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
