There’s something magical about the combination of tart cranberries and zesty orange, especially when baked into warm, fluffy muffins. These Cranberry Orange Muffins with a sweet, crumbly streusel topping are a personal favorite, perfect for cozy mornings or as a delightful treat to share.
In this article, I’ll guide you through my go-to recipe, which is simple to make yet bursting with flavor.
Cranberry Orange Muffins Recipe
Main Ingredients:
Produce
- 1 1/2 cups Cranberries
- 1 tbsp Flour-to toss the cranberries
- 1 tbsp Zest, orange
Refrigerated
- 1 Egg, large
Baking & Spices
- 1 3/4 tsp Baking powder
- 1/2 tsp Cinnamon
- 1 2/3 cup Flour
- 3/4 cup Granulated sugar
- 1/4 tsp Salt
Oils & Vinegars
- 1/4 cup Canola oil
Drinks
- 2 tbsp Orange juice, freshly squeezed
Dairy
- 1/4 cup Butter, unsalted
- 1/3 cup Greek yogurt
Baking brings comfort and joy, from the simple act of mixing ingredients to the warm, sweet aroma that fills the kitchen. These Cranberry Orange Muffins with Streusel Topping are a favorite in my home, not only because they taste fabulous but because making them is so enjoyable.
The tart cranberries and bright orange zest create flavor in every bite, and the crumbly streusel topping adds just the right sweetness. Baking these muffins feels like an act of care, whether for loved ones or just as a treat for myself.
I’m excited to share this simple Cranberry Orange Muffins recipe with you so you can enjoy the same baking pleasure and delicious results!
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How to bake Cranberry Orange Muffins
- Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Place in the fridge until ready to use.
- To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
- In a medium bowl, whisk together egg, orange zest, and granulated sugar until combined. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow).
- Fold wet ingredients into dry ingredients and whisk everything together.
- In a small bowl, sprinkle 1 ¼ cup cranberries with 1-2 tablespoons flour and toss them until all berries are coated with a thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover generously with streusel topping. Stick a few cranberry halves on each muffin.
- Place them in the oven and reduce the heat to 375F; bake for about 18-20 minutes or until the toothpick inserted in the center comes out clean.
All images in this article were taken by Elena Sullivan, ArsVie Photo Studio and are protected by copyright. If you are interested in using any of the them, please contact me for permission. Thank you for understanding!
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