Brighten your morning with these irresistible cranberry orange muffins! They offer a delightful balance of tangy cranberries and vibrant orange zest, all wrapped in a wonderfully moist and tender crumb. This easy-to-follow recipe makes homemade baking simple, whether you’re a beginner or a busy parent. Elevate your experience further with an optional sweet crumb topping and a zesty orange glaze.
Table of Contents
Why You’ll Love These Cranberry Orange Muffins
You’ll adore these homemade cranberry orange muffins for so many reasons.
- Savor the perfect balance of tart, juicy cranberries and sweet, fragrant orange.
- Easily use either fresh or frozen berries, making them accessible year-round.
- Enjoy the warming hint of cinnamon complementing the bright citrus notes.
- Achieve a consistently soft, tender, and cakey texture with every bite.
- Treat yourself to an optional, buttery crumb topping for extra crunch.
- Finish them off with a simple, sweet orange icing that adds a perfect glaze.
- The recipe is straightforward, ensuring a quick and easy baking experience for everyone.
- These delightful muffins freeze beautifully, ready for a quick snack anytime.
Ingredients
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (83g) all-purpose flour (spooned & leveled)
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon orange zest (from about 2 oranges)
- 2 large eggs, at room temperature
- 1/2 cup (120g) plain yogurt or sour cream, at room temperature*
- 2 teaspoons pure vanilla extract
- 2 Tablespoons (30ml) fresh orange juice
- 2 Tablespoons (30ml) milk (any kind), at room temperature
- 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)
- Optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)
Orange Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) fresh orange juice
Notes & Substitutions
- Flour: Always measure flour correctly by spooning it into the measuring cup and then leveling it off. This prevents dry muffins.
- Yogurt/Sour Cream: You can use plain, nonfat, low-fat, or Greek yogurt. Sour cream also works perfectly.
- Milk: Any type of milk is fine. Whole milk or 2% milk will provide a slightly richer texture than nonfat.
- Cranberries: Both fresh and frozen cranberries work wonderfully in these cranberry orange muffins. Do not thaw frozen berries; use them directly from the freezer.
- Orange Zest: Fresh orange zest is key for a bright, intense orange flavor that truly shines through.
- Room Temperature Ingredients: Ensure your butter, eggs, yogurt/sour cream, and milk are at room temperature. This is essential for creating a smooth, emulsified batter and achieving the best texture.
Delving into the science of baking, using room temperature ingredients is crucial for proper emulsification and achieving optimal texture in baked goods.
Equipment
Making these delicious cranberry orange muffins is easy with standard kitchen tools. You will need a 12-count muffin pan and paper cupcake liners for easy cleanup. Prepare your ingredients using small, medium, and large mixing bowls. An electric mixer, either handheld or stand mixer, will simplify creaming ingredients. Don’t forget a whisk, citrus zester, and citrus juicer. Finally, a wire rack for cooling completes your setup.
Instructions For the Best Cranberry Orange Muffins
Follow these simple steps to bake your perfect cranberry orange muffins.
- Prep Oven & Muffin Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with paper cupcake liners. Set the prepared pan aside.
- Make Crumb Topping: In a small bowl, combine the brown sugar, granulated sugar, cinnamon, and melted butter. Mix until just combined. Add the flour and use a fork to gently mix until distinct crumbs form. Do not over-mix into a paste. Place the crumb topping in the refrigerator to chill; this helps it hold its shape better during baking.
- Whisk Dry Muffin Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set this bowl aside for later.
- Cream Wet Muffin Ingredients: In a large bowl, using an electric mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on high speed until the mixture is light, smooth, and creamy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing. Add the orange zest and beat on medium speed for 1 minute to infuse the flavor. Incorporate the eggs, room temperature yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then increase to high speed until the mixture is well combined and mostly creamy. Don’t worry if it looks slightly curdled; this is normal. Scrape down the sides of the bowl again.
- Combine & Fold: Reduce the mixer speed to low. Gradually add the whisked dry ingredients, fresh orange juice, and milk to the wet mixture. Beat until no pockets of flour remain, being careful not to over-mix. Finally, gently fold in the fresh or frozen cranberries by hand using a spatula. The batter will be thick.
- Fill Muffin Cups: Evenly spoon the thick muffin batter into each of the prepared muffin cups, filling them all the way to the very top. Full cups help create those coveted tall muffin tops.
- Add Topping: Take the chilled crumb topping from the refrigerator and generously sprinkle it over the top of each muffin. Gently press the topping down so it adheres to the batter. If you’re skipping the crumb topping, sprinkle the muffin tops with coarse sparkling sugar instead.
- Bake Muffins: Place the muffin pan into the preheated 425°F (218°C) oven and bake for exactly 5 minutes. After 5 minutes, and without opening the oven door, immediately reduce the oven temperature to 350°F (177°C). Continue baking for an additional 16–19 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. The total baking time will be approximately 21–24 minutes. If you’re not using the crumb topping, baking time often leans closer to 21 minutes.
- Cool: Allow the freshly baked muffins to cool in the muffin pan for 5 minutes. This helps them set. Then, carefully transfer the muffins to a wire rack to cool completely. Let them cool for at least 15 minutes before adding any icing.
- Make Orange Icing: While the muffins cool, whisk together the confectioners’ sugar and fresh orange juice in a small bowl until smooth and lump-free.
- Drizzle & Serve: Drizzle the homemade orange icing generously over warm or completely cooled cranberry orange muffins. Enjoy your delicious creation!
Pro Tips & Troubleshooting
- Achieving Tall Muffin Tops: For bakery-style tall tops, fill your muffin cups completely with batter. The initial high oven temperature creates a burst of steam, helping the muffins rise beautifully before settling.
- Avoid Overmixing: Mix your batter just until the ingredients are combined and no flour streaks remain. Overmixing develops gluten, leading to tough, dense muffins instead of light, tender ones.
- Room Temperature Ingredients: This is crucial. Room temperature butter, eggs, yogurt/sour cream, and milk emulsify better, creating a smooth, cohesive batter and a superior texture for your cranberry orange muffins.
- Crumb Topping: Ensure your crumb topping is chilled before baking. Cold butter in the topping helps it stay crumbly and prevents it from melting too quickly into the muffin batter. Don’t overmix the topping; it should be loose crumbs, not a paste.
- Don’t Overbake: Keep a close eye on your muffins. Bake them only until a toothpick inserted into the center comes out clean. Overbaking is a common culprit for dry muffins.
- Enhancing Orange Flavor: Always use fresh orange zest and juice. The zest carries the most intense orange oils, providing a bright, aromatic punch to these delightful treats.
Serving, Storage & Variations
These cranberry orange muffins are incredibly versatile, perfect for any occasion.
- Serving Suggestions: Enjoy them warm, plain, or split open with a dollop of butter or your favorite jam. They make a fantastic pairing with a hot cup of coffee, tea, or a glass of milk for breakfast or an afternoon snack.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer freshness, you can keep them in the refrigerator for up to a week.
- Freezing Instructions: Once completely cooled, place the baked cranberry orange muffins in a single layer in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months. Thaw frozen muffins overnight in the refrigerator or at room temperature for a few hours.
- Reheating: For that fresh-from-the-oven taste, warm a muffin gently in the microwave for 15-30 seconds, or in a toaster oven until just heated through.
- Variations:
- Other Mix-ins: Feel free to add 1/2 cup of white chocolate chips for extra sweetness or a handful of chopped nuts like pecans or walnuts for crunch.
- Different Citrus: Swap the orange zest and juice for lemon or lime to create a different citrus profile.
- Spices: Amp up the spice blend with a pinch of freshly grated nutmeg or a dash of cardamom for a more complex flavor.
- Mini/Jumbo Muffins: Adjust baking times accordingly if using a different size muffin pan. Mini muffins bake faster, while jumbo muffins will take longer. Refer to recipe notes for specific guidance.
- Dried Cranberries: If using dried cranberries, rehydrate them first by soaking them in warm water or orange juice for 10-15 minutes, then drain. Alternatively, reduce the quantity slightly as dried fruit is more concentrated.
Nutrition Information
Please note that the nutritional values provided below are approximate and can vary significantly based on the specific brands of ingredients used and any substitutions made. This table is for general guidance only.
| Nutrient | Amount (per muffin, approx.) |
|---|---|
| Calories | 350-400 |
| Total Fat | 15-20g |
| Saturated Fat | 8-12g |
| Cholesterol | 50-70mg |
| Sodium | 200-250mg |
| Total Carbohydrates | 50-60g |
| Dietary Fiber | 1-2g |
| Total Sugars | 30-40g |
| Protein | 4-6g |
For precise nutritional information based on your exact ingredients, we recommend using an online nutrition calculator.
Frequently Asked Questions
Can I use frozen cranberries for these cranberry orange muffins?
Yes, absolutely! Use frozen cranberries directly from the freezer without thawing them first.
How do I get tall, domed muffin tops like those from a bakery?
Fill your muffin cups completely to the very top with batter and start baking at a high oven temperature for the initial few minutes.
Why are my homemade muffins tough instead of tender?
Your muffins are likely tough due to overmixing the batter. Mix only until the ingredients are just combined to prevent gluten development.
Can I make these dairy-free?
Yes, you can substitute plant-based milk and dairy-free sour cream or yogurt alternatives. Ensure they are plain and unsweetened.
Conclusion
These homemade cranberry orange muffins are truly a delightful treat, offering a perfect blend of tart and sweet flavors. With their wonderfully tender texture and vibrant zest, they are sure to become a favorite in your kitchen.
This easy and beginner-friendly recipe proves that making delicious baked goods from scratch can be simple and rewarding for everyone. We encourage you to bake a batch and savor this classic flavor combination. Share your beautiful creations and let us know what you think!
Cranberry Orange Muffins
Ingredients
Equipment
Method
- Preheat oven to 425°F (218°C). Line a 12‑count muffin pan with liners or spray with nonstick spray.
- Prepare crumb topping: in a small bowl combine brown sugar, granulated sugar, cinnamon, and melted butter. Add flour and fork until crumbly; chill in fridge.
- In a medium bowl whisk flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl using a mixer, beat softened butter, granulated sugar and brown sugar until light and creamy (~3 minutes). Add orange zest and beat 1 minute. Add eggs, yogurt/sour cream, and vanilla; beat until combined.
- Reduce mixer speed to low; add dry ingredients, orange juice and milk. Beat until just combined. Fold in cranberries by hand.
- Fill each muffin cup to the top with batter. Sprinkle chilled crumb topping on each muffin, pressing gently. (Or sprinkle coarse sugar if skipping topping.)
- Bake at 425°F for 5 minutes, then without opening oven reduce temperature to 350°F (177°C) and bake for an additional 16–19 minutes until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack and cool at least 15 minutes before icing.
- Whisk together confectioners’ sugar and fresh orange juice until smooth. Drizzle over cooled muffins and serve.
Nutrition
Notes
- You can freeze the muffins once cooled for up to 3 months.
- Use fresh orange zest and juice for maximum flavor.
- For taller muffin tops, fill cups to the top and start at a high oven temperature.
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