Cranberry Orange Muffins


These cranberry orange muffins are the perfect start of a winter day. They are not overly sweet and have just a little bit of glaze, lots of cranberries and a soft dough in the center. I got so excited when our local produce owner started selling fresh cranberries. They are really hard to come by in Germany. He said he would have them around for a while, so I immediately knew I was going to make these muffins. Since my blueberry muffins are a hit every year, I wanted to create a winter version of this beloved muffin. Of course you are free to make them without the glaze, they taste wonderful just as is.

Cranberry-Orange-MuffinsAs is the case for muffins, these are more on the denser side. Be sure to only mix the wet ingredients with the dry ingredients just until combined so that the dough doesn’t become too compact. As is the case for muffins, muffins tend to be slightly denser in texture than cupcakes and usually are either eaten plain or just with a little frosting as is the case with these. You don’t want to go overboard when you have them for breakfast. I love muffins as they are so perfect for a picnic, breakfast, brunch, or just as a little treat.

Cranberry-Orange-MuffinsI made these muffins for a coffee. If you are used to baking, you can have these boys ready in about half an hour, start to finish. I love baking muffins if I have company over very suddenly. If you have all ingredients at hand, that is. So pleasing to bite into one cranberry orange muffin!

Cranberry-Orange-MuffinsCredit: Sally’s Baking Addiction

Cranberry Orange Muffins

Serves: 12 regular size muffins
Prep Time: 30min Cooking Time: 20min Total Time: 35min

These cranberry orange muffins are not overly sweet, with a good amount of cranberries and orange glaze.


  • Muffins
  • 115 grams of butter
  • 80 grams of regular sugar
  • 2 eggs
  • 120 grams of sour cream
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 80 grams/milliliters of milk
  • 220 grams of all-purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • Zest of one orange
  • 200 grams of fresh or frozen cranberries

  • Glaze
  • 50 grams icing sugar
  • 1-2 teaspoons of orange juice



For the muffins line a muffin pan for 12 muffins with muffin liners and heat oven to 225 degrees Celsius.


Then cream the butter for about two minutes, add the sugar and cream again for about two minutes. Add all other wet ingredients and combine thoroughly.


Add all remaining ingredients except for the cranberries and only mix until combined. Fold in the cranberries. Spoon into prepared muffin forms.


Bake for about five minutes, then reduce heat to 180 degreese Celsius and bake for a further 15min. Let cool completely.


For the glaze mix the icing sugar with the orange juice until you get the right consistency. You will only get enough glaze to sprinkle them.

Cranberry-Orange-MuffinsP.S. If you are more into blueberry muffins, you can also try the recipe below.  Heidelbeer-Muffins

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