Name: Cranberry Orange Muffins with Orange Glaze Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 tablespoon orange zest (from about 2 oranges); 3/4 cup unsweetened soy milk; 1 teaspoon apple cider vinegar; 1/4 cup orange juice; 1/2 cup canola oil; 2 teaspoons pure vanilla extract; 2 cups all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 tablespoon cornstarch; 1 1/2 cups fresh or frozen cranberries; 1 cup powdered sugar; 3 tablespoons orange juice

Jump to Recipe· 4.6 from 4 reviews

If you’re on the hunt for a bright, flavorful muffin that’s both fresh and festive, you’ve got to try this Cranberry Orange Muffins with Orange Glaze Recipe. Trust me, these muffins have the perfect balance of tangy cranberries and zesty orange, wrapped up in a tender, moist crumb. Plus, the orange glaze on top adds a subtle sweetness that just takes them over the edge – seriously, these are fan-freaking-tastic and will quickly become a breakfast or snack favorite!

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Why This Recipe Works

Zesty Orange Sugar: Rubbing orange zest into the sugar releases essential oils that boost citrus flavor throughout the muffins.
Perfectly Balanced Moisture: Using a combo of soy milk, orange juice, and oil keeps the muffins tender without being greasy.
Tender Crumb with a Little Lift: Baking powder and cornstarch work together for a soft texture that isn’t too dense.
Fresh Cranberries + Orange Glaze: Fresh or frozen cranberries give bursts of tartness contrasted by the sweet glaze, giving each bite complexity.

Cranberry Orange Muffins with Orange Glaze, festive muffin recipes, citrus breakfast muffins, easy cranberry muffin recipe, moist orange muffin goodness - The image shows twelve golden-brown muffins on a cooling rack over a white marbled surface. Each muffin is topped with white glaze that is drizzled thinly and unevenly, adding a shiny texture. Bright red berry pieces are visible inside the muffins, some bursting out from the top, giving a pop of color against the soft, fluffy yellow interior. The muffins are arranged in a grid-like pattern on the rack, with light shadows underneath creating depth. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together to create tender muffins with punchy flavor and bright color – I always recommend using fresh oranges for that zingy zest and real orange juice. And don’t worry if you can’t find fresh cranberries; frozen works beautifully too.

Granulated sugar: Rubbing with orange zest intensifies citrus notes and sweetens the batter perfectly.
Orange zest: Adds aromatic oils that really make the muffins pop with fresh flavor.
Soy milk: Provides moisture and tenderness, but you can swap for other plant milks if needed.
Apple cider vinegar: Reacts with baking powder to help the muffins rise light and fluffy.
Orange juice: Boosts orange flavor and adds natural sweetness and acidity.
Canola oil: Keeps muffins moist without weighing them down.
Vanilla extract: Adds subtle warmth and depth.
All purpose flour: The muffin’s foundation. For gluten-free, substitute with a quality GF blend.
Baking powder: Helps muffins rise and become tender.
Salt: Balances sweetness and enhances flavors.
Cornstarch: Softens texture for a tender crumb.
Fresh or frozen cranberries: Bursts of tartness that complement sweet orange flavors.
Powdered sugar and orange juice (for glaze): Creates a shiny, sweet topping that adds a citrusy finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Cranberry Orange Muffins with Orange Glaze Recipe depending on the season or who I’m baking for. You can easily swap ingredients or add a twist that makes it your own.

Variation: I sometimes swap the canola oil for melted vegan butter, which adds a richer flavor that some folks prefer.
Dietary swaps: Using oat milk or almond milk works just as well if soy isn’t your favorite.
Gluten-free: I’ve made these with a gluten-free flour blend and tapioca starch replacing cornstarch, and the result was just as tender.
Mix-ins: For a fun twist, try adding some chopped nuts or white chocolate chips with the cranberries for a festive treat.

Step-by-Step: How I Make Cranberry Orange Muffins with Orange Glaze Recipe

Step 1: Getting that Orange Zest Just Right

First things first: preheat your oven to 400°F and line your muffin tin with paper liners, lightly spraying them with oil so the muffins don’t stick. Next, combine the sugar and orange zest in a large bowl — now here’s the magic part: rub the zest into the sugar with your fingers until it feels like wet sand. This little extra step unlocks so much fresh orange aroma that makes your muffins sing.

Step 2: Mix Your Wet Ingredients Together

After zesting, pour in your soy milk, apple cider vinegar, orange juice, canola oil, and vanilla extract. Whisk everything together until it’s smooth and well blended — it’s like a little citrus liquid gold! The vinegar may seem odd, but it reacts with the baking powder later and helps give the muffins a delicate lift.

Step 3: Combine Your Dry Ingredients and Gently Fold

In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch. Then add these dry ingredients to the wet mix and stir with a large spoon — but don’t overdo it. It’s normal to see a few bits of dry flour, just don’t stir until completely smooth or the muffins might turn out tough. Gently fold in the fresh or frozen cranberries to keep those juicy pops in every bite.

Step 4: Bake and Glaze

Use a large cookie scoop or spoon to fill each muffin liner all the way to the top — I like how tall and pretty they come out! Bake for 22–25 minutes until a toothpick comes out clean from the center. While the muffins cool for a bit, whisk together powdered sugar and orange juice to make the simple glaze. Drizzle it generously over the warm muffins and give them another 5–10 minutes to set before digging in.

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Tips from My Kitchen

Fresh vs Frozen Cranberries: Frozen cranberries work beautifully, just don’t thaw completely before mixing to avoid bleeding.
Don’t Overmix: Stir the batter just until combined to keep muffins tender—not dense.
Zest by Hand: Using your fingers to rub zest into sugar releases more flavor than just mixing it in.
Glaze Timing: Wait until muffins are slightly cool before glazing, or the glaze will melt right off.

How to Serve Cranberry Orange Muffins with Orange Glaze Recipe

Garnishes

I like to keep it simple with these muffins—a light dusting of extra orange zest on top of the glaze or a few fresh cranberries for color makes them look extra pretty without overwhelming the flavor. Sometimes a sprig of fresh mint on the side adds a nice pop if you’re serving at brunch.

Side Dishes

These muffins are fantastic alongside a cup of hot coffee or tea. For breakfast, I often pair them with scrambled eggs and a fresh fruit salad. During the holidays, they go really well with yogurt parfaits topped with granola and honey.

Creative Ways to Present

For a festive brunch, arrange these Cranberry Orange Muffins with Orange Glaze Recipe on a tiered serving tray surrounded by fresh oranges and cranberries. You can also place each muffin in a colorful paper cup and tie a little ribbon around for gifting—it’s such a lovely homemade present!

Make Ahead and Storage

Storing Leftovers

I usually store leftover muffins in an airtight container at room temperature for up to 2 days. They stay nice and moist, but if you live somewhere really humid, the fridge can help extend freshness by a day or two.

Freezing

These muffins freeze beautifully! After cooling completely, pop them in a freezer-safe bag or container. When you’re ready, thaw at room temperature or warm in the oven for a few minutes. The orange glaze might soften a bit after freezing but still tastes amazing.

Reheating

I gently reheat my muffins in a toaster oven or regular oven at 325°F for about 5–8 minutes to refresh that tender crumb and slightly crisp up the edges. Avoid microwaving as it can make muffins rubbery or overly soft.

FAQs

Can I use dried cranberries instead of fresh in this recipe?

Yes! You can substitute dried cranberries, but use about 3/4 cup since they’re more concentrated, and soak them briefly in warm water to plump them up before adding to the batter. This keeps your muffins juicy without the dried chewiness.
What can I substitute for soy milk if I’m allergic or don’t have it?

Any plant-based milk like almond, oat, or cashew milk will work well here. Just make sure to choose an unsweetened version to keep the balance of flavors in the muffins right.
Why is there apple cider vinegar in the muffin batter?

The vinegar reacts with the baking powder to create extra lift and helps develop a tender crumb. Even though it sounds unusual, the taste disappears completely after baking.
Can I make these muffins oil-free?

I haven’t tried this recipe oil-free yet, but some of my friends have had success swapping oil for applesauce. Just know the texture might be slightly different – a bit denser and less rich.
How do I make the orange glaze thicker or thinner?

To thin the glaze, add more orange juice a teaspoon at a time. To thicken it, add more powdered sugar little by little until you reach the desired consistency for drizzling or spreading.

Final Thoughts

This Cranberry Orange Muffins with Orange Glaze Recipe holds a special place in my heart because it’s so bright and cheerful—perfect for holidays, weekend breakfasts, or whenever you want a tasty burst of citrus paired with tart cranberries. I hope you’ll enjoy making them as much as I do, sharing them warm from the oven with friends and family. Give these muffins a try—you won’t regret it!