Cranberry Orange Muffins

Total Time

Prep: 20 min. Bake: 15 min.


1 dozen

Updated: May. 12, 2023
These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario
Cranberry Orange Muffins Recipe photo by Taste of Home


  • 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


  1. 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.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. 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
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

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.