Cranberry Orange Muffins
Buttery, tender, and moist, these cranberry orange muffins are topped with a brown sugar crumb and sweet orange glaze. Both toppings are completely optional if you prefer plain cranberry orange muffins. Try them with homemade cinnamon butter!
Ingredients
- 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 oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined. Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. Place in the refrigerator while you make the muffin batter. Cold crumbs hold shape better when baking.
- Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the orange zest and beat on medium speed for 1 minute. Add the eggs, yogurt/sour cream, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the dry ingredients, orange juice, and milk, and beat until no flour pockets remain. Gently fold in the cranberries. Avoid over-mixing. Batter is thick.
- Spoon the batter into prepared muffin cups, filling them all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks. If not using crumb topping, sprinkle muffins evenly with coarse sugar.
- Bake for 5 minutes at 425°F; then, without opening the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–24 minutes. (Usually closer to 21 minutes if you’re skipping the crumb topping.)
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Let them cool for at least 15 minutes before icing.
- Make the icing: Whisk the confectioners’ sugar and orange juice together and drizzle over warm or cooled muffins.
- Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Citrus Zester | Citrus Juicer | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand Mixer)
Yogurt: You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.
Milk: You can use any milk, dairy or nondairy. For best taste and texture, I do not recommend nonfat milk.
Cranberries: If using frozen cranberries, do not thaw.
For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes, for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Citrus Zester | Citrus Juicer | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand Mixer)
Yogurt: You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.
Milk: You can use any milk, dairy or nondairy. For best taste and texture, I do not recommend nonfat milk.
Cranberries: If using frozen cranberries, do not thaw.
For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes, for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.