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There’s something truly magical about the combination of tart cranberries and bright, sunny orange—especially when they come together in a soft, cakey donut that bakes up in your own oven. Honestly, these Baked Cranberry Orange Donuts are my go-to when I want a little morning joy or an afternoon pick-me-up that feels special without being overly complicated. They’re tender, lightly sweet, and that pop of cranberry against the citrus glaze is just… perfect. You’ll notice the aroma fills your kitchen with the coziest vibes—like a hug in baked form. And since we’re baking them, there’s no messy frying involved, which means you can enjoy that fresh-donut experience with way less cleanup. Whether you’re making them for a lazy weekend brunch or just because you deserve something lovely today, these little rings of happiness deliver every single time.

Why You’ll Love This Baked Cranberry Orange Donuts

They’re baked, not fried. This means you get all the fluffy, cake-like texture of a classic donut without the fuss of hot oil. They come out golden and tender every time—and your kitchen stays much cleaner.
The flavor balance is just right. The tartness of the cranberries cuts through the sweetness beautifully, while the orange zest adds a fresh, aromatic lift. It’s a combination that feels festive but works any day of the week.
They come together surprisingly fast. From mixing the batter to pulling them out of the oven, you’re looking at about 25 minutes start to finish. That’s faster than driving to a bakery—and honestly, much more satisfying.
They’re incredibly versatile. Enjoy them plain, with a simple dusting of powdered sugar, or go all out with the orange glaze. They’re perfect for breakfast, a snack, or even as a simple dessert with a cup of tea.

Ingredients & Tools

190 g all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
100 g granulated sugar
60 ml vegetable oil
1 large egg
120 ml buttermilk
1 tbsp orange zest
60 ml fresh orange juice
1 tsp vanilla extract
100 g fresh cranberries, roughly chopped
120 g powdered sugar (for glaze)
2-3 tbsp fresh orange juice (for glaze)

Tools: Donut pan, mixing bowls, whisk, spatula, zester, cooling rack

A couple of ingredient notes—using fresh cranberries really makes a difference here, as they provide little bursts of tartness that balance the sweetness. And that buttermilk? It’s key for creating a tender, moist crumb. If you don’t have any on hand, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Nutrition (per serving)

Calories: 210 kcal
Protein: 3 g
Fat: 7 g
Carbohydrates: 35 g
Fiber: 1 g

Serves: 6 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes

Before You Start: Tips & Ingredient Notes

Don’t overmix the batter. When you combine the wet and dry ingredients, mix just until no flour streaks remain. Overmixing develops gluten and can lead to tough, dense donuts instead of light and fluffy ones.
Use fresh orange zest and juice. The flavor from fresh oranges is far superior to bottled juice or dried zest. You’ll get those lovely, aromatic oils from the zest that really make the flavor pop.
Chop your cranberries roughly. You want some smaller pieces and some larger ones for varied texture. If they’re too big, they might sink; if they’re too small, you lose that juicy burst.
Grease your donut pan well. Even if it’s non-stick, a quick brush of melted butter or a spritz of baking spray ensures your donuts release cleanly and keep their beautiful shape.

How to Make Baked Cranberry Orange Donuts

Step 1: First, preheat your oven to 175°C (350°F) and generously grease your donut pan. You really don’t want these lovely little things sticking, so take an extra second to make sure every nook is coated. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. That nutmeg might seem like a small addition, but it adds a warm, subtle depth that plays so nicely with the orange.

Step 2: In a separate, larger bowl, whisk the granulated sugar, vegetable oil, and egg until the mixture is smooth and slightly pale. You’ll notice it thickens up just a bit—this is what helps create a tender structure. Then, whisk in the buttermilk, fresh orange juice, orange zest, and vanilla extract. The aroma at this stage is honestly incredible—bright, citrusy, and so inviting.

Step 3: Now, add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together. The trick is to stop mixing the moment you no longer see streaks of flour. A few small lumps are totally fine! Overmixing is the enemy of fluffy donuts. Then, gently fold in the chopped cranberries until they’re evenly distributed throughout the batter.

Step 4: Spoon the batter into the prepared donut cavities, filling each about two-thirds to three-quarters full. You can also use a piping bag for less mess, but a spoon works perfectly well. Smooth the tops gently with the back of the spoon to ensure they bake evenly. Don’t overfill them, or they’ll lose their classic ring shape and bake into more of a muffin top.

Step 5: Bake for 10-12 minutes, or until the donuts are lightly golden and spring back when you gently press the top. A toothpick inserted should come out clean or with a few moist crumbs. Be careful not to overbake them, as they continue to cook a little from residual heat once out of the oven.

Step 6: Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack. This allows them to set and makes them much easier to handle. If you try to take them out too soon, they might break. While they’re cooling, you can whisk together the powdered sugar and 2 tablespoons of orange juice for the glaze. Add more juice, a teaspoon at a time, until it reaches a thick but pourable consistency.

Step 7: Once the donuts are completely cool, dip the top of each one into the orange glaze. Let the excess drip off, then place them back on the rack. The glaze will set into a lovely, slightly crisp shell. If you’re feeling fancy, you can sprinkle a little extra orange zest on top for a beautiful finish and an extra burst of flavor.

Serving Suggestions

Complementary Dishes

A simple fruit salad — The freshness of melon and berries provides a light, juicy counterpoint to the rich, cakey donut.
Scrambled eggs with herbs — A savory, protein-packed side makes this feel like a complete, well-rounded brunch.
Crispy bacon or sausage — That classic sweet and salty combination is just unbeatable, especially in the morning.

Drinks

Hot coffee or a latte — The bitterness of the coffee cuts through the sweetness of the glaze and complements the tart cranberries perfectly.
Earl Grey tea — The bergamot in the tea echoes the citrus notes in the donut, creating a wonderfully harmonious pairing.
Freshly squeezed orange juice — Double down on the citrus theme for a truly bright and vibrant breakfast experience.

Something Sweet

A small scoop of vanilla bean ice cream — Serve a warm donut à la mode for an instant, decadent dessert that feels incredibly special.
Lemon curd for dipping — The sharp, tangy lemon provides a fantastic contrast that makes the orange flavor in the donut pop even more.
Dark chocolate shavings — A light sprinkle over the glaze adds a subtle bitterness and a touch of elegance.

Top Mistakes to Avoid

Overmixing the batter. This is the number one reason baked goods turn out tough. Stir just until the ingredients are combined—a few lumps are your friend!
Using bottled orange juice. The flavor is flat and often too sweet. Freshly squeezed juice and zest provide the vibrant, aromatic quality that makes these donuts special.
Overfilling the donut pan. If you fill the cavities too much, the batter will rise and spill over, creating a muffin top and losing the classic ring shape. Two-thirds full is the sweet spot.
Glazing warm donuts. If the donuts are even slightly warm, the glaze will melt and slide right off, creating a puddle instead of a beautiful, set coating. Patience is key here.

Expert Tips

Tip: For an extra-moist crumb, let your mixed batter rest for 10 minutes before baking. This allows the flour to fully hydrate, resulting in a more tender and evenly textured donut.
Tip: If you only have frozen cranberries, don’t thaw them. Toss them in a tablespoon of the measured flour before folding them in. This helps prevent them from sinking to the bottom during baking.
Tip: To get a super clean, professional-looking glaze, dip each donut top quickly and decisively, then twist your wrist slightly as you lift it out of the glaze to avoid drips down the sides.
Tip: For a more intense orange flavor, add a tiny pinch of cardamom to the dry ingredients. It’s a subtle spice that amplifies the citrus notes in a really beautiful way.

FAQs

Can I make these donuts ahead of time?
Absolutely! You can bake the donuts (without the glaze) a day in advance. Let them cool completely, then store them in an airtight container at room temperature. Glaze them the morning you plan to serve them for the best texture. The unglazed donuts also freeze beautifully for up to a month—just thaw at room temperature and glaze before serving.

Can I use dried cranberries instead of fresh?
You can, but the result will be quite different. Dried cranberries are much sweeter and chewier, so you’ll lose that lovely tart burst. If you do use them, I’d recommend soaking them in hot water or orange juice for 10 minutes to plump them up first, then draining them well before adding to the batter.

I don’t have a donut pan. What can I use instead?
No problem! You can bake this exact same batter in a standard muffin tin. Just grease the cups well and fill them halfway. The baking time might be a few minutes longer—start checking at around 15 minutes. You’ll end up with delicious cranberry orange muffins instead!

Why did my donuts turn out dense and gummy?
This is usually a sign of overmixing or overbaking. Remember to mix the batter gently and only until combined. Also, ovens can vary, so yours might run hot. Invest in an inexpensive oven thermometer to check. A perfectly baked donut should spring back lightly when touched.

Can I make this recipe gluten-free or vegan?
For a gluten-free version, a 1:1 gluten-free flour blend typically works well. For vegan donuts, you can try using a flax egg (1 tbsp ground flax + 3 tbsp water) and a plant-based milk mixed with a teaspoon of vinegar instead of buttermilk. The texture might be slightly different, but it should still be delicious!

Baked Cranberry Orange Donuts

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine American, dessert

Servings 6

Total Time 22 minutes

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Make these easy Baked Cranberry Orange Donuts in under 30 minutes! Perfectly fluffy with tart cranberries and citrus glaze. Get the simple recipe now!

Ingredients

For the Donut Batter:

190 g all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
100 g granulated sugar
60 ml vegetable oil
1 large egg
120 ml buttermilk
1 tbsp orange zest
60 ml fresh orange juice
1 tsp vanilla extract
100 g fresh cranberries (roughly chopped)

For the Glaze:

120 g powdered sugar
2-3 tbsp fresh orange juice

Instructions

01
First, preheat your oven to 175°C (350°F) and generously grease your donut pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
02
In a separate, larger bowl, whisk the granulated sugar, vegetable oil, and egg until the mixture is smooth and slightly pale. Then, whisk in the buttermilk, fresh orange juice, orange zest, and vanilla extract.
03
Now, add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together until you no longer see streaks of flour. Then, gently fold in the chopped cranberries until they’re evenly distributed throughout the batter.
04
Spoon the batter into the prepared donut cavities, filling each about two-thirds to three-quarters full. Smooth the tops gently with the back of the spoon to ensure they bake evenly.
05
Bake for 10-12 minutes, or until the donuts are lightly golden and spring back when you gently press the top. A toothpick inserted should come out clean or with a few moist crumbs.
06
Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack. While they’re cooling, whisk together the powdered sugar and 2 tablespoons of orange juice for the glaze. Add more juice, a teaspoon at a time, until it reaches a thick but pourable consistency.
07
Once the donuts are completely cool, dip the top of each one into the orange glaze. Let the excess drip off, then place them back on the rack.