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Holidays Cranberry Orange Muffins Recipe

★★★★★

4.4 from 84 reviews
  • Author: Naomi
  • Total Time: 44 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These holiday Cranberry Orange Muffins combine the tartness of fresh cranberries with the bright zest of orange in a moist, tender muffin. Topped with a sweet cinnamon crumb topping and finished with a citrusy icing, these muffins are perfect for celebrating festive mornings or sharing with friends and family during the holiday season.

Ingredients

Scale

Crumb Topping

  • 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)

Muffins

  • 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)

Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) fresh orange juice
  • Optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)

Instructions

  1. Preheat Oven and Prepare Muffin Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners to prevent sticking. Set aside while you prepare the batter.
  2. Make the Crumb Topping: In a small bowl, combine the brown sugar, granulated sugar, and cinnamon. Add the melted butter and mix until combined. Stir in the flour using a fork, mixing gently until crumbs form. Be careful not to over-mix into a paste. Refrigerate the crumb topping so it stays firm when baking.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set this dry mixture aside.
  4. Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Add Flavorings and Wet Ingredients: Mix in the orange zest and beat on medium speed for 1 minute. Then add the eggs, plain yogurt or sour cream, and vanilla extract. Beat on medium for 1 minute, then increase to high speed until the mixture is combined and mostly creamy. It’s okay if the mixture looks slightly curdled. Scrape the bowl again as needed.
  6. Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry flour mixture, fresh orange juice, and milk. Beat until no flour pockets remain but avoid over-mixing. The batter should be thick and dense.
  7. Fold in Cranberries: Gently fold in the fresh or frozen cranberries with a spatula, taking care not to break the berries or overwork the batter.
  8. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each one to the top. Then spoon the chilled crumb topping evenly over each muffin, gently pressing it down so it adheres. Alternatively, if not using the crumb topping, sprinkle coarse sparkling sugar on top for a crunchy finish.
  9. Bake Muffins: Bake in the preheated oven at 425°F for 5 minutes. Without opening the oven, reduce the heat to 350°F (177°C) and continue baking for an additional 16 to 19 minutes. Muffins are done when a toothpick inserted into the center comes out clean. Total bake time is about 21 to 24 minutes.
  10. Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Allow them to cool for at least 15 minutes before adding icing.
  11. Prepare Icing: In a small bowl, whisk together confectioners’ sugar and fresh orange juice until smooth. Drizzle this over the warm or cooled muffins for a tangy finish.
  12. Store Muffins: Iced or plain muffins stay fresh when covered at room temperature for a few days or refrigerated for up to one week.

Notes

  • For best texture, do not thaw frozen cranberries before adding to batter.
  • If you prefer, substitute plain yogurt with sour cream for a slightly richer taste.
  • The crumb topping can be refrigerated to keep it firm for better topping retention during baking.
  • Use room temperature eggs and dairy ingredients to help everything combine smoothly.
  • Coarse sparkling sugar can be used as a crunchy alternative topping instead of crumb topping.
  • To make muffins vegan, substitute eggs with flax eggs and use non-dairy yogurt and butter alternatives, although texture and flavor may vary.
  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Keywords: cranberry muffins, orange muffins, holiday muffins, crumb topping, breakfast muffins, festive baked goods

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Find it online: https://naomifletcher.com/holidays-cranberry-orange-muffins-recipe/