Orange Cranberry Muffins are a fresh and fruity breakfast that will leave you craving for more. The harmonious blend of zesty oranges and tart cranberries creates an irresistible combination that will awaken your senses.
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Orange Cranberry Muffins are more than just a breakfast treat; they’re a burst of sunshine on a cloudy day, a comforting indulgence that can be enjoyed any time of year. Whether you’re hosting a brunch or simply craving some homemade goodness, these muffins are sure to impress with their vibrant color, moist texture, and irresistible taste.
If you’re looking for more muffin recipes, try these Berry Morning Muffins, Cinnamon Muffins with Pecans, and Bakery Style Chocolate Chip Muffins. We’re also loving this Cranberry and Orange Bread.
Why We Love This Orange and Cranberry Muffin Recipe
In the world of baking, some recipes just stand out, and this orange and cranberry muffin recipe is one of those gems. From its simplicity and versatility to the harmonious blend of flavors, there’s something truly special about these muffins.
- So Easy to Make: These muffins come together in no time and require just a handful of basic ingredients that you might already have.
- Family Friendly: Kids love the tangy combination of oranges and cranberries and the sweet glaze, making this a kid-friendly option.
- Great for Meal Prep: These cranberry orange muffins can be made ahead of time and stored for a quick and delicious breakfast throughout the week.
Ingredient Notes for Cranberry Orange Muffins Recipe
- Fresh or Frozen Cranberries: Fresh cranberry works best for this recipe as they provide maximum flavor. If they’re not available, you can use frozen cranberries. Just make sure to thaw and drain the cranberry before using.
- Orange Juice: Using fresh orange juice is essential to capture the vibrant citrus flavor. Don’t forget the orange zest. The fresh orange zest adds a wonderful aroma and orange flavor to the muffins.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for the Homemade Muffins with Cranberry
The joy of baking lies in the endless possibilities to infuse your creations with unique flavors and textures. Discover how a few simple changes can result in orange cranberry muffins that are as diverse and exciting as your taste buds desire.
- Add Nuts: If you’d like a bit of crunch in your orange and cranberry muffins, add your favorite chopped nuts like walnuts or pecans.
- Salted Butter: If you only have salted butter on hand, you can omit the 1/2 teaspoon of salt from the recipe to balance the flavors.
How to Make Bakery-Style Cranberry Orange Muffins Recipe
These are the basic steps for making Cranberry Orange Muffins. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Make Muffin Dough
First, preheat your oven to 400 degrees F. Then prepare a muffin pan with liners. Next, mix softened butter and dry ingredients (flour, baking powder, and baking soda) with your hands or pastry blender. Then add the egg and orange juice and stir to create a smooth batter.
Step 2: Fold in the Cranberry and Fill Muffin Tins
Next, mix the cranberries with about a tablespoon of all-purpose flour. Gently fold the coated cranberries into the muffin batter. Fill the muffin cups about 3/4 full with the muffin batter.
Step 3: Make Streusel Topping
In a mixing bowl, whisk together the dry ingredients for the streusel topping and mix together. Add the melted butter and mix with a fork until clumps form.
Step 4: Add Streusel Topping to Cranberry Orange Muffins and Bake time
Add a generous amount of the streusel topping on top of the batter. Then bake for 20 minutes. To ensure your muffins are fully cooked, stick a toothpick inserted in the center of one muffin if it comes out clean, then your muffins are done. Remove the muffins and all the muffins to cool.
Step 5: Make Glaze and Add to Cooked Muffins
In a small bowl, mix together the glaze ingredients until it has a smooth consistency. Apply the glaze to the cooled muffins.
Recipe FAQs for Easy Cranberry Orange Muffins
Expert Tips for Making These Cranberry & Orange Muffins
Let’s explore some expert tips that will take your baking skills to the next level! These simple yet essential pointers will ensure your cranberry & orange muffins turn out flawless every time.
- Don’t Overfill Muffin Tins: When filling muffin liners, aim for about 3/4 full, leaving enough space for the muffins to rise and expand without creating a messy overflow.
- Garnish with Zest: Elevate the visual appeal and add a burst of vibrant flavor by garnishing your muffins with some freshly grated orange zest.
- Do Not Use Hand Mixer: While electric mixers are handy for many recipes, it’s best to avoid them when making these muffins. Over-mixing the batter can lead to dense, tough muffins.
What to Serve with Orange Cranberry Muffins
- Breakfast Pizza
- Breakfast Meatballs
- Maple Bacon French Toast Rolls
Orange Cranberry Muffins
Equipment
- Pastry blender optional
- Muffin Liners
- Fork
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Ingredients
Muffins
- 1 ¾ cups Cranberries, fresh
- 2 tablespoons Orange zest
- 1 Egg
- 1 ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- 2 cups Flour , + 1 tablespoon for cranberries
- 1 cup Granulated sugar
- 1 teaspoon Salt
- ¾ cup Orange juice
- 2 tablespoons Butter
Streusel Topping
- 1 ¼ cups Flour
- ½ cup Light brown sugar , tighlt packed
- ⅓ cup Sugar
- ¼ teaspoon Salt
- 6 tablespoons Butter, melted
Glaze
- 2 cups Powdered sugar
- 2 tablespoons Milk
- 1 tablespoon Orange zest
Instructions
- Preheat oven to 400 degrees F. Place muffin liners into a muffin tin.
- Combine the muffin dry ingredients with the softened butter, using either your hands or a pastry blender. Combine the egg and orange juice, then stir.
- Sprinkle a tablespoon of flour over the cranberries and gently mix them into the batter.
- Add batter to the muffin liner until it is 3/4 full.
- In a different bowl, incorporate the streusel dry ingredients and mix together.
- Gently drizzle the melted butter onto the mixture, then carefully combine the mix and butter with a fork until clumps start to appear.
- Place the streusel on top of the muffin batter using a spoon.
- Cook the muffins for 20 minutes until they are done and a toothpick comes out clean when inserted into the center.
- After the muffins have finished baking, combine the powdered sugar, milk, and orange zest while they cool.
- Allow muffins to cool before adding glaze.
Christina’s Notes
- Don’t Overfill Muffin Tins: When filling muffin liners, aim for about 3/4 full, leaving enough space for the muffins to rise and expand without creating a messy overflow.
- Garnish with Zest: Elevate the visual appeal and add a burst of vibrant flavor by garnishing your muffins with some freshly grated orange zest.
- Do Not Use Hand Mixer: While electric mixers are handy for many recipes, it’s best to avoid them when making these muffins. Over mixing the batter can lead to dense, tough muffins.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.