Introduction

Cranberry Orange Muffins are a festive treat perfect for the holidays or any cozy morning. Bursting with fresh cranberries and bright orange flavors, these muffins feature a tender crumb topped with a buttery cinnamon crumb and a light orange glaze. They’re easy to make and sure to become a seasonal favorite.

The image shows a black muffin tray filled with ten golden brown muffins, each topped with a crumbly streusel layer that is light brown and textured with small chunks, and drizzled with white icing in thin lines. Some muffins have visible pieces of red cranberries embedded in them, adding small bursts of color. One muffin is partially taken out from its slot on the tray and lies slightly angled, showing a ridged paper muffin liner that is golden brown. The tray sits on a surface with a white marbled texture, scattered with a few whole shiny red cranberries and a soft, light brown cloth edging the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup (4 Tbsp; 56g) unsalted butter, melted
2/3 cup (83g) all-purpose flour (spooned & leveled)
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 Tablespoon orange zest (from about 2 oranges)
2 large eggs, at room temperature
1/2 cup (120g) plain yogurt or sour cream, at room temperature*
2 teaspoons pure vanilla extract
2 Tablespoons (30ml) fresh orange juice
2 Tablespoons (30ml) milk (any kind), at room temperature
1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)
Optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)
1 cup (120g) confectioners’ sugar
2 Tablespoons (30ml) fresh orange juice

Instructions

Step 1: Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Step 2: Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl until combined. Add 2/3 cup (83g) all-purpose flour and gently mix with a fork until crumbs form. Don’t over-mix. Refrigerate the crumb topping while preparing the muffin batter.
Step 3: In a medium bowl, whisk together 1 and 3/4 cups (219g) all-purpose flour, baking soda, baking powder, 1/2 teaspoon cinnamon, and salt. Set aside.
Step 4: In a large bowl, beat softened butter, granulated sugar, and brown sugar on high speed until creamy, about 3 minutes. Scrape the bowl as needed. Add orange zest and beat for 1 minute on medium speed.
Step 5: Add eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then on high until mostly creamy. Scrape down sides of the bowl as needed.
Step 6: On low speed, add the dry ingredients, orange juice, and milk. Beat until no flour pockets remain, then gently fold in cranberries, being careful not to over-mix. The batter will be thick.
Step 7: Spoon batter into muffin cups, filling to the top. Top each muffin with crumb topping, gently pressing it down to adhere. If not using crumb topping, sprinkle muffins with coarse sugar.
Step 8: Bake at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F (177°C) and bake for an additional 16–19 minutes, or until a toothpick inserted comes out clean.
Step 9: Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool at least 15 minutes before icing.
Step 10: Make the icing by whisking confectioners’ sugar with fresh orange juice. Drizzle over warm or cooled muffins.

Tips & Variations

Use sour cream instead of yogurt for a richer texture and tangy flavor.
For extra crunch, sprinkle coarse sparkling sugar on top instead of crumb topping.
Frozen cranberries can be used directly in the batter without thawing to prevent color bleed.
Add a pinch of nutmeg to the dry ingredients for a warm spice note.

Storage

Store muffins covered at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 1 week. Reheat gently in the microwave for about 15 seconds or until warm. Iced or plain, these muffins freeze well—wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Two stacked muffins are shown on a white plate with a white marbled surface background. Each muffin has three layers: the bottom layer is a golden-brown muffin base with visible red berry streaks inside; the middle layer is a crumbly, light brown streusel topping with small chunks; the top layer is a white glaze drizzled unevenly over the streusel, some glaze dripping down the sides. The muffins have a rough texture on top and a moist, soft texture below. In the background, more muffins are blurred out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in this recipe?

Yes, frozen cranberries can be used without thawing. Adding them frozen helps keep the batter from turning pink and preserves their texture.

What can I use instead of yogurt or sour cream?

You can substitute buttermilk or milk mixed with a teaspoon of lemon juice or vinegar for yogurt or sour cream to add moisture and slight acidity for tender muffins.