Name: Cranberry Orange Muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Ingredients: Crumb Topping; ⅓ cup (67 g) packed light or dark brown sugar; 1 Tablespoon (15 g) granulated sugar; ½ teaspoon ground cinnamon; ¼ cup (4 Tbsp; 56 g) unsalted butter, melted; ⅔ cup (83 g) all‑purpose flour (spooned & leveled); Muffins; 1 ¾ cups (219 g) all‑purpose flour (spooned & leveled); 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon ground cinnamon; ½ teaspoon salt; ½ cup (8 Tbsp; 113 g) unsalted butter, softened to room temperature; ½ cup (100 g) granulated sugar; ¼ cup (50 g) packed light or dark brown sugar; 1 Tablespoon orange zest (from about 2 oranges); 2 large eggs, at room temperature; ½ cup (120 g) plain yogurt or sour cream, at room temperature*; 2 teaspoons pure vanilla extract; 2 Tablespoons (30 ml) fresh orange juice; 2 Tablespoons (30 ml) milk (any kind), at room temperature; 1½ cups (185 g) fresh or frozen cranberries (do not thaw if frozen); Optional: coarse sparkling sugar for topping (if not using crumb topping); Orange Icing; 1 cup (120 g) confectioners’ sugar; 2 Tablespoons (30 ml) fresh orange juice; *You can use non‑fat or low‑fat plain yogurt (Greek or regular) or sour cream. Milk can be dairy or nondairy; for best rise avoid non‑fat milk.

Description

Cranberry Orange Muffins are soft, fluffy, and filled with juicy cranberries and fresh citrus flavor. They’re finished with a sweet orange glaze and optional crumb topping for a bakery-style bite you can enjoy at home. Perfect for breakfast, snacks, or holiday brunches.

Ingredients

Scale

Crumb Topping

⅓ cup (67 g) packed light or dark brown sugar

1 Tablespoon (15 g) granulated sugar

½ teaspoon ground cinnamon

¼ cup (4 Tbsp; 56 g) unsalted butter, melted

⅔ cup (83 g) all‑purpose flour (spooned & leveled)

Muffins

1 ¾ cups (219 g) all‑purpose flour (spooned & leveled)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

½ cup (8 Tbsp; 113 g) unsalted butter, softened to room temperature

½ cup (100 g) granulated sugar

¼ cup (50 g) packed light or dark brown sugar

1 Tablespoon orange zest (from about 2 oranges)

2 large eggs, at room temperature

½ cup (120 g) plain yogurt or sour cream, at room temperature*

2 teaspoons pure vanilla extract

2 Tablespoons (30 ml) fresh orange juice

2 Tablespoons (30 ml) milk (any kind), at room temperature

1½ cups (185 g) fresh or frozen cranberries (do not thaw if frozen)

Optional: coarse sparkling sugar for topping (if not using crumb topping)

Orange Icing

1 cup (120 g) confectioners’ sugar

2 Tablespoons (30 ml) fresh orange juice

*You can use non‑fat or low‑fat plain yogurt (Greek or regular) or sour cream. Milk can be dairy or nondairy; for best rise avoid non‑fat milk.

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Instructions

1. Preheat & Prep:
Preheat your oven to 425 °F (218 °C). Lightly grease a 12-cup muffin tin with nonstick spray or line each cup with paper liners. Set aside.

2. Make the crumb topping:
In a small bowl, combine brown sugar, granulated sugar, cinnamon, and melted butter until combined. Add the flour and gently mix with a fork until crumbly (do not over‑mix into a paste). Place this mixture in the refrigerator while you make the muffin batter so the crumbs stay cold and hold their shape when baking.

3. Mix dry muffin ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.

4. Cream butter and sugars:
In a large bowl (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 the bowl down as needed.

5. Add zest, eggs, yogurt, vanilla:
Add orange zest and beat on medium for 1 minute. Then add the eggs, yogurt (or sour cream), and vanilla; beat for 1 minute, then increase to high speed until mostly creamy (it may look slightly curdled, which is fine). Scrape sides of bowl as needed.

6. Combine dry and wet ingredients:
With mixer on low speed, add the dry ingredient mixture along with the orange juice and milk. Beat just until no flour pockets remain—avoid over‑mixing.

7. Fold in cranberries:
Gently fold in the cranberries until evenly distributed through the batter.

8. Fill muffin tin & top:
Spoon the batter into the prepared muffin cups, filling each to the top. If using crumb topping, spoon it onto each muffin and gently press so it sticks. If skipping crumb topping, sprinkle coarse sparkling sugar on top instead.

9. Bake:
Bake at 425 °F (218 °C) for 5 minutes, then without opening the oven, reduce the temperature to 350 °F (177 °C). Bake an additional 16‑19 minutes (for a total of about 21‑24 minutes) or until a toothpick inserted in the center comes out clean. If you skipped the crumb topping you may lean toward the shorter end of time.

10. Cool & icing:
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes before icing. For the icing, whisk together the confectioners’ sugar and orange juice until smooth, then drizzle over warm or cooled muffins.

Notes

Do not thaw frozen cranberries before adding to batter

Use room temperature ingredients for best texture

Muffins can be made without crumb topping

Freezer-friendly up to 3 months

Icing is optional but adds extra sweetness

Nutrition

Serving Size: 1 muffin
Calories: 320 kcal
Sugar: 25 g
Carbohydrates: 46 g
Protein: 4 g