Cranberry Orange Muffins with Streusel Recipe

Introduction

These Cranberry Orange Muffins with Streusel are a delightful burst of tart cranberries and bright citrus, topped with a sweet, crumbly streusel. Perfect for breakfast or a cozy snack, they combine tender crumb with a crunchy topping for a satisfying treat.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 tablespoon orange zest
• 1 cup fresh or frozen cranberries
• ½ cup brown sugar (for streusel)
• ⅓ cup all-purpose flour (for streusel)
• ¼ cup cold unsalted butter, cubed (for streusel)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. Step 3: In another bowl, combine melted butter, eggs, milk, and orange zest. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Step 4: Gently fold in the cranberries. Divide the batter evenly among the muffin cups.
5. Step 5: To make the streusel, mix brown sugar and flour in a small bowl. Cut in the cold butter until the mixture becomes crumbly. Sprinkle the streusel evenly over the muffin batter.
6. Step 6: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use frozen cranberries directly without thawing to prevent them from bleeding into the batter.
• For extra orange flavor, add ½ teaspoon of orange extract along with the zest.
• Swap out cranberries for fresh blueberries or chopped apples for a different fruity twist.
• Make the streusel ahead of time and store it refrigerated until ready to use to save prep time.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm muffins in the microwave for about 20 seconds or in a 350°F (175°C) oven for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Dried cranberries can be used but will result in a chewier texture and less tartness. Soaking them in warm water for a few minutes before adding may help soften them.

What if I don’t have orange zest?

You can substitute with a teaspoon of orange extract or leave it out for a slightly different flavor, though the orange zest adds a fresh, bright note that complements the cranberries well.

Cranberry Orange Muffins with Streusel Recipe

Print Recipe

★★★★★

4.4 from 81 reviews

Delight in these moist and flavorful Cranberry Orange Muffins topped with a sweet, crumbly streusel. Perfect for breakfast or an afternoon snack, these muffins combine tart cranberries and bright orange zest for a refreshing twist on a classic treat.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 tablespoon orange zest
• 1 cup fresh or frozen cranberries

Streusel Topping

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• ¼ cup cold unsalted butter, cubed

Instructions

1. Preheat Oven and Prepare Tin: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make removal easy.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined, ensuring even distribution of leavening agents.
3. Combine Wet Ingredients: In a separate bowl, mix together the melted unsalted butter, eggs, milk, and orange zest. This creates a flavorful wet base for the muffins.
4. Mix Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and stir gently until just combined; avoid overmixing to keep muffins tender.
5. Fold in Cranberries: Gently fold in the fresh or frozen cranberries, distributing them evenly throughout the batter without crushing them.
6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full for proper rise.
7. Prepare Streusel Topping: In a small bowl, combine the brown sugar and flour. Cut in the cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
8. Top Muffins with Streusel: Generously sprinkle the streusel mixture over the top of each muffin cup, adding a sweet and crunchy finish.
9. Bake the Muffins: Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean, ensuring they are fully cooked.
10. Cool: Let muffins cool in the pan for 5 minutes to set, then carefully transfer them to a wire rack to cool completely or serve warm.

Notes

• Substitute milk with almond or oat milk for a dairy-free version.
• Use fresh cranberries for a tart flavor or frozen ones straight from the freezer for convenience.
• Do not overmix batter to maintain a light and fluffy texture.
• Streusel topping adds a delightful crunch and sweetness but can be omitted for a simpler muffin.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: cranberry muffins, orange zest, streusel topping, breakfast muffins, holiday muffins