Delightfully Moist Cranberry Orange Muffins with Crumb Topping

Introduction

Embrace the vibrant flavors of fall and winter with an irresistible treat! These delightful cranberry orange muffins are the ultimate cozy indulgence, perfect for brightening any morning. Imagine biting into a moist, tender muffin bursting with the sweet-tart goodness of fresh cranberries and the bright, zesty perfume of orange.

We’ll show you exactly how to create these bakery-style beauties, complete with an optional, crumbly streusel topping and a luscious orange glaze. Get ready to fill your home with the most wonderful aroma and enjoy baking these simple, delicious treats.

Why You’ll Love These Cranberry Orange Muffins

You’ll adore these cranberry orange muffins for so many fantastic reasons! They are incredibly simple to prepare, making them perfect even for beginner bakers looking for a rewarding project. Each bite is a little taste of heaven.

• Amazing Flavor Balance: The tangy, juicy cranberries perfectly complement the bright, aromatic orange zest and juice. This creates an unforgettable sweet and tart symphony in every single muffin.
• Perfect Texture: Experience a wonderfully soft, moist, and tender crumb that feels rich and cake-like, never dry.
• Quick & Easy: This recipe is straightforward and designed with busy schedules in mind, coming together faster than you might expect.
• Customizable Toppings: Choose between a delightful, buttery crumb topping or a sweet, vibrant orange glaze. Or, keep them plain for a classic treat!
• Versatile Treat: These muffins are ideal for a special breakfast, an elegant brunch spread, or a comforting afternoon snack with tea. They also freeze beautifully for enjoyment later!

Ingredients

To make these delightful cranberry orange muffins, you’ll need just a few simple, high-quality items. Gather your ingredients, ensure they are ready, and let’s get baking! This recipe is designed for ease and amazing flavor.

Crumb Topping

• 1/3 cup (67g) packed light or dark brown sugar
• 1 Tablespoon (15g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 2/3 cup (83g) all-purpose flour (spooned & leveled)

Muffins

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 1 Tablespoon orange zest (from about 2 oranges)
• 2 large eggs, at room temperature
• 1/2 cup (120g) plain yogurt or sour cream, at room temperature*
• 2 teaspoons pure vanilla extract
• 2 Tablespoons (30ml) fresh orange juice
• 2 Tablespoons (30ml) milk (any kind), at room temperature
• 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)
• optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)

Orange Icing

• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons (30ml) fresh orange juice

Notes & Substitutions

For the best, most tender texture in your homemade cranberry orange muffins, always use room temperature yogurt or sour cream. Either option works perfectly; choose what you have on hand to add moisture and richness.

You can use either fresh or frozen cranberries; just avoid thawing frozen ones as they can bleed color. Any type of milk will work, but full-fat varieties often offer a richer flavor. If you only have dried cranberries, rehydrate them by soaking in warm water for 10 minutes, then drain thoroughly before adding.

For an intense citrus punch, add 1/4 teaspoon of orange extract with the vanilla. Remember, ensuring all ingredients, especially butter and eggs, are at room temperature allows them to emulsify smoothly, creating a uniform, tender crumb. This small step makes a big difference!

Equipment

Making these wonderful cranberry orange muffins requires just a few standard kitchen tools. Having these items ready will streamline your baking process, making it smooth and enjoyable from start to finish. You likely have most of these on hand already!

• 12-count muffin pan
• Cupcake liners
• Mixing bowls (small, medium, large)
• Electric mixer (stand or handheld)
• Citrus zester
• Citrus juicer
• Whisk
• Rubber spatula
• Wire rack

Instructions

Follow these easy steps to bake the most delicious cranberry orange muffins you’ve ever tasted!

1. Prepare Oven and Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Set the prepared pan aside.
2. Make the Crumb Topping: In a small bowl, combine the brown sugar, granulated sugar, cinnamon, and melted butter. Mix until fully combined. Add the flour and gently mix with a fork until distinct crumbs form; avoid overmixing into a paste. Place the topping in the refrigerator while you prepare the muffin batter. Keeping it cold helps maintain its crumbly texture during baking.
3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Ensure they are well combined, then set this bowl aside.
4. Cream Wet Ingredients: Using a large bowl and an electric mixer (handheld or stand mixer with a paddle attachment), beat the softened butter, granulated sugar, and brown sugar together on high speed for about 3 minutes, until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl as needed. Add the orange zest and beat on medium speed for 1 minute to infuse the flavor. Incorporate the eggs, room temperature yogurt or sour cream, and vanilla extract. Beat for 1 minute, then increase to high speed until the mixture is combined and mostly creamy. Don’t worry if it appears slightly curdled. Scrape the sides of the bowl again.
5. Combine Wet and Dry: With your mixer on low speed, gradually add the whisked dry ingredients to the wet mixture. Pour in the fresh orange juice and milk. Beat until just combined and no pockets of flour remain. Avoid overmixing to keep your muffins tender. Gently fold in the fresh or frozen cranberries using a rubber spatula. The batter will be thick.
6. Fill Muffin Cups: Spoon the thick batter evenly into the prepared muffin cups, filling them all the way to the top. Generously spoon the chilled crumb topping over each muffin, gently pressing it down so it adheres. If you are not using the crumb topping, sprinkle the tops evenly with coarse sparkling sugar for a beautiful finish.
7. Bake the Muffins: Place the muffin pan into your preheated 425°F (218°C) oven. Bake for 5 minutes at this high temperature. Then, without opening the oven door, reduce the oven temperature to 350°F (177°C). Continue baking for an additional 16–19 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. The total baking time for these delicious cranberry orange muffins is usually between 21 and 24 minutes.
8. Cool Muffins: Allow the baked muffins to cool in the muffin pan for 5 minutes. This helps them set. After 5 minutes, carefully transfer them to a wire rack to finish cooling completely. Let them cool for at least 15 minutes before adding any icing.
9. Make Orange Icing (Optional): While the muffins cool, prepare the icing. In a small bowl, whisk together the confectioners’ sugar and fresh orange juice until smooth. Drizzle this vibrant orange icing generously over your warm or cooled muffins.
10. Serve and Enjoy: Serve these delightful cranberry orange muffins warm or at room temperature. They are perfect for any occasion!

Pro Tips & Troubleshooting

Mastering your cranberry orange muffins is easy with these simple pro tips. They ensure your batch turns out perfectly every time.

• Don’t Overmix: Mixing the batter too much develops gluten, leading to tough, dense muffins instead of light, tender ones. Mix until just combined.
• High Initial Heat: Baking at a higher temperature initially helps the muffins rise quickly, creating those beautiful, tall, bakery-style domed tops.
• Cream Properly: Thoroughly creaming butter and sugar incorporates air, which is essential for a light, airy texture in your muffins.
• Chill Crumb Topping: Keeping the crumb topping cold prevents it from melting and spreading too much during baking, ensuring distinct, crunchy crumbs.
• Fill Completely: For impressively tall muffins, fill your cups all the way to the top with batter. Don’t be shy!
• Prevent Sinking: If you’re concerned about cranberries sinking, toss them lightly in a tablespoon of flour before folding into the batter.
• Boost Orange Flavor: Add extra orange zest directly to the batter or the icing for an even more vibrant citrus punch.

Serving, Storage & Variations

These versatile cranberry orange muffins are delightful for any occasion.

Serving Suggestions:

Enjoy them warm, fresh from the oven, plain, or with a generous drizzle of orange icing. They are heavenly served alongside a dollop of cinnamon butter or a smear of cream cheese. Pair these flavorful treats with your morning coffee or a soothing cup of tea.

Storage Instructions:

Store cooled muffins covered at room temperature for up to 3 days. For extended freshness, refrigerate them in an airtight container for up to one week. Reheat gently in the microwave for 15-20 seconds for that fresh-baked warmth.

Freezing Instructions:

To freeze, ensure muffins are completely cooled. Place them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

Variations:

• Chocolate Chip: Fold in 1/2 cup of white or dark chocolate chips with the cranberries.
• Nutty Twist: Add 1/2 cup of chopped pecans or walnuts to the batter for extra crunch.
• Lemon Cranberry: Substitute lemon zest and juice for the orange components for a bright, tangy alternative.

Nutrition

Enjoying homemade treats means you know exactly what goes into them! These cranberry orange muffins offer delightful flavors alongside their nutritional benefits. One muffin typically constitutes a serving. Please note, actual nutritional values can vary based on specific ingredients, brands, and any optional toppings used.

For precise dietary planning or specific needs, we always recommend using an online nutrition calculator with your exact ingredients. Cranberries are known for their antioxidant properties, and oranges provide a good source of immune-boosting Vitamin C, adding a healthy touch to your treat. According to Healthline, cranberries are a good source of antioxidants, which may help prevent various health issues.

FAQ

Conclusion

These delightful cranberry orange muffins truly are a must-bake for anyone seeking a burst of vibrant flavor and comforting warmth. With their incredibly moist texture, bright citrus notes, and tangy cranberries, they deliver pure joy in every bite. We’ve made the entire process simple and beginner-friendly, ensuring you can achieve bakery-quality results right in your own kitchen.

Try this inviting recipe soon, and don’t forget to share your delicious creations and let us know what you think!

Delightfully Moist Cranberry Orange Muffins with Crumb Topping

These delightful cranberry orange muffins feature a moist interior, bright citrus notes, and a sweet, buttery crumb topping, making them perfect for breakfast or a sweet treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 55 minutes mins

Servings 12 muffins

Calories 350 kcal

Equipment

• Muffin pan (12-count)
• Small bowl
• Fork
• Medium bowl
• Large bowl
• Handheld or stand mixer
• wire rack
• Whisk

Ingredients

  

Crumb Topping

• 1/3 cup packed light or dark brown sugar (67g)
• 1 Tablespoon granulated sugar (15g)
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted (4 Tbsp; 56g)
• 2/3 cup all-purpose flour (83g) (spooned & leveled)

Muffins

• 1 and 3/4 cups all-purpose flour (219g) (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature (8 Tbsp; 113g)
• 1/2 cup granulated sugar (100g)
• 1/4 cup packed light or dark brown sugar (50g)
• 1 Tablespoon orange zest (from about 2 oranges)
• 2 large eggs, at room temperature
• 1/2 cup plain yogurt or sour cream, at room temperature (120g)*
• 2 teaspoons pure vanilla extract
• 2 Tablespoons fresh orange juice (30ml)
• 2 Tablespoons milk (any kind), at room temperature (30ml)
• 1 and 1/2 cups fresh or frozen cranberries (do not thaw) (185g)
• coarse sparkling sugar optional: for sprinkling on top (if not using crumb topping)

Orange Icing

• 1 cup confectioners’ sugar (120g)
• 2 Tablespoons fresh orange juice (30ml)

Instructions

 

Preparation

• Preheat oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners, then set aside.

Make the Crumb Topping

• For the crumb topping, combine brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl. Add flour and gently mix with a fork until crumbs form, avoiding over-mixing, then refrigerate.

Make the Muffins

• For the muffins, whisk together flour, baking soda, baking powder, cinnamon, and salt in a medium bowl and set aside.
• In a large bowl, cream softened butter, granulated sugar, and brown sugar on high speed until smooth, about 3 minutes, scraping the bowl as needed. Beat in orange zest for 1 minute, then add eggs, yogurt/sour cream, and vanilla, beating until mostly creamy.
• With the mixer on low, incorporate the dry ingredients, orange juice, and milk until no flour pockets remain. Gently fold in the cranberries, being careful not to over-mix the thick batter.

Assemble and Bake

• Spoon the batter into the prepared muffin cups, filling them to the top. Evenly spoon crumb topping on each muffin, gently pressing it down to adhere.
• Bake muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the oven door. Continue baking for an additional 16-19 minutes, or until a toothpick inserted into the center comes out clean, for a total baking time of 21-24 minutes.

Cooling and Icing

• Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Ensure they cool for at least 15 minutes before adding icing.
• To make the icing, whisk together confectioners’ sugar and orange juice, then drizzle over warm or cooled muffins.

Notes

Refrigerating the crumb topping ensures it holds its shape better during baking. It’s normal for the wet mixture to appear slightly curdled after adding eggs and yogurt. Avoid over-mixing the muffin batter to keep them tender, as the batter is naturally thick. For best results, cool the muffins for at least 15 minutes before applying the icing. Store iced or plain muffins covered at room temperature for a few days or in the refrigerator for up to one week.