Description
These Cranberry Orange Muffins are moist, flavorful, and perfectly balanced with tart cranberries and bright orange zest. They feature a buttery crumb topping and a sweet orange glaze for an irresistible breakfast or snack treat.
Ingredients
Scale
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 tablespoon (15g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (4 tablespoons; 56g) unsalted butter, melted
- 2/3 cup (83g) all-purpose flour (spooned & leveled)
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 tablespoons; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 tablespoon orange zest (from about 2 oranges)
- 2 large eggs, at room temperature
- 1/2 cup (120g) plain yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons (30ml) fresh orange juice
- 2 tablespoons (30ml) milk (any kind), at room temperature
- 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)
- Optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)
Orange Icing
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons (30ml) fresh orange juice
Instructions
- Preheat and Prepare Pan: Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the Crumb Topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl until combined. Add the flour and gently mix with a fork until crumbs form, avoiding over-mixing. Place in the refrigerator to chill while preparing muffins.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl using a handheld or stand mixer with paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the bowl as needed.
- Add Flavorings and Eggs: Beat in the orange zest on medium speed for 1 minute. Add the eggs, yogurt or sour cream, and vanilla extract; beat for 1 minute, then increase to high speed until combined and mostly creamy (some curdling is okay). Scrape the sides if necessary.
- Combine Batter: With mixer on low, add dry ingredients, orange juice, and milk; beat until no flour pockets remain. Gently fold in the cranberries to avoid over-mixing. The batter will be thick.
- Fill Muffin Cups: Spoon batter into prepared muffin cups, filling all the way to the top. Spoon crumb topping on each muffin, gently pressing down so it sticks. If not using crumb topping, sprinkle coarse sparkling sugar evenly on top.
- Bake the Muffins: Bake at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F (177°C) and bake for another 19 minutes or until a toothpick inserted into the center comes out clean. Total baking time is about 24 minutes.
- Cool the Muffins: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for at least 15 minutes before icing.
- Make the Orange Icing: Whisk confectioners’ sugar and fresh orange juice together until smooth. Drizzle over warm or cooled muffins.
- Storage: Keep iced or plain muffins covered at room temperature for a few days or in the refrigerator up to 1 week.
Notes
- Freeze baked and cooled muffins for up to 3 months. Thaw in refrigerator or at room temperature before eating. Warm in microwave if desired.
- You can use nonfat or low-fat plain yogurt, Greek or regular, or sour cream for moistness and texture.
- Any kind of milk, dairy or nondairy, can be used; avoid nonfat milk for best taste and texture.
- If using frozen cranberries, do not thaw before mixing.
- For jumbo muffin pans: bake at 425°F for 5 minutes, then 350°F for 25 minutes, total 30 minutes, yields about 6 muffins.
- For mini muffins: bake at 350°F for 14 minutes, yields about 36-40 mini muffins.
- If skipping crumb topping, sprinkle coarse sparkling sugar on top before baking for crunch.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
