Name: Cranberry Orange Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1/3 cup packed brown sugar (topping).; 1 tablespoon granulated sugar (topping).; 1/2 teaspoon ground cinnamon (topping).; 1/4 cup unsalted butter, melted (topping).; 2/3 cup all-purpose flour (topping).; 1 3/4 cups all-purpose flour.; 1 teaspoon baking soda.; 1 teaspoon baking powder.; 1/2 teaspoon ground cinnamon.; 1/2 teaspoon salt.; 1/2 cup unsalted butter, softened.; 1/2 cup granulated sugar.; 1/4 cup packed brown sugar.; 1 tablespoon orange zest.; 2 large eggs, room temperature.; 1/2 cup plain yogurt or sour cream.; 2 teaspoons vanilla extract.; 2 tablespoons fresh orange juice.; 2 tablespoons milk.; 1 1/2 cups cranberries.; 1 cup confectioners' sugar.; 2 tablespoons orange juice.

A plate of four freshly baked muffins with crumbly topping and visible cranberries, set against a rich, textured background. | recipesim.com

Orange Cranberry Muffins My Family Can't Stop Requesting

I stumbled upon the perfect orange muffin recipe in my tiny kitchen last winter. These beauties have the most incredible buttery texture with pops of fresh cranberries in every bite. The orange zest makes them smell absolutely incredible, and that high domed top? Pure bakery magic in your own kitchen.

My Go To Breakfast Treat

My kitchen fills with the most incredible aroma when these are in the oven. The sweet orange and tart cranberries create this perfect balance that makes them impossible to resist. I love serving them warm at weekend brunches or tucking them into my kids' lunchboxes.

What You'll Need From Your Kitchen

Orange Zest: Grab 2 tablespoons from fresh oranges. I always zest before juicing.
Orange Juice: You'll need 1/4 cup fresh squeezed juice from those same oranges.
Cranberries: 1 cup fresh or frozen works perfectly here.
All-Purpose Flour: 2 cups measured carefully.
Granulated Sugar: 3/4 cup gives the perfect sweetness.
Brown Sugar: 1/4 cup packed for extra moisture.
Eggs: 2 large ones sitting at room temp.
Butter: 1/2 cup unsalted and softened.
Sour Cream: 1/2 cup full-fat makes them super moist.
Milk: 1/3 cup regular milk.
Baking Powder & Soda: For that perfect rise.
Salt & Cinnamon: Just a pinch of each.

Let's Get Baking

[Start With The Butter]: Mix your butter with both sugars until it looks fluffy and light. Toss in that fragrant orange zest.
[Wet Ingredients Next]: Add your eggs one at a time then pour in the sour cream and milk. Finally add that fresh orange juice.
[Time for Flour]: Grab another bowl and mix your flour with the other dry ingredients. Fold this into your wet mix.
[Add Those Berries]: Gently stir in your cranberries. Fill your muffin tin almost to the top.
[Into The Oven]: Start hot at 425°F for 5 minutes then lower to 350°F for about 15 minutes more. Let them cool a bit before moving.

Three cranberry muffins with crumb topping are plated on a brown dish, with a mixing bowl in the background. | recipesim.com

How This Recipe Came to Be

I spent countless Sunday mornings trying to recreate those perfect bakery muffins we all love. After many coffee-fueled baking sessions I finally cracked the code. The secret was finding that perfect balance between orange and sugar.

The Secret to That Perfect Top

Want to know my trick for those gorgeous domed tops? It's all about starting with a super hot oven. That initial blast of heat helps create that beautiful rise we all love. Trust me your kitchen will smell amazing.

Tips for Working with Cranberries

Fresh cranberries are my first choice but frozen ones work great too. Just pop them in straight from the freezer. If you only have dried cranberries give them a quick soak in some warm orange juice first. They won't be quite as tart but they'll still be delicious.

Making Them Extra Special

Sometimes I dress these up with a simple orange glaze or sprinkle some crumb topping on before baking. My kids go crazy for the glazed version but I love them plain with my morning coffee.

A close-up of freshly baked muffins topped with crumbly streusel and bits of dried fruit, displayed against a dark background. | recipesim.com

Size Options for Every Occasion

I make jumbo ones when my teenagers have friends over. They disappear in seconds. The mini version is perfect for birthday parties and baby showers. Just watch the baking time since they cook faster.

Keep Them Fresh

These stay fresh for three days in an airtight container. I often make a double batch and freeze some. They thaw beautifully and taste just as good as fresh when warmed up slightly.

Adding That Sweet Finish

My quick orange glaze needs just powdered sugar and fresh orange juice. Start with a cup of sugar and add juice until you get the thickness you want. Wait for the muffins to cool completely before glazing.

A Note About Dairy

Sour cream is my secret weapon but yogurt works in a pinch. Greek yogurt makes them a bit denser so add an extra splash of milk if your batter looks too thick.

A plate of freshly baked muffins topped with crumbly streusel and filled with cranberries. | recipesim.com

Mix Up Your Citrus

No oranges? Grab some lemons instead. I love making these with lemon and blueberries in summer. The basic recipe stays the same just swap out your fruit and zest.

Gentle Mixing is Key

Trust me on this one. Stop mixing as soon as everything comes together. A few little lumps are totally fine. Overmixing will make them tough and nobody wants that.

Muffin Tin Tips

My favorite liners are the non stick kind. They never tear or stick to the muffin. If you're not using liners just grease your tin well. Silicon muffin pans work great too.

Perfect for Busy Mornings

I often measure out my dry ingredients the night before. Makes the morning baking so much easier. Nothing beats walking into the kitchen to fresh muffins and coffee.

Four freshly baked blueberry muffins with crumb topping are displayed on a decorative plate against a dark background. | recipesim.com

Mix and Match Your Berries

Sometimes I swap in strawberries or raspberries when cranberries are out of season. Just taste your berries first to adjust the sugar. A tiny splash of almond extract makes them extra special.

Hosting Tips From My Kitchen

Whenever I host brunch these are always on the menu. They look gorgeous in a basket lined with a pretty napkin. Plus the smell of them baking sets the perfect mood.

Making Them Picture Perfect

The red cranberries look stunning against the golden muffin. Sometimes I sprinkle orange sugar on top before baking. It gives them that perfect bakery sparkle and adds a lovely crunch.

Why These Are Always a Hit

These muffins have become my signature recipe. The perfect mix of sweet and tart with that incredible orange scent. Once you try them you'll understand why my family begs for them every weekend.

Three cranberry muffins topped with crumbly streusel are arranged on a decorative plate. | recipesim.com

Frequently Asked Questions

→ Why start at high temperature then reduce?: The initial high temperature creates a quick rise for domed tops, while the lower temperature ensures the centers cook through without burning.
→ Can I use frozen cranberries?: Yes, fresh or frozen cranberries work equally well. No need to thaw frozen berries before using.
→ Why refrigerate the crumb topping?: Chilling the crumb mixture helps it maintain distinct crumbs rather than melting into a single mass while baking.
→ How should I store these muffins?: Store at room temperature for a few days or freeze for longer storage. They maintain quality well either way.
→ Can I make different sizes?: Yes, the recipe adapts well to jumbo or mini muffins. Just adjust baking time accordingly for size change.

Cranberry Orange Muffins