These orange cranberry muffins are soft, fluffy, and filled with bright citrus flavor and tart cranberries, finished with a buttery streusel topping for a sweet, crumbly crunch.
Author:Laura
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:10–12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1/2 cup fresh orange juice
1/3 cup milk
1/3 cup vegetable oil or melted butter
1 egg
1 teaspoon vanilla extract
1 cup fresh or dried cranberries
1/3 cup all-purpose flour (for streusel)
1/3 cup brown sugar (for streusel)
1/4 cup cold butter, cubed (for streusel)
1/2 teaspoon cinnamon (for streusel)
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and orange zest.
In another bowl, mix orange juice, milk, oil or melted butter, egg, and vanilla extract.
Pour wet ingredients into dry ingredients and mix gently until just combined.
Fold in the cranberries.
In a separate bowl, combine flour, brown sugar, and cinnamon for the streusel, then cut in the cold butter until crumbly.
Divide batter evenly into muffin cups.
Sprinkle streusel topping over each muffin.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to cool slightly before serving.
Notes
Use dried cranberries if fresh are unavailable.
Add chopped nuts like walnuts or pecans for extra texture.
Substitute whole wheat flour for a heartier option.
Swap orange zest and juice with lemon for a different citrus flavor.
Add a light orange glaze for extra sweetness.
Store at room temperature for up to 2 days or refrigerate up to 5 days.
Freeze for up to 2 months and thaw at room temperature.