27 Cranberry Muffin Recipes That Taste Like the Holidays

From cozy weekend baking to festive brunch spreads, these cranberry muffin recipes bring just the right mix of tart fruit and soft, bakery-style crumb. Each one celebrates cranberries in a new way, from orange-kissed classics to rich double-berry blends and holiday favorites drizzled with glaze. From simple muffins that pair with coffee to creative twists like cranberry carrot or walnut maple, there’s something here for every mood and moment.

Cranberry Orange Muffin Variations to Try

Cranberry and orange are the ultimate baking duo, and these muffins prove why. You’ll find everything from buttery, glazed cranberry orange muffins to lighter twists made vegan or gluten-free. Each one bursts with citrus aroma and bright flavor, perfect for mornings that call for something cheerful. The streusel-topped version adds a sweet, crumbly layer that feels like sunshine in muffin form.

Easy Cranberry Orange Muffins with Citrus Glaze

These easy cranberry orange muffins bring together tart cranberries and zesty orange in a soft, bakery-style crumb that feels just like the holidays. The fresh citrus glaze adds a touch of brightness, making each bite taste like a cozy Christmas morning. Perfect for breakfast, gifting, or a quick bake to fill the kitchen with the scent of oranges and vanilla.

Ingredients

• For the muffins:
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted and cooled
  • ¾ cup buttermilk
  • 2 large eggs
  • 1 tbsp orange zest
  • ¼ cup fresh orange juice
  • 1 tsp vanilla extract
  • 1½ cups fresh or frozen cranberries (halved if large)
• For the citrus glaze:
  • ½ cup powdered sugar
  • 1-2 tbsp orange juice (as needed for consistency)

Instructions

1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine melted butter, buttermilk, eggs, orange zest, orange juice, and vanilla extract.
3. Combine the wet ingredients into the dry mix just until combined, then gently fold in the cranberries. Divide the batter evenly among muffin cups.
4. Bake for 18-20 minutes, or until golden and a toothpick inserted in the center comes out clean. Let muffins cool for 10 minutes.
5. To make the glaze, whisk powdered sugar with orange juice to form a smooth glaze. Drizzle over cooled muffins and finish with a sprinkle of orange zest.

Panera-Style Cranberry Orange Muffins Copycat

These Panera-style cranberry orange muffins are light, fluffy, and bursting with citrus flavor, just like the bakery favorite, but even fresher from your own oven. The coarse sugar topping adds that signature crunch, while a drizzle of glaze brings out the bright orange zest and tart cranberry balance. Perfect for Christmas morning or a cozy brunch spread.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted and cooled
• ¾ cup sour cream
• 2 large eggs
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• 1½ cups fresh or frozen cranberries
• 2 tbsp coarse sugar, for topping
• Glaze: ½ cup powdered sugar combined with 1-2 tbsp orange juice

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix melted butter, sour cream, eggs, orange zest, and orange juice until smooth.
3. Fold wet ingredients into dry just until combined, then gently stir in cranberries. Divide batter evenly into muffin cups and sprinkle tops with coarse sugar.
4. Bake for 18-20 minutes or until golden and a toothpick comes out clean. Cool for 10 minutes, drizzle with orange glaze, and enjoy warm or at room temperature.

Cranberry and Orange Muffins with Brown Sugar Crust

These cranberry and orange muffins are golden, tender, and topped with a crisp brown sugar crust that adds just the right amount of sweetness. Each bite bursts with tart cranberries and citrus brightness, making them perfect for cozy mornings or a holiday brunch. They’re simple to bake but taste like they came straight from a winter bakery.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted and cooled
• ¾ cup buttermilk
• 2 large eggs
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• 1½ cups fresh or frozen cranberries
• 3 tbsp brown sugar, for topping

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk flour, sugars, baking powder, baking soda, and salt. In another bowl, whisk melted butter, buttermilk, eggs, orange zest, and juice until combined.
3. Add wet ingredients to dry and stir gently until just mixed, then fold in cranberries. Spoon batter into muffin cups and sprinkle tops with brown sugar.
4. Bake 18-20 minutes, or until golden and a toothpick comes out clean. Let cool slightly before serving warm.

Vegan Cranberry Orange Muffins with Almond Flour

These vegan cranberry orange muffins are light, fluffy, and naturally festive with pops of tart cranberries and citrus zest. Made with almond flour for a soft, nutty crumb, they’re perfect for anyone looking for a dairy-free and egg-free holiday bake that still feels cozy and indulgent. Enjoy them fresh from the oven with a cup of coffee or as a simple Christmas morning treat.

Ingredients

• 2 cups almond flour
• 1 cup all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil, melted
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• 1 tsp vanilla extract
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, mix coconut oil, almond milk, vinegar, orange zest, juice, and vanilla until combined.
3. Add wet ingredients to dry and stir until smooth. Fold in cranberries gently. Divide the batter evenly into muffin cups.
4. Bake for 22-25 minutes, or until the tops are lightly golden and a toothpick comes out clean. Cool slightly before serving.

Vegan Orange Cranberry Muffins with Flaxseed

These vegan orange cranberry muffins are filled with citrusy aroma, bursts of tart berries, and wholesome texture from ground flaxseed. Soft, moist, and lightly sweet, they’re the perfect plant-based bake to enjoy during the holidays. Pair them with a cup of tea or coffee for a cozy afternoon treat that tastes both festive and comforting.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp ground flaxseed
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup melted coconut oil
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp orange zest
• ¼ cup orange juice
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine flaxseed with 3 tablespoons of warm water and let sit for 5 minutes to thicken.
3. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, mix coconut oil, almond milk, vinegar, orange zest, and juice, then stir in the flax mixture.
4. Add wet ingredients to dry and mix until just combined. Fold in cranberries gently.
5. Spoon batter into muffin cups and bake for 22-25 minutes, or until golden and a toothpick comes out clean. Cool slightly before serving.

Cranberry Orange Muffins with Greek Yogurt

These cranberry orange muffins with Greek yogurt bake up tender and moist, with just the right balance of citrus and tart cranberry flavor. The Greek yogurt adds richness and a soft, fluffy crumb while keeping the muffins light. Perfect for breakfast, holiday brunch, or gifting during the Christmas season, they’re an easy way to bring bakery-quality flavor home.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted and cooled
• ¾ cup plain Greek yogurt
• 2 large eggs
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine melted butter, Greek yogurt, eggs, orange zest, and orange juice.
3. Gently stir wet ingredients into the dry mix until just combined, then fold in the cranberries. Spoon batter evenly into the muffin cups.
4. Bake for 18-20 minutes or until golden and a toothpick inserted in the center comes out clean. Let cool slightly before serving.

Mini Cranberry Orange Muffins for Brunch Bites

These mini cranberry orange muffins are perfectly portioned for brunch tables and holiday mornings. They bake up golden, soft, and full of tart cranberry bursts with a hint of citrus zest. Served warm with coffee, they’re a festive bite-sized version of a classic favorite that looks just as pretty as it tastes.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted and cooled
• ¾ cup buttermilk
• 2 large eggs
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 375°F and lightly grease a 24-cup mini muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine melted butter, buttermilk, eggs, orange zest, and juice.
3. Stir wet ingredients into dry until just combined, then fold in cranberries. Spoon batter into prepared cups, filling about ¾ full.
4. Bake for 12-14 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool slightly before serving.

Keto Cranberry Orange Muffins with Almond Meal

These keto cranberry orange muffins are light, moist, and full of citrusy flavor with a tender crumb from almond meal. Naturally low in carbs and refined sugar-free, they make a festive breakfast or snack that feels indulgent yet wholesome. The tart cranberries and hint of orange zest keep every bite bright and satisfying.

Ingredients

• 2 cups almond meal (or finely ground almond flour)
• ½ cup coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, melted and cooled
• ½ cup erythritol or preferred keto sweetener
• 3 large eggs
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond meal, coconut flour, baking powder, and salt. In another bowl, combine melted butter, sweetener, eggs, orange zest, and orange juice until smooth.
3. Add wet ingredients to dry and stir just until combined. Fold in cranberries gently.
4. Divide batter into muffin cups and bake for 20-22 minutes, or until golden and firm to the touch. Cool completely before serving.

Paleo Cranberry Orange Muffins with Coconut Flour

These paleo cranberry orange muffins are light, fluffy, and filled with festive flavor from fresh orange zest and juicy cranberries. Made with coconut flour for a grain-free base, they have a naturally tender crumb and a hint of tropical sweetness. Perfect for a clean, cozy holiday breakfast that feels indulgent without refined ingredients.

Ingredients

• ½ cup coconut flour
• ½ cup almond flour
• ½ cup honey or maple syrup
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ½ cup coconut oil, melted
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together coconut flour, almond flour, baking powder, and salt. In another bowl, mix eggs, coconut oil, honey, orange zest, and orange juice until smooth.
3. Stir wet ingredients into dry until fully incorporated, then fold in cranberries. Spoon batter evenly into muffin cups.
4. Bake for 18-20 minutes or until golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving.

Gluten-Free, Dairy-Free Cranberry Orange Muffins

These gluten-free cranberry orange muffins are soft, zesty, and full of holiday flavor, without a hint of dairy or gluten. The combination of tangy cranberries and fresh orange zest makes them light and refreshing, while almond and rice flours create a tender, bakery-style texture. Perfect for a wholesome breakfast or festive brunch spread.

Ingredients

• 1½ cups gluten-free all-purpose flour blend
• ½ cup almond flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup coconut oil, melted
• 2 large eggs
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• ½ cup almond milk (or other dairy-free milk)
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk melted coconut oil, eggs, orange zest, orange juice, and almond milk until smooth.
3. Add wet ingredients to dry and stir gently to combine. Fold in cranberries. Divide batter evenly into muffin cups and bake for 18-20 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving.

Special Cranberry Muffins

These muffins bring something a little unexpected to the table – applesauce for natural sweetness, grated carrots for warmth, and banana for soft texture and heartiness. You’ll love how the ginger-spiced and oat-topped versions bring depth without being heavy. They’re great for everyday baking, with enough flavor to feel special but easy enough for a quick weekend batch.

Orange Cranberry Muffins with Olive Oil

These orange cranberry muffins are light, aromatic, and full of citrus flavor. The olive oil gives them a smooth, tender crumb and a hint of fruitiness that pairs beautifully with tart cranberries. Perfect for a cozy morning bake or a festive brunch spread, these muffins balance comfort and elegance in every bite.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup olive oil
• ¾ cup almond milk or regular milk
• 2 large eggs
• 1 tbsp orange zest
• ¼ cup fresh orange juice
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine olive oil, milk, eggs, orange zest, and orange juice.
3. Add wet ingredients to dry and stir gently until just combined. Fold in cranberries and divide the batter evenly among muffin cups.
4. Bake for 18-20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Cool slightly before serving.

Applesauce Cranberry Muffins (Oil-Free Recipe)

These applesauce cranberry muffins are tender, fluffy, and naturally moist without any added oil. The applesauce adds a light sweetness that pairs beautifully with tart cranberries, creating a bake that’s both comforting and festive. Perfect for cozy mornings, they’re proof that simple ingredients can make something truly special.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1½ cups unsweetened applesauce
• 2 large eggs
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, combine applesauce, eggs, orange zest, and vanilla.
3. Stir the wet ingredients into the dry mixture until just combined, then gently fold in cranberries.
4. Spoon batter evenly into muffin cups and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.

Gluten-Free Cranberry Muffins with Almond Flour

These gluten-free cranberry muffins are light, tender, and full of tart cranberry bursts in every bite. Made with almond flour for a soft and delicate crumb, they’re simple enough for weekday baking yet elegant enough for the holidays. A cozy, festive muffin that pairs beautifully with a cup of coffee or tea.

Ingredients

• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup melted butter or coconut oil
• 3 large eggs
• 1 tbsp orange zest (optional)
• 1 tsp vanilla extract
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut flour, sugar, baking powder, baking soda, and salt. In another bowl, combine melted butter, eggs, zest, and vanilla.
3. Stir wet ingredients into dry until combined, then gently fold in cranberries. Spoon batter evenly into muffin cups.
4. Bake for 20-22 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Cool before serving.

Cranberry Carrot Muffins with Ginger Spice

These cranberry carrot muffins bring cozy holiday flavor to your kitchen with just the right touch of warming ginger spice. Freshly grated carrot adds moisture and sweetness, while tart cranberries provide a bright contrast in every bite. Perfect for a winter brunch or afternoon snack, these muffins taste like comfort baked into a cup.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground ginger
• 1 tsp cinnamon
• 2 large eggs
• ½ cup vegetable oil or melted butter
• 1 cup finely grated carrots
• ¼ cup milk
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, and cinnamon. In another bowl, whisk eggs, oil, and milk until smooth. Add grated carrots and stir to combine.
3. Fold wet ingredients into dry until just mixed, then gently fold in cranberries. Divide batter evenly among muffin cups.
4. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Cool slightly before serving.

Pumpkin Cranberry Muffins with Warm Spices

These pumpkin cranberry muffins capture everything you love about cozy holiday baking: warm spices, soft pumpkin flavor, and bursts of tart cranberry in each bite. The texture is tender and moist, with a subtle spice that fills the kitchen as they bake. Perfect for chilly mornings or festive gatherings, these muffins taste like the season itself.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking soda
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• ¼ tsp cloves
• ½ tsp salt
• 1 cup pumpkin purée
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups fresh or frozen cranberries

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking soda, spices, and salt. In another bowl, mix pumpkin purée, oil, eggs, and vanilla until smooth.
3. Add wet ingredients to dry and stir gently to combine, then fold in cranberries. Divide the batter evenly among muffin cups.
4. Bake for 20-22 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Let cool before serving.

Double Berry & Fruit-Filled Cranberry Muffins

When one fruit isn’t enough, these berry-packed muffins step in. Juicy blueberries, apples, rhubarb, and cranberries come together in vibrant, flavorful combinations that stay moist and flavorful for days. The double-berry lemon version is fresh and bright, while the apple muffins bring that cozy fall bakery scent to your kitchen. Each one balances sweetness and tang just right.

Cranberry Blueberry Muffins with Lemon Zest

These cranberry blueberry muffins bring together the best of tart and sweet with a burst of lemony freshness. Each muffin bakes up soft and golden, packed with juicy berries and topped with fragrant lemon zest. They’re a bright, cheerful bake that feels just right for breakfast, brunch, or a cozy afternoon treat.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup melted butter or vegetable oil
• ¾ cup milk
• 2 large eggs
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ¾ cup fresh cranberries
• ¾ cup fresh blueberries

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine melted butter, milk, eggs, lemon zest, and vanilla extract.
3. Stir wet ingredients into dry just until combined, then gently fold in cranberries and blueberries. Spoon batter evenly into muffin cups.
4. Bake for 18-20 minutes, or until golden and a toothpick inserted in the center comes out clean. Cool slightly before serving.

Cranberry Blueberry Bran Muffins for Breakfast

These cranberry blueberry bran muffins are everything a cozy morning bake should be: hearty, flavorful, and just sweet enough. The combination of tart cranberries, juicy blueberries, and the rich texture of bran makes these muffins perfect for slow mornings with coffee or a quick grab-and-go start to your day.

Ingredients

• 1 ½ cups wheat bran
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¾ cup brown sugar
• 1 cup buttermilk
• ½ cup melted butter or neutral oil
• 2 large eggs
• ½ cup fresh cranberries
• ½ cup fresh blueberries

Instructions

1. Preheat oven to 375°F and line or grease a 12-cup muffin pan.
2. In a large bowl, combine bran, flour, baking powder, baking soda, salt, cinnamon, and brown sugar. In a separate bowl, whisk together buttermilk, butter, and eggs until smooth.
3. Stir wet ingredients into dry just until combined, then gently fold in cranberries and blueberries.
4. Spoon batter into muffin cups and bake for 18-22 minutes or until golden and set. Cool slightly before serving warm.

Cranberry Lemon Muffins with Poppy Seeds

These cranberry lemon muffins with poppy seeds are a cheerful, bakery-style bake with a citrusy aroma and bursts of tart cranberry in every bite. The poppy seeds add a subtle crunch, while the lemon zest keeps the flavor bright and fresh. It’s the kind of muffin that feels like sunshine on a winter morning.

Ingredients

• 2 cups all-purpose flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp poppy seeds
• ¾ cup milk
• ½ cup melted butter
• 2 large eggs
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup fresh cranberries

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds. In another bowl, mix milk, melted butter, eggs, lemon zest, lemon juice, and vanilla.
3. Pour the wet ingredients into the dry and stir until just combined. Fold in cranberries and divide batter among cups.
4. Bake 18-20 minutes, until golden and springy to the touch. Cool slightly before serving.

Cranberry Rhubarb Muffins with Crumble Top

These cranberry rhubarb muffins with crumble tops combine the perfect balance of tart and sweet in every bite. The rhubarb brings a gentle tang, while the cranberries add bursts of flavor, all finished with a buttery, golden streusel that’s irresistible straight out of the oven. Perfect for cozy brunches or a festive morning treat.

Ingredients

• 2 cups all-purpose flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup melted butter
• ¾ cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup finely chopped rhubarb
• ¾ cup cranberries
• For the crumble top:
  • ½ cup flour
  • ¼ cup brown sugar
  • 2 tbsp granulated sugar
  • ¼ cup cold butter, cubed

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix melted butter, buttermilk, eggs, and vanilla. Stir wet ingredients into dry until just combined, then fold in rhubarb and cranberries.
3. In a small bowl, mix crumble ingredients until crumbly.
4. Divide batter into muffin cups, sprinkle each with crumble topping, and bake 20-22 minutes until golden and set. Cool before serving.

Apple Cranberry Muffins with Cinnamon Swirl

These apple cranberry muffins with a cinnamon swirl bring all the warmth of a coffee-shop morning to your kitchen. Each bite blends soft spiced batter, juicy apples, and tart cranberries, finished with a fragrant ribbon of cinnamon sugar. Perfect for brunch, gifting, or an easy holiday breakfast.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ cup butter, melted
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup applesauce
• 1 cup finely chopped apple
• ¾ cup cranberries
• For the cinnamon swirl: ¼ cup brown sugar mixed with 1 tsp cinnamon

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk melted butter, brown sugar, eggs, vanilla, and applesauce until smooth.
3. Combine wet and dry ingredients just until mixed, then fold in chopped apple and cranberries. Fill each muffin cup halfway, sprinkle with the cinnamon-sugar mix, then add more batter on top.
4. Bake 20-22 minutes until golden and set. Cool before serving.

Banana Cranberry Muffins with Toasted Oats

These banana cranberry muffins with toasted oats are a cozy way to start the morning. They’re soft, naturally sweet from ripe bananas, and filled with tart pops of cranberry, all finished with a light oat topping for extra texture. Ideal for breakfast, meal prep, or a quick festive bite with coffee.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¾ cup rolled oats (plus more for topping)
• 3 ripe bananas, mashed
• ½ cup brown sugar
• ⅓ cup melted butter
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup cranberries (fresh or dried)

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and oats. In another bowl, mix mashed bananas, brown sugar, melted butter, egg, and vanilla.
3. Combine wet and dry ingredients just until blended, then fold in cranberries. Divide batter into muffin cups and sprinkle with extra oats.
4. Bake 20-22 minutes until golden and set. Cool slightly before serving.

Holiday-Inspired Cranberry Muffins

These muffins taste like the holidays, from leftover cranberry sauce bakes to Starbucks-inspired bliss muffins with creamy drizzle. They are ideal for gifting or Christmas morning coffee. They’re easy to make but look bakery-worthy, filled with the cozy flavors and aromas that define holiday baking.

Leftover Cranberry Sauce Muffins for the Holidays

These leftover cranberry sauce muffins are the sweetest way to make the most of holiday extras. Soft, buttery, and studded with cranberry sauce that bakes into pockets of tart-sweet flavor, they’re festive, fragrant, and perfect for breakfast the morning after your big holiday feast.

Ingredients

• 2 cups all-purpose flour
• ½ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter, melted
• ¾ cup milk
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup leftover cranberry sauce

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix melted butter, milk, eggs, and vanilla until smooth. Add wet ingredients to dry and stir just until combined.
3. Gently fold in cranberry sauce to create light streaks without fully blending. Divide batter evenly among muffin cups and bake 20-22 minutes, until golden and set. Let cool slightly before serving.

Cranberry Bliss Muffins Inspired by Starbucks

These cranberry bliss muffins bring the coffee shop favorite home with a buttery crumb, sweet-tart cranberries, and a creamy drizzle that feels indulgent yet perfectly balanced. They’re ideal for cozy mornings, gift baskets, or pairing with your favorite latte during the holidays.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• ½ cup milk
• ¾ cup dried cranberries
• For the drizzle:
  • ½ cup white chocolate chips
  • 2 oz cream cheese, softened
  • 2 tbsp milk

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin.
2. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter and brown sugar until creamy, then add eggs and vanilla. Mix in sour cream and milk until smooth.
3. Combine wet and dry ingredients just until blended, then fold in dried cranberries. Divide batter into muffin cups and bake 20–22 minutes until golden.
4. For the drizzle, melt white chocolate with cream cheese and milk, then swirl over cooled muffins.

Fresh Cranberry Muffins with Buttermilk Crumble

These fresh cranberry muffins are light, buttery, and topped with a golden buttermilk crumble that adds the perfect bakery-style crunch. They’re ideal for cozy mornings or holiday brunches, bringing just the right mix of tart berries and sweet crumbly goodness.

Ingredients

• For the muffins:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter, softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup buttermilk
  • 1½ cups fresh cranberries
• For the crumble topping:
  • ½ cup flour
  • ⅓ cup brown sugar
  • ¼ cup cold butter, cubed

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin.
2. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar, then beat in eggs and vanilla. Stir in buttermilk, then fold in dry ingredients and cranberries.
3. Fill muffin cups and top with crumble mixture. Bake for 20-22 minutes, until the tops are golden and a toothpick comes out clean. Cool slightly before serving.

Bakery-Style Cranberry Muffins at Home

If you’re after tall, golden muffin tops with soft centers, these bakery-style cranberry muffins are your go-to collection. From poppy seed lemon muffins to coconut-almond and pistachio crunch versions, these recipes balance tender crumb with texture and flavor. They’re the kind of muffins that make your kitchen smell incredible, and no one will believe they came from your own oven.

Cranberry Streusel Muffins with Cinnamon Sugar

These cranberry streusel muffins are the kind you can smell baking from the next room. Each muffin has a soft, buttery crumb filled with tart bursts of cranberry and a generous topping of cinnamon sugar streusel that bakes into a crisp, golden crust. The flavor is perfectly balanced – sweet, spiced, and just enough tang to keep every bite interesting.

Ingredients

• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• ⅔ cup granulated sugar
• 2 large eggs
• ¾ cup sour cream or plain yogurt
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen cranberries
• ½ cup brown sugar
• ½ teaspoon cinnamon
• 2 tablespoons cold butter (for streusel)

Instructions

1. Preheat the oven to 375°F and line or grease a muffin pan with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk melted butter, sugar, eggs, sour cream, and vanilla until smooth.
3. Combine wet and dry ingredients gently, then fold in the cranberries. Spoon the batter into liners.
4. For the streusel, mix brown sugar, cinnamon, and butter with a fork until crumbly, then sprinkle over each muffin.
5. Bake for 18-20 minutes or until golden and a toothpick comes out clean. Let cool slightly before serving.

Cranberry Walnut Muffins with Maple Drizzle

These cranberry walnut muffins bring together cozy maple sweetness, tart cranberries, and the crunch of toasted walnuts for the perfect winter bake. Each muffin is tender and golden, finished with a light maple glaze that adds just enough shine and sweetness to make them feel special. Perfect for breakfast or an afternoon treat with coffee.

Ingredients

• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup brown sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract
• 1 cup cranberries (fresh or frozen)
• ½ cup chopped walnuts
• For the drizzle:
  • ½ cup powdered sugar
  • 1-2 tablespoons maple syrup

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and brown sugar. In another bowl, whisk melted butter, eggs, buttermilk, vanilla, and maple extract.
3. Combine wet and dry ingredients until just mixed, then fold in cranberries and walnuts.
4. Fill liners about ¾ full and bake for 18-20 minutes or until golden and a toothpick comes out clean. Cool slightly, then drizzle with the maple glaze before serving.

White Chocolate Chip Cranberry Muffins

These cranberry white chocolate muffins are the perfect holiday bake – soft, buttery, and bursting with tart cranberries balanced by sweet white chocolate drizzle. They’re a bakery-style treat that feels both cozy and elegant, ideal for Christmas brunch or a snowy morning with coffee. The bright pops of red and creamy white topping make them as pretty as they are delicious.

Ingredients

• 1¾ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted and cooled
• ¾ cup buttermilk
• 2 large eggs
• 1½ tsp vanilla extract
• 1 cup fresh or frozen cranberries (halved if large)
• ½ cup white chocolate chips (plus more for drizzle)

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine melted butter, buttermilk, eggs, and vanilla. Gently fold the wet ingredients into the dry until just combined.
3. Stir in cranberries and white chocolate chips. Divide the batter evenly among the muffin cups.
4. Bake for 18-20 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool slightly, then drizzle with melted white chocolate before serving.