These orange cranberry muffins are the perfect cozy bakery-style muffins for chilly mornings or holiday brunches. To me, it’s one of those flavor combinations that tastes like it came straight from your favorite coffee shop. The best part is, you can make these muffins right at home in your pajamas!
My Favorite Holiday Orange Cranberry Muffins
These coffee shop style muffins are full of bright citrus flavor and tart, juicy cranberries in every bite. They’re easy to make, ready in under 45 minutes, and use simple ingredients and fresh cranberries. Perfect for busy mornings, holiday brunches, or when you want that bakery-style taste at home. You can even prep ahead to save you time in the mornings. For another easy, sweet holiday treat, try baking a batch of Pistachio Cranberry Cookies; they’re festive and pair beautifully with a cup of coffee.
What You’ll Need To Make This Recipe
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- All-Purpose Flour: Spoon and level to avoid dense muffins. You can also use white whole wheat for a heartier version.
- Baking Powder & Baking Soda: Both are needed to give the muffins height and softness. Check the date on yours; if they are old, get fresh.
- Salt & Ground Cinnamon: Just a touch to balance the sweetness.
- Unsalted Butter: I prefer this over oil for a richer flavor and tender crumb.
- Granulated Sugar & Brown Sugar: The mix of the two deepens flavor and keeps the crumb moist.
- Sour Cream or Plain Yogurt: Either works to add moisture without thinning the batter too much.
- Eggs: Be sure to start with room temperature eggs when baking.
What You Need To Make The Orange Cranberry Flavors and The Crumb Topping
- Fresh Orange Juice: Adds brightness.
- Orange Zest: Packs in more citrus flavor than juice alone.
- Milk: Thins out the batter slightly, dairy or non-dairy both work.
- Vanilla Extract: Adds a comforting, sweet aroma.
- Cranberries: Fresh or frozen both work (no need to thaw frozen).
- Optional Glaze: Powdered sugar + orange juice for a sweet citrus drizzle.
- Crumb Topping: A buttery blend of flour, brown sugar, cinnamon, and butter for that bakery-style finish.
You could use dried cranberries, however the muffings will not be as moist and have as fresh tangy flavor.
How To Make Orange Cranberry Muffins
Make The Crumb Topping
In a small bowl, I stir together brown sugar, granulated sugar, and cinnamon. Then I pour in melted butter, mix until combined, and fold in the flour just until crumbs form. I pop it in the fridge while the batter comes together.
Whisk Dry and Cream Butter and Sugar
In a medium bowl, I whisk together flour, baking soda, baking powder, cinnamon, and salt.
In a large mixing bowl, I beat the softened butter with both sugars until smooth and fluffy, about 2 minutes on high. Scraping the bowl helps everything blend evenly.
Add Wet Ingredients and Combine Dry Ingredients
Next, I add in the eggs, milk, sour cream, and vanilla. Once it’s creamy, I slowly stir in the dry mix on low speed just until no flour streaks remain.
Add Orange Flavors and Cranberries
Gently fold in the orange zest, orange juice, and cranberries by hand.
Fill Muffin Tins and Add Crumb Topping
I then scoop the batter into the muffin cups almost to the top. Then I press the cold crumb topping gently over each muffin.
2 Step Baking Process
- Bake at 425°F (220°C) for 5 minutes.
- Without opening the oven door, lower the temperature to 350°F (175°C) and continue baking for 16–19 minutes.
Add Optional Glaze
Let the muffins cool, then drizzle the orange glaze on top if you’d like an extra citrus finish.
Variations, Substitutions, and Recipe Tips
Flavor Enhancements:
- Add a pinch of nutmeg or cardamom for a warm holiday feel.
Ingredient Swaps:
- Use frozen cranberries (no need to thaw).
- Replace sour cream with plain Greek yogurt.
- You could also use ½ whole wheat flour if you prefer.
Tips for Recipe Success:
- Chill the crumb topping before using.
- Fill muffin cups not quite to the top, then gently press crumb topping into the batter.
- Don’t skip the fresh zest, it’s key to big orange flavor.
Hospitality Challenge
This week, choose one woman, maybe a new neighbor, a young mom, or someone walking through a hard season, and invite her over for coffee and muffins. Let your home be a sanctuary of warmth, light, and listening. One muffin, one moment of presence, can be a ministry of grace.
More Cranberry Recipes
- 15- Minute Sweet And Spicy Cranberry Jalapeño Dip
- 5-Minute Cranberry Salsa with Cream Cheese
- Best Savory Baked Brie Recipe With Cranberry Jam
- Coconut Cranberry Vegan Cookies
These orange cranberry muffins are one of my favorite combinations of flavors during the holiday season, and I hope you will enjoy them. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Orange Cranberry Muffins with Crumb Topping
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Ingredients
Crumb Topping
- 1/3 cup brown sugar, packed
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter, melted
- 2/3 cup all-purpose flour
Muffins
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 eggs, large, room temperature
- 1/2 cup sour cream, or plain yogurt
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 2 tablespoons orange juice, fresh
- 1 tablespoon orange zest, from about 2 oranges
- 1 1/2 cups cranberries, Fresh is best; however, you can use unthawed frozen cranberries in a pinch.
Optional Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice, fresh
Instructions
Preheat the Oven and Prepare the Pan
- Preheat your oven to 425°F.
- Spray a 12-cup muffin tin with nonstick spray or line it with paper liners. This helps prevent sticking and makes cleanup easier.
Make the Crumb Topping
- In a small bowl, mix together brown sugar, granulated sugar, and ground cinnamon.1/3 cup brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon ground cinnamon
- Stir in melted butter until combined.1/4 cup butter
- Add all-purpose flour and use a fork to gently mix until crumbs form. Stop as soon as it looks crumbly, do not over-mix.2/3 cup all-purpose flour
- Place the bowl in the refrigerator while you make the muffin batter. Keeping the topping cold helps it stay crumbly when baked.
Whisk the Dry Ingredients
- In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Be sure to spoon and level your flour for the most accurate results.1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt
Cream the Butter and Sugars
- In a large bowl, beat softened unsalted butter, granulated sugar, and brown sugar on high speed for about 2 minutes, until light and creamy. Scrape down the sides of the bowl with a spatula.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup brown sugar
Add the Wet Ingredients
- Beat in the eggs, sour cream, milk and vanilla extract until the mixture is smooth.2 eggs, 1/2 cup sour cream, 2 teaspoons vanilla extract, 2 tablespoons milk
Combine the Wet and Dry Ingredients
- Add the dry mixture to the wet ingredients and mix on low speed until just combined. Do not over-mix.
- Stir in the orange zest and orange juice.1 tablespoon orange zest, 2 tablespoons orange juice
- Gently fold in fresh cranberries, being careful not to crush them.1 1/2 cups cranberries
Fill the Muffin Cups and Add Topping
- Spoon the batter into the prepared muffin tin, filling each cup all the way to the top.
- Sprinkle the cold crumb topping over each muffin, pressing it down lightly so it sticks. If not using the crumb topping, sprinkle coarse sugar over the tops for a crisp finish.
Bake the Muffins
- Bake at 425°F for 5 minutes.
- Without opening the oven door, reduce the temperature to 350°F and continue baking for 16 to 19 minutes, or until a toothpick inserted in the center comes out clean. This two-step baking method helps create a tall, domed muffin top.
Cool and Add Glaze (Optional)
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- If using the glaze, whisk together 1 cup powdered sugar and 2 tablespoons fresh orange juice, then drizzle over the cooled muffins.1 cup powdered sugar, 2 tablespoons orange juice
Gina’s Notes and Tips
Gina’s Quick Tips Before You Get Started
- Room Temperature Ingredients: Let your butter and eggs sit out for 30 minutes. This makes everything blend smoothly and helps the muffins rise higher.
- Don’t Overmix: As soon as your dry ingredients are moistened, stop mixing. This keeps the muffins light and fluffy.
- Make the Crumb Topping First: Let it chill while you prep the batter—cold crumbs hold their shape better in the oven.
- Use the Two-Step Baking Method: Start hot, then lower the oven temp. This gives you those tall, bakery-style domes.
Storage and Reheating
- Store: Keep muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze: Muffins freeze beautifully. Just wrap in foil or a freezer bag for up to 3 months.
- Reheat: Warm in the microwave for 15 seconds or in a 300°F oven for 5–7 minutes.
