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Light & Fluffy Cranberry Orange Muffins

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.

A close-up shot of a stack of two cranberry orange muffins on top of a cutting board
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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.
Ingredients for Light & Fluffy Cranberry Orange Muffins.

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.
A cupcake tin containing twelve cranberry muffins with six outside of the frame

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.

Two cranberry orange muffins stacked on top of a white cutting board
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Three freshly-baked breakfast muffins inside of a metal cupcake tin

Cranberry Orange Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 21 reviews
  • Author: Krista
  • 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

Scale
  • 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

  1. Preheat oven to 400ºF.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, orange zest and salt.
  3. In a small bowl, whisk egg, orange juice, melted coconut oil and vanilla extract.
  4. Add wet mixture to dry ingredients, stir to combine until it is just moistened.
  5. Gently fold in the cranberries.
  6. Add cupcake liners to muffin tin. Fill each muffin tin 3/4 full.
  7. Bake for 15-20 minutes until lightly browned.
  8. 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

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