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Light & Fluffy Cranberry Orange Muffins

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.

Want another zesty gluten-free breakfast muffin? These Lemon Poppyseed Muffins are crazy moist and tender!

Healthy Cranberry Orange Breakfast Muffins

As a mother of two, I’m no stranger to chaotic mornings. Because of this, I’m also no stranger to healthy grab-and-go breakfasts that can be made in advance! That’s one of the reasons why I love muffins.

This super simple recipe makes the lightest and fluffiest muffins ever – you would never guess that they’re gluten-free! The cranberries add an extra boost of nutrition and are linked to improving immune function, lowering blood pressure and even preventing various types of cancer. Right on!

These muffins use a secret ingredient that makes them extra moist and also helps them stay fresher for longer. Spoiler alert, it’s coconut oil! Not only does it improve the texture and shelf life of the muffins, but it also makes for a better flavor than you’d get by using butter.

Five cranberry orange muffins on a sheet of parchment paper with orange slices and a bowl of fresh cranberries

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!

  • 1:1 Gluten-Free Baking Flour: You can sub this for regular all-purpose flour if you’re not gluten-free.
  • Sugar: Just enough to keep the muffins soft and moist while adding the right amount of sweetness.
  • Baking Powder & Baking Soda: Triple-check the labels to make sure your leavening agents are completely gluten-free, if needed.
  • Salt: This locks moisture into the muffins and balances out all the flavors.
  • Cranberries: If you’re using frozen cranberries, thaw and dry them first.
  • Egg: To bind everything together.
  • Vanilla Extract: For depth of flavor.
  • Orange Juice: To infuse your muffins with sweet orange flavor!
  • Coconut Oil: Melted.
  • Orange Zest: Freshly grated.

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.

A bowl of gluten-free flour, an egg, coconut oil and the remaining muffin ingredients on a marble countertop

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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.

The wet ingredient mixture being poured into the bowl of dry ingredients

Add Cranberries: Gently fold in the cranberries.

The combined muffin batter in a glass bowl with fresh cranberries on top

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.

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

Tips for Success

Before you prep for baking and start on your muffin batter, take a minute to go over these tips and tricks. They’ll help guide you through the process!

  • Use Good Cupcake Liners: Not all cupcake liners are created equal. I recommend using some that have a non-stick coating so you can peel them off of your muffins effortlessly.
  • Don’t Over-Mix the Batter: When you’re combining your wet and dry ingredient mixtures, stop stirring as soon as everything is moistened and combined. Then, fold in the cranberries super gently. Over-mixed batter bakes into less fluffy muffins.
  • Let the Muffins Cool a Little: Once you remove your muffins from the oven, give them at least 5 minutes to cool down in the pan before you transfer them to a wire rack or serve them. You can enjoy them warm or let them cool all the way to room temperature. They’re amazing either way!
Gluten-free muffins on a countertop full of fresh fruit with one cut in half to reveal the fluffy interior

Variation Ideas

Looking to put a spin on your cranberry orange muffins? Here are some crave-worthy ideas!

  • Add Toasted Nuts: Try adding chopped and toasted pecans or walnuts to your muffin batter for extra flavor and a satisfying crunch. Just don’t overdo it with the add-ins or else your muffins won’t be as light.
  • Make Glazed Muffins: I love adding a simple orange glaze to these fall-spirited muffins, especially if I’m serving them for dessert. Simply whisk together a cup of powdered sugar, 2 tablespoons of milk and 1 tablespoon of orange juice until no lumps are present. Then, pour the glaze over your semi-cooled muffins and let it harden before digging in! Keep in mind that glazed muffins should be stored in the fridge.
  • Add Chocolate Chips: White chocolate chips, semi-sweet, dark-chocolate—they all taste amazing inside of these muffins! Use whichever kind of chocolate you’re in the mood for.
  • Make Lemon Cranberry Muffins: Not a big fan of orange flavor? Feel free to substitute the orange juice and orange zest for lemonade and lemon zest. Equally yummy!
Two cranberry orange muffins stacked on top of a white cutting board

How to Store & Warm Your Muffins

Once completely cooled, these muffins can be stored at room temperature for 4-5 days. Be sure to keep them in an airtight container. If desired, you can store them for an extra day or two if you transfer them to the fridge. I doubt that will be necessary though – they tend to disappear very quickly!

If you’d like to warm up your leftover muffins before enjoying them, you can pop each one into the microwave right before serving. Heat it for 10-15 second increments until it reaches your desired temperature.

Can I Freeze These?

You absolutely can! Just place the completely cooled muffins into a freezer-safe container and freeze them for up to 2 months. Thaw out frozen muffins in the fridge before enjoying.

Print
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Three freshly-baked breakfast muffins inside of a metal cupcake tin

Light & Fluffy Cranberry Orange Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 20 reviews
  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 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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126 comments on “Light & Fluffy Cranberry Orange Muffins”

  1. 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.

    1. 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.

  2. 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!






  3. 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.






  4. 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 πŸ™‚






  5. Delicious delicious delicious!!!! Right amount of sweetness and the hint of citrus made this very delightful!






  6. 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






    1. 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.

  7. 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! 😊






  8. 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…

    1. 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.

  9. 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! πŸ™‚

  10. 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!






  11. Avatar photo
    Rose Froelich

    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






  12. 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.






  13. 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!






    1. 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!

    1. 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! πŸ™‚

    1. 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.

  14. 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!

      1. Krista, they turned out absolutely perfect!!!! No need to be scared about beady coconut oil πŸ™‚ Thanks for the recipe






        1. haha.. hurray! And now you are making me crave these muffins.. I might make them this weekend or my scones.. πŸ™‚ YUM!

  15. 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

  16. 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!






  17. 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!






    1. 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!

      1. 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!!






        1. 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! πŸ™‚ 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. πŸ™‚ 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!

    1. Hey Kin! Yes, it definitely can be done, it will just add a slight molasses taste to the muffins. πŸ™‚ But it will still be good.

  18. 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






    1. 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!? πŸ™‚

  19. 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.

    1. 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!

  20. 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!

    1. 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.

  21. Avatar photo
    Rabia @TheLiebers

    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!

    1. Thanks Keia! He would for sure. Its sweet, citrusy, and tangy all at the same time. πŸ™‚ Thanks for stopping by, hope you have a great rest of the week!

  22. These are great! I’m always looking for easy recipes that are a little healthier than Capn’ Crunch!

    1. haha.. ohhh good ole’ capn’ crunch. πŸ™‚ These will definitely be better than that, taste wise and healthy wise. πŸ™‚ Thanks for stopping by Christina!

  23. 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!

    1. 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. πŸ™‚ Thanks for stopping by! Hope you have a great rest of the week.

    1. Thanks for the pin Allie, I hope you get a chance to try them. πŸ™‚ Thanks so much for stopping by and wishing me a happy SITS Day, means alot girl!

  24. 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

    1. 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!

  25. 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.

    1. Great Nance! I’m so glad to hear that. πŸ™‚ 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. πŸ™‚ The changes you made sound great. I will have to try it, love the almonds you added for some crunch!

  26. 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 πŸ™‚

    1. 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!

    1. Me too Katie, fresh cranberries are quickly becoming a favorite of mine. Thanks so much for stopping by and for the invite!

  27. 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~!

    1. 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! πŸ™‚ Thanks for the pin and for stopping by!

  28. 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 πŸ™‚ I love that you used coconut oil too. Thanks for sharing Krista – pinning and can’t wait to try these πŸ™‚

    1. 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! πŸ™‚ Thanks for pinning!

  29. Avatar photo
    Lisa@ Cooking with Curls

    Krista those muffins look amazingly delicious!! I need to stop by your house for breakfast πŸ™‚

    1. Thanks Tina, me too. Totally one of my favorite holiday combos! πŸ™‚ Thanks for stopping by girl!

    1. Hey Shelly,
      You could use applesauce, vegetable oil, or canola oil. πŸ™‚ Happy baking! Let me know how they turn out!
      Krista

  30. 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…

    1. 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. πŸ™‚ 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. πŸ™‚

    1. Me too… love tart punch you get when you bit into a fresh one! YUM! πŸ™‚ Definitely a perfect breakfast option Nancy!

  31. 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!

    1. Oh, tahny it is so good and the coconut oil makes it super moist! πŸ™‚

      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. πŸ™‚ I feel ya there! Thanks for stopping by sweet friend, hope you have a great rest of the day!

  32. 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 ~

    1. Aww.. thanks Brooke! That means alot! πŸ™‚ The cranberries all over the place was fun but not fun for clean up.. hehe. πŸ™‚ Thanks for stopping by and the comment love! Your so sweet, and thanks for the pin!

  33. 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.

    1. Awesome! They are so my favorite holiday muffin, plus they just look festive with the red. πŸ™‚ hehe. Hope you get a chance to make them Britni, thanks for stopping by!

  34. Avatar photo
    Zainab @ Blahnik Baker

    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!

    1. 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! πŸ™‚ Thanks for stopping by!

  35. Avatar photo
    Ashley | Spoonful of Flavor

    Love anything with fresh cranberries and these look like the perfect breakfast treat!

    1. Me too! I’m thinking about going out and buying another bag to make more treats! πŸ™‚ These are perfect with a cup of fresh coffee.

  36. Avatar photo
    Laura @ The Rookie Cook

    Getting out the door on time while looking decent and eating breakfast = never happens for me πŸ™‚
    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!

    1. 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!

  37. Avatar photo
    Meghan @ The Tasty Fork

    Muffins save me on a regular basis from going starving! These cranberry orange muffins look amazing! Perfect flavors for the upcoming holidays!

    1. haha…. I’m right there with ya girl! πŸ™‚ They are the perfect breakfast and/or snack! Thanks for stopping by Meghan, hope you have a great rest of your Thursday!

  38. Avatar photo
    Gloria // Simply Gloria

    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?!

    1. 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! πŸ™‚

      These were perfect last week and because they were too tart for Cason I got them all to myself.. hehe! πŸ™‚

  39. Avatar photo
    Jamie @ Love Bakes Good Cakes

    Cranberry and orange are one of my favorite winter flavor combos! I should make my kiddos these muffins tone morning soon! Pinning!

    1. Mine too Jamie! You should definitely make these for the kiddos soon, they were delicious. Thanks for the pin!

    1. 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! πŸ™‚ Thanks for stopping by Melanie!

  40. Avatar photo
    Dani @ See Hubby Cook

    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!

    1. haha.. sadly I just polished these off yesterday. But alas, I have more cranberries in the frig! Hurray! πŸ™‚

      Definitely going to have to make them for Christmas morning! Great idea Dani! πŸ™‚ Thanks for stopping by and the sweet foodie compliments! πŸ™‚

  41. Avatar photo
    Cindy Eikenberg

    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!

    1. Your so sweet, thank you Cindy! They are so going on my Christmas Morning menu when we have everyone over! πŸ™‚ Thanks for stopping by and for the pin, as always! πŸ™‚ Hope you have a great rest of your Wednesday!