Description
Delightfully fluffy Orange Cranberry Muffins topped with a sweet, crumbly cinnamon streusel and optionally drizzled with a zesty orange glaze. These muffins feature fresh orange zest and juice combined with tart cranberries for a perfect balance of flavors, making them an ideal treat for breakfast or brunch.
Ingredients
Crumb Topping
- 1/3 cup brown sugar (packed)
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter (melted)
- 2/3 cup all-purpose flour
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 eggs (large, room temperature)
- 1/2 cup sour cream (or plain yogurt)
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 2 tablespoons orange juice (fresh)
- 1 tablespoon orange zest (from about 2 oranges)
- 1 1/2 cups cranberries (fresh or unthawed frozen)
Glaze (Optional)
- 1 cup powdered sugar
- 2 tablespoons orange juice (fresh)
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 425°F. Spray a 12-cup muffin tin with nonstick spray or line it with paper liners to prevent sticking and ease cleanup.
- Make the Crumb Topping: In a small bowl, combine brown sugar, granulated sugar, and ground cinnamon. Stir in melted butter until combined. Add 2/3 cup all-purpose flour and gently mix with a fork until crumbs form—be careful not to overmix. Place the crumb topping in the refrigerator to keep it cold for baking.
- Whisk the Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, baking soda, baking powder, 1/2 teaspoon ground cinnamon, and salt. Use spoon and level method for accurate flour measurement.
- Cream the Butter and Sugars: In a large bowl, beat softened unsalted butter, granulated sugar, and brown sugar on high speed for about 2 minutes until light and creamy. Scrape down the sides of the bowl as needed.
- Add the Wet Ingredients: Beat in eggs, sour cream, milk, and vanilla extract until the mixture is smooth and well-combined.
- Combine the Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed just until combined to avoid over mixing.
- Add Orange Flavor and Cranberries: Stir in orange zest and fresh orange juice, then gently fold in cranberries, being careful not to crush them.
- Fill Muffin Cups and Add Topping: Spoon batter into the prepared muffin tin, filling each cup all the way to the top. Sprinkle cold crumb topping over each muffin, pressing lightly to adhere. Alternatively, sprinkle coarse sugar on top if you skip the crumb topping.
- Bake the Muffins: Bake at 425°F for 5 minutes to set the dome, then reduce the oven temperature to 350°F without opening the door and continue baking for 16 to 19 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Add Glaze (Optional): Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk powdered sugar and fresh orange juice together until smooth and drizzle over cooled muffins.
Notes
- Use fresh cranberries for best flavor, but unthawed frozen cranberries work in a pinch.
- Keep the crumb topping cold until baking to maintain its crumbly texture.
- Spooning and leveling flour ensures correct measurement for perfect consistency.
- Do not overmix the batter to keep muffins tender and light.
- The initial high-heat baking helps create tall, domed muffin tops.
- Orange glaze is optional but adds a lovely tangy sweetness.
