Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Orange Cranberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 12 jumbo muffins or 24 regular muffins

Description

These Orange Cranberry Muffins boast a vibrant burst of citrus paired with tart, juicy cranberries, topped with a sweet, buttery streusel and finished with a delicate orange glaze. Perfect for breakfast or a cozy snack, these muffins are moist, flavorful, and beautifully textured.

Ingredients

Muffin Batter

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • Zest from 2 large oranges
  • 1/2 cup orange juice (freshly squeezed)
  • 1 cup sour cream (or thick Greek yogurt)
  • 1 cup unsalted butter (melted)
  • 4 large eggs (at room temperature)
  • 1 1/2 cups white granulated sugar
  • 2 tsp vanilla extract
  • 3 cups fresh cranberries
  • 1/4 cup all-purpose flour (for cranberries)

Streusel Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup white granulated sugar
  • 2 tbsp unsalted butter (cold)
  • 1 tbsp heavy cream (or milk)
  • Reserved 1/2 cup sliced cranberries (for topping)

Orange Glaze

  • 1 cup powdered sugar
  • 1 tbsp orange zest
  • 2 to 4 tbsp heavy cream (or milk)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line your muffin tins with paper liners; use 12 jumbo liners or 24 regular cupcake liners depending on your preference.
  2. Prepare Dry Ingredients: In a large bowl, combine 3 cups flour, baking soda, baking powder, and sea salt. Zest two large oranges directly into the dry mix and toss well to evenly distribute the zest without clumps. Set aside.
  3. Extract Orange Juice: Squeeze the juice from the zested oranges until you have 1/2 cup of fresh juice for the batter.
  4. Mix Wet Ingredients: In another large bowl, whisk together the fresh orange juice, sour cream, melted butter, eggs, sugar, and vanilla extract until the eggs are fully beaten and the mixture is smooth.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently until the batter is smooth and free of lumps. Be careful not to overmix to avoid tough muffins.
  6. Add Cranberries: Fold in 3 cups of fresh cranberries into the batter using a spatula, reserving about 1/2 cup sliced cranberries for topping later.
  7. Make Streusel Topping: In a small bowl, mix 1/4 cup flour and 1/4 cup sugar. Cut in 2 tablespoons of cold butter using a pastry blender or forks until the mixture looks like small crumbs. Stir in 1 tablespoon cream to form a crumbly streusel texture.
  8. Fill Muffin Tins: Using a large scoop, fill each muffin liner about three-quarters full with the batter, leaving room for topping and rising.
  9. Add Toppings: Sprinkle 1 1/2 to 2 tablespoons of streusel over each muffin, then top with a few of the reserved sliced cranberries, gently pressing them on top.
  10. Bake: Bake in the preheated oven for about 30 minutes (jumbo size) or until a toothpick inserted in the center comes out clean. For smaller cupcakes, reduce baking time slightly and start checking around 25 minutes to prevent dryness.
  11. Cool Muffins: Let the muffins cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
  12. Prepare Orange Glaze: While muffins cool, whisk powdered sugar with orange zest in a bowl. Add 1 tablespoon cream at a time, whisking until you achieve a smooth, pourable glaze.
  13. Glaze the Muffins: Drizzle the orange glaze over the cooled muffins evenly. Allow the glaze to set for a few minutes before serving.
  14. Storage: For best freshness, enjoy muffins within two days stored at room temperature. For longer storage, individually wrap each muffin in plastic wrap, freeze in a zip-lock bag, and thaw at room temperature before eating.

Notes

  • Do not overmix the batter to keep muffins tender and avoid large air pockets.
  • If using regular cupcake liners instead of jumbo muffin liners, reduce baking time by a few minutes to prevent overcooking.
  • Fresh cranberries can be halved or sliced for better distribution and topping aesthetics.
  • For a dairy-free version, substitute sour cream with coconut yogurt and use a plant-based butter alternative.
  • Muffins freeze well and can be thawed for quick breakfasts or snacks.
  • To enhance orange flavor, consider adding a teaspoon of orange extract to the batter along with vanilla.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/the-best-orange-cranberry-muffins-recipe/