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Easy Dried Cranberry and Orange Muffins

Savor the perfect mix of sweet and citrus in my easy-to-make dried cranberry and orange muffins. A purposeful twist on a classic, these moist and flavorful treats are ideal for breakfast or snacking. Try this simple recipe for a burst of homemade goodness in every bite, straight from your pantry!

Cranberry muffins in a muffin tin next to a jar of dried cranberries.

Learning how to use your freeze-dried or dehydrated cranberries is necessary to keep your pantry rotated.

These muffins are so easy to make and can be adjusted to fit your needs.

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They are perfect for an after-school snack or an easy breakfast treat.

How to Make Dried Cranberry Orange Muffins

These dried cranberry and orange muffins can be made from freeze-dried or dehydrated cranberries, depending on how you store cranberries in your pantry.

The ingredients for muffins are shown on a counter.


  • Flour: Consider replacing 1/4 cup of all-purpose flour with zucchini flour to decrease the carbs and increase the nutrition.
  • Sugar: While white granulated sugar is used, you may be able to replace it with alternative forms of sugar, though coconut sugar does take away some of the tenderness of the muffin.
  • Oil: Use a neutral flavored oil for best results, or replace it with unsweetened applesauce.
  • Milk: Use whatever form of milk you typically use.
  • Freeze-dried cranberries: If you don’t have freeze-dried, you can use dehydrated cranberries instead, or even Craisins – you can make your own dry cranberries and/or ‘Craisins” using our tutorial.
  • Baking powder
  • Salt
  • Cinnamon
  • Eggs
  • Vanilla Extract: learn how to make your own vanilla extract!
  • Orange Juice


  1. Mix dry ingredients in a bowl together.
  2. In a separate bowl, whisk eggs, then add other wet ingredients.
  3. Add dried cranberries to wet bowl, then allow to sit from 5-10 minute to rehydrate.
  4. Fold wet ingredients into dry ingredients until just blended, then allow to sit for a few minutes while you prepare muffin tins with muffin papers or silicone cups.
  5. Use a cookie scoop or measuring cup to fill muffin tins full.
  6. Bake for about 20-25 minutes until toothpick or knife tip comes out clean.

This recipe was originally adapted from The View from Great Island.

Helpful Equipment

  • Silicone Cups – I love adding these to my muffin tins to help reduce fat used, and make cleanup easier.
  • Cookie Scoop – good for not just cookies, but it makes filling muffin tins easier and less messy.

Darcy’s Tips:

  • If you choose to use fresh cranberries, reduce the milk to 1/3 cup.
  • To add more protein, consider adding nuts to the batter. Walnuts or pecans would be great!


  • Store in an airtight container for up to three days, or in the fridge for up to a week.
  • Freeze in an airtight plastic container or silicone bag for up to three months
  • To defrost, leave in the fridge overnight or heat in the microwave for 30 seconds to 1 minute.

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Chocolate Chip Brownies with Dried Zucchini

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Blueberry Rice Krispies Treats

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Crunchy S’mores Mix with Dehydrated Marshmallows

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Double Chocolate Zucchini Muffins from Dehydrated Zucchini Flour

Cranberry muffins in a pan with dried cranberries.

Cranberry Orange Muffins with Dried Cranberries

Make these incredible cranberry orange muffins from food storage to have great snacks for your kids any time!
Print PIN THIS! Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Baking Time: 20 minutes
Total Time: 35 minutes
Servings: 12 people
Calories: 207kcal


Dry Ingredients

Wet Ingredients

  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil Any neutral flavored oil will do or applesauce
  • 2 cups Freeze-dried cranberries Can use dehydrated as well


  • In large bowl, blend dry ingredients with a whisk.
  • In a separate bowl, whisk eggs, then add wet ingredients.
  • Put cranberries into the wet ingredient bowl, mix well, and let them sit for about five minutes to rehdyrate.
  • Fold wet ingredients into the dry ingredients just until well incorporated, then stop.
  • All batter to sit for about five minutes while you prepare your muffin tins.
  • Place papers or silicone cups into muffin tins or spray muffin tins with baking spray.
  • Fill muffin tins (cup or paper) with batter to the top.
  • Bake at 350°F/76C for 20-25 minutes until a knife or toothpick comes out clean.



Serving: 2muffin | Calories: 207kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Cholesterol: 32mg | Sodium: 184mg | Potassium: 63mg | Fiber: 3g | Sugar: 11g

Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried.

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