Bursting with tart cranberries and fresh orange zest, these Cranberry Orange Muffins are the perfect way to start your morning.
My obsession with cranberry orange muffins started when I worked in a bakery. We served cranberry orange muffins, fresh baked each morning, topped with crunchy crystal sugar…
But I’ll let you in on a little secret – they were from a pre-made batter that we ordered. Just portion and bake.
Now, despite not being “homemade” they were still delicious and I had one at least once a week. But I no longer work at the bakery, and therefore I no longer have access to the batter.
But I do have baking ingredients and a muffin tin. So…
Let’s make some from scratch, shall we?
Key Ingredients for Cranberry Orange Muffins
- Cranberries – I developed this recipe using whole, frozen cranberries – this extends the baking time a little bit. If you thaw the berries first, they may start to leak their juices and your muffins may be a bit pink. It’s really up to you, both options work. Fresh is also a great option if you can find them.
- Orange Zest – Fresh Zest > Jarred Dried Orange Peel. Trust me, you’ll get much more bang for your buck with the flavor of fresh zest. Try pinching the zest with the sugar to help release the oils – it smells AH-MA-ZING too!
- Crystal Sugar – This isn’t the same as granulated sugar, or the colored sugars on baking isles for decorating cookies or cupcakes. This is chunky, stays a little crunchy even after baking and gives the muffins that bakery-style finish.
The Process – How to Make Cranberry Orange Muffins
Right off the bat – zest the orange but do NOT discard the orange. You can use it to make an orange glaze later, if desired (you’re gonna want to…trust me).
Mix the muffin batter and fold in the cranberries. Again, frozen berries may need a couple more minutes in the oven, thawed or fresh berries won’t need as long.
The streusel topping and glaze are technically optional, but…why wouldn’t you?
Cranberry Orange Muffins
Bursting with tart cranberries and fresh orange zest, these Cranberry Orange Muffins are the perfect way to start your morning.
Equipment
- Large Mixing Bowl
- Small or Medium Mixing Bowls
- measuring cups
- measuring spoons
- Jumbo Muffin Tin
- Jumbo Muffin Liners
- #10 disher (3 ¼oz) (optional)
Ingredients
For the Muffin Batter
- 1 ¼ cup Granulated Sugar
- Zest of 1 Large Orange
- ½ cup Butter softened
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg optional
- ½ teaspoon Table Salt
- 2 teaspoons Baking Powder
- ½ cup Milk
- 2 cups Whole Cranberries Fresh, Frozen or Frozen-Thawed
- 1 cup Chopped Pecans Optional
For the Streusel Topping (Optional)
- 3 Tablespoon Butter melted
- ½ cup All-Purpose Flour
- ½ cup Granulated Sugar
- ½ teaspoon Ground Cinnamon
- pinch Table Salt
For the Glaze (Optional)
- Juice of 1 Large Orange
- ¼ cup Powdered Sugar
Instructions
For the Muffins
- Peheat oven to 425°F. Line jumbo muffin tin with jumbo muffin liners (or spray muffin tin with baking spray).
- Optional: If desired, pinch orange zest and sugar together until fragrant. This helps release the oils in the zest (flavor) and also helps with equally distributing the zest throughout the sugar.
- In a large mixing bowl, cream butter and 1 ¼ cup sugar until light yellow and fluffy.
- Add the eggs, on at a time, mixing well after each addition.
- Add the vanilla, and if you have not already added the zest, do so now. Mix well.
- In a medium mixing bowl, mix together flour, cinnamon, nutmeg, salt, and baking powder. Add to the creamed sugar mixture, alternating with the milk.
- Fold the cranberries, and pecans if using, into the batter – evenly distribute the berries but to not over mix.
- If using a disher, scoop batter using a #10 disher (3 ¼oz). Or use a spoon to fill each prepared muffin tin about ⅔ full. Optional: Top muffins before baking with a sprinkle of Crystal Sugar, or, Streusel Topping (Recipe Above, Instructions Follow)
- Bake for 7 min at 425°F.After 7min, drop the oven temperature to 350°F and bake for another 30-40 minutes, until muffins are deep golden brown and a toothpick inserted into the center comes out clean.NOTE: If using fresh or thawed berries, start checking the muffins doneness after 25min to make sure they aren't over baked. This recipe was developed using the frozen berries, which drop the temperature of the batter and require a little longer in the oven.
- Remove muffins from oven. Cool for 5-10 minutes before removing from the muffin tin to cool completely.Optional: Top with Orange Glaze (Recipe Above, Instructions Follow)
For the Streusel Topping
- In a small mixing bowl, combine all streusel topping ingredients. Mix with a fork until well combined and crumbly.
- Top each unbaked muffin with roughly 2 Tbsp of streusel topping mixture. Gently pat the topping with your hand to help it stick to the muffin.
- Bake topped muffins according to recipe instructions above.
For the Orange Glaze
- In a small mixing bowl, combine orange juice from the zested orange, and powdered sugar. Mix with a fork or whisk until smooth.
- Spoon glaze over cooled muffins.
Notes
Cranberry Orange Muffins will keep in an air-tight container or zip-top bag for 4-5 days at room temperature.
These muffins freeze beautifully in a freezer bag. Allow to come to room temperature before enjoying.
**If baking standard sized muffins – Use a #20 disher (1 ⅝oz) or fill each muffin tin ⅔ of the way full. Top each muffin with ½ – 1 Tbsp of streusel topping. Bake at 350°F for 18-20 minutes.
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