Orange Cranberry Muffins

There’s something about the scent of orange and cranberry wafting through the kitchen that just feels like home. Bright citrus, sweet-tart berries, and a soft, tender crumb — it’s comfort and celebration all in one bite. These Orange Cranberry Muffins are a perfect way to bring a little sunshine to your morning coffee or a cozy afternoon break, and the best part? They’re made entirely with pantry ingredients — including freeze-dried cranberries.

Why Use Freeze-Dried Cranberries?

If you’ve ever bought fresh cranberries in November and found them shriveled and forgotten by December, this recipe is for you. Freeze-dried cranberries store beautifully, rehydrate quickly, and offer the same tart pop you expect from fresh berries — without the seasonal limits. They’re lightweight, shelf-stable, and perfect for keeping in your pantry all year long.

When rehydrated, they plump back up, giving you all that bright cranberry flavor and chewy texture. You can make these muffins any time of year — no freezer dive or grocery run required.

Cranberry Orange Muffins

Leisa Sutton

These muffins are proof that preparedness isn’t about deprivation — it’s about abundance. With a few smart pantry choices, like keeping freeze-dried fruits stocked, you can enjoy homemade goodness any day of the year.

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Ingredients

  

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 tbsp zest of orange or dehydrated orange peel
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup orange juice
• 2 tsp vanilla extract
• 3 cups freeze-dried cranberries
• 1 cup orange juice to refresh cranberries

Instructions

 

• Preheat oven to 400F

  Line muffin pan with papers

  Put freeze dried cranberries in a bowl and mix with 1 cup of orange juice to refresh.

  Mix dry ingredients: Sift together 2 cups (240g) flour, 2 teaspoons baking powder, and ½ teaspoon salt in a large bowl.

  Combine sugar and zest: In another bowl, mix 1 cup (200g) sugar with the zest of 1 orange. Rub together with your fingertips until fragrant and sandy.

  Add wet ingredients: Whisk in ½ cup (120mL) vegetable oil, ½ cup (120mL) milk, 2 large eggs, ¼ cup (60mL) orange juice, and 2 teaspoons vanilla extract until smooth.

  Combine mixtures: Pour wet mixture into dry ingredients; stir gently until just combined—no streaks of flour should remain.

  Fold in fruit: Gently fold in 1½ cups (180g) fresh or frozen cranberries.

  Fill muffin cups evenly and, if desired, sprinkle a bit of sugar on top for sparkle.

  Bake for about 25 minutes, or until golden and a toothpick inserted in the center comes out clean. (Add a few extra minutes if using frozen cranberries.)

  Cool briefly in the pan, then remove and enjoy warm or at room temperature.

Tried this recipe?Let us know how it was!

Pantry Tips

• Make it ahead: Muffins freeze beautifully — just wrap individually and store in a freezer bag.
• Mix it up: Try adding a handful of chopped nuts or a drizzle of orange glaze for a bakery-style finish.
• Prepper-friendly swap: Out of milk? Use shelf-stable milk powder mixed with water — it works perfectly.

Why This Recipe Belongs in Your Pantry Rotation

This recipe embodies what I love most about pantry preparedness — being able to bake something warm, wholesome, and delicious with ingredients you already have on hand. No stress, no special trip to the store, just comfort made simple.

These muffins are proof that preparedness isn’t about deprivation — it’s about abundance. With a few smart pantry choices, like keeping freeze-dried fruits stocked, you can enjoy homemade goodness any day of the year.

Serve them warm with a pat of butter, share them with neighbors, or freeze a batch for future busy mornings. However you enjoy them, they’re sure to become a household favorite.

Pro Tip: Keep a jar of freeze-dried cranberries in your pantry and you’ll always have a taste of the holidays — even in July.