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Cranberry Orange Muffins

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These Cranberry Orange Muffins are the perfect fall recipe. They are dense yet moist at the same time. The tartness from the cranberries and the oranges is such an awesome combination, and is offset perfectly by the sweetness of the cinnamon crumb topping.

 

close up of cranberry muffin

 
By now you should know how obsessed with muffins I am. You should also know how much Joel does not like breakfast foods. So, when I tell you that these are probably my favorite new muffin ever, you should believe me because I eat a lot of muffins, and I’m super trustworthy. But if you are a little hesitant, and you need a little more convincing, I can tell you that Joel not only likes these cranberry orange muffins, he LOVES them! He actually went back for seconds, two days in a row! And he could not stop raving about them. And he has already asked me to make them again – twice, in fact!
 
So you know these are some goooood muffins!!
 

overhead view of wire cooling rack with a dozen muffins

 
 

Cranberry Orange Muffins

These cranberry orange muffins just scream “Thanksgiving”.
 
These are dense yet moist at the same time. The tartness from the cranberries and the oranges (such an awesome combination!) is offset perfectly by the sweetness of the cinnamon crumb topping.
 
Cranberry and Orange are perfect flavor compliments! 
 
 
muffins on table, with one sliced open and slathered in butter
 
 

Tips to Make The Best Cranberry Orange Muffins

  • Use fresh cranberries and slice them in half, then roll them in 2 TBSP of the flour mixture – this will help them to not all sink to the bottom.
  • Stir the ingredients only until just combined – do not over stir or the muffins will become tough.
  • Try to work quickly when making the crumb topping – and if you have time place it back in the fridge before using it. This will help the crumb topping to form a nice crust instead of melting into the muffin.

 

Can you use frozen cranberries in muffins?

Yes! You can use them frozen, just roll them in flour before adding them to the muffin batter.

Can you replace the fresh cranberries with dried cranberries?

Yes, although the result won’t be quite the same. Use 3/4 cup of dried cranberries.

 

Love a good Muffin recipe? (me, too!) Try these flavorful muffins:

 

muffin opened and slathered with melting butter

 

Yield: 24 Muffins

Cranberry Orange Muffin

cranberry orange muffins on cooling rack

These Cranberry Orange Muffins are the perfect fall recipe. They are dense yet moist at the same time. The tartness from the cranberries and the oranges is such an awesome combination, and is offset perfectly by the sweetness of the cinnamon crumb topping.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Muffin

  • 2 eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • zest of 1 large orange
  • 1/2 cup sour cream
  • 1 1/2 cups cranberries, dusted with flour

Topping:

  • 1/4 cup white sugar
  • 1/6 cup flour
  • 1/8 cup butter, cubed
  • 3/4 tsp ground cinnamon

Instructions

  1. Preheat oven to 400 degrees
  2. Grease 12 muffin cups, or line with liners.
  3. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and orange zest.
  4. In a large bowl, beat together the eggs and sugars.
  5. Mix in the oil, vanilla and sour cream.
  6. Mix the dry ingredients into the wet, being careful not to over-mix.
  7. Gently fold the cranberries in.
  8. Scoop into the prepared muffin cups so they are 2/3 full.
  9. In a small bowl, mix together the topping ingredients - the sugar, flour, butter and cinnamon (use a fork, and mix until you get a crumbly texture).
  10. Sprinkle the topping over the muffins.
  11. Bake in a preheated oven for 18-20 minutes.
  12. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 340Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 182mgCarbohydrates: 49gFiber: 2gSugar: 22gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

(adapted from Baked Perfection)

 

 

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