loaf. I did a couple things different- I added almost a 1/4 C of bloomed Chia seeds, and I re-hydrated the cranberries in OJ before adding them to the dry batter, and only used 1/2 C of OJ, since I was adding other liquids (in the cranberries and the Chia) and finally I used sugar substitute! VERY PROUD OF MYSELF, since I love to coo but backing is not my forte!
wow! love the changes you made Michael! sounds delicious!
I just made the Cranberry Orange muffins. They smell and taste amazing. The only thing I changed was I add a Flaxseed egg (1 T flaxseeds with 2.5 T warm water) instead of a real egg since I am Vegan.. Thank you for this yummy recipe
Awesome! So glad to hear that you liked them Rose and love the flaxseed change up!
What better to do on a crisp cool day than to bake. I changed this up a little, used 1/2 whole wheat , 1/2 white flour; put my cranberries in the chopper; juiced a large orange then added the orange pieces left into my batter; & lastly a little cinnamon essence. The batter tastes delish. Can’t wait till they’re done. Thanks much for this recipe.
Love how you changed it up to make it yours joy. I hope they were delicious!
These muffins are fantastic, on my second batch in two days as my young kids loved them, fresh cranberries and all! I did sub half whole wheat flour , 1/4 maple syrup with 1/4 sugar, added ground flax and chia and added a bit of vanilla Greek yogurt for extra moistness due to the addition of whole wheat flour and flax/chia. Awesome! Thank you so much!
Ohh hurray! I’m so glad to hear that Carrie! These are one of our favorite muffins this time of year. And love the substitutions you made and that you made it yours! Perfect!
Hi can I use self raising flour white on your skinny chocolate muffins?
Hey Michelle, I’ve actually never using self raising white flour before so I’m not sure. But you could definitely give it a try and let me know how it turns out! 🙂
Can I use whole wheat pastry flour and honey or pure maple syrup instead of sugar??
absolutely, honey would work great. You might have to use a little more flour to because the honey will be adding more “wet” to the dough.
Hi! thanks for the recipe! they are in the oven now, but i noticed when i mixed in the coconut oil and to the orange juice and egg it started to clump into little balls very quickly. is that normal? the coconut oil looks like beads in my muffins now. they are a President’s Choice (Canada) 100% virgin cold pressed.
Thanks!
Yes! I know it weirded me out too but they turn out amazing!
Krista, they turned out absolutely perfect!!!! No need to be scared about beady coconut oil 🙂 Thanks for the recipe
haha.. hurray! And now you are making me crave these muffins.. I might make them this weekend or my scones.. 🙂 YUM!
This only made 6 muffins…. Did I do something wrong?
Did you fill them too high? Or is your muffin pan a larger muffin size?
Can these be made with frozen cranberries?
Yes, I would just recommend thawing them beforehand.
I made these and they turned out great. very yummy.
Thanks so much Amber, so glad to hear it!
Hi-they’re in the oven. I just have to say that I was delighted with the amount this made! I keep making things with recipes that that make way too much!
Ali
Yah!!! Can’t wait to hear what you thought, and so glad you liked the amount it makes. 🙂
Made these today and they are amazing! Didn’t have coconut oil so just subbed veg oil and added an orange glaze bc I had more oj to use up and powdered sugar on hand. Thx for the great recipe!
Awesome! Love the orange glazed add on Lindsay, bet they were delicious! 🙂
These just came outta the oven! They are delish! I made a few changes: my grocery store didn’t have fresh cranberries and I had some dried cherries on hand, and we have an egg allergy so I subbed the egg for flaxseed. I wish I had fresh cranberries as I think that would have made these a million times better, but they are great! Thanks!
Yeah I know, they don’t have fresh cranberries in the store yet. Major bummer, but girl when they do you NEED to try it!
Smart change with the flaxseed for the egg allergy. So glad you liked them Sarah!
So, after I ate all the ones I made last week, I decided to try a new combination…. I made lemon blueberry! Holy-yum! I used your recipe, but used the juice of one lemon, lemon zest and rice milk instead of orange juice. And I used fresh blueberries. ::swoon:: thanks for this recipe, I love how versatile it is. I can’t wait to come up with more combinations. One note: another commenter mentioned that the muffins were dry when they used dried cranberries instead of fresh. I found that to be the case the first time I made these with dried fruit. However when I used fresh blueberries they were so incredibly moist. I think the fresh fruit is really the key!!
You are so right the fresh fruit is totally the key. Unfornunately, cranberries are sold fresh year round BUT you can buy them frozen and then dethaw! 🙂 Win!
So excited that you love this recipe and are making it your own.. now you have me in the mood for cranberry muffins. I think I’m gonna make some tomorrow with my little man. 🙂 Thanks so much for popping in, writing a note, and telling me your experience. LOVE hearing stuff like that girl. Have a great rest of the week Sarah!
Can I use 1/2 cup brown sugar instead of 1/2 cup sugar? Thanks
Hey Kin! Yes, it definitely can be done, it will just add a slight molasses taste to the muffins. 🙂 But it will still be good.
hello Krista, I tried your recipe last night and I love the result. Used brown sugar to sprinkle on top of the muffins – delicious.
Thank you for the recipe
Greetings from Germany
Anja
Awesome Anja! So glad that you liked it and love the brown sugar sprinkle that you added, sounds delicious!
P.S. so excited that someone from Germany is making my recipes… how cool is that!? 🙂
These are great… I only had dried cranberries, so I used the oj to reconstitute them. I know they are missing a bit of the tart from the fresh cranberries but still turned out great! Next time I think I will add some ground flax for an extra kick of nutrition.
Great idea on reconstituting the cranberries Mika, bet it had a bit of an every orange punch. So glad they turned out and love the addition of flax seed for an extra nutrition!
Just made these according to the recipe and they are tender, moist, and delicious! I pulsed the cranberries in the food processor as a personal preference and topped some of them with crushed cereal and slivered almonds for fun. Thanks for the recipe: I’ll use it again and again!
Oh.. love the idea of the pulsed cranberries and almonds for some crunch. I will have to try that next time Elizabeth. So glad you enjoyed the recipe, always love hearing peoples experiences.
I love cranberry muffins! The box mixes are two orange-y for me. I’ve been looking for a recipe where I could adjust it myself. I think this might be a muffin baking weekend!
Agreed, and too sugary! This one is perfect and it is still super moist! Hope you enjoy them Rabia!
These look amazing!
Thanks Heidi, they taste amazing too. 🙂
These look yummy. Pinning! Visiting from SITS.
Thanks Kimberly! Hope you get a chance to make them, thank you for pinning! Have a great weekend!
These look beautiful AND delicious. Can’t wait to try them 🙂
Thanks Emily! Hope you have a great rest of the week!
these look delicious and I think my 2 year old would love them!
Love, Keia
Thanks Keia! He would for sure. Its sweet, citrusy, and tangy all at the same time. 🙂 Thanks for stopping by, hope you have a great rest of the week!
These are great! I’m always looking for easy recipes that are a little healthier than Capn’ Crunch!
haha.. ohhh good ole’ capn’ crunch. 🙂 These will definitely be better than that, taste wise and healthy wise. 🙂 Thanks for stopping by Christina!
These look wonderful. I could eat muffins all day long. I am gluten free so will simply use gf flour and give them a try. Enjoy your SITS day!
Oh Pam, I am right there with you on the muffin thing ! I am on the Paleo diet right now and just made some apple cinnamon ones yesterday with coconut flour. They were delicious. Can’t wait to share them next week. 🙂 Thanks for stopping by! Hope you have a great rest of the week.
Those muffins would sure hit the spot about now. I’m pinning! Enjoy your SITS day!!!
Thanks for the pin Allie, I hope you get a chance to try them. 🙂 Thanks so much for stopping by and wishing me a happy SITS Day, means alot girl!
These look so yummy!
Happy SITS day!
Thanks Tricia, appreciate you stopping by!
This looks absolutely delish! Pinning!
Dropping by from SITS, I hope you enjoy your day!
Thanks so much for stopping by and the pin! Hope you have a fantastic rest of the week!
Hi beautiful page!
I live in Africa and just have access to dry sweetened cranberries. I also don’t have access to coconut oil. What changes you recommend to work around what I have And what i don’t have?I ask you the expert, since I don’t have too many resources here to waste ingredients experimenting.
Many thanks beautiful and generous website
Hey Emilia, first off so awesome that you are from Africa. I feel so honored! As far as the recipe and things you could sub it with. This recipe actually calls for fresh cranberries so if you have those, totally use them, if not then you could do blueberries. In place of the coconut oil, you could use canola oil or melted butter. {same amount 1/4 cup} I hope that helps! Enjoy, thanks so much for stopping by Emilia! God bless!
I love the cranberry orange muffins! I was skeptical they would be tasty but they were moist and flavorful. I changed a few things – replaced 1/2 cup of flour with whole wheat flour and 1 tablespoon of wheat germ. I also added about 1/4 cup of crushed almonds.
Great Nance! I’m so glad to hear that. 🙂 They are definitely moist which is always my favorite part. I’m skeptical of muffin recipes too, in fact was a little nervous about it to be honest. But man are they good, especially with the slight orange hint. 🙂 The changes you made sound great. I will have to try it, love the almonds you added for some crunch!
Made these yesterday with my son for his preschool class.
Omitted the sugar entirely and added 1/4 cup applesauce and 2 tbsp of maple syrup.
The cranberries were dried and sweetened with apple juice.
They are delicious and were a hit. Next time I will add more coconut oil, they were a little dry perhaps from using dry cranberries instead of fresh. Thanks for the recipe 🙂
Yeah Carol! So excited that they were a hit. Love all the changes you made. Was the applesauce sweetened or unsweetened? I bet the maple syrup gave it a great flavor! I think you were right to use the dried cranberries for your sons preschool class, the fresh might have been to tart. {at least they were for my little guy}, so yeah more coconut oil or applesauce should moisten those babys right up! Thanks for sharing your feedback with me, always love hearing it!
I love cranberry muffins! My name is Katie and I host Fall Into the Holidays. All entries get pinned. I would love to have you link up! This week’s round is still open!
Me too Katie, fresh cranberries are quickly becoming a favorite of mine. Thanks so much for stopping by and for the invite!
I’m blown away by the amount of yumminess on this page! These muffins hooked me right away at a linky party (Inspiration Mon.) and all the other recipes below…Goodness, my breakfasts are about to be UPgraded for sure. Thanks for sharing, Krista. Pinning~!
Awww.. thanks so much Jelli! Your too funny, always love it when I can upgrade my meals and girl this is definitely a breakfast upgrade! 🙂 Thanks for the pin and for stopping by!
These muffins look wonderful! Cranberries and oranges together are perfect especially this time of year and I would definitely be one happy camper if I had a few of these muffins for my breakfast in the mornings 🙂 I love that you used coconut oil too. Thanks for sharing Krista – pinning and can’t wait to try these 🙂
You are so right, these two are like two peas in a pod and especially stunning around the holidays. I hope you get a chance to make these muffins, the coconut oil makes them moist! 🙂 Thanks for pinning!
Krista those muffins look amazingly delicious!! I need to stop by your house for breakfast 🙂
haha.. thanks Lisa! Come on over! You are more than welcome. 🙂
Love the combo of orange and cranberries! These muffins look mad tasty. 🙂
Thanks Tina, me too. Totally one of my favorite holiday combos! 🙂 Thanks for stopping by girl!
What can I use in place of coconut oil?
Hey Shelly,
You could use applesauce, vegetable oil, or canola oil. 🙂 Happy baking! Let me know how they turn out!
Krista
Oh yum! You’re such an amazing baker, Krista!! I love the addition of coconut oil! I wish I could grab one or two of these muffins as I race out the door in the mornings. So wish we were neighbors…
Your too sweet and way to kind because I definitely don’t consider myself a baker. Baking is a science and I don’t like being told how much of this to add or of that.. I need freedom and space thats why I like cooking. hehe. 🙂 The coconut oil in this is amazing! If I had some left I would send them your way, and we are kinda neigbors… two hours away. 🙂
I am a big fan of cranberries right now! This looks perfect for breakfast!
Me too… love tart punch you get when you bit into a fresh one! YUM! 🙂 Definitely a perfect breakfast option Nancy!
I love the use of the coconu oil in these delicious muffins! These muffins would be awesome to have for my BOY to grab in the morning when we are running late for school! As a mom of boys only I find it’s there laziness that makes me late ever morning! Grrr! Gotta love them!
Oh, tahny it is so good and the coconut oil makes it super moist! 🙂
I don’t have to worry about being late for school yet, but its definitely hard to get too people ready in the morning when the other doesnt want to cooperate. 🙂 I feel ya there! Thanks for stopping by sweet friend, hope you have a great rest of the day!
These sound delicious and I love your photos! I like the cranberries strewn around…
Thanks for sharing this on the Daily Blog Boost today! Pinning now!
~ Brooke ~
Aww.. thanks Brooke! That means alot! 🙂 The cranberries all over the place was fun but not fun for clean up.. hehe. 🙂 Thanks for stopping by and the comment love! Your so sweet, and thanks for the pin!
I actually just made some cranberry orange muffins earlier this week and have cranberries leftover that would go perfect in your muffins. Thanks for the recipe.
Awesome! They are so my favorite holiday muffin, plus they just look festive with the red. 🙂 hehe. Hope you get a chance to make them Britni, thanks for stopping by!
These are just perfect!! My mornings are always so busy and I make muffins regularly. I love this sweet and tart holiday muffin. Will get me right into the mood!
I bet your mornings are busy with lab and stuff, can’t imagine! I hope these muffins make it into your morning routine sometime, and I think the tartness will definitely wake you up. hehe! 🙂 Thanks for stopping by!
Love anything with fresh cranberries and these look like the perfect breakfast treat!
Me too! I’m thinking about going out and buying another bag to make more treats! 🙂 These are perfect with a cup of fresh coffee.
Getting out the door on time while looking decent and eating breakfast = never happens for me 🙂
I love to have muffins on hand though and these look awesome! I actually think that I have never bought fresh cranberries, but all these blogger recipes with cranberries are making me a bit jealous…I may just have to get some for myself!
Do it Do it! They are delicious, and the good thing is most recipes only call for 1 cup so you can get like 2-3 recipes out of 1 bag! No thats a deal! hehe Hope you have a great rest of the day sweet friend!
Muffins save me on a regular basis from going starving! These cranberry orange muffins look amazing! Perfect flavors for the upcoming holidays!
haha…. I’m right there with ya girl! 🙂 They are the perfect breakfast and/or snack! Thanks for stopping by Meghan, hope you have a great rest of your Thursday!
Krista, these are perfect to make ahead of time and eat them while we have those busy mornings! Boy, it’s hard to even get out of the house and get boys ready. I can’t even imagine having a daughter to deal with, can you?!
haha.. It be quite comical watching me get a little girl ready. I can’t even do my own hair more less anyone elses.. eeek! Praying for all boys! 🙂
These were perfect last week and because they were too tart for Cason I got them all to myself.. hehe! 🙂
Cranberry and orange are one of my favorite winter flavor combos! I should make my kiddos these muffins tone morning soon! Pinning!
Mine too Jamie! You should definitely make these for the kiddos soon, they were delicious. Thanks for the pin!
These look amazing! I’m totally in love with cranberries right now.
I know me too! So glad that most recipes only call for a cup because that means more cranberries in the frig for the next recipe! Who hoo! 🙂 Thanks for stopping by Melanie!
These look like an awesome Christmas breakfast for those days near the holidays where you’re rushing out the door to meet family but the kids took too long getting ready to be able to eat breakfast. Or for gifts…or for yourself.
Okay, let’s be honest. I’d probably eat these all myself while watching the Thanksgiving day parade. But that’s a compliment to how yummy they look!
haha.. sadly I just polished these off yesterday. But alas, I have more cranberries in the frig! Hurray! 🙂
Definitely going to have to make them for Christmas morning! Great idea Dani! 🙂 Thanks for stopping by and the sweet foodie compliments! 🙂
Krista, these muffin are beautiful! These would be wonderful for a holiday brunch or Christmas morning! Thanks so much for sharing the recipe – pinning! Hope you have a wonderful Wednesday!
Your so sweet, thank you Cindy! They are so going on my Christmas Morning menu when we have everyone over! 🙂 Thanks for stopping by and for the pin, as always! 🙂 Hope you have a great rest of your Wednesday!