Go Back
–+ servings
Stack of baked Cranberry Orange Muffins with streusel and glaze.

Cranberry Orange Muffins

No ratings yet
These soft, tender cranberry orange muffins are topped with a sweet crumb and orange glaze for the perfect breakfast or snack treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 23 minutes
cooling time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Crumb Topping:
  • ⅓ cup 67g packed light or dark brown sugar (adds sweetness and texture)
  • 1 tablespoon 15g granulated sugar (for additional sweetness)
  • ½ teaspoon ground cinnamon for warm flavor
  • ¼ cup 56g unsalted butter melted (adds richness)
  • ⅔ cup 83g all-purpose flour (spooned & leveled; for structure)
Muffins:
  • 1and ¾ cups 219g all-purpose flour spooned & leveled; the base for the muffins
  • 1 teaspoon baking soda helps muffins rise
  • 1 teaspoon baking powder leavening agent
  • ½ teaspoon ground cinnamon adds flavor
  • ½ teaspoon salt balances the sweetness
  • ½ cup 113g unsalted butter softened to room temperature (for a tender texture)
  • ½ cup 100g granulated sugar (sweetens the muffins)
  • ¼ cup 50g packed light or dark brown sugar (adds moisture and flavor)
  • 1 tablespoon orange zest from about 2 oranges; adds fresh citrus flavor
  • 2 large eggs at room temperature (binds ingredients)
  • ½ cup 120g plain yogurt or sour cream at room temperature* (adds moisture and tang)
  • 2 teaspoons pure vanilla extract for flavor
  • 2 tablespoons 30ml fresh orange juice (enhances the orange flavor)
  • 2 tablespoons 30ml milk (any kind) at room temperature (helps with texture)
  • 1and ½ cups 185g fresh or frozen cranberries do not thaw; for bursts of tart flavor
  • Optional: coarse sparkling sugar for extra crunch and visual appeal if not using crumb topping
Orange Icing:
  • 1 cup 120g confectioners’ sugar (adds sweetness)
  • 2 tablespoons 30ml fresh orange juice (for flavor and glaze consistency)

Method
 

  1. Preheat the oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. Make the crumb topping: In a small bowl, combine the brown sugar, granulated sugar, cinnamon, and melted butter. Stir until smooth. Add the flour and use a fork to mix until crumbly—do not over-mix. Place the topping in the refrigerator while preparing the muffin batter.
  3. Make the muffins: In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  4. In a large bowl, use a handheld or stand mixer to beat the softened butter, granulated sugar, and brown sugar on high until creamy, about 3 minutes. Scrape the sides of the bowl as necessary. Add the orange zest and beat on medium speed for 1 minute.
  5. Add the eggs, yogurt (or sour cream), and vanilla extract, and beat on high speed until smooth and creamy, scraping the sides of the bowl as needed. The mixture may look slightly curdled, which is fine.
  6. With the mixer on low speed, add the dry ingredients, orange juice, and milk. Beat until fully combined and no flour pockets remain. Gently fold in the cranberries. Be careful not to over-mix.
  7. Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle each muffin with the crumb topping, gently pressing it down to ensure it sticks. If you're skipping the crumb topping, sprinkle coarse sugar on top instead.
  8. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for another 16–19 minutes, or until a toothpick inserted in the center comes out clean. Total baking time is about 21–24 minutes.
  9. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Let them cool for at least 15 minutes before icing.
  10. Make the icing: Whisk together the confectioners’ sugar and orange juice. Drizzle the icing over the warm or cooled muffins.

Nutrition

Serving: 1MuffinCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

These cranberry orange muffins are delicious with or without the glaze, but the orange icing adds a special sweetness. Perfect for a cozy breakfast or as a gift for the holidays!

Tried this recipe?

Let us know how it was!