Easy Cranberry Orange Muffins with Greek Yogurt

Cranberry orange muffins are the cozy, small-batch winter bake you’ll find yourself making long after the holidays pass. They’re bright, fluffy from greek yogurt in the batter, and topped with the most irresistible homemade orange sugar that creates bakery-style muffin tops without any extra work. You can use fresh, frozen, or dried cranberries, depending on your preference. And like all my muffin recipes, they’re one-bowl, quick, and designed to rise tall!

I know cranberries are usually relegated to the holidays, but I think their tart, juicy flavor should be celebrated all winter long! If you’re similarly excited about cranberries (especially at breakfast), you should also check out my cranberry crumb cake and cranberry crumb bars. Alongside citrus classics like lemon ricotta pancakes, orange ricotta pancakes, blood orange pound cake and lemon yogurt cake, they brighten up dreary grey days.

Recipe Development

If you’ve made my lemon blueberry muffins, you already know how obsessed I am with their tall, fluffy texture and how the Greek yogurt keeps them unbelievably soft. I set out to recreate those muffins but with a more festive flavor combination for the holidays. These easy cranberry orange muffins use the same streamlined one-bowl method, plus my signature high-heat start and spaced-out muffin tin trick to get those high domes on top.

The recipe testing for these festive muffins was extra fun because it needed to work year-round. While I love making these around the holidays with fresh cranberries, they are only seasonally available. But dried cranberries give the muffins the same tart pop of flavor and are available year round! I landed on a strong muffin batter that works beautifully with either fresh or dried cranberries and gives you a soft, tender muffin with citrusy orange flavor in every bite.

Why you’ll love it:

• Small batch (makes 6!): Perfect for weekday baking or when you just want a fresh batch without the leftovers. As a household of two, I have many small batch baking recipes on my site for this exact reason!
• Bakery-style muffin tops. Thanks to homemade orange sugar and the high-heat method, you’ll get those coveted, sparkly bakery style muffin tops every time. 
• One-bowl, fewer dishes. This is a one bowl muffin recipe with simple ingredients you likely already have on hand.
• Versatile! These muffins work with dried, fresh, or frozen cranberries, so use what you have on hand. Warm muffins make a great snack, dessert, or breakfast (with some extra yogurt on the side for protein).

Ingredients

You only need a few basic pantry staples (plus fresh orange zest) to make these simple cranberry muffins. Here’s what you’ll need and why, and you can see the complete ingredient list with measurements in the recipe card at the end of this post.

• Granulated sugar & orange zest. Rubbing these together creates a fragrant orange sugar that flavors the batter and the tops. You’ll use 1/3 cup in the batter and the rest for sprinkling.
• Olive oil. Keeps the muffins soft and moist with a lovely texture.
• Plain Greek yogurt. The secret to a fluffy, tender crumb!
• Large egg, for structure
• Fresh orange juice. For added orange flavor!
• Vanilla.
• Baking powder and baking soda. Our necessary leaveners. Trust me, baking powder alone is NOT enough, unless you want dense, gummy muffins.
• Salt.
• All-purpose flour.
• Cranberries. Dried, fresh, or frozen! Frozen cranberries should be used straight from the freezer (don’t defrost).

Additions or Substitutions

Here are some options to customize the recipe and make it your own:

• Greek Yogurt: A thick, plain Greek yogurt gives the muffins their fluffy texture. You can swap in sour cream or a plant-based Greek-style yogurt. I don’t recommend regular yogurt here, since it’s too thin and may make the batter overly wet.
• Orange Zest: If you’re out of oranges, you can use lemon zest for a cranberry lemon variation. The muffins will still be bright, citrusy, and delicious.
• Nuts: Add 1 to 2 tablespoons of chopped walnuts or pecans for a little crunch. They pair especially well with the cranberries and orange.
• Gluten-Free: Replace the all-purpose flour with an equal weight (125g) of gluten-free all-purpose flour that includes xanthan gum. Bob’s Red Mill Gluten Free 1:1 Baking Flour works great here.
• Vegan: Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) or 1/4 cup applesauce in place of the egg, swap in a plant-based Greek-style yogurt, and use oil instead of butter. The thicker the yogurt, the better the rise.
• Make 12 Muffins: Double all ingredients and bake in two spaced-out muffin tins (or two batches). The method and bake time stay the same.
• Mini Cranberry Orange Muffins: This recipe makes about 12 mini muffins. Bake at 425°F for 5 minutes, then at 350°F for 6-8 minutes. For mini muffins, I recommend using chopped dried cranberries.

Equipment Needed

• Two mixing bowls – one small bowl for the orange sugar and one large bowl for the muffin batter.
• Whisk (or fork) and a rubber spatula
• Kitchen scale – highly recommended for the most accurate measurements, especially the flour.
• 12-cup muffin pan
• Optional: I recommend using parchment paper liners so that they muffins don’t stick.
• Optional but very helpful: a 1/4 cup muffin scoop or ice cream scoop for evenly portioned, tall muffins.

How to Make Cranberry Orange Muffins: Step by Step

Like most of my baking recipes, these muffins come together fast and with minimal effort.  See the recipe card at the bottom of this post for full instructions.

1. Make the Orange Sugar: In a medium bowl, rub granulated sugar and orange zest together with your fingers until the mixture is very fragrant and slightly damp. Set aside.
2. Preheat & Prep: Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).
3. Combine Wet Ingredients: In a large bowl whisk together olive oil, 1/3 cup (67g) of the orange sugar you made in step 1, followed by the Greek yogurt, egg, orange juice, and vanilla extract, until smooth.
4. Add Dry Ingredients & Cranberries: Whisk the baking powder, baking soda, and salt into the wet ingredients until well combined. Add the flour and stir together until a batter forms. Stir until just incorporated; do not overmix. Fold in dried or fresh cranberries. If using frozen cranberries, no need to defrost.
5. Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.
6. Spoon into Muffin Tin: Spoon the batter equally into the 6 muffin cups. Top each muffin with a few more cranberries if desired, followed by a generous sprinkle of the remaining orange sugar. You may have leftover orange sugar for another use!
7. Bake: Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 14-16 more minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
8. Enjoy: Let cool on a wire rack and enjoy!

Tips for the Best Tall Cranberry Muffins

• Measure the flour correctly. The best way to measure the flour is using a kitchen scale. However, if you’re not using a kitchen scale, make sure to use the scoop-and-level method: fluff the flour, spoon it into your measuring cup, and level it off with a flat edge. That way, you don’t use too much flour!
• Use every other muffin cup for maximum airflow. Spacing out the batter allows hot air to circulate around each muffin, helping them rise taller and bake more evenly. So if you have a 12 muffin tin, you only cook 6 muffins in it!
• Don’t skip the temperature change, bake high, then low! The initial heat at 425°F starts the chemical leavening reaction from the baking powder, helping the muffins rise quickly and get that gorgeous height. Lowering the oven to 350°F without opening the door lets the muffins finish baking gently so their structure sets before they’re removed from the oven.
• Let the batter rest for extra-tall muffins. If you have the time, letting the batter sit for 15 to 20 minutes before scooping helps hydrate the flour and gives the leavening a head start.

Storage

Store leftover cranberry orange muffins in an airtight container at room temperature for 1 to 2 days to keep them soft and moist. You can refrigerate them for up to one week, but let them come to room temperature before eating for the best texture.

Can I freeze leftover cranberry muffins?

Yes, these muffins freeze beautifully! Let them cool completely, then wrap each one tightly and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before enjoying.

More Muffin Recipes to Try

• Double Chocolate Banana Muffins
• Spiced Molasses Gingerbread Muffins
• Small Batch One Banana Muffins
• Apple Cider Donut Muffins
• Easy Pumpkin Spice Muffins
• Zucchini Chocolate Chip Muffins

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5 from 1 vote

Easy Cranberry Orange Muffins

These easy cranberry orange muffins are made in one bowl using olive oil and greek yogurt for a fluffy, soft texture. Dried cranberries or fresh cranberries both work, and a homemade orange sugar in the muffin batter and sprinkled on top lends a bakery-style crunch to these simple cranberry muffins!

Prep Time10 minutes mins

Cook Time20 minutes mins

Resting Time (optional)20 minutes mins

Total Time50 minutes mins

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: cranberry, holiday, muffins, yogurt

Servings: 6 muffins

Author: Katie

Ingredients

For the Orange Sugar:

• 1/2 cup (100g) granulated sugar
• 1 and 1/2 Tablespoons orange zest (from about 1 orange)

For the Cranberry Orange Muffins:

• 1/4 cup (60ml) olive oil (can substitute with another oil or melted butter)
• 1/3 cup (67g) orange sugar (see above)
• 1/2 cup (113g) plain Greek yogurt
• 1 large egg
• 1 Tablespoon (14 ml) fresh orange juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour
• 1/2 cup (74g) dried cranberries (or 3/4 cup, 80g fresh or frozen cranberries)
• Remaining orange sugar, for sprinkling on top (optional, but recommended)

Instructions

For the Orange Sugar:

• In a medium bowl, rub granulated sugar and orange zest together with your fingers until the mixture is very fragrant and slightly damp. Set aside. (Note: You will use 1/3 cup (67g) of this orange sugar in the muffin batter, and then sprinkle as much or as little as you'd like on top of the muffins before baking – you may have some leftover orange sugar as a result.)

For the Cranberry Orange Muffins:

• Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).
• In a large bowl whisk together olive oil, 1/3 cup (67g) of the orange sugar you made in step 1, followed by the Greek yogurt, egg, orange juice, and vanilla extract, until smooth.
• Whisk the baking powder, baking soda, and salt into the wet ingredients until well combined. Add the flour and stir together until a batter forms. Stir until just incorporated; do not overmix. Fold in dried or fresh cranberries. If using frozen cranberries, no need to defrost.
• Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.
• Spoon the batter equally into the 6 muffin cups. Top each muffin with a few more cranberries if desired, followed by a generous sprinkle of the remaining orange sugar. You may have leftover orange sugar for another use!
• Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 14-16 more minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
• Let cool for a few minutes and enjoy!

Notes

Storage: baked muffins keep well when covered at room temperature for 1-2 days, or in the refrigerator for up to 1 week. Muffins can also be frozen, individually wrapped and stored in a freezer bag, for up to 3 months. Set out on the counter to thaw for an hour or warm for 30 seconds in the microwave.

Substitutions and Modifications:

• • Cranberries: you can use dried, fresh, or frozen cranberries. If using frozen, do not thaw (just throw them in frozen). You could also substitute another berry like raspberries, blackberries, finely chopped strawberries, or mixed berries.

• • Greek yogurt: I use 2%; use what you like. You could also use sour cream or a plant-based Greek-style yogurt instead. I have not tested this with regular (non-Greek) yogurt and I think that the muffin batter might be too wet with it. Try at your own risk!

• • Gluten-free: substitute an equal weight (125g) of gluten-free oat flour or a gluten-free all-purpose flour mix that contains xanthan gum. I’ve tested and like Bob’s Red Mill Gluten Free 1:1 Baking Flour.

• • Vegan: in place of the egg, use 1/4 cup applesauce or 1 flax egg (1 tbsp ground flax + 2.5 tbsp water mixed in a small bowl), and use plant-based Greek-style yogurt, the thicker the better

• • Double the recipe for 12 muffins instead of 6!

• • Mini cranberry orange muffins: this recipe will make 12 mini muffins. Bake for 5 minutes at 425F and 6-8 more minutes at 350F (check often for doneness) — or 10-12 minutes at 375F the whole time. I’d recommend using chopped dried cranberries here, as fresh ones would weigh the mini muffins down.

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