These cranberry orange muffins are soft, fluffy, and packed with bright citrusy flavor and juicy tart cranberries—just like the ones at Panera, maybe even better.
They’ve got a golden top with crunchy sugar, a super moist crumb inside, and the perfect sweet-tart balance.
I’ve made these on lazy weekends, for brunches, and even for holiday mornings—they always disappear fast.
Why I Love This Recipe
These muffins are seriously one of my favorite things to bake. I used to treat myself to them at Panera on weekends, but after a few attempts, I nailed a version that’s even more flavorful at home.
- They’re soft and fluffy with bakery-style muffin tops
- Super quick to mix together—no mixer needed
- That bright orange flavor + tart cranberries = magic
- They freeze well, so you can always have one ready to go
- Perfect for mornings when you want something cozy and fresh
What You’ll Need
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup granulated sugar
- 2 tablespoons orange zest (from about 2 oranges)
- ¾ cup whole milk
- ½ cup plain Greek yogurt (or sour cream)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries (don’t thaw if frozen)
- 2 tablespoons coarse sparkling sugar (for topping)
Pro Tips
- Don’t overmix! Once the wet meets the dry, mix just until combined.
- Use fresh orange zest—it’s where all the citrus flavor lives.
- If using frozen cranberries, don’t thaw them. Toss straight into the batter.
- Sprinkle the sugar right before baking so it doesn’t melt into the batter.
- Fill your muffin cups almost to the top for those perfect bakery domes.
Tools Needed
- Mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Muffin tin
- Muffin liners (preferably parchment)
- Microplane or zester
Substitutions and Variations
- Use sour cream instead of Greek yogurt
- Sub orange juice for half the milk for even more citrus flavor
- Swap cranberries for blueberries if you’re not into tart
- Use almond extract instead of vanilla for a twist
- Make mini muffins—just reduce bake time to 10–12 minutes
Make Ahead Tips
You can mix the dry ingredients the night before and keep them sealed at room temp. In the morning, mix the wet, combine, and bake fresh. Baked muffins can also be frozen and reheated in the microwave for 20–30 seconds.
Recipe + Instructions
Step 1: Mix the dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ⅔ cup granulated sugar.
Step 2: Add the orange zest
Zest about 2 oranges to get 2 tablespoons. Add it into the dry mix and stir to distribute.
Step 3: Mix the wet ingredients
In a separate bowl, whisk together ¾ cup whole milk, ½ cup plain Greek yogurt, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Step 4: Combine wet and dry
Pour the wet ingredients into the bowl of dry ingredients with orange zest. Gently fold together using a spatula until just combined. Don’t overmix.
Step 5: Fold in the cranberries
Add 1½ cups fresh (or frozen) cranberries and fold them gently into the batter.
Step 6: Fill muffin tin
Line a muffin tin with parchment liners. Scoop the batter evenly into 12 cups, filling almost to the top. Sprinkle each with coarse sparkling sugar.
Step 7: Bake
Bake at 400°F for 18–20 minutes until the tops are golden and a toothpick comes out clean.
Step 8: Cool and serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Makes
12 muffins
Time
Prep: 15 minutes
Bake: 20 minutes
Total: 35 minutes
Macros (per muffin, approx.)
- Calories: 230
- Protein: 4g
- Fat: 10g
- Carbs: 30g
- Fiber: 1g
- Sugar: 12g
Why This Recipe Works (Quick Science)
The combo of baking powder and baking soda gives a light rise, while Greek yogurt adds moisture and tenderness. Oil keeps the muffins soft even after cooling. Zesting the oranges releases flavorful oils you can’t get from juice alone.
Common Mistakes
- Overmixing the batter makes the muffins dense
- Using too many cranberries can make the muffins soggy
- Not filling the cups enough = no muffin tops
- Skipping the sugar topping misses out on crunch and bakery look
What to Serve With
- Hot coffee or chai latte
- Scrambled eggs and bacon for a brunch plate
- Fresh fruit and yogurt
- A little smear of butter or orange marmalade
FAQ
Can I use dried cranberries?
Yes! Use about 1 cup and soak them in hot water for 10 minutes first.
Can I freeze these muffins?
Absolutely. Let them cool, then freeze in a sealed bag for up to 3 months.
Can I make these dairy-free?
Use a dairy-free yogurt and plant-based milk. Still tastes great!
Do I have to use the sugar topping?
Nope, but it adds that nice crunch and bakery-style finish.
Leftovers and Storage
Store cooled muffins in an airtight container at room temp for up to 3 days or refrigerate for up to 5 days. Reheat in the microwave for 15–20 seconds to refresh. Freeze for longer storage and microwave straight from frozen.
Hope You Love Them!
These cranberry orange muffins are a cozy, bright bite of bakery-style goodness right from your own kitchen. If you try them, leave a comment—I’d love to hear how yours turned out or if you made any fun changes!
