Nothing says Christmas morning better that these bakery style Cranberry Orange Muffins! Buttery and moist bursting with flavor from the bright zest of orange, the tartness of the fresh cranberries, sweetness from the orange streusel and the delicious finish of a drizzle with the sweet orange glaze! The combination of orange and cranberry are just perfection. My mouth is watering just writing about it, now I’m gonna have to take a break and eat a few…hang on.
Layered with the amazing fresh flavors of the holiday season these little bites of pure happiness taste like sunshine in every bite. I loved these muffins from the first bite many years ago and still its one of my all time favorites. I also love to add some walnuts for a little crunch now and then. The kids never like nuts in baked goods but I absolutely love them, in everything!
The streusel is so easy to make and just makes the whole muffin more decadent and if that weren’t enough, the glaze gives them a bright orange finish. Layering the muffin with orange zest throughout intensifies the amazing festive flavor.
I have found that some oranges have more aroma and flavor than others, so give your oranges a little sniff by scratching the flesh a little and giving a sniff, you will be able to tell whether you want to use that orange in your recipe or not.. If there isn’t a lot of orangy aroma coming off the orange, just use another one and juice this one for later.
For zesting, the best oranges to use are unwaxed or organic. If you can’t find either, scrub the skin well, then use a grater or zester, being careful not to grate down to the pith, which is bitter.
Ingredients & Preparation
The Usual Suspects
For the Streusel
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons firmly packed light brown sugar
- ¾ teaspoon baking powder
- 1/8 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
For the Muffins
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 2 teaspoons orange zest
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ½ cup whole milk
- 1 cup fresh or thawed frozen cranberries
For the Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons whole milk
- ½ teaspoon orange zest
- ¼ teaspoon pure vanilla extract
The Plan
Preheat the oven to 350°F. Spray a 12-cup muffin pan with baking spray with flour.
For Streusel
In a medium bowl, whisk together flour, sugars, baking powder, and salt. Drizzle with melted butter and toss until moistened. Refrigerate until ready to use.
For Muffins
In a large bowl, beat butter, sugars, zest and vanilla with a mixer at medium speed until fluffy. About 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, salt and nutmeg. With Mixer on low speed gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in cranberries. Spoon batter into prepared muffin cups. Crumble streusel with a fork, and sprinkle over batter.
Bake until a wooden pick inserted in center comes out clean, about 24 minutes. Let cool in pan for 5 minutes. Run a knife around edges of muffins. Remove from pan and let cool completely on a wire rack.
For Glaze
In a small bowl, whisk together all glaze ingredients. Drizzle over cooled muffins.
Cranberry Orange Muffins
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Loading...Ingredients
- The Usual Suspects
- For the Streusel
- • 1 cup all-purpose flour
- • 3 tablespoons granulated sugar
- • 2 tablespoons firmly packed light brown sugar
- • ¾ teaspoon baking powder
- • 1/8 teaspoon kosher salt
- • 6 tablespoons unsalted butter, melted
- For the Muffins
- • ½ cup unsalted butter, softened
- • ½ cup granulated sugar
- • ½ cup firmly packed light brown sugar
- • 2 teaspoons orange zest
- • 1 teaspoon pure vanilla extract
- • 2 large eggs
- • 2 cups all-purpose flour
- • 1 ½ teaspoons baking powder
- • ½ teaspoon kosher salt
- • ¼ teaspoon ground nutmeg
- • ½ cup whole milk
- • 1 cup fresh or thawed frozen cranberries
- For the Glaze
- • 1 cup confectioners’ sugar
- • 2 tablespoons whole milk
- • ½ teaspoon orange zest
- • ¼ teaspoon pure vanilla extract
Instructions
The Plan
Preheat the oven to 350°F. Spray a 12-cup muffin pan with baking spray with flour.
For Streusel
In a medium bowl, whisk together flour, sugars, baking powder, and salt. Drizzle with melted butter and toss until moistened. Refrigerate until ready to use.
For Muffins
In a large bowl, beat butter, sugars, zest and vanilla with a mixer at medium speed until fluffy. About 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, baking powder, salt and nutmeg. With Mixer on low speed gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in cranberries. Spoon batter into prepared muffin cups. Crumble streusel with a fork, and sprinkle over batter.
Bake until a wooden pick inserted in center comes out clean, about 24 minutes. Let cool in pan for 5 minutes. Run a knife around edges of muffins. Remove from pan and let cool completely on a wire rack.
For Glaze
In a small bowl, whisk together all glaze ingredients. Drizzle over cooled muffins.
