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These healthy cranberry orange muffins are one of those nostalgic treats that instantly take me back to childhood holidays like Thanksgiving and Christmas. Bursting with tart cranberries and bright, zesty orange flavor, these muffins are a classic I couldn’t resist lightening up and making healthier.
No oil or butter here, but all the flavor and cozy holiday memories remain. You’re going to want these muffins on your holiday table, and you’ll be reaching for this festive treat all season long.
For another delicious holiday muffin, you must try our chocolate cranberry muffins!
Table of Contents
- Why You Will Love These Cranberry Orange Muffins
- Ingredients Needed
- Substitutions & Variations
- How To Make Healthy Cranberry Orange Muffins
- Serving Suggestions
- Shawna’s Expert Tips for the Best Cranberry Orange Muffins
- Storage Instructions
- More Healthy Muffins to Try!
- HEALTHY CRANBERRY ORANGE MUFFINS Recipe
Why You Will Love These Cranberry Orange Muffins
- Healthier: These muffins are lightened up while still keeping that classic flavor! There’s no oil or butter in this recipe.
- Easy to Make: These muffins come together quickly and easily. No mixer needed!
- Festive: They’re perfect for the holiday season or anytime you’re craving a cozy treat.
- Delicious Flavor: The combination of tart cranberries and sweet orange is bright, fresh, and delicious!
Ingredients Needed
- Dry Ingredients: Combine the flour, cinnamon, baking powder, baking soda, and salt.
- Wet Ingredients: Whisk together the eggs, sweetener, unsweetened applesauce, fresh orange juice, vanilla extract, and orange zest.
- Cranberries: Fresh cranberries for the ultimate burst of flavor in these muffins!
Find the full measurements in the recipe card below.
Substitutions & Variations
- Add Nuts: Sprinkle 2-3 tablespoons of chopped walnuts or pecans on top before baking the muffins or fold them into the batter.
- White Chocolate Chips: Mix in some mini white chocolate chips for a touch of sweetness.
- Make it Sugar-Free: Use your favorite 1:1 sugar-free sweetener in place of sugar in this recipe.
- Flour Swap: You can replace the all-purpose flour with whole wheat flour or a 1:1 gluten-free flour.
How To Make Healthy Cranberry Orange Muffins
Step 1: Zest the entire orange, avoiding the white part (the pith), as it can taste bitter. Then, set the zest aside.
Step 2: Add the flour, cinnamon, baking powder, baking soda, and salt to a large bowl. Thoroughly mix these dry ingredients.
Step 3: In a separate bowl, whisk together the eggs, sweetener, applesauce, fresh orange juice, vanilla extract, and orange zest. Thoroughly mix these wet ingredients.
Step 4: Slowly pour the wet ingredients into the bowl with the dry ingredients, mixing just until the batter comes together. Be careful not to over-mix.
Step 5: Lightly fold the fresh cranberries into the muffin batter.
Step 6: Line a non-stick muffin pan with parchment paper liners or lightly spray it with oil. Divide the batter evenly into 12 muffin cups.
Step 7: Bake the muffins at 350°F for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool slightly before enjoying.
Serving Suggestions
These cranberry orange muffins are delicious served warm or at room temperature. Enjoy them with a cup of coffee, tea, or a cozy chai latte for the perfect breakfast or snack. You can even spread a little Greek yogurt or light cream cheese on top!
They also make the perfect addition to a festive platter for holiday gatherings. For more delicious recipe inspiration for the holidays, check out our roundup of 30+ healthy Thanksgiving sides and 20+ healthy Thanksgiving desserts!
Shawna’s Expert Tips for the Best Cranberry Orange Muffins
- Don’t zest the Pith: Only zest the orange skin, not the white part underneath, as it can taste bitter.
- Use Fresh Orange Juice: It gives the best bright citrus flavor.
- Room Temperature: Let the eggs come to room temperature before mixing the wet ingredients.
- Don’t Over-Mix the Batter: Mix until just combined for soft and tender muffins.
- Lightly fold in the Cranberries: This helps them stay whole and spread evenly throughout the batter.
- Use a Scoop: We like to use an ice cream scoop or measuring cup to evenly pour the batter into the muffin pan.
- Batter Consistency: If you’re using a sugar-free sweetener and the muffin batter seems a bit dry, add 1 tablespoon of your milk of choice at a time until the batter reaches the right consistency.
- Texture: You can leave the fresh cranberries whole for juicy bursts of flavor or lightly pulse them in a blender or food processor to spread the cranberry flavor more evenly throughout the batter.
Storage Instructions
Storing: Store leftover homemade cranberry orange muffins in an airtight container at room temperature on the counter for up to one day or in the fridge for 2-3 days.
Freezing: Or, you can freeze these muffins for 1-2 months in a freezer-safe airtight container.
More Healthy Muffins to Try!
- Chocolate Cranberry Muffins
- Healthy Pumpkin Cream Cheese Muffins
- Healthy Gingerbread Muffins
- Apple Cinnamon Muffins
- Healthy Pumpkin Spice Muffins
- Cottage Cheese Blueberry Muffins
- Healthy Banana Muffins
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
HEALTHY CRANBERRY ORANGE MUFFINS
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, whisked
- 3/4 cup sugar or 1:1 sugar-free sweetener
- 1/2 cup unsweetened applesauce
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- zest of 1 large orange
- 1 cup fresh cranberries
Instructions
- Zest the entire orange, avoiding the white part (the pith), as it can taste bitter. Set the zest aside.
- Add the flour, cinnamon, baking powder, baking soda, and salt to a large bowl. Thoroughly mix these dry ingredients.
- In a separate bowl, whisk together the eggs, sweetener, applesauce, fresh orange juice, vanilla extract, and orange zest. Thoroughly mix these wet ingredients.
- Slowly pour the wet ingredients into the bowl with the dry ingredients, mixing just until the batter comes together. Be careful not to over-mix.
- Lightly fold the fresh cranberries into the muffin batter.
- Line a non-stick muffin pan with parchment paper liners or lightly spray it with oil. Divide the batter evenly into 12 muffin cups.
- Bake the muffins at 350°F for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool slightly before enjoying.
Video
Notes
- Texture: You can leave the fresh cranberries whole for juicy bursts of flavor or lightly pulse them in a blender or food processor to spread the cranberry flavor more evenly throughout the batter.
- Batter Consistency: If you’re using a sugar-free sweetener and the muffin batter seems a bit dry, add 1 tablespoon of your milk of choice at a time until the batter reaches the right consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the perfect holiday muffins! Cozy, bright, and festive for Christmas, Thanksgiving, or any seasonal brunch. They’re just as great for breakfast or a quick snack with your coffee.