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Cranberry Orange Muffins

Cranberry Orange Muffins. Small cranberries or partridgeberries will give a tart pop to these fragrant orange citrus muffins with an optional drizzle of cinnamon glaze.

Cranberry Orange Muffins close up showing inside cut of a single muffin

Cranberry Orange Muffins

Partridgeberries are what we call them here in Newfoundland but they also known as lingonberries in other northern climes. Small cranberries or chopped large cranberries are very good in this recipe too.

I know that many people would be able to find cranberries and not Partridgeberries, so I changed the name to make it easier to search for folks outside Newfoundland.

Cranberry Orange Muffins wide shot of muffins in background single muffin in foreground on white plate.

They are very low growing berries that have the same sharp, tart flavour as cranberries , just more intensely so.

Like cranberries, they pair very well with orange and I’ve added a sweet cinnamon glaze to make them just a little extra special. They are sure to be appreciated by your coworkers during your coffee break or as a tasty addition to your weekend brunch.

Cranberry Orange Muffins on white pla

Shown with optional cinnamon glaze.

Like this Cranberry Orange Muffin recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

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Partridgeberry Orange Muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Small cranberries or partridgeberries will give a tart pop to these fragrant orange citrus muffins with an optional drizzle of cinnamon glaze
Course: Breakfast/Brunch
Servings: 12 -15 muffins
Author: Barry C. Parsons
For the Muffins
  • 2 ½ cups flour
  • ¾ cup white sugar
  • 4 teaspoons baking powder
  • ½ tsp salt1/3 cup vegetable oil
  • Zest of one large orange or 2 small
  • 1/3 cup sour cream
  • 1 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen partridgeberries or small cranberries
For the Cinnamon Glaze
  • 1 cup icing sugar
  • 1 tsp ground cinnamon
  • 1-2 tbsp milk
To make the muffins
  1. In a large bowl sift together the flour, sugar baking powder and salt.
  2. In a separate bowl whisk together the oil, orange zest, sour cream,milk, eggs and vanilla until well combined.
  3. Add the mixture to the dry ingredients and fold in well.
  4. During the last few turns of folding add the berries.
  5. Do not over mix your batter or your finished muffin texture will be too heavy and dense. Mix only enough to incorporate the dry ingredients.
  6. Spoon batter into greased or paper lined muffin tins
  7. Bake at 350 degrees F for 25-35 minutes until a wooden toothpick inserted in the center comes out clean. Baking times will vary widely depending upon the size of your muffin tins and if you are using frozen berries or not. The toothpick test is the best way to determine if they are fully baked.
  8. Cool on a wire rack.
For the Cinnamon Glaze
  1. Sift together the icing sugar and cinnamon.
  2. Add enough milk to bring the glaze to a thick but pourable consistency.
  3. Drizzle over baked cooled muffins. They can still be a little warm if you prefer.

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Recipe Rating

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Robin Grabowski

Tuesday 29th of January 2019

Could I use craisins (dried cranberries) in this recipe?

Barry C. Parsons

Wednesday 30th of January 2019



Thursday 7th of September 2017

I've made those muffins and they are delicious. Can you freeze those muffins?

Barry C. Parsons

Saturday 9th of September 2017

I freeze most muffins.


Sunday 14th of December 2014

Hi Barry,

I'm wondering how would you adjust the cooking time and temperature to make a loaf?

Barry C. Parsons

Wednesday 24th of December 2014

Just use a toothpick test as your guide. It depends on the size of your pans. Test them starting at 40 minutes as a guide. They could take an hour or so in reality.


Saturday 18th of October 2014

I made these today and they are delicious! I am always looking for new muffin recipes for my kids lunches and these are a great hit. We all love them! I will definitely be making these often. Thank you!

Barry C. Parsons

Monday 27th of October 2014

Awesome. Glad you enjoyed them.

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