Perfect for holiday entertaining, these festive and flavorful Cranberry Orange Muffins are made with fresh or frozen cranberries and have a hint of zesty citrus.
Cranberry Orange Muffins Recipe
The holidays will be here any minute. I’m already thinking about the recipes I’ll make this year… There will for sure be Thanksgiving Fruit Salad and Shredded Cheesy Potatoes. The rest I still need to figure out.
One type of food that often gets left off holiday menus is breakfast. If you have family coming over or if you simply just want to start a new holiday tradition, breakfast is a great place to start.
These healthy Cranberry Orange Muffins are a perfect centerpiece for a holiday breakfast or brunch. Made with fresh or frozen cranberries, these sugar-free muffins will definitely be a hit.
Why you’ll love this recipe
These easy Cranberry Muffins are perfect for entertaining! Here’s why I think you should make them for your holiday entertaining this year.
- Muffins are a crowd-pleaser for breakfast and brunch.
- They’re made without refined sugar so they’re perfect for little ones.
- Cranberries and orange have the most festive flavor!
This recipe is based on my Lemon Blueberry Muffins, which are some of my favorites!
Here is what you’ll need to pick up at the grocery store to make these easy cranberry orange muffins:
- all-purpose flour
- old-fashioned rolled oats
- coconut sugar or brown sugar
- baking powder
- ground cinnamon
- almond milk
- coconut oil
- pure vanilla extract
- orange zest
- fresh or frozen cranberries
Fresh cranberries are recommended! They will get super hot in the oven, then burst and release their juices — similar to what happens with blueberry muffins.
Frozen cranberries can be used instead. Do not thaw them first — just throw them in frozen!
If needed, dried cranberries could be used in a pinch, but I’d recommend making sure they are unsweetened cranberries.
Preheat oven to 375°F. Prepare a 12-cup muffin tin.
You can use muffin papers, silicone baking cups or just grease a muffin tin really well.
In a large mixing bowl, combine flour, oats, coconut sugar, aluminum-free baking powder, cinnamon, and salt.
In a glass liquid measuring cup, combine almond milk, yogurt, coconut oil, eggs, pure vanilla extract and orange zest. (In other words, everything else except for the cranberries.)
Create a well in the dry ingredients in the center of the bowl.
Pour wet ingredients into the bowl and gently mix ingredients with a silicone spatula.
Gently fold in the cranberries.
Use a cookie scoop or ¼ cup measuring cup to scoop batter into a greased or lined muffin tin, filling cups about ¾ of the way full.
Bake muffins for 20-22 minutes, until muffins bounce back when gently touched.
Allow muffins to cool in pan for 3 minutes, then move to a wire baking rack to completely cool.
How to store muffins
Muffins are best fresh, but they can be just as good a day or two later — or even a month later — if stored properly.
I have a whole post about how to store and freeze muffins, but here’s the gist:
Store in an airtight container, lined with paper towels to help collect condensation from residual heat in the muffins. Make sure they are completely cooled for best results.
The best way to store muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store them on the countertop at room temperature.
- In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store them in the freezer — reheat when you get a muffin craving!
Madison’s Pro Sharing Tip:
Here are a few ways to make these Healthy Blueberry Muffins shareable:
- Double the batch and bring half to your neighbor.
- Serve them at a holiday gathering or brunch.
- Make a batch for a new mama — she’ll thank you for the quick snack! I’d recommend sticking to non-dairy milk in this case, as a lot of breastfeeding moms avoid dairy for the first few months.
- Take these toddler-friendly no-sugar-added cranberry muffins to a play date.
- Plan a park or zoo play date with a friend and bring these muffins to share.
More muffin recipes
- No Sugar Added Blueberry Muffins
- Cinnamon Apple Muffins
- Pumpkin Snickerdoodle Muffins
- Banana Chocolate Chip Yogurt Muffins
- Orange Poppyseed Muffins
- Apple Crumble Muffins
More cranberry recipes
- Sparkling Cranberry Ginger Ale Punch
- Spiced Cranberry Sangria
- Cranberry Prosciutto Crostini with Goat Cheese
- Fresh Cranberry Orange Scones
- 1 ½ cups all purpose flour
- ¾ cup old fashioned rolled oats
- ½ cup coconut sugar or brown sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup almond milk
- ½ cup yogurt
- ¼ cup coconut oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- zest from one orange
- juice from one orange
- 1 cup fresh or frozen cranberries
- Preheat oven to 375°F. Prepare a 12 cup muffin tin.
- In a large mixing bowl, combine flour, oats, coconut sugar, aluminum free baking powder, cinnamon, and salt.
- In a glass liquid measuring cup, combine remaining milk, yogurt, coconut oil, eggs, vanilla extract, orange juice and zest.
- Create a space in the center of the bowl. Pour ingredients into the bowl and gently mix ingredients with a silicone spatula.
- Gently fold in cranberries.
- Use a cookie scoop or ¼ cup measuring cup to scoop batter into a greased or lined muffin tin, filling cups about ¾ of the way full.
- Bake muffins for 20-22 minutes, until muffins bounce back when gently touched.
- Allow muffins to cool in pan for 3 minutes, then move to a wire baking rack to completely cool.
- Store in an airtight container, lined with paper towels, for up to 3 days.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 198Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 242mgCarbohydrates: 32gFiber: 2gSugar: 14gProtein: 4g