There is something truly special about the smell of baking filling your home. It’s warm, comforting, and promises something delicious is on its way. These Cranberry Orange Muffins are exactly that kind of wonderful promise.
Imagine a soft, fluffy muffin bursting with tangy cranberries and bright orange zest. Now, top that with a sweet, buttery streusel crumble. It is the kind of breakfast or snack that just makes your day better. This recipe is so straightforward, you’ll be making it all the time.
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Why You’ll Love This Recipe
First off, the flavor is just fantastic. The tartness from the cranberries cuts through the sweetness of the muffin and streusel. The fresh orange zest adds a beautiful citrus aroma and taste that pairs so well with cranberry.
The texture is another big win. You get the soft, moist crumb of the muffin itself, and then the delightful crunch from the streusel topping. It is a wonderful contrast that makes every single bite interesting.
This recipe is also incredibly versatile. You can enjoy these Cranberry Orange Muffins for a quick breakfast on the go. They are a great addition to a brunch spread or a lovely afternoon snack with a cup of tea or coffee.
Best of all, this recipe is very beginner friendly. The steps are simple and easy to follow, so even if you are new to baking, you can get amazing results. You do not need any fancy equipment, just a couple of bowls and a muffin pan.
Ingredients
For The Muffins
- 1 cup all purpose flour
- 1 ¾ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup granulated sugar
- 1/3 cup Greek yogurt
- 2 Tbsp freshly squeezed orange juice
- ¼ cup canola oil
- 1 Tbsp freshly grated orange zest
- 1 ½ cups cranberries (fresh or frozen, reserve ¼ cup for topping)
- 1–2 Tbsp flour (for tossing cranberries)
For The Streusel Topping
- 2/3 cup all purpose flour
- 1/3 cup granulated sugar
- ½ tsp cinnamon (or more to taste)
- ¼ cup unsalted butter, melted
Step By Step Instructions
Step 1: Prep Oven And Pan
First things first, let’s get the oven ready. Go ahead and preheat it to 400 degrees Fahrenheit. While it is heating up, line a standard muffin pan with paper liners. This simple step makes cleanup so much easier later.
Step 2: Make The Streusel Topping
Now for the crunchy part. In a small bowl, whisk together the flour, sugar, and a little cinnamon. Pour in the melted butter and use a fork to stir everything together. You are looking for a crumbly texture. Pop this bowl in the fridge to chill while you make the batter.
Step 3: Prepare The Muffin Batter
In a large bowl, combine your dry ingredients. That means whisking together the flour, baking powder, and salt. Set that aside for a moment.
In a separate medium bowl, whisk the egg, orange zest, and sugar until they are just combined. You do not need to go crazy here. Then, add the Greek yogurt, fresh orange juice, and oil. Whisk again until the mixture is smooth and a pale yellow color.
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula. The key here is not to overmix. Just mix until you no longer see streaks of flour.
Step 4: Add The Cranberries
Take about one and a quarter cups of your cranberries and place them in a small bowl. Sprinkle one or two tablespoons of flour over them and toss gently. This little trick helps prevent all the berries from sinking to the bottom of your muffins.
Gently fold the floured cranberries into your muffin batter. Again, be careful not to overmix. A few gentle folds are all you need to distribute them evenly throughout the batter for your Cranberry Orange Muffins.
Step 5: Assemble The Muffins
It is time to build your muffins. Spoon the batter into the prepared muffin cups. You want to fill them about two thirds full. This gives them enough room to rise without spilling over the top.
Grab your chilled streusel from the fridge and sprinkle it generously over the top of each muffin. Do not be shy here. The more streusel, the better.
For a beautiful finishing touch, take those reserved cranberries, maybe slice them in half, and place a few on top of the streusel. This gives them that lovely bakery style look.
Step 6: Bake The Muffins
Here is an important step. Before you put the muffins in the oven, reduce the temperature to 375 degrees Fahrenheit. The initial high heat helps the muffins rise quickly, and the lower temperature ensures they bake through evenly.
Bake for about 18 to 20 minutes. You will know they are done when a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and your kitchen will smell absolutely amazing.
Step 7: Cool And Serve
Once they are out of the oven, let the Cranberry Orange Muffins cool in the pan for a few minutes. This helps them set up a bit. Then, carefully transfer them to a wire rack to cool completely. You can enjoy them warm or at room temperature. They are delicious either way.
How To Store Leftovers
If you have any muffins left over, storing them is easy. Just place them in an airtight container. They will stay fresh at room temperature for about two to three days. The streusel might soften a little over time, but they will still be tasty.
For longer storage, you can keep them in the fridge for up to a week. To bring back that fresh baked texture, just pop one in the microwave for about 15 seconds before enjoying it.
These muffins also freeze wonderfully. Wrap each muffin individually in plastic wrap and then place them in a freezer safe bag. They can be frozen for up to three months. To thaw, just leave them on the counter for a few hours or warm them in the microwave.
Tips
One of the biggest keys to a tender muffin is to avoid overmixing the batter. Once you combine the wet and dry ingredients, mix only until they are just combined. A few lumps are perfectly okay. Overmixing develops the gluten in the flour, which can lead to tough muffins.
When it comes to Fresh Cranberries Recipes, you can use either fresh or frozen cranberries in this recipe. If you are using frozen, there is no need to thaw them first. Just toss them in flour as instructed and fold them into the batter.
You can also use dried cranberries if that is what you have on hand. If you do, I recommend soaking them in warm water or orange juice for about 10 minutes first. This plumps them up and makes them juicier. This is a great tip for many Dried Cranberry Recipes.
For the best orange flavor, make sure to use fresh orange zest and juice. The zest contains essential oils that provide a much brighter flavor than bottled juice alone. When you are zesting the orange, be sure to only get the outer orange part and avoid the white pith, which can be bitter.
Feel free to customize your streusel. You could add some chopped pecans or walnuts for extra crunch. A little bit of ground ginger or nutmeg along with the cinnamon can also add a nice warmth to the flavor profile.
This muffin recipe is very forgiving and can be a base for other creations. It is quite similar to many Cranberry Bread Recipes in its base flavor, just in a smaller, more convenient package.
Conclusion
And there you have it. A simple, delicious recipe for homemade Cranberry Orange Muffins. They are the kind of treat that feels special but is actually quite easy to make. The combination of bright, tangy fruit and a sweet, crunchy topping is just so satisfying.
I hope you give this recipe a try. It is a great one to have in your collection, especially around the holidays, but honestly, it is wonderful any time of year. Happy baking, and I hope you enjoy every last crumbly bite.
FAQ
Can I Use Dried Cranberries?
Yes, you definitely can. While many Fresh Cranberries Recipes call for the tart pop of fresh berries, dried ones work too. Just use about 1 cup of dried cranberries instead of 1 ½ cups of fresh ones. Soaking them in warm water for 10 minutes beforehand helps make them softer.
Can I Make These Muffins Gluten Free?
You can try substituting a good quality gluten free all purpose flour blend that contains xanthan gum. The texture might be slightly different, but they should still turn out quite well. Follow the recipe as written otherwise.
Why Did My Muffins Turn Out Dry?
Dry muffins are usually caused by one of two things. The most common reason is overmixing the batter, which makes them tough. The other possibility is overbaking. Be sure to check them with a toothpick at the 18 minute mark and take them out as soon as it comes out clean.
Can I Skip The Streusel Topping?
Of course. If you are not a fan of streusel or want a simpler muffin, you can leave it off. The Cranberry Orange Muffins will still be delicious. You could sprinkle a little coarse sugar on top before baking for a bit of crunch, or make a simple orange glaze to drizzle over them once they have cooled.
Cranberry Orange Muffins
Soft, fluffy muffins bursting with tangy cranberries and bright orange zest, finished with a sweet, buttery streusel crumble. This straightforward recipe makes a wonderful breakfast or snack.
Ingredients
For The Muffins
For The Streusel Topping
Instructions
- Preheat oven to 400°F and line a standard muffin pan with paper liners.
- Make the streusel: In a small bowl, whisk together 2/3 cup flour, 1/3 cup sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbly. Chill in the fridge.
- Prepare the muffin batter: In a large bowl, whisk together 1 cup flour, baking powder, and salt. In a separate medium bowl, whisk the egg, orange zest, and ½ cup sugar. Add the Greek yogurt, orange juice, and oil, and whisk until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
- Add cranberries: In a small bowl, toss 1 ¼ cups of cranberries with 1-2 Tbsp of flour. Gently fold the floured cranberries into the batter.
- Assemble the muffins: Spoon batter into the prepared muffin cups, filling them about two-thirds full. Sprinkle generously with the chilled streusel. Top with the reserved ¼ cup of cranberries.
- Bake: Reduce the oven temperature to 375°F. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For the most tender muffins, avoid overmixing the batter once you combine the wet and dry ingredients. A few lumps are perfectly fine.
You can use either fresh or frozen cranberries in this recipe. If using frozen, there is no need to thaw them first.
For the best orange flavor, make sure to use fresh orange zest and juice. The zest provides a much brighter flavor than bottled juice alone.
Nutrition
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