Name: Cranberry Orange Muffins with Crumb Topping Recipe
Prep time: 25 min
Cook time: 24 min
Total time: 1 h
Cuisine: American
Ingredients: 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); 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); 1 cup (120g) confectioners’ sugar; 2 Tablespoons (30ml) fresh orange juice

Jump to Recipe· 4.6 from 32 reviews

If you’re on the hunt for the ultimate cozy morning treat, I’ve got something absolutely delightful for you — my Cranberry Orange Muffins with Crumb Topping Recipe is everything you want in a muffin and more. Tangy cranberries meet bright, zesty orange, all wrapped up in a tender crumb topped with a sweet cinnamon crust that’s just the right amount of crunchy. Trust me, once you bake these, you’ll want to make them again and again. Let me walk you through why this recipe shines and how you can make it your own!

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Why This Recipe Works

Balanced Flavors: The tartness of fresh cranberries pairs perfectly with the sweet, citrusy notes of orange zest and juice.
Moist, Tender Texture: Yogurt keeps the muffins soft, while the butter adds richness for that melt-in-your-mouth feel.
Crunchy Crumb Topping: The cinnamon-spiced crumb topping adds a delightful texture contrast that’s simply irresistible.
Versatility: You can easily swap ingredients or toppings to suit your taste and dietary needs without losing the magic.

Cranberry Orange Muffins with Crumb Topping, cranberry orange muffin recipe, easy cranberry muffin recipe, moist cranberry muffins, citrus cranberry muffin ideas - The image shows a dark muffin tin with nine muffins inside it, all golden brown with a crumbly topping that is light tan and unevenly spread over each muffin. Bright red berry pieces peek through the muffins, adding spots of color. White glaze is drizzled in thin lines over the top of each muffin, contrasting with the crumbly texture. One muffin is pulled slightly out of its spot showing the sides, which have a ridged paper liner of a light brown color. The muffin tin rests on a white marbled surface with a soft orange cloth partially visible in the bottom left corner and a few dark red whole berries scattered near the tin. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Cranberry Orange Muffins with Crumb Topping Recipe come together beautifully for flavor and texture harmony. Whether you’re fresh out shopping for cranberries or grabbing essentials from your pantry, these components create that perfect balance of sweet, tangy, creamy, and crunchy you want in a muffin.

All-purpose flour: The sturdy base for the muffins and crumb, giving structure without making them tough.
Baking soda & baking powder: Work together to make your muffins rise just right — fluffy but not too airy.
Ground cinnamon: Adds a gentle warmth that complements orange and cranberry beautifully.
Butter: Used both in the batter and crumb topping for richness and moisture.
Granulated and brown sugar: Brown sugar brings molasses-y depth, while granulated sugar rounds out the sweetness and helps with texture.
Orange zest and juice: These inject vibrant citrus flavor that really wakes up the cranberries.
Eggs: Bind everything together and contribute to the muffins’ tender crumb.
Plain yogurt or sour cream: Keeps the batter moist and adds a slight tang that balances the sweetness.
Vanilla extract: Enhances all the flavors and adds a comforting aroma.
Cranberries (fresh or frozen): The star fruit of this recipe — tart, juicy, and bursting with flavor.
Confectioners’ sugar: For the optional orange icing that adds extra citrus sweetness and a pretty glaze.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I absolutely love tweaking this Cranberry Orange Muffins with Crumb Topping Recipe depending on the season or my mood. You can easily personalize it with different toppings or mix-ins — it’s such a forgiving recipe that welcomes a little creativity.

Variation: One of my favorite twists is swapping in fresh blueberries alongside the cranberries for a burst of extra juiciness and color. It works like a charm every time!
Dairy-free option: Use a plant-based yogurt and non-dairy butter alternative to keep the same creamy texture without sacrificing flavor.
Spice it up: Add a touch of nutmeg or cardamom with the cinnamon in the crumb topping to deepen the warm spices.
Lower sugar version: Reduce granulated sugar slightly and rely more on the natural tartness of the cranberries — still delicious and slightly less sweet.
Size swaps: For a crowd, try mini muffins for bite-sized fun, or jumbo muffins for an indulgent breakfast treat.

Step-by-Step: How I Make Cranberry Orange Muffins with Crumb Topping Recipe

Step 1: Whip up the Cinnamon Crumb Topping

Start by stirring together the brown sugar, granulated sugar, cinnamon, and melted butter until the mixture looks smooth. Then add the flour and use a fork to gently combine — just until crumbly, don’t overwork it into a dough. I always pop the crumb topping into the fridge while I finish the rest of the batter. Chilling this little crust ensures it holds together nicely on top of the muffins as they bake.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk your flour, baking soda, baking powder, cinnamon, and salt. This step ensures even distribution and a consistent rise. It’s an easy step that really pays off, so don’t skip it!

Step 3: Cream Butter and Sugars Until Dreamy

Using a mixer, beat your softened butter with both sugars until fluffy and creamy — about 3 minutes at high speed. It’s the secret to light muffins, so take your time here. Then add the orange zest and mix for another minute. Your kitchen will start smelling incredible right about now!

Step 4: Incorporate Eggs, Yogurt, and Vanilla

Beat in the eggs, yogurt (or sour cream), and vanilla extract first on medium speed until combined, then crank it up to high until mostly smooth — it may look slightly curdled, but that’s normal. Scrape down the bowl as needed to keep everything mixed evenly.

Step 5: Combine Wet and Dry Ingredients

With the mixer on low, add the dry mix along with orange juice and milk. Mix just until the flour disappears — don’t overmix or the muffins will be tough. Then, gently fold in the cranberries with a spatula. If your cranberries are frozen, no need to thaw — this helps keep the batter from turning pink and maintains that fresh-tart bite.

Step 6: Fill Muffin Cups & Add Topping

Divide the thick batter evenly among your prepared muffin pan — I like to fill each almost to the top for a nice domed shape. Spoon a pinch of chilled crumb topping onto each muffin, gently pressing it so it sticks during baking. Don’t have crumb topping? Sprinkle some coarse sparkling sugar for a pretty, crunchy finish instead.

Step 7: Bake with Care

Bake the muffins at a high temperature first — 425°F for 5 minutes — which helps them rise quickly. Then, without opening the oven door (very important!), reduce the temperature to 350°F and bake for an additional 16–19 minutes. The total bake time is about 21–24 minutes. Use a toothpick to check doneness; it should come out clean. If you skip the crumb topping, baking is usually closer to 21 minutes.

Step 8: Cool and Optional Orange Icing

Let the muffins rest in the pan for 5 minutes before moving them to a wire rack to cool completely. If you want to finish with a bright glaze, whisk confectioners’ sugar and orange juice into a smooth icing and drizzle over the muffins while they’re warm or cooled. It adds an extra touch of citrusy sweetness that’s absolutely heavenly.

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Tips from My Kitchen

Use Room Temperature Ingredients: Bringing eggs, butter, and yogurt to room temp makes mixing smoother and keeps the batter consistent.
Don’t Overmix the Batter: Overworking can lead to dense muffins; stop once flour disappears and cranberries are folded in gently.
Keep Crumb Topping Chilled: This helps it stay crisp rather than melting away during baking.
Avoid Thawing Frozen Cranberries: They get mushy and bleed color into the batter; using them frozen is the best way to keep the bright flavor and pretty speckles.

How to Serve Cranberry Orange Muffins with Crumb Topping Recipe

Garnishes

I usually keep it simple with these muffins — just a drizzle of the orange icing or a sprinkle of coarse sugar. But on special mornings, adding a few fresh mint leaves or a light dusting of powdered sugar can really elevate the look. If you’re feeling fancy, a tiny wedge of orange on the side ties the citrus theme together nicely.

Side Dishes

These muffins pair wonderfully with a warm cup of coffee or a steaming mug of tea. I also like serving them alongside a creamy yogurt parfait or some scrambled eggs for a balanced breakfast spread. On a holiday brunch table, they’re a lovely contrast next to savory quiche or smoked salmon.

Creative Ways to Present

For a festive brunch, I’ve arranged the muffins in a pretty basket lined with a colorful kitchen towel, then added a few sprigs of fresh rosemary and cranberries around the edges for a rustic touch. Another fun idea? Serve them as mini muffin pops by inserting decorative sticks — cute for parties or on-the-go snacks.

Make Ahead and Storage

Storing Leftovers

These muffins stay moist and flavorful when stored in an airtight container at room temperature for up to 3 days. I recommend lining the container with a paper towel to absorb any extra moisture and keep them fresh. After that, refrigeration extends their life up to a week, but let them come to room temp or lightly warm before enjoying again.

Freezing

I often bake a double batch and freeze leftovers. Make sure the muffins are completely cooled before wrapping them tightly in plastic wrap and placing in a freezer-safe bag. They keep beautifully for up to 3 months. When you want one, thaw it in the fridge overnight or on the counter for a couple of hours.

Reheating

To bring back that freshly-baked taste, I microwave a muffin for about 20 seconds or warm it in a 300°F oven for 5-7 minutes. This revives the crumbly topping and soft crumb without drying them out. If you like, add a touch more icing after reheating for extra zing!

FAQs

Can I use frozen cranberries in this recipe?

Yes! You can absolutely use frozen cranberries without thawing them first. In fact, it’s better not to thaw because thawing releases moisture and can make your batter soggy or turn pink. Adding frozen cranberries keeps the muffins vibrant and maintains the bursts of tart flavor.
What’s the difference between using yogurt and sour cream?

Both yogurt and sour cream add moisture and a subtle tang to the muffins, enhancing the crumb’s softness. Plain yogurt tends to be a bit lighter and can create a slightly fluffier texture, while sour cream adds richness. Use whichever you have on hand, and don’t stress—it’ll be delicious either way.
Can I skip the crumb topping?

Definitely! If you’re short on time or prefer something simpler, you can skip the crumb topping and sprinkle coarse sparkling sugar on top instead for a nice crunch. The muffins will still be moist and flavorful, though the crumb topping adds that extra special texture.
How do I store leftover muffins?

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for several months. Just be sure to keep them covered to maintain moisture and freshness.
Can I make these muffins dairy-free?

Yes, you can! Swap the butter for a plant-based alternative and use dairy-free yogurt or sour cream substitutes. For milk, any non-dairy option like almond or oat milk works perfectly. These swaps retain moisture and flavor for a delicious dairy-free treat.

Final Thoughts

Honestly, this Cranberry Orange Muffins with Crumb Topping Recipe has become my go-to for cozy weekends and holiday breakfasts. The way the tangy cranberries and orange sparkle through the tender crumb, topped with that joyful cinnamon crumble—it’s like a warm hug in muffin form. I hope you love baking and sharing them as much as I do. Give this recipe a try, and I promise it’ll become one of your favorites, too. Happy baking, friend!