Orange Cranberry Muffins are packed with cranberries and flavored with fresh orange juice and orange zest! They are perfect for breakfast, brunch, or a quick snack. They're filled with warm flavors and are delicious for fall.
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These hearty and flavorful orange cranberry muffins are packed full of fresh orange zest and fresh cranberries. They're simple to make and absolutely delicious. Plus, they freeze well so you can make an extra batch to freeze and easily defrost for a quick breakfast on the go!
These orange cranberry muffins are so simple to make with just a handful ingredients!
Why You’ll Love This Recipe
- Big on flavor and bursting with cranberries in each bite!
- Made by hand with everyday ingredients.
- They’re perfect for breakfast, brunch, or as an afternoon snack.
- They'll make your house smell like the holidays!
- Tastes just like you got them from a bakery!
Ingredients You’ll Need
- Cranberries: Cranberries are a tart and flavorful fruit that add a unique taste to the muffins.
- Orange Zest: Adds a citrus flavor and aroma to the muffins.
- Egg: Serves as a binding agent and helps to leaven the muffins.
- Baking Powder & Baking Soda: Leavening agents that help the muffins to rise.
- Flour: Forms the base of the muffin batter and provides structure.
- Granulated Sugar: Used to sweeten the muffins.
- Salt: Used to enhance the flavors in the muffins.
- Orange Juice: Used to add a citrus flavor and moisture to the muffins.
- Butter: Adds flavor and richness to the muffins.
- Brown Sugar: Used to sweeten the muffins and also add a depth of flavor and moisture.
- Powdered Sugar: Used as a topping for the muffins.
- Milk: Used to moisten the batter and make it creamy.
Step-By-Step Instructions
Step 1: Using your hands or a pastry blender, mix the softened butter with the dry ingredients.
Step 2: Add egg and the orange juice and mix.
Step 3: Toss the cranberries in a tablespoon of flour.
Step 4: Fold the cranberries into the batter.
Step 5: Scoop batter into a muffin liner ¾ the way full.
Step 6: In another mixing bowl, add the streusel dry ingredients and mix.
Step 7: Drizzle the melted butter over the mixture and using a fork, work the mix and the butter together until clumps form.
Step 8: Spoon the streusel onto the top of the muffin batter.
Step 9: Bake at 400 °F for 20 minutes until muffins are fully cooked and a toothpick is dry when you insert it into the center of the muffin.
Step 10: While the muffins are cooking, mix the powdered sugar, milk and orange zest.
Step 11: Let muffins cool before drizzling with glaze.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Make sure eggs are at room temperature so they can incorporate fully into the batter.
- Stir until just combined. If you over-mix, your muffins could end up tough.
- You can use cupcake liners or just bake right in the muffin tin. Just make sure to grease the muffin tin well.
- Divide the batter evenly between the muffin tin cups.
Variations
- Try adding a ½ cup chocolate chips or toasted nuts to the batter before baking!
- Add an orange glaze on top! See the FAQ's below.
- Sprinkle the batter with coarse sugar before baking to give the top a bit of crunch and texture.
Storing & Freezing
Storing: Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freezing: Place the muffins in a freezer safe container or zip top bag and store in the freezer for up to 3 months.
Recipe FAQ's
Yes. Freeze the cranberries and add them to the batter in place of the fresh cranberries.
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.
More Snack Recipes You'll Love
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Orange Cranberry Muffins
Equipment
Ingredients
For Muffins
- 1 ¾ cups fresh cranberries
- 2 tablespoons orange zest
- 1 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
- Make sure eggs are at room temperature so they can incorporate fully into the batter.
- Stir until just combined. If you over-mix, your muffins could end up tough.
- You can use cupcake liners or just bake right in the muffin tin. Just make sure to grease the muffin tin well.
- Storing: Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Place the muffins in a freezer safe container or zip top bag and store in the freezer for up to 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.
Enjoy!
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