Orange Cranberry Muffins are packed with tart cranberries and flavored with fresh orange juice and fresh orange zest These bakery-style muffins is an easy recipe for the holiday season!
Try my Banana Mini Muffins and my Cinnamon Streusel Muffins more more amazing muffin recipes!
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These hearty and flavorful orange cranberry muffins are packed full of orange flavor and fresh cranberries. They're made with simple ingredients that are perfect for cranberry season.
These homemade muffins are so simple to make with delicious flavor!
Why You’ll Love This Recipe
The fresh cranberries add a beautiful pop of color to the tender muffins. The sweet orange zest will make your house smell like the holidays!
These sweet muffins are perfect for Christmas morning, as an afternoon snack, or any time of year! Plus, they have a short baking time of only 20 minutes.
Ingredients You Need
- Cranberries: The tartness of the cranberries add a unique taste.
- Orange zest: Adds a citrus flavor and aroma.
- Egg: Serves as a binding agent and helps to leaven the muffins.
- Baking powder & baking soda: Leavening agents that help the muffins to rise.
- All-purpose flour: Forms the base of the batter and provides structure.
- Granulated sugar: Used to sweeten.
- Salt: Used to enhance the flavors.
- Orange juice: Used to add a citrus flavor and moisture.
- Butter: Adds flavor and richness.
- Brown sugar: Used to sweeten the muffins and also add a depth of flavor and moisture.
- Powdered sugar: Used as a topping.
- Milk: Used to moisten the batter and make it creamy.
Step By Step Photos
Mix softened butter with dry ingredients.
Add egg and the orange juice and mix.
Toss the cranberries in flour.
Fold the cranberries into the batter.
Scoop batter into liner ¾ the way full.
Add streusel dry ingredients and mix.
Spoon streusel one top of the muffins.
Bake.
Mix sugar, milk and orange zest.
Drizzle baked muffins with glaze.
How To Make Cranberry Orange Muffins
Step 1. Preheat oven: Preheat the oven temperature to 400 °F.
Step 2. Prepare muffin batter: Mix softened butter with dry ingredients using hands or a pastry blender. Add egg and orange juice, then mix. Toss cranberries in a tablespoon of flour and fold into the batter. Scoop batter into muffin liners, filling them ¾ of the way.
Step 3. Prepare streusel topping: In another bowl, mix streusel dry ingredients. Drizzle melted butter over the mixture and work together until clumps form. Spoon streusel onto the top of muffin batter.
Step 4. Bake: Bake for 20 minutes in the preheated oven until muffins are fully cooked (toothpick test).
Step 5. Prepare glaze: While muffins are baking, mix powdered sugar, milk, and orange zest.
Step 6. Drizzle glaze: Let muffins cool before drizzling them with the prepared glaze.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Sweet Orange Glaze
Would an orange glaze on top taste good? Yes! In a medium mixing bowl combine 1 cup confectioners' sugar, 1 tablespoon orange juice, 1 teaspoon orange zest, and 2 teaspoons milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.
Tips
- Sprinkle the top of the muffins with coarse sugar before baking to give the top a bit of crunch, texture and extra sweetness.
Frequently Asked Questions About This Orange Muffin Recipe
Yes. Freeze the cranberries and add them to the batter in place of the fresh cranberries.
Yes, you can store the muffins at room temperature for 1-2 days in an airtight container. For longer shelf life, consider refrigerating or freezing.
Place the muffins in an airtight container or wrap them in plastic wrap. They can be stored in the refrigerator for up to a week.
Absolutely! To freeze, individually wrap the cooled muffins in plastic wrap and place them in a freezer bag. They can be frozen for up to 2-3 months.
More Snack Recipes You Might Enjoy
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Orange Cranberry Muffins
Equipment
Ingredients
For Muffins
- 1 ¾ cups fresh cranberries
- 2 tablespoons orange zest
- 1 large 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
For Streusel Topping
- 1 ¼ cup flour
- ½ cup light brown sugar tightly packed
- ⅓ cup sugar
- ¼ teaspoon salt
- 6 tablespoons butter melted
For Glaze
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 400°F. Using your hands or a pastry blender, mix the softened butter with the dry ingredients.
- Add egg and the orange juice and mix.
- Toss the cranberries in a tablespoon of flour.
- Fold the cranberries into the batter.
- Scoop batter into a muffin liner ¾ the way full.
- In another mixing bowl, add the streusel dry ingredients and mix.
- Drizzle the melted butter over the mixture and using a fork, work the mix and the butter together until clumps form.
- Spoon the streusel onto the top of the muffin batter.
- Bake for 20 minutes until muffins are fully cooked and a toothpick is dry when you insert it into the center of the muffin.
- While the muffins are cooking, mix the powdered sugar, milk and orange zest.
- Let muffins cool before drizzling with glaze.
Notes
- Sprinkle the top of the muffins with coarse sugar before baking to give the top a bit of crunch, texture and extra sweetness.
- Storing: Store the muffins at room temperature for 1-2 days in an airtight container, or in the refrigerator for up to a week.
- Freezing: Individually wrap the cooled muffins in plastic wrap and place them in a freezer bag. They can be frozen for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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