If you’re looking for the perfect Christmas muffin recipe, these Cranberry Orange Muffins are a total winner. Bursting with tangy cranberries and sweet orange zest, they’re soft, fluffy, and just the right amount of festive. Whether you enjoy them warm from the oven or wrapped up for a homemade gift, they’re an easy bake that feels effortlessly Christmassy.

These easy muffins are ideal for a weekend breakfast, Christmas morning treat, or when you need something quick but still homemade. They’ve got that bakery-style texture – soft in the middle, golden on top – and they smell amazing while baking.

I love making these Cranberry Orange Muffins in the run-up to the holidays. They fill the kitchen with the most comforting scent of citrus and spice, and they freeze really well too. I usually bake a batch, keep a few aside for the week, and pop the rest in the freezer so there’s always something festive ready for when friends drop by.

Why You’ll Love This Recipe

Soft, fluffy texture – the yoghurt keeps them perfectly moist.
Bright, zesty flavour – orange and cranberry are a match made in heaven.
Festive and freezer-friendly – perfect for baking ahead for the holidays.
Simple recipe – easy to make, and ready in under 30 minutes.

Ingredients Breakdown

Plain flour – the base for these soft and fluffy muffins.
Granulated sugar – adds sweetness and helps with browning.
Baking powder and bicarbonate of soda – give that lovely rise.
Salt – enhances the flavour balance.
Ground cinnamon, nutmeg and cardamom – add a subtle warmth and festive spice.
Vegetable oil or melted butter – keeps the muffins moist.
Eggs – bind everything together and help them rise.
Greek yoghurt or plain yoghurt – adds richness and moisture.
Fresh orange juice and zest – for that bright citrusy kick.
Fresh or frozen cranberries – the tart pop of flavour that makes these so good.
Vanilla extract – rounds out the flavour beautifully.

Tips for Success

Don’t overmix your batter – it’s fine if a few small lumps remain. Overmixing will make your muffins dense.
Fill your muffin cups almost to the top for those bakery-style domes.
If using frozen cranberries, there’s no need to thaw – just add them straight in.
For an extra festive touch, sprinkle coarse sugar or a dusting of icing sugar over the top before serving.

FAQs

Can I use dried cranberries instead of fresh?
Yes, you can, though the texture and flavour will be slightly different. Dried cranberries are sweeter, so you may want to use a little less sugar in the batter.

Can I freeze these muffins?
Definitely. Once cooled, pop them into an airtight container or freezer bag and freeze for up to 3 months. Defrost at room temperature or warm gently in the oven.

Can I make them ahead?
Yes – they keep well in an airtight container for up to 3 days. You can also make the batter a few hours in advance and bake when you’re ready.

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