Orange Cranberry Drizzle Muffins for Christmas Morning

These orange cranberry drizzle muffins make for the perfect, cosy breakfast on Christmas morning.

Orange Cranberry Drizzle Muffins- Emma's Little Kitchen

We often spend so much time planning and perfecting our Christmas lunch menu, that Christmas breakfast can be a bit of an afterthought. But it shouldn’t be, right? We want to start the day off with a big festive bang! It doesn’t have to be complicated, but something warm and delicious to nibble on while you open gifts can make Christmas morning all the more special. These easy whole wheat Orange Cranberry Drizzle Muffins are just the ticket. Packed with the festive flavours of citrus and spice, and adorned with pretty dried cranberries, these come together very quickly and can be enjoyed by the whole family directly from the oven. Yum!

Orange Cranberry Drizzle MuffinsOrange Cranberry Drizzle Muffins

Happy Holidays friends!! I hope you all have a wonderful time with your loved ones this Christmas.

Orange Cranberry Drizzle Muffins


Cranberry Orange Muffins for Christmas Morning
Prep time
Cook time
Total time
These orange cranberry drizzle muffins make for the perfect, cosy breakfast on Christmas morning.
Recipe type: Breakfast
Serves: 12
  • 1½ cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 orange (organic if possible)
  • ½ cup (1 stick) butter, softened
  • 1 egg
  • ½ cup honey
  • ½ cup milk (whatever milk you like)
  • ½ tsp cinnamon
  • pinch allspice (optional)
  • ¾ cup dried cranberries
  • For the Drizzle:
  • Juice of 1 orange
  • 1 tbsp honey
  1. Preheat your oven to 350F/175C and line your muffin tin with liners
  2. In a small bowl, whisk together flour, baking soda, salt and orange zest, set aside
  3. In a large bowl, whisk cream the butter until smooth. Use a stand mixer if you have one, otherwise an electric hand whisk will do the trick! Once the butter is smooth, add the egg, honey, milk, cinnamon and allspice
  4. Mix in the flour until JUST combined (overmixing makes dry, tough muffins, no good!). Finally, fold in the cranberries.
  5. Spoon the muffin mixture into the muffin tins, and pop in the oven for about 15-18 minutes until a toothpick comes out clean
  6. While the muffins are baking, prepare the orange-honey drizzle: juice the orange you zested into a small sauce pan. Add the honey, and gently warm through and stir together
  7. When the muffins are baked, remove from the tin and place to cool on a wire rack. Using a toothpick, poke a few little holes through the top of each muffin. Carefully spoon a little of the honey-orange drizzle over each muffin until all the drizzle has gone


Adapted from 100 Days of Real Food’s Whole Wheat Lemon Raspberry Muffins.

Don’t skip on the drizzle- it keeps the muffins lovely and moist

These muffins, like all muffins, are best eaten fresh, but they were still tasty a day after baking, and freeze well too. If you freeze them, remove the paper case. I have found that defrosting at room temperature yields the best results.

And finally, a “behind the scenes” snap of the occupational hazards faced by a work-from-home food blogging Mama…


Merry Christmas!!


  1. bergetrk says:

    Need to have something planned for breakfast! I love anything that can be made ahead of time….and I love the pic of the baby! Precious!

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