Why You’ll Love This Recipe

I like that this recipe strikes the perfect balance between tangy and sweet. The Greek yogurt keeps the muffins moist, the orange zest brightens every bite, and the streusel topping brings a cozy touch of cinnamon warmth. Plus, the presentation is beautiful—those cranberries on top make them look bakery-worthy without any extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

  • 1 cup all-purpose flour

  • 1 ¾ teaspoons baking powder

  • ¼ teaspoon salt

  • 1 large egg

  • ½ cup granulated sugar

  • ⅓ cup Greek yogurt

  • 2 tablespoons freshly squeezed orange juice

  • ¼ cup canola oil

  • 1 tablespoon freshly grated orange zest

  • 1 ½ cups cranberries (fresh or frozen; I reserve ¼ cup for topping)

  • 1–2 tablespoons flour (for tossing the cranberries)

For the Streusel Topping:

  • ⅔ cup all-purpose flour

  • ⅓ cup granulated sugar

  • ½ teaspoon cinnamon (I sometimes add a little more for extra warmth)

  • ¼ cup unsalted butter, melted

Directions

  1. I preheat the oven to 400°F and line a standard muffin tin with paper liners.

  2. To make the streusel, I whisk together the flour, sugar, and cinnamon in a small bowl, stir in the melted butter with a fork until crumbly, and then chill the mixture in the fridge while I prep the batter.

  3. In a large bowl, I stir together the flour, baking powder, and salt.

  4. In another bowl, I whisk the egg, orange zest, and sugar until smooth. Then I add the Greek yogurt, orange juice, and canola oil, whisking until the mixture is pale yellow.

  5. I fold the wet ingredients into the dry ingredients gently, just until combined.

  6. I toss 1¼ cups of cranberries with a bit of flour so they don’t sink in the batter, then fold them into the mix very gently.

  7. I spoon the batter into the muffin cups, filling them about two-thirds full. Then I top each one generously with the chilled streusel and press a few cranberry halves on top for a pop of color.

  8. I place the muffins in the oven, immediately reduce the temperature to 375°F, and bake for 18–20 minutes, or until a toothpick comes out clean.

  9. I let them cool in the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 12 muffins.

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

Variations

  • Add nuts: Chopped pecans or walnuts in the streusel give extra crunch.

  • Glaze finish: A light orange glaze (just powdered sugar and orange juice) adds a sweet, glossy finish.

  • Use different berries: I sometimes swap cranberries for blueberries or chopped strawberries when they’re in season.

  • Spice it up: A pinch of nutmeg or allspice in the batter gives a festive touch.

  • Dairy-free version: I substitute coconut yogurt and a plant-based butter for a dairy-free muffin.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days. They keep well in the fridge for about 5 days. To reheat, I warm them in the microwave for about 15–20 seconds or pop them into a 300°F oven for a few minutes to refresh that crispy topping.

FAQs

Can I use frozen cranberries?

Yes, I often use frozen cranberries right from the freezer—no need to thaw. I just toss them in flour like I would with fresh ones.

How do I keep the streusel from sinking?

I make sure the streusel is cold when I top the muffins. It holds its shape better and stays nice and crumbly on top.

Can I make these ahead of time?

Absolutely. I sometimes bake them the night before and store them in an airtight container. They taste just as fresh the next morning.

Why toss the cranberries in flour?

Tossing them in flour helps keep them from sinking to the bottom of the muffins. It also helps them distribute evenly throughout the batter.

What’s the best way to zest an orange?

I use a microplane to zest just the bright orange layer of the peel—not the white part underneath. That gives the best flavor without any bitterness.

Conclusion

These Cranberry Orange Muffins with Streusel Topping are a perfect blend of brightness and texture. The tart cranberries, fragrant orange zest, and buttery crumb topping come together in a muffin that feels cozy and elegant all at once. Whether I’m baking them for the holidays or just for a weekend treat, they never fail to impress.

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Cranberry Orange Muffins With Streusel Topping

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  • Author: Mia
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian
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Description

Bursting with tart cranberries and bright orange flavor, these soft muffins are topped with a buttery cinnamon streusel for the perfect sweet crunch. Ideal for breakfast, brunch, or a cozy snack.

Ingredients

For the Muffins

1 cup all-purpose flour

1 ¾ tsp baking powder

¼ tsp salt

1 large egg

½ cup granulated sugar

⅓ cup Greek yogurt

2 tbsp freshly squeezed orange juice

¼ cup canola oil

1 tbsp freshly grated orange zest

1 ½ cups cranberries (fresh or frozen, divided – reserve ¼ cup for topping)

1–2 tbsp all-purpose flour (for tossing cranberries)

For the Streusel Topping

⅔ cup all-purpose flour

⅓ cup granulated sugar

½ tsp cinnamon (or more to taste)

¼ cup unsalted butter, melted

Instructions

Preheat oven to 400°F (200°C). Line a standard muffin tin with paper liners and set aside.

Make the streusel topping: In a small bowl, whisk together flour, sugar, and cinnamon. Stir in melted butter with a fork until crumbly. Refrigerate until ready to use.

Mix dry ingredients: In a large bowl, combine flour, baking powder, and salt.

Mix wet ingredients: In a separate bowl, whisk egg, sugar, and orange zest. Then whisk in yogurt, orange juice, and oil until pale yellow and smooth.

Combine: Add wet ingredients to dry and whisk until just combined.

Prepare cranberries: Toss 1 ¼ cups cranberries with 1–2 tbsp flour. Gently fold into the batter.

Fill muffin cups: Spoon batter into muffin tin, filling each cup about ⅔ full. Add reserved cranberries to the tops and generously sprinkle with streusel topping.

Bake: Place muffins in oven and immediately reduce temperature to 375°F (190°C). Bake for 18–20 minutes, or until a toothpick inserted comes out clean.

Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Reserve a few cranberries to place on top of each muffin for a more attractive presentation.

If using frozen cranberries, no need to thaw—just toss with flour and fold in.

Start checking for doneness at 16 minutes to avoid overbaking.

Muffins are best enjoyed fresh but can be stored in an airtight container for 2–3 days.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Brunch
  • Method: Baking
  • Cuisine: American

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