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Cranberry Orange Muffins Recipe

This Cranberry Orange Muffin recipe is so festive and flavorful! Made with fresh cranberries, orange zest, and a hint of rosemary, they are perfect for the holiday table! Vegan and GF adaptable.

4.8 from 142 votes
45 mins
Total Time
12
muffins
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Cranberry Orange Muffins

How to Make the Best Cranberry Orange Muffins

These Cranberry Orange Muffins are the perfect holiday breakfast treat that brings together the bright, tart burst of fresh cranberries with the sunny citrus flavor of orange zest. The unexpected addition of fresh rosemary adds an earthy, aromatic note that elevates these muffins from ordinary to extraordinary.

What makes this recipe truly special is how easily it adapts to different dietary needs. The base recipe is naturally vegan and gluten-free, using a simple flour blend and plant-based milk, but you can easily swap in regular ingredients if you prefer. The muffins bake up tender and moist, with pockets of jammy cranberries throughout.

Don’t skip the orange glaze—it adds a beautiful finishing touch and an extra layer of citrus sweetness that ties everything together. These muffins are perfect for holiday brunches, hostess gifts, or simply enjoying with your morning coffee on a cozy winter day.

Cranberry Orange Muffins

Cranberry Orange Muffins

This Cranberry Orange Muffin recipe is so festive and flavorful! Made with fresh cranberries, orange zest, and a hint of rosemary, they are perfect for the holiday table! Vegan and GF adaptable.

4.8 from 142 votes
CourseBreakfast
CuisineAmerican
Keywordcranberry orange muffins, vegan cranberry orange muffins, gluten free cranberry orange muffins, holiday muffins
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings12 muffins
Calories381kcal
AuthorAlex Raeburn
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Ingredients

Muffin Batter

Orange Glaze

Instructions

Make the Muffins

  1. Preheat oven to 400°F. Spray a 12-cup nonstick muffin tin with olive oil spray, or use muffin liners (recommended).
  2. In a large bowl, mix all dry ingredients together, including rosemary, zest, and cranberries.
  3. In a separate bowl, mix wet ingredients together.
  4. Pour wet ingredients into dry and mix well.
  5. Fill greased muffin cups to just below the rim. Lower heat to 350°F. Bake 20-25 minutes or until a toothpick comes out clean.

Make the Glaze

  1. In a small bowl, whisk orange juice with powdered sugar until smooth and combined.
  2. Drizzle glaze over cooled muffins. Garnish with fresh rosemary and orange zest.

Notes

  • Use frozen cranberries if fresh aren't available—do not thaw before adding to the batter.
  • Any plant-based milk works well: oat, almond, soy, or cashew.
  • For a non-vegan version, substitute regular milk and butter for the plant-based milk and oil.
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