These Cranberry Orange Muffins capture the bright, seasonal flavors of tart cranberries and citrusy orange. Made with wholesome ingredients—white whole wheat flour, applesauce, orange zest and real cranberries—these muffins are moist, tender and easy to prepare. They’re perfect for holiday breakfasts, brunches, or as a healthy snack to enjoy all season long.
Cranberry Muffins – A Taste of the Holidays
When these muffins bake, your kitchen fills with a warm, festive aroma—think citrus and spice. The combination of fresh cranberries and orange zest gives each muffin a lively flavor, while applesauce and a modest amount of maple syrup keep them naturally sweet and moist without being heavy.
They’re a great option when you want something that tastes indulgent but uses mostly nutritious ingredients. Whether you’re baking for company or preparing snacks for the week, these muffins are simple to make and widely loved.
Check it out!
6 Healthy Muffin Recipes – 1 Base Batter
If you love muffins, try this base batter for a variety of healthy muffin flavors. Use it to make banana nut, chocolate, apple cinnamon, pumpkin zucchini and more. This cranberry orange version is one of our favorites for fall.
- Healthy Banana Nut Muffins
- Healthy Chocolate Muffins
- Cranberry Orange Muffins
- Apple Cinnamon Muffins
- Chocolate Pumpkin Zucchini Muffins
- Chocolate Chip Pumpkin Muffins
Here’s What You Need
This recipe uses six dry ingredients and six wet ingredients. It’s straightforward and pantry-friendly.
Dry
- 1.5 cups white whole wheat flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon orange zest
- 1 cup fresh cranberries (frozen works, too)
Wet
- 2 large eggs
- ¼ cup maple syrup
- ¼ cup unsweetened almond milk
- 1 cup unsweetened applesauce
- ½ teaspoon orange extract
- 2 tablespoons melted coconut oil
Ingredient Substitutions
- White whole wheat flour: Works best here. If needed, substitute 1:1 with all-purpose flour, regular whole wheat flour, or a 1:1 gluten-free all-purpose blend. Avoid substituting coconut or almond flour 1:1.
- Coconut sugar: Swap 1:1 with light brown sugar if you prefer.
- Eggs: This recipe has not been fully tested without eggs. A flax egg may work, but results can vary.
- Maple syrup: Honey is a suitable 1:1 substitute; agave may also work.
- Almond milk: Any milk (soy, cow, coconut) can replace almond milk 1:1.
- Coconut oil: Melted butter or a neutral oil like canola can likely be used instead; adjust as needed.
Cranberry Orange Muffin Quick Tips
Don’t overmix: Stir the batter until just combined. Overmixing develops gluten and can make muffins dense.
Watch the bake time: Bake until a toothpick inserted in the center comes out clean. Overbaking dries out the muffins—aim for moist, tender centers.
Use orange zest: Don’t skip it. Zest provides essential citrus oils that brighten the flavor more than extract alone.
How to store: Cool muffins completely, then store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze (instructions below).
How to Freeze Muffins
These muffins freeze well, making them ideal for meal prep. To freeze:
- Cool muffins completely on a rack.
- Place muffins on a baking sheet in a single layer and freeze for at least 2 hours (this prevents them from sticking together).
- Transfer frozen muffins to a freezer-safe bag or airtight container, remove as much air as possible, and seal.
- Label with the date and use within 3 months for best quality.
To thaw: Let a muffin sit at room temperature for about 30 minutes, or microwave briefly until warmed through. They thaw quickly and retain good texture when reheated gently.
More of our Favorite…
Healthy Muffins and Bread for Fall
- Pumpkin Oatmeal Cups
- One Bowl Zucchini Muffins
- Healthy Pumpkin Bread
- Peanut Butter Apple Streusel Bread
- Healthier Gingerbread
Cranberry Orange Muffins
These cranberry orange muffins are bright, tender and wholesome—perfect for holiday mornings or an anytime treat.
Prep: 10 mins Cook: 25 mins Total: 35 mins Servings: 12
Ingredients
Dry
- 1.5 cups white whole wheat flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon orange zest
- 1 cup fresh cranberries (frozen works too)
Wet
- 2 large eggs
- ¼ cup maple syrup
- ¼ cup unsweetened almond milk
- 1 cup unsweetened applesauce
- ½ teaspoon orange extract
- 2 tablespoons melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners and lightly spray if desired.
- In a medium bowl, whisk together the white whole wheat flour, coconut sugar, baking soda, salt and orange zest. Gently fold in the cranberries so they’re coated with flour.
- In a large bowl, whisk the eggs. Add the maple syrup, almond milk, applesauce and orange extract; stir until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the melted coconut oil until the batter is uniform.
- Fill each muffin cup about ¾ to full (these rise nicely). Bake at 350°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Nutrition information is an approximation per muffin:
- Calories: 144 kcal
- Carbohydrates: 25 g
- Protein: 3 g
- Fat: 3 g
- Fiber: 2 g
- Sugar: 14 g
Nutrition information is automatically calculated and should be used as an approximation.