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There’s a certain magic that happens when tart cranberries meet sunny orange zest.
It’s not just a flavor pairing; it’s a whole mood, a bright spot on a gray morning.
Ingredients Needed for the Recipe
Gathering your ingredients first makes the whole process smoother, trust me.
Here’s what you’ll need to pull together for these vibrant muffins.
- All-purpose flour: The foundation, giving our muffins structure and a tender crumb.
- Baking soda & baking powder: Our dynamic rising duo, ensuring a perfect, cakey lift.
- Ground cinnamon: Just a whisper, adding a warm, spiced background note.
- Unsalted butter: For rich flavor and that irresistible, moist texture we all love.
- Granulated & brown sugar: White sugar for sweetness, brown sugar for a hint of molasses depth.
- Fresh orange zest and juice: This is where the sunshine lives, both in the batter and the icing.
- Eggs, yogurt (or sour cream), and milk: Our team of moist-makers, guaranteeing a tender bite every time.
- Fresh or frozen cranberries: The tart, juicy jewels that make each mouthful exciting.
A Note on My Go-To Muffin Method
This recipe relies on a technique I’ve used and loved for years: creaming butter and sugar.
It might sound fancy, but it’s simply beating them together until light and fluffy, which creates an incredibly soft texture.
How to make Cranberry Orange Muffins?
Step 1- Preheat and Prepare
Start by heating your oven to a rather hot 425°F (218°C).
This initial blast of heat helps the muffins rise tall and proud right from the start.
Step 2- Make the Crumb Topping (If Using)
In a small bowl, stir together the brown sugar, a bit of white sugar, cinnamon, and melted butter.
Gently fork in the flour just until crumbly—don’t overmix into a paste—and pop it in the fridge to chill.
Step 3- Combine the Dry Ingredients
Whisk your flour, baking soda, baking powder, that pinch of cinnamon, and salt together in a medium bowl.
Setting this aside now means one less step to worry about when your wet ingredients are ready.
Step 4- Cream Butter, Sugars, and Zest
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together for a good three minutes until pale and creamy.
Scrape down the bowl, add the orange zest, and beat for another minute to perfume the entire mixture.
Step 5- Add the Wet Ingredients
Beat in the eggs, one at a time, followed by the yogurt or sour cream and the vanilla.
The mixture might look a little curdled at this point, and that’s perfectly fine, promise.
Step 6- Bring It All Together
With the mixer on low, gradually add the dry ingredients, then pour in the orange juice and milk.
Mix just until the last streaks of flour disappear, then gently fold in all those glorious cranberries.
Step 7- Portion and Top
Divide this thick, lovely batter among your muffin cups, filling each right to the very top.
Sprinkle the chilled crumb topping over each, giving it a gentle press so it adheres during baking.
Step 8- The Two-Temperature Bake
Bake at 425°F for 5 minutes, then, without opening the door, reduce the temperature to 350°F.
Bake for another 16-19 minutes, until a toothpick inserted in the center comes out clean.
Step 9- Cool and Ice
Let the muffins cool in the pan for just 5 minutes before moving them to a wire rack.
For the optional orange icing, simply whisk confectioners’ sugar with fresh orange juice and drizzle over slightly warm muffins.
Tips
A few little insights can make the difference between good muffins and great ones.
Keep these in your back pocket for your next baking session.
- For the tallest muffin tops, ensure your cold ingredients like eggs and yogurt are truly at room temperature. They incorporate into the batter much more smoothly this way.
- When measuring your flour, spoon it lightly into the measuring cup and level it off. Scooping directly from the bag packs in too much and can lead to dense muffins.
- Resist the urge to overmix the batter once you’ve added the flour. A few remaining lumps are far better than tough, overworked gluten.
Ingredient Swaps and Variations
Don’t have sour cream? Plain yogurt, Greek or regular, works beautifully.
Out of fresh oranges? A good-quality bottled orange juice can stand in for the fresh juice in both the batter and icing.
For a different twist, try adding a handful of chopped toasted pecans or walnuts to the batter along with the cranberries.
You could even swap half the cranberries for white chocolate chips for a sweeter, creamier contrast.
Serving and Enjoying Your Creation
These muffins are truly wonderful all on their own, still slightly warm from the oven.
But if you want to make a moment of it, a smear of homemade cinnamon butter is divine.
They pair perfectly with a hot cup of coffee or a pot of Earl Grey tea.
And while they’re a breakfast star, they also make a lovely, not-too-sweet afternoon treat or packed lunch surprise.
Cranberry Orange Muffins Recipe
Description
Buttery, tender, and moist, these cranberry orange muffins are topped with a brown sugar crumb and sweet orange glaze. Both toppings are completely optional if you prefer plain cranberry orange muffins. Try them with homemade cinnamon butter!
ingredients
Crumb Topping
Muffins
Orange Icing (Optional)
Instructions
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Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
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Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t overmix into a paste. Place in the refrigerator while you make the muffin batter.
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Make the muffins: Whisk flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
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In a large bowl using a mixer, beat butter, granulated sugar, and brown sugar on high speed until smooth and creamy (~3 min). Scrape bowl as needed. Add orange zest and beat 1 min. Add eggs, yogurt/sour cream, and vanilla; beat 1 min, then high speed until combined.
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With mixer on low, add dry ingredients, orange juice, and milk. Beat until just combined. Gently fold in cranberries. Do not overmix. Batter will be thick.
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Spoon batter into muffin cups, filling to the top. Top with crumb topping (press lightly) or sprinkle with coarse sugar.
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Bake at 425°F for 5 minutes. Without opening oven, reduce temperature to 350°F (177°C). Bake 16–19 more minutes (21–24 total) or until a toothpick comes out clean.
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Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool at least 15 minutes before icing.
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Make icing: Whisk confectioners’ sugar and orange juice. Drizzle over warm or cooled muffins.
Nutrition Facts
Servings 12
Serving Size 1 muffin
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 10gg16%
- Saturated Fat 6gg30%
- Trans Fat 0gg
- Cholesterol 55mgmg19%
- Sodium 250mgmg11%
- Potassium 120mgmg4%
- Total Carbohydrate 36gg12%
- Dietary Fiber 1gg4%
- Sugars 22gg
- Protein 4gg8%
- Calcium 60 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
- Cranberries: If using frozen, do not thaw. Fresh or frozen work equally well.
- Milk: Any dairy or non-dairy milk works. Avoid nonfat milk for best texture.
- Jumbo or Mini Muffins: Jumbo: 425°F for 5 min, then 350°F for 22–25 min (makes ~6). Mini: Bake at 350°F for 12–14 min (makes 36–40).
Frequently Asked Questions
Can I skip the crumb topping and icing?
Absolutely! These muffins are delicious on their own or with just a sprinkle of coarse sugar. The crumb topping and icing are optional enhancements.
Can I use dried cranberries instead of fresh or frozen?
We don’t recommend dried cranberries here, as they lack the moisture and tartness that fresh or frozen cranberries provide. Stick to fresh or frozen for best results.