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Cranberry Orange Muffins surrounded by ingredients

Cranberry Orange Muffins

Bursting with tart cranberries and fresh orange zest, these Cranberry Orange Muffins are the perfect way to start your morning.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Servings 12 muffins

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. 
Keyword cranberry, cranberry muffin, cranberry orange muffin, muffin