Description
These Cranberry Orange Muffins are perfectly moist and bursting with fresh cranberries and a bright orange flavor. Topped with a buttery cinnamon crumb or optionally sparkling sugar, they make a delightful breakfast or snack. Finished with a sweet orange glaze, these muffins balance tartness and sweetness for an irresistible treat.
Ingredients
Scale
Crumb Topping
- 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)
Muffins
- 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)
Orange Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) fresh orange juice
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners and set aside.
- Make Crumb Topping: In a small bowl, combine brown sugar, granulated sugar, cinnamon, and melted butter until combined. Add flour and gently mix with a fork until crumbly but not pasty. Refrigerate to keep cold.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl using a mixer, beat softened butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down sides as needed.
- Add Orange Zest and Wet Ingredients: Beat in orange zest on medium speed for 1 minute. Add eggs, yogurt or sour cream, and vanilla extract; beat for 1 minute, then increase to high speed until mostly creamy (a slightly curdled texture is okay). Scrape sides as needed.
- Add Dry Ingredients and Liquids: With mixer on low, add dry flour mixture, orange juice, and milk. Beat until no flour pockets remain; then gently fold in cranberries without over-mixing. Batter will be thick.
- Fill Muffin Cups and Add Topping: Spoon batter evenly into muffin cups, filling to the top. Sprinkle crumb topping over each muffin, gently pressing it down to stick. If skipping crumb topping, evenly sprinkle coarse sparkling sugar on top.
- Bake Muffins: Bake at 425°F for 5 minutes, then without opening oven reduce temperature to 350°F (177°C). Continue baking for 19 minutes or until a toothpick inserted in center comes out clean. Total bake time is about 24 minutes.
- Cool Muffins: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely for at least 15 minutes before icing.
- Prepare Orange Icing: Whisk confectioners’ sugar and fresh orange juice until smooth and drizzle over warm or cooled muffins.
- Store Muffins: Keep iced or plain muffins covered at room temperature for a few days or refrigerate up to 1 week.
Notes
- Freeze baked and cooled muffins for up to 3 months. Thaw in refrigerator or at room temperature before eating. Warm in microwave if desired.
- You can use nonfat or low-fat plain yogurt, Greek or regular. Sour cream is also a good substitute.
- Any milk works—dairy or nondairy. Avoid nonfat milk for best texture and taste.
- If using frozen cranberries, do not thaw them before mixing.
- For jumbo muffins, bake at 425°F for 5 minutes then at 350°F for 25 minutes, total about 30 minutes; yields 6 jumbo muffins.
- For mini muffins, bake at 350°F for 14 minutes; yields about 36–40 mini muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
