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Cranberry Orange Muffins in a bowl with striped napkins and whole cranberries.
5 from 1 vote

Jumbo Orange Cranberry Muffins

These bakery style Orange Cranberry Muffins are bursting with vibrant citrus and fresh cranberry flavor. They bake up to a golden brown, fluffy, moist muffin that is perfect for anytime of year.
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Keyword Cranberry Orange Bread, cranberry orange muffins, orange cranberry muffins
Servings 15 muffins
Calories 199cal
Author Muffin Tin Recipes
Cost $3


  • muffins tins
  • large bowl
  • Whisk
  • spoon
  • ice cream scoop


  • 2 cups unbleached all-purpose flour
  • 1 cup granulated sugar You can also use Domino Golden sugar, or an unprocessed version
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons melted unsalted butter
  • 1 large egg
  • cup fresh squeezed orange juice + zest zest entire large orange
  • cup buttermilk
  • 1 cup fresh cranberries


  • Preheat oven to 375° Fahrenheit.
  • Line your muffin tin with paper liners.
  • Using a zester, remove outer orange zest skin. Do not zest more than the top layer because the pith is bitter. Once zested, roll orange on a hard surface to get juices flowing. Slice it in half and juice. You should have ⅓ cup of juice.
  • Add flour, baking powder, soda, salt, and sugar to a large bowl and whisk until combined.
  • Add egg, melted butter, juice, zest, and buttermilk to the bowl and combine with a wooden spoon until no more flour streaks. Fold in cranberries.
  • Using an ice cream scooper, add batter to muffin tins. I made 6 jumbo muffins and 2 regular sized muffins. You should however be able to make 15 standard sized muffins.
  • Bake muffins for 22-25 minutes. They time varies a little on these, so please check them at the 22 minute mark. They should be slightly golden brown and have springy tops once done.


Nutritional values may vary and are meant to be a guide.
Store cooled muffins in an airtight container for up to 4 days for best taste.
These can also be frozen in an airtight container for up 30 days.


Serving: 1muffin | Calories: 199cal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 161mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 295IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg