Cranberry Orange Muffins

These cranberry orange muffins are bakery style, with fresh orange zest and juice, tart cranberries, and a cold cinnamon streusel crumb topping. A hot 425°F start gives them tall, domed tops, and the streusel can be made the night before for an easy holiday breakfast.

Course Breakfast, Dessert

Cuisine American

Keyword bakery style cranberry orange muffins, cranberry orange muffins, cranberry orange streusel muffins, orange cranberry muffins

Prep Time 20

Cook Time 24

Total Time 44

Servings muffins

Calories 320

Author Gina Dickson

Ingredients

Crumb Topping

1/3 cup brown sugar packed
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted 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 or almond milk
2 tablespoons orange juice fresh
1 tablespoon orange zest from about 2 oranges
1 1/2 cups cranberries fresh, or frozen cranberries thawed and drained (same measurement)

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 unsalted 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 the cranberries, being careful not to crush them. If using frozen cranberries, thaw and drain them first.
1 1/2 cups cranberries

Fill the Muffin Cups and Add Topping

Spoon the batter into the prepared muffin tin, filling each cup almost to the top.
Sprinkle the cold crumb topping over each muffin, pressing it down lightly so it sticks.

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

Notes

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.
Frozen Cranberries: Thaw them first and drain any liquid that gathers. Extra liquid makes the muffins dense, and they will likely sink in the middle.

Make Ahead

Make the crumb topping the night before and keep it in the fridge. Wash the cranberries and store them in the fridge so they're ready to fold in the next morning.

Storage and Reheating

Store: Keep muffins in an airtight container at room temperature for 2 to 3 days or refrigerate for up to 1 week.
Freeze: Wrap muffins in foil or a freezer bag and freeze for 2 to 3 months.
Reheat: Warm in the microwave for 15 seconds or in a 300°F oven for 5 to 7 minutes.

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