Cranberry Orange Rosemary Muffins

These cranberry orange rosemary muffins are packed full of fresh cranberries, topped with oatmeal streusel and drizzled with an orange glaze. These muffins are the perfect way to start your day and you’ll love every single muffin bite. 

This post is sponsored by Walmart. As always all opinions are 100% mine.

I love muffins. I love eating muffins. I love slathering muffins with butter.

Basically, I love muffins. BUTBUTBUT we have a problem! I rarely make muffins. Seriously, what is wrong with me? I love them so much but never think about making them myself. In fact, a lot of the time I just swing through the coffee drive-thru and pick up a muffin. However, this is changing. This Christmas (and the rest of the winter) I’m going to be making these muffins – these cranberry, orange, and rosemary packed muffins. THEN because I like to take things 1 step further I topped them with a crunchy oatmeal toppings and drizzled them with orange glaze.

Seriously, is a muffin really a muffin without a glaze? I think not.

Now, I know rosemary might sound like a weird ingredient to throw in a muffin but I have a serious love affair with fresh herbs in my muffins. Over the summer I made blueberry lemon thyme muffins and it was at that moment I decided all muffins should contain herbs. Since it’s winter I decided that I needed to bust out my fresh rosemary and put it to work. Plus the whole rosemary and cranberry combo is the best thing EVA! I know this because I made a delicious batch of cranberry rosemary focaccia a few years ago it was a huge crowd pleaser.

If you’re not that big into baking I still beg of you to give these cranberry orange rosemary muffins a try. They are pretty forgiving of the add-ins so they make customization a dream come true. Wondering what you could sub? Use lemon zest instead of orange, add a splash of almond extract, maybe even add some nuts to the batter. The sky is the limit! However, one thing you should know about baking – it’s science. I KNOW. I just told you  it was easy and then I told you it was science. I’m the worst.

But, I’m not wrong. It is science and there are some things you shouldn’t mess around with unless you know what you’re doing. First rule – use quality fresh ingredients. Since it was time to stock up for my holiday baking I went to Walmart and picked up some Gold Medal flour and Arm & Hammer baking soda. It’s really important to make sure your baking supplies are fresh if you don’t bake a lot. And since you can easily find those 2 ingredients in the baking aisle of Walmart I also was able to spend 10 minutes trying to figure out if I really needed to buy all. the. chocolate. chips. in sight.

Spoiler alert: I did not need to buy all the chocolate but I did anyway.

The second rule of baking – don’t mess around too much. While you can normally get away with simple things like substituting blueberries instead of cranberries, using white chocolate chips instead of semisweet in cookies, adding nuts to this recipe, etc. You can’t just do whatever you want. You can’t just say “oh I don’t have eggs so I’m gonna just throw in more yogurt” or “I don’t have all-purpose flour so I’m gonna just use this weird bag of quinoa flour I found in the pantry” NONONO you can’t do that! Basic things like the amount of baking soda, baking powder, eggs, flour, etc. are important. Unless you know what you’re doing just don’t do it.

Take it from me I’ve tried some of these substitutions and it was disastrous #truelife

Ok, one teeny tiny thing I want to tell you about these cranberry orange rosemary muffins – they are not super sweet. I did this on purpose because  knew the oat topping PLUS the glaze would add a bit of sweetness. Plus I really love the tartness of fresh cranberries. So if you are into super sweet muffins you can always serve these muffins with a drizzle (or two) of honey. But personally, I find them perfect the way they are. They totally show off the deliciousness of fresh cranberries.

Oh, and fresh cranberries freeze beautifully so if you see them on sale at the market pick them up and throw them in the freezer. You don’t even need to defrost them before stirring them into these muffins. How easy is that?

{Looking for more ways to start the day with cranberries? Try my Baked Cranberry OatmealCranberry Pear Baked Steel Cut OatsGingerbread Crepes with Ginger Cranberry Compote, Cranberry Apple Yogurt Parfait, Cranberry Orange Dutch Baby, Cranberry Nut Bread or my Cranberry Smoothie Bowl}

Cranberry Orange Rosemary Muffins

These cranberry orange rosemary muffins are packed full of fresh cranberries, topped with oatmeal streusel and drizzled with an orange glaze. These muffins are the perfect way to start your day and you'll love every single muffin bite.

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


For muffin batter: 

  • 1/2 cup unsalted butter, room temperature 
  • 3/4 cup brown sugar 
  • 2 large eggs
  • 1/2 cup plain Greek yogurt 
  • 2 teaspoons vanilla bean paste 
  • 2 oranges, zested 
  • 2 tablespoons minced rosemary 
  • 1-3/4 cup all-purpose flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon kosher salt 
  • 2 tablespoons milk 
  • 2 tablespoons orange juice 
  • 1-1/2 cup fresh cranberries (frozen fresh is ok too!)

For oat topping: 

  • 6 tablespoons butter, melted 
  • 1/2 cup all-purpose flour
  • 1/2 cup quick oats
  • 1/2 cup brown sugar
  • 1 teaspoon orange zest 
  • Pinch kosher salt 

For glaze:

  • 3 tablespoons powdered sugar
  • 2 teaspoons orange juice


For muffins:
Preheat over to 350 degrees and line a 12 count muffin pan with paper liners, set aside.

In the bowl of an electric mixer add butter and cream for 1 minute. Add in the brown sugar and cream for another 2 minutes.

Add in eggs, yogurt and vanilla bean paste. Mix for 1-2 minutes or until the mixture is combined. Don't worry it will look a unhomogenized but it's ok.

In a large bowl whisk together flour, baking soda, baking powder and salt. Pour the wet mixture into the flour and stir to combine. Once the mixture starts coming together and you don't see a lot of flour add the milk and orange juice. Continue stirring until the dough is together.

Fold in the cranberries.

Add equal amounts of the batter to the prepared muffin pan.

Top each muffin with the oat topping. You want to use all the topping so don't be afraid to really top those muffins.

Bake for about 25 minutes or until the muffins are fully cooked.

After you pull the muffins out of the oven let cool for 10 minutes and drizzle with glaze.

For oat topping:
Add all ingredients to a small bowl and stir to combine. Once fully combined set aside. If the mixture gets set up while you make the batter it's ok. Just break it apart with your hands.

For glaze:
Whisk together until smooth. If it’s too thick add a little more lemon juice. If it’s too thin add a little more powdered sugar.