Cranberry Orange Muffins
These cranberry orange muffins are buttery, tender, and moist, topped with a crumb and optional glaze.
Equipment
- 12-count muffin pan
- Mixing Bowls
- whisk
- electric mixer
Ingredients
Crumb Topping
- ⅓ cup brown sugar packed light or dark
- 1 Tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour spooned & leveled
Muffins
- 1 and ¾ cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar packed light or dark
- 1 Tablespoon orange zest from about 2 oranges
- 2 large eggs at room temperature
- ½ cup plain yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons fresh orange juice
- 2 Tablespoons milk any kind, at room temperature
- 1 and ½ cups fresh or frozen cranberries do not thaw
- coarse sparkling sugar optional for sprinkling
Orange Icing
- 1 cup confectioners’ sugar
- 2 Tablespoons fresh orange juice
Instructions
Instructions
- Preheat oven to 425°F (218°C). Spray a 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 together in a small bowl. Add the flour and mix until crumbs form. Refrigerate.
- Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until smooth and creamy. Add the orange zest, eggs, yogurt/sour cream, and vanilla, and beat until combined.
- With the mixer on low speed, add the dry ingredients, orange juice, and milk. Beat until no flour pockets remain. Gently fold in cranberries.
- Spoon the batter into prepared muffin cups, filling them to the top. Top with crumb mixture.
- Bake for 5 minutes at 425°F; then reduce the temperature to 350°F (177°C) and bake for an additional 16–19 minutes.
- Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack.
- Make the icing: Whisk confectioners’ sugar and orange juice together and drizzle over muffins.
- Iced or plain muffins stay fresh for a few days at room temperature or in the refrigerator for up to 1 week.
Notes
Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw before enjoying. For special tools, see ingredient notes.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1.5mgCalcium: 30mgIron: 1mg
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