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Cranberry Orange Muffins: Bright, Moist, and Full of Flavor

These Cranberry Orange Muffins are soft, citrusy, and incredibly vibrant. The fresh cranberries add a pleasant tartness, while the orange zest lifts every bite. Thanks to a buttery base and an optional crumb topping, each muffin turns out moist, tender, and beautifully golden.
Plus, the recipe is simple. You only mix, fold, bake, and enjoy. Because of that, it’s ideal for both beginners and experienced bakers.

Why You’ll Love This Recipe

  • They rise tall and stay moist.
  • The orange zest adds a fresh and natural aroma.
  • The crumb topping creates a bakery-style finish.
  • You can prepare everything in under one hour.
  • They work for breakfast, snacks, brunch, or dessert.
Denize J

Cranberry Orange Muffins

Moist and bright cranberry orange muffins with a soft crumb, citrus aroma, and optional crumb topping. Perfect for breakfast, snacks, or dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 23 minutes
Total Time 1 hour
Servings: 12
Course: Bakery, Breakfast, Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method

Ingredients
  

  • 1 ¾ cups (219 g) all-purpose flour (spooned & leveled) For the muffins
  • 1 teaspoon baking soda For the muffins
  • 1 teaspoon baking powder For the muffins
  • ½ teaspoon ground cinnamon For the muffins
  • ½ teaspoon salt For the muffins
  • ½ cup (113 g) unsalted butter, softened to room temperature For the muffins
  • ½ cup (100 g) granulated sugar For the muffins
  • ¼ cup (50 g) packed light or dark brown sugar For the muffins
  • 1 Tablespoon orange zest (about 2 oranges) For the muffins
  • 2 large eggs, at room temperature For the muffins
  • ⅓ cup 67 g) packed light or dark brown sugar For the crumb topping (optional)
  • 1 Tablespoon (15 g) granulated sugar For the crumb topping (optional)
  • ½ Tablespoon ground cinnamon For the crumb topping (optional)
  • ¼ cup 4 Tbsp; 56 g) unsalted butter, melted For the crumb topping (optional)
  • ⅔ cup (83 g) all-purpose flour (spooned & leveled) For the crumb topping (optional)
  • 1 cup (120 g) confectioners’ sugar For the orange icing (optional):
  • 2 Tablespoons (30 mL) fresh orange juice For the orange icing (optional):

Equipment

  • 12 count muffin pan
  • Muffin liners
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 425 °F (218 °C). Spray a 12-count muffin pan with nonstick spray or line with muffin liners.
  2. If using crumb topping: In a small bowl mix the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter. Then gently work in the flour using a fork until large crumbs form. Refrigerate while you prepare the batter.
  3. In a medium bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. Sally's Baking
  4. In a large bowl (or mixer) beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. Scrape sides as needed. Add the orange zest and beat for 1 minute.
  5. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium for 1 minute, then on high until combined (it may appear slightly curdled). Scrape sides of bowl.
  6. With mixer on low speed, add the dry ingredients to the wet ingredients and beat until just combined. Then add the orange juice and milk and continue on low speed until combined. The batter should be thick.
  7. Using a spatula, fold in the cranberries.
  8. Divide the batter into the prepared muffin cups, filling each up to the top. If using coarse sugar instead of crumb topping, sprinkle it over now. If using the crumb topping, spoon it over each muffin and lightly press the crumbs so they adhere.
  9. Bake at 425 °F for 5 minutes. Then reduce the oven temperature to 350 °F (177 °C) and bake for approximately 18-20 more minutes (or until a toothpick inserted in the center comes out clean).
  10. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
  11. If using icing: Whisk together the confectioners’ sugar and orange juice until smooth, and drizzle over the warm muffins. Let icing set slightly before serving.

Ingredients

Crumb Topping (Optional)

  • ⅓ cup (67 g) packed light or dark brown sugar
  • 1 Tbsp (15 g) granulated sugar
  • ½ tsp ground cinnamon
  • ¼ cup (56 g) unsalted butter, melted
  • ⅔ cup (83 g) all-purpose flour (spooned & leveled)

Muffins

  • 1 ¾ cups (219 g) all-purpose flour (spooned & leveled)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ cup (113 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 1 Tbsp orange zest (from about 2 oranges)
  • 2 large eggs, at room temperature
  • ½ cup (120 g) plain yogurt or sour cream
  • 2 tsp vanilla extract
  • 2 Tbsp (30 mL) fresh orange juice
  • 2 Tbsp (30 mL) milk, at room temperature
  • 1 ½ cups (185 g) fresh or frozen cranberries (do not thaw if frozen)

Orange Icing (Optional)

  • 1 cup (120 g) confectioners’ sugar
  • 2 Tbsp (30 mL) fresh orange juice

Instructions

1. Prepare the Pan

Preheat the oven to 425°F (218°C). Line a 12-count muffin pan with liners or grease it lightly.

2. Make the Crumb Topping (Optional)

In a small bowl, combine the brown sugar, granulated sugar, and cinnamon.
Then add the melted butter.
Next, mix in the flour using a fork until large crumbs form.
Refrigerate while you prepare the batter.

3. Mix the Dry Ingredients

In a medium bowl whisk the flour, baking soda, baking powder, cinnamon, and salt.
Set aside.

4. Cream the Butter and Sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until smooth and creamy (about 3 minutes).
Add the orange zest and beat for 1 more minute.

5. Add Wet Ingredients

Add the eggs, yogurt (or sour cream), and vanilla.
Beat on medium, then on high until combined.
The mixture may look slightly curdled — that’s normal.

6. Add Dry Ingredients

With the mixer on low, add the dry ingredients.
Then add the orange juice and milk.
Mix until just combined. The batter should be thick.

7. Add the Cranberries

Fold the cranberries gently into the batter using a spatula.

8. Fill the Muffin Cups

Divide the batter evenly, filling each cup to the top.
Add coarse sugar or the crumb topping on top.
Press the crumbs gently so they stick.

9. Bake

Bake for 5 minutes at 425°F (218°C).
Then reduce the oven temperature to 350°F (177°C)
and bake 18–20 minutes, or until a toothpick comes out clean.

10. Cool

Let the muffins cool in the pan for 5 minutes,
then transfer them to a wire rack.

11. Add the Orange Icing (Optional)

Mix the confectioners’ sugar and orange juice until smooth.
Drizzle over warm muffins and let it set.

Notes

  • Do not thaw frozen cranberries; they release too much moisture.
  • For a stronger citrus flavor, add an extra teaspoon of orange zest.
  • The two-temperature method helps create tall, bakery-style muffin tops.
  • Store at room temperature for 3 days or freeze for up to 2 months.

Nutrition (Estimated per Muffin)

  • Calories: 260
  • Carbohydrates: 35 g
  • Protein: 3 g
  • Fat: 12 g
  • Sugar: 20 g
  • Fiber: 2 g

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