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Seven cranberry-orange muffins with crumb topping and white icing drizzle, arranged on parchment paper with fresh cranberries and an orange slice for garnish.

Orange Cranberry Muffins with Crumb Topping

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Orange cranberry muffins are a moist, tangy, and buttery treat that’s easy to make and perfect for gatherings. Made with fresh orange juice, zest, and cranberries, they’re topped with a cinnamon crumb and optional glaze. These muffins are ideal for brunches, holidays, or gifting to neighbors, stress-free and crowd-pleasing every time.
Course Breakfast, Dessert
Cuisine American
Keyword buttery, crowd-pleasing, easy to make, moist
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 12 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 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
    A mixing bowl containing thick, light brown cookie dough with a metal spoon resting in it, set on a white surface.
  • 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
    A white mixing bowl containing thick batter with cranberries and a gray spatula resting inside, all on a white surface.

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.
    A close-up of a white muffin tin with colorful specks, filled with paper liners and unbaked muffins topped with crumbly streusel topping.

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.

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.

Nutrition

Serving: 1muffin | Calories: 320kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 248mg | Potassium: 101mg | Fiber: 1g | Sugar: 31g | Vitamin A: 369IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 1mg
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