Cranberry Orange Muffins Recipe with Streusel Topping
These muffins are the perfect balance of tangy and sweet, bursting with juicy cranberries and fresh orange zest, topped with a buttery streusel for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120ml) freshly squeezed orange juice
- ¼ cup (60ml) milk (or almond milk for a dairy-free option)
- ⅓ cup (75g) unsalted butter, melted
- 1 large egg, room temperature
- 1 tablespoon orange zest (about 1 medium orange)
- 1 cup (120g) fresh or frozen cranberries (roughly chopped)
- ⅓ cup (40g) all-purpose flour (for streusel topping)
- 3 tablespoons (45g) granulated sugar (for streusel topping)
- ¼ teaspoon ground cinnamon (for streusel topping)
- 3 tablespoons (45g) unsalted butter, cold and cubed (for streusel topping)
Instructions
- Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the orange juice, milk, melted butter, egg, and orange zest. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing—it’s okay if the batter is slightly lumpy.
- Gently fold in the chopped cranberries.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- To make the streusel topping, combine the flour, sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the muffin batter.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
[‘Don’t overmix the batter to avoid dense muffins.’, ‘Use cold butter for the streusel topping to achieve the perfect crumbly texture.’, ‘Frozen cranberries can be used directly without thawing.’, ‘Let the egg and milk come to room temperature for smoother mixing and better texture.’, ‘Test for doneness using a toothpick; if it comes out clean, the muffins are ready.’]
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Fat: 8
- Carbohydrates: 32
- Protein: 3
Keywords: cranberry orange muffins, streusel topping, breakfast muffins, citrus muffins, easy muffin recipe