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5 from 1 vote

Orange Cranberry Corn Muffins

Easy orange cranberry corn muffins are a quick and delicious breakfast or snack on the go!
Course Breakfast
Cuisine American
Keyword breakfast muffins, corn muffins, orange muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
Calories 191kcal
Author The Seasoned Mom


  • 2 small boxes (8.5 ounces each) corn muffin mix (I use Jiffy brand)
  • 2 eggs
  • Zest from 1 navel orange (or 2 clementines)
  • 1/3 cup orange juice
  • 1/3 cup milk
  • ½ cup dried cranberries that have been lightly tossed in about ½ teaspoon flour


  • Preheat oven to 400°F (200°C).
  • Grease muffin pan or line with paper baking cups.
  • In a large bowl, stir together first 5 ingredients. Batter will be slightly lumpy.
  • Fold in cranberries and let batter rest for 3-4 minutes.
  • Stir gently and divide batter evenly among muffin cups.
  • Bake 15-20 minutes or until golden brown.


  • Want to Prep Ahead? You can bake a batch of these muffins in advance and keep them wrapped tightly in the freezer for up to 3 months. Just thaw as many muffins as you need on the counter for an hour or two before you're ready to enjoy.
This is a great way to use one or two muffins at a time when you need a simple side dish for a meal.
  • Make sure to let the batter rest before baking (see recipe card)
  • Don't over mix the batter or it will become too dense
  • To check the muffins are done insert a toothpick into the center and make sure it comes out clean


Serving: 1muffin | Calories: 191kcal | Carbohydrates: 31g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 322mg | Potassium: 75mg | Fiber: 2g | Sugar: 11g | Vitamin A: 110IU | Vitamin C: 3.5mg | Calcium: 33mg | Iron: 1.1mg