Description
These Cranberry Orange Muffins are a delightful combination of tart cranberries and fresh orange flavor, topped with a sweet crumb topping or optional sparkling sugar. Perfect for breakfast or a snack, they feature a moist, tender crumb with a bright citrusy zing and a hint of cinnamon.
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)
- optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)
Orange Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) fresh orange juice
Instructions
- Preheat and Prepare Pan: Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners and set aside.
- Make Crumb Topping: In a small bowl, mix brown sugar, granulated sugar, cinnamon, and melted butter until combined. Add flour and gently mix with a fork until crumbly. Refrigerate to keep crumbs cold while preparing batter.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl using a mixer with a paddle attachment, beat butter, granulated sugar, and brown sugar on high speed for about 3 minutes until smooth and creamy. Scrape sides as needed.
- Add Flavorings and Eggs: Beat in orange zest on medium speed for 1 minute. Then add eggs, yogurt or sour cream, and vanilla extract; beat for 1 minute, then increase speed to high until mostly creamy, scraping bowl as needed.
- Mix in Dry Ingredients and Liquids: On low speed, gradually add dry ingredients, orange juice, and milk. Beat until no flour pockets remain and batter is thick.
- Fold in Cranberries: Gently fold in fresh or frozen cranberries, being careful not to overmix.
- Fill Muffin Cups and Add Topping: Spoon batter into prepared muffin cups to the top. Add crumb topping to each muffin, gently pressing to adhere. If not using crumb topping, sprinkle with coarse sparkling sugar.
- Bake Muffins: Bake at 425°F for 5 minutes. Without opening the oven, lower temperature to 350°F (177°C) and bake an additional 19 minutes (total oven time about 24 minutes) until a toothpick inserted comes out clean.
- Cool Muffins: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes before icing.
- Prepare Orange Icing: Whisk confectioners’ sugar and orange juice until smooth. Drizzle over warm or cooled muffins.
- Store: Keep iced or plain muffins covered at room temperature for a few days or refrigerate up to 1 week.
Notes
- Freeze baked and cooled muffins for up to 3 months, thaw in the refrigerator or at room temperature, and optionally warm in the microwave before serving.
- You can substitute plain yogurt with nonfat, low-fat, Greek yogurt or sour cream.
- Milk can be any variety, dairy or nondairy; avoid nonfat milk for best texture and flavor.
- Use fresh or frozen cranberries; if frozen, do not thaw before mixing.
- For jumbo muffin pans, bake at 425°F for 5 minutes, then 350°F for 25 minutes, totaling 30 minutes; yields about 6 jumbo muffins.
- For mini muffins, bake at 350°F for 14 minutes; yields about 36–40 mini muffins.
