Cranberry Orange Corn Muffins

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This easy recipe for Cranberry Orange Cornbread Muffins makes traditional, orange-flavored corn muffins studded with fresh cranberries. Great for breakfast, dessert, and even holidays!

Overhead image of cornbread muffins served on a round plate.


I absolutely love cornbread, and this recipe offers a unique and tasty twist on the classic. These muffins lean towards the sweeter side, and they are so, so delicious. The addition of fresh cranberries provides a tangy kick to these cornbread muffins, complemented beautifully by the orange zest that highlights those Fall flavors.

Why We Love These Cornbread Muffins

  • Fluffy & Tall: A generous amount of baking powder gives these muffins an exceptional rise, making them fluffier and taller than your average corn muffin.
  • Easy to Make: This straightforward recipe ensures a hassle-free baking experience, ideal for bakers of all levels.
  • Fruit Fusion: The combination of oranges and cranberries adds a fresh, tangy twist to the traditional corn muffin.
Overhead image of baked Cranberry Orange Corn Muffins in a muffin tin.

Ingredients For Corn Muffins

  • All-purpose flour
  • Yellow corn meal: Adds the classic cornbread flavor and texture.
  • Sugar
  • Baking Powder: The secret to their tall, fluffy texture.
  • Salt
  • Milk: Adds moisture and richness.
  • Corn Oil: Contributes to the muffins’ moist crumb.
  • Eggs
  • Fresh cranberries: Offer a burst of tangy flavor.
  • Orange zest: Infuses a refreshing citrus note.

How To Make Corn Muffins

Enjoy baking and savoring these delicious Cranberry Orange Cornbread Muffins!

  1. Prep: Preheat your oven to 400°F and grease (or line with cupcake liners) a 12-cup muffin pan.
  2. Make the Batter: Mix flour, corn meal, sugar, baking powder, and salt in a large bowl.Whisk milk, oil, and eggs in a separate bowl. Combine the wet and dry ingredients, stirring just enough to moisten the flour. Fold in cranberries and orange zest; expect a thick batter.
  3. Transfer the Batter: Evenly distribute the batter in the muffin pan.
  4. Bake for 15 to 18 minutes until golden brown; check with a toothpick.
  5. Cool the muffins on a wire rack before serving.

Recipe Tips And Variations

  • Gently Mix the Batter: Avoid overmixing the batter. Mix just until the dry ingredients are moistened. Overmixing can lead to tough muffins.
  • Fresh Cranberries vs Dried: If you’re using fresh cranberries, chop them to distribute their tart flavor evenly. If fresh aren’t available, you can substitute with dried cranberries.
  • Check for Doneness: Insert a toothpick into the center of a muffin to check for doneness. It should come out clean or with a few moist crumbs.
  • Cooling: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. This prevents them from becoming soggy.
  • Storage: Store leftover muffins in an airtight container. They can also be frozen for longer storage.
Side shot of corn muffins served on a plate with one of the muffins cut in half to show the fluffy and soft interior.

Serving Suggestions

These muffins are a treat on their own or can be enjoyed with a pat of butter or a drizzle of honey. Pair them with your cortado coffee, with a cinnamon dolce latte, or as a side to your holiday oven roasted turkey!

Storing Muffins

Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for 3 months. To reheat, simply warm them in the oven or microwave.

More Cozy Muffins

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Cranberry Orange Corn Muffins

Infused with a fresh orange flavor and studded with cranberries, these Corn Muffins are great for breakfast, a snack, or a holiday feast!
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 20 minutes
Total Time: 45 minutes
Servings: 12 Muffins


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  • Preheat oven to 400˚F. Grease a standard 12-cup muffin pan with cooking spray or line with paper baking cups. Set aside.
  • In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  • In a separate bowl, whisk together the milk, oil, and eggs.
  • Add the milk mixture to the flour mixture and stir just until the flour is moistened.
  • Stir in the cranberries and orange zest. The batter will be thick.
  • Divide the batter evenly into the prepared muffin pan.
  • Bake for 15 to 18 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Transfer the muffins to a wire rack to cool.
  • Serve.


  • Room Temperatures: Use room temperature milk and eggs for a smoother batter.
  • Mixing the Batter: Mix until just moistened; overmixing causes tough and dense muffins.
  • Cranberries: If you don’t have fresh cranberries, use dried ones.
  • Doneness Test: To check for doneness, insert a toothpick in the center of a muffin – if they’re done, the toothpick should come out with a few crumbs.
  • Cooling: Cool the muffins on a wire rack to avoid sogginess.
  • Storage: Keep the muffins in an airtight container for 3 days or freeze them for 3 months.


Serving: 1muffin | Calories: 284kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 68mg | Potassium: 208mg | Fiber: 2g | Sugar: 14g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Jannette says:

    If I doubled this recipe for cornbread, what size pan do you think I would need?

    1. Katerina says:

      I’m going to preface this by saying that I have never doubled this recipe to make it into one pan, but I have doubled it to make 24 muffins.
      You may want to consider using one of the following for a doubled batch:
      Two 9-inch round pans
      Two 8-inch loaf pans
      OR a rectangular baking dish, such as a 9×13 inch pan, which would roughly accommodate the increased volume of batter. Bake until a toothpick inserted in the center comes out clean.
      I hope this helps.

  2. Hannah says:

    Do I must use corn oil?

    1. Katerina Petrovska says:

      Hi! No, you can use any vegetable oil.

  3. Josie says:

    These will hold a special place in my heart as it is the first baking I did with my 2 1/2 year old granddaughter. Love corn muffins. I used 1/2 whole wheat flour instead of white. Added a little flaxseed and used almond milk. Yummy!

  4. Allen says:

    Awesome recipe!

  5. Sabrina says:

    I love corn muffins! And I especially love the addition of the seasonal cranberries! Thanks for sharing!

  6. matt says:

    These muffins look so moist and flavorful.

  7. naomi says:

    LOVE the classic flavors of this muffins!

    1. Gina @Running to the Kitchen says:

      These are just so perfect! <3