Why You’ll Love This Recipe
I love how these muffins balance sweet and tart flavors so well. The orange zest and juice add a vibrant citrus flavor that lifts the entire muffin, while the cranberries give it that juicy pop of freshness in every bite. The streusel topping adds a sweet, crumbly texture that makes each muffin feel a little special. Best of all, the recipe comes together quickly with simple pantry ingredients, making it an easy go-to for any time I want a fresh-baked treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Muffins:
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all-purpose flour
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granulated sugar
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baking soda
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baking powder
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salt
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orange zest (from a large orange)
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whole milk
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unsalted butter (melted and cooled)
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eggs
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fresh orange juice
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vanilla extract
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fresh or frozen cranberries (do not thaw if frozen)
Streusel Topping:
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all-purpose flour
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light brown sugar
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ground cinnamon
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unsalted butter (cold and diced)
Directions
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I preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
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In a small bowl, I mix ⅓ cup flour, brown sugar, and cinnamon, then cut in the cold diced butter with a fork or pastry blender until the topping resembles coarse crumbs. I set that aside.
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In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
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In a separate bowl, I whisk the milk, melted butter, eggs, orange juice, and vanilla extract until smooth.
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I pour the wet mixture into the dry ingredients and stir gently until just combined—being careful not to overmix.
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I fold in the cranberries and spoon the batter into the muffin cups, filling each about ¾ full.
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I sprinkle the streusel topping generously over the top of each muffin.
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I bake for 18–20 minutes until a toothpick comes out clean, then cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes 12 muffins and takes about 35 minutes total—around 15 minutes to prep and 18–20 minutes to bake. Each muffin has approximately 220 calories.
Variations
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I sometimes add chopped walnuts or pecans to the batter for extra crunch.
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For more orange flavor, I add extra zest to the streusel topping.
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I replace some of the flour with whole wheat flour for a heartier texture.
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If I don’t have cranberries, I substitute chopped fresh strawberries or blueberries.
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I mix in a bit of orange extract if I want an even stronger citrus aroma.
Storage/Reheating
I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I warm them in the microwave for 15–20 seconds to bring back that fresh-from-the-oven texture. They also freeze beautifully—I wrap them individually and freeze for up to 2 months, then thaw overnight or microwave straight from frozen.
FAQs
Can I use frozen cranberries?
Yes, I always add them directly to the batter without thawing. Thawed cranberries release too much moisture and can affect the texture.
Can I make these muffins dairy-free?
Definitely. I use almond milk and a dairy-free butter substitute and they still come out soft and delicious.
Why did my muffins come out dense?
They may have been overmixed. I make sure to stir the wet and dry ingredients until just combined to keep the muffins light and fluffy.
Can I use bottled orange juice?
Fresh juice gives the best flavor, but in a pinch, bottled orange juice works. I just make sure it’s 100% juice without added sugar.
How do I get bakery-style muffin tops?
I fill each muffin cup about ¾ full and make sure the oven is fully preheated to 400°F before baking. That high heat helps them rise quickly and gives them that nice dome.
Conclusion
Cranberry Orange Muffins with Streusel are one of those treats I always come back to. They’re bursting with fresh flavor, have the perfect balance of sweet and tart, and are topped with a buttery crumble that makes every bite feel like a little indulgence. Whether I’m baking them for the holidays, a brunch, or just because I want something bright and comforting, these muffins always hit the mark.
Print
Cranberry Orange Muffins with Streusel
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These bakery-style cranberry orange muffins with a sweet cinnamon streusel topping are bursting with fresh citrus flavor and tart cranberries—perfect for any time of day.
Ingredients
For the Muffins:
2 cups all-purpose flour
1 cup granulated sugar
½ tsp baking soda
2 tsp baking powder
½ tsp salt
1 tbsp orange zest (from about 1 large orange)
⅔ cup whole milk
½ cup unsalted butter, melted and slightly cooled
2 large eggs (room temperature)
¼ cup fresh orange juice
1 tsp vanilla extract
1½ cups fresh or frozen cranberries (do not thaw if frozen)
For the Streusel Topping:
⅓ cup all-purpose flour
¼ cup packed light brown sugar
¼ tsp ground cinnamon
3 tbsp unsalted butter, cold and diced
Instructions
Prep:
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease with nonstick spray.
Make the Streusel:
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold diced butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
Mix Dry Ingredients:
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and orange zest.
Mix Wet Ingredients:
In a separate bowl, whisk together milk, melted butter, eggs, orange juice, and vanilla extract.
Combine:
Pour wet ingredients into dry and stir gently until just combined. Fold in cranberries.
Fill Muffin Tins:
Divide batter evenly among muffin cups (fill about ¾ full). Sprinkle each muffin with the prepared streusel topping.
Bake:
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Use cranberries frozen if starting from frozen—no need to thaw.
Add extra orange zest to the streusel for more citrus flavor.
Muffins freeze well—store in an airtight container for up to 3 months.
For added texture, mix chopped nuts into the streusel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baked
- Cuisine: American
