Cranberry Orange Muffins
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Tangy, sweet Cranberry Orange Muffins have a burst of flavor and bake up soft and fluffy for the perfect breakfast treat.
Easy to make with just a few simple ingredients, everyone loves these delicious fresh cranberry and orange muffins. We love to make these muffins with fresh cranberries, because they literally will pop in your mouth as you are eating them adding a delicious burst of flavor.
Orange cranberry muffins are a perfect Holiday breakfast treat. Eat them on their own or add to a breakfast buffet table for a little added sweetness that is irresistible.
Related Recipe: Homemade Blueberry Muffin Recipe
Why We Love These Cranberry Orange Muffins
The flavors of cranberry and orange are ammbeautiful marriage of tangy and sweet. They perfectly compliment each other in this muffin recipe as well as in this Cranberry Orange Bread recipe.
We also love the streusel topping that goes on these muffins, it add such a sweet, buttery crunch that just makes these muffins absolutely tasty.
Tips for Making Orange Cranberry Muffins
- using fresh cranberries in this recipe is best. Frozen cranberries can be used as well, just allow them to thaw a little before adding them to the batter.
- don’t over mix the batter to keep the muffins soft and airy
- bake until a toothpick inserted into the center comes out clean
- allow the muffins to cool before eating
- this recipe makes 12 regular sized muffins
Full recipe details and ingredients are in the recipe card at the bottom of this post.
How to Store Orange Cranberry Muffins
After the muffins have cooled completely, they can be stored in an air tight container on the counter for up to 3 days. These are best served day of, but will still stay moist and delicious for a few days.
To freeze cranberry orange muffins, place into an air tight container or zip top bag and freeze for up to 3 months.
More Sweet Breakfast Recipes:
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Cranberry Orange Muffin Recipe
Ingredients
- 6 tablespoon butter melted and cooled
- ¾ cup sugar
- 1 egg
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- ¾ cup sour cream
- 1 teaspoon vanilla
- 1⅓ cup flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh cranberries
Streusel Topping
- ½ cup flour
- 3 tablespoons butter, softened
- 3 tablespoons light brown sugar
Instructions
- Preheat oven to 375℉ and prepare muffin pan with cupcake liners.
- In a large mixing bowl cream together butter and sugar with an electric mixer Add in egg, orange juice, orange zest, sour cream and vanilla, mix until smooth.
- Sift in flour, baking powder, baking soda, and salt, continue mixing until blended.
- Fold in the fresh cranberries with a spatula.
- Pour ¼ cup muffin mix into muffin cups. They should be full.
- Prepare streusel topping by combining the ingredients in a bowl, mix until a sand-like mixture forms. Sprinkle the streusel over the muffins.
- Bake 15-20 minutes until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5-10 minutes.
Notes
- Nutrition facts are just an estimate
- store cooled muffins in an air tight container for up to 3 days
