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Cranberry Orange Muffins

These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    1 dozen


  • 2 cups whole wheat flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1-1/2 cups orange juice
  • 1/4 cup canola oil
  • 1 cup fresh or frozen cranberries, halved


  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries.
  • Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Cranberry Orange Muffin Tips

Can you use dried cranberries instead of fresh in muffins?

We don't recommend using dried cranberries in this recipe. If you don't have fresh or frozen cranberries on hand, try subbing in blueberries or raspberries.

Can I use all-purpose flour instead of whole-wheat flour in these cranberry orange muffins?

Yes! You can either use 2 cups of all-purpose flour or 1 cup of each type of flour. A 1:1 ratio lets you enjoy the health benefits of whole-wheat flour and the delicate, cake-like texture of all-purpose flour. Here’s a guide to popular flour types and when to use them.

What are other good cranberry-orange recipes?

These Cranberry-Orange Bars are a great place to start. Next, check out these other cranberry-orange recipes we love.

Research contributed by Christine Rukavena, Taste of Home Book Editor
Nutrition Facts
1 muffin: 153 calories, 5g fat (1g saturated fat), 18mg cholesterol, 175mg sodium, 24g carbohydrate (9g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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  • ebramkamp
    May 30, 2017

    Cranberries and orange together is one of my favorite flavor combinations. I read the reviews before I made these and made a couple of adjustments based on the reviews and my pantry. I used half whole wheat flour and half all purpose flour. I used coconut oil instead of canola oil. Neither fresh or frozen cranberries were available so I rehydrated dried,whole cranberries. I topped the muffins with coarse raw sugar prior to baking. The muffins were flavorful and light. I will definitely make them again.

  • Travale
    May 12, 2017

    I followed other reader's suggestions and used 1/2 cup sugar as well as the grated rind of one orange and half whole wheat and half all purpose flour. The taste was really good and the muffins were fluffy and light.

  • HomeChefColleen
    May 11, 2017

    These turned out very nice but I would probably do the half all-purpose, half-whole wheat thing and top them with a bit of coarse sugar. Otherwise, very nice!

  • chaosmommy
    Dec 15, 2015

    I doubled this recipe and made mini muffins for the kids to take to school for treats. I used half all purpose flour, and half whole wheat flour. I also added some orange zest and upped the sugar by 1/4 cup.These turned out beautifully! This will become a regular muffin in our house.

  • cbenne12
    Sep 27, 2015

    These were nice and easy and pretty tasty, however we couldn't really taste the orange juice.

  • Memarsh
    May 21, 2015

    I just made these and I really enjoyed them. I add some golden raisins to cranberry muffins . My family enjoys the contrast between the tangy cranberries and the sweet golden raisins

  • weezab
    Jan 17, 2015

    I really like the taste of the muffins but found that I wanted them to rise more. They were a little flat for muffins. I am just wondering what could be done to make them rise so that the top is a little more rounded?

  • Aula
    Dec 1, 2014

    Delicious and healthy! I added some grated orange rind and chopped walnuts. Have shared with friends who also like them very much. Thank you, Sara, for a wonderful recipe.

  • homemadewithlove
    Nov 20, 2014

    I also converted to gluten free using some almond flour in my flour blend and dried cranberries. Worked beautifully!

  • gr.gram
    Nov 17, 2014

    Is this recipe shown correctly? I followed it, and ended up with soup. I added more flour, but wasn't sure how much to add. My batter was still a little thinner than usual. A little research told me that for muffins, "The general ratio of flour to liquid is generally 2:1". ( baked them for about 25 min at 400. The flavour was good, but I'd like to know what went wrong. One and half cups liquid to 2 cups flour sure sounds like a lot!Any help out there?