Cranberry Orange Muffins with Streusel Recipe

Introduction

Cranberry Orange Muffins with Streusel combine the tartness of fresh cranberries with bright citrus flavor, creating a perfect balance of sweet and tangy. These moist, fluffy muffins are topped with a buttery streusel that adds a delightful crunch to every bite.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon 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 teaspoon vanilla extract
• 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and orange zest until evenly combined.
3. Step 3: In a separate bowl, whisk the milk, melted butter, eggs, orange juice, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined—avoid overmixing to keep the muffins tender.
5. Step 5: Carefully fold in the cranberries, distributing them evenly through the batter.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a crunchy topping, sprinkle a simple streusel made from ¼ cup flour, 2 tablespoons sugar, and 2 tablespoons cold butter over the muffins before baking.
• Substitute fresh orange zest with lemon zest for a different citrus twist.
• If you prefer sweeter muffins, increase the sugar by 2 tablespoons.
• Use full-fat yogurt instead of milk for extra moistness.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed bag for up to 2 months. Reheat frozen muffins in a microwave for 20-30 seconds or warm them in the oven at 350°F (175°C) for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries without thawing to prevent the batter from turning pink and prevent excess moisture.

How do I make the streusel topping?

Mix equal parts flour and sugar with cold butter until crumbly, then sprinkle over the muffins before baking for a crunchy, sweet topping.

Cranberry Orange Muffins with Streusel Recipe

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★★★★★

4.7 from 129 reviews

These Cranberry Orange Muffins with Streusel are a delightful combination of tart cranberries and zesty orange flavor, topped with a crunchy, buttery streusel for a perfect balance of sweet and tangy. Ideal for breakfast or a snack, these moist muffins bring a fresh burst of citrus and berry with every bite.

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

Ingredients

Scale 1x2x3x

Muffin Batter

• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon 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 teaspoon vanilla extract
• 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)

Streusel Topping

• ½ cup all-purpose flour
• ⅓ cup granulated sugar or brown sugar
• ¼ cup unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, sugar, baking soda, baking powder, salt, and orange zest until evenly combined.
3. Prepare Wet Ingredients: In another bowl, whisk the milk, melted butter, eggs, orange juice, and vanilla extract until smooth and well blended.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula just until combined; be careful not to overmix to keep muffins tender.
5. Add Cranberries: Fold in the fresh or frozen cranberries evenly throughout the batter.
6. Make Streusel: In a small bowl, combine ½ cup flour, sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
7. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. Then sprinkle generous amounts of the streusel topping over each muffin.
8. Bake Muffins: Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• If using frozen cranberries, do not thaw before mixing to prevent color bleeding and keep texture firm.
• For extra flavor, use fresh orange zest and juice from ripe oranges.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
• You can substitute half the all-purpose flour with whole wheat flour for a healthier twist, but muffins will be denser.
• Ensure butter for the streusel is very cold to create a crumbly topping.

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