How to Make Cranberry Orange Muffin Recipe 

Have you ever learned how to make a cranberry orange muffin recipe? It is a wonderful blend of two delicious ingredients. Cranberries are often thought to be a food for the holidays but honestly I like them all year round. For me the holidays are when I replenish my supply. This is when they are so abundantly available in the produce. I buy extra and put them in the freezer. These are so convenient to take out what I need to use all through the year.

How to Make Cranberry Orange Muffin RecipesHow to Make Cranberry Orange Muffin Recipes

Cranberries are one of only three native fruits of North America. When the pilgrims arrived, they found ways of using all the cranberries which became red ripe in the fall. Although the berries are very tart to eat fresh, they found them to be a delicious fruit when used in cakes, cookies, breads and muffins. They are still a major commercial crop in this country.

When I learned how to make a cranberry orange muffin recipe, it quickly became a favorite. It was much later when cooks began to combine these two fruits together. The two come from totally different areas of the United States with different climates. Years ago people relied more on the locally grown fruits and vegetable; this was before shipping produce became so common. Even in my time of growing up, we did not have access to fruits and vegetables year round. Usually at Thanksgiving and Christmas we had oranges.

Whoever discovered the wonderful blend of cranberries and oranges, I do not know, but I do know it swept the nation. After I learned how to make the cranberry orange muffin recipe, I realized that these two can be used in many recipes like salads, cakes and cheesecakes. The following cranberry orange muffin recipe is simply delicious. The sour cream makes them moist and it is just the right blend of orange and cranberries. The key is to use whole fresh cranberries (not chopped) or whole frozen and DO NOT thaw them.

NOTE: A cranberry orange muffin recipe makes a wonderful holiday gift for many people. After cooling completely, place muffins in a new muffin pan, cover with plastic wrap, decorate with a bow and add a small holiday card. 


  • 2 2/3 Cups sugar
  • 1 ½ Cups soft butter
  • 1 Small orange (juice and grated peel)
  • 5 Large eggs
  • 3 Cups flour, not sifted
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt
  • 1 Cup sour cream
  • 1 ½ Cups (fresh or frozen) whole cranberries (I use frozen and add them while still frozen. Works great!)

Preheat oven to 350F degrees.

Use paper liners or grease large 2 ½ inch size muffin pan Grate the orange peel from small orange; squeeze 2 tablespoons juice from orange and save.

In a large mixing bowl combine the butter, and sugar and beat until fluffy; add eggs one at a time beating after each.

Add orange juice and grated orange peel to the creamed mixture; add sour cream and blend in.

Add the flour, baking powder and salt to the creamed mixture and stir by hand only to moisten.

Add the whole cranberries and stir in.

Spoon into muffin cups and bake about 35 minutes or until pick comes out clean.

While muffins are still hot spread with thin orange glaze.


Slowly add orange juice to 1 cup powdered sugar until mixture will drip from spoon (not run). On hot muffins it will become a glaze.

Makes 12 large muffins.

How to Make Cranberry Orange Muffin RecipesHow to Make Cranberry Orange Muffin Recipes


This cranberry orange muffin has the cranberries in the muffin and the orange in a cream cheese spread. A delicious combination!

  • 2 Cups flour
  • 7 Tablespoons sugar
  • 2 Teaspoons baking powder
  • ½ Teaspoon salt
  • ¾ Cup milk
  • ½ Cup melted butter
  • 1 Beaten egg
  • ¾ cup coarsely chopped cranberries
  • 1 Package (8 ounces) softened cream cheese
  • 1 Tablespoon orange juice
  • 1 Teaspoon grated orange peel

Combine flour, 4 tablespoons sugar, baking powder and salt in large bowl; blend well.
In medium bowl combine milk, butter and egg; pour into flour mixture stirring just until moistened.
In small bowl combine 2 tablespoons sugar and cranberries; fold into batter.
Spoon batter into greased or paper lined muffin tins 2/3 full.
Bake at 400F degrees for 20 to 25 minutes until golden brown; remove from pan.
In small bowl combine cream cheese, remaining 1 tablespoon sugar, orange juice and orange peel; blend; cover and chill and serve with muffins.


  • ½ Cup softened butter
  • ¾ Cup sugar
  • 2 Eggs
  • 1 ½ Teaspoons vanilla
  • 1 ¾ Cups flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt
  • ¾ Cup orange juice
  • ½ Cup finely chopped candied orange peel
  • 1 Cup fresh chopped cranberries
  • ½ Cup chopped nuts
  • Powdered sugar 

Preheat oven to 375F degrees; line 2 ½ inch muffin tin with paper liners.

Cream butter and sugar until light and fluffy; Beat in eggs one at a time.

Sift together in small bow flour, baking powder, soda and salt;

With mixer on low speed add to creamed mixture alternating flour mixture with orange juice.

Fold in orange peel, cranberries and nuts to blend; spoon into muffin cups ¾ full.

Bake 20 to 23 minutes until pick comes out clean; cool in pan 5 minutes and remove to cool.

Dust with sifted powdered sugar to serve.