Fresh Cranberry Orange Muffins Recipe

Cranberry orange muffins make your house smell festive! I hope you love them as your new holiday muffin recipe. They're fluffy, moist, and delicious—everything a muffin should be. 


– 2 cups fresh or frozen cranberrie – 2 cups white whole wheat flour or regular whole wheat flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine salt – ⅓ cup melted coconut oil or extra-virgin olive oil or melted unsalted butter – ¾ cup honey or maple syrup – 2 eggs, preferably at room temperature – 1 cup plain Greek yogurt* – 2 teaspoons vanilla extract – Zest from 1 medium orange (about 1 teaspoon), preferably organic – 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Preheat oven to 400��F. Grease or paper all 12 muffin cups. Blend the cranberries for 5 seconds in a food processor until broken down but not puréed (see photos). Set aside.

Step 1


Mix flour, baking powder, soda, and salt in a large bowl. Mix well. Mix oil and honey in a medium bowl with a whisk. After whisking the eggs, add the yoghurt, vanilla, and orange zest. Mix well.

Step 2

Stir the wet ingredients into the dry with a large spoon until combined (a few lumps are okay). Fold the cranberries into the batter gently. To fill the 12 muffin cups, divide the batter evenly. 

Step 3

Sprinkle turbinado sugar on muffin tops. Bake the muffins for 15–18 minutes until golden and a toothpick inserted into one comes out clean.

Step 4

Let the muffin tin cool on a rack. To release the muffins from the pan, run a butter knife around their edges. Cover leftover muffins and store at room temperature for 2 days or in the fridge for 5 days. Muffins can be frozen for 3 months. 

Step 5

See Also

See Also

Thumbprint Cookies Recipe