Cranberry Orange Muffins

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Cranberry Orange Muffins

Made with tart cranberries, orange zest, and orange juice, these Cranberry Orange Muffins are bursting with flavor. Fluffy, moist, and easy to make, this cranberry muffins recipe will become a go-to all fall and winter long.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: cranberry muffins, orange cranberry muffins, orange muffins

Servings: muffins

Ingredients

FOR THE BATTER

2 & 1/4 cups all-purpose flour , spoon and leveled
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
zest from 1 large orange
2 large eggs
3/4 cup whole milk
1/4 cup orange juice
1/2 cup unsalted butter , melted and cooled
1 teaspoon vanilla
1 & 1/2 cups fresh or frozen cranberries (see note below)

FOR THE STREUSEL TOPPING

3 tablespoons all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon very cold unsalted butter , cut into cubes

Instructions

Preheat oven to 400 degrees. Line a muffin tin with paper liners; set aside.
In a large bowl whisk together the flour, sugar, baking powder, cinnamon, and orange zest until combined.
In a medium bowl, whisk together eggs, milk, orange juice, melted butter, and vanilla.
Add egg mixture to the flour mixture; stir just until combined (don’t over-mix) Then gently fold in the cranberries.
Evenly distribute the batter between all 12 muffin cups, filling each almost full (it usually works out to 2 & 1/2 sized cookie scoops of batter per muffin) - consider having a couple cranberries showing from each muffin for a better visual once they're baked.
Make the Streusel topping: stir together flour, sugar, and cinnamon in a small bowl. Using a pastry blender (or your hands), cut in butter until mixture resembles tiny crumbs. Sprinkle topping over muffin batter.
Bake for 25 minutes or until a tester inserted into the center comes out clean and the streusel is golden.
Allow muffins to cool for at least 20 minutes. Serve and enjoy!

Notes

Fresh or frozen cranberries - Either fresh or frozen cranberries can be used in these muffins. If you use frozen cranberries, you do not need to thaw them first.

Using dried cranberries. Dried cranberries will also work in this muffin recipe. I recommend soaking them in warm water for about 10 minutes, then patting them dry, before adding them to the batter. Note that dried cranberries will be chewier than frozen or fresh berries.

Nutrition