Name: Cranberry Orange Muffins with Streusel
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar; 2 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, melted; 2 large eggs; ½ cup milk; 1 tablespoon orange zest; 1 cup fresh or frozen cranberries; ½ cup brown sugar (for streusel); ⅓ cup all-purpose flour (for streusel); ¼ cup cold unsalted butter, cubed (for streusel)

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Hey y'all! If you're searching for a muffin that's bursting with tart cranberries, zesty orange flavor, and a sweet, crumbly streusel topping, you've hit the jackpot. These Cranberry Orange Muffins with Streusel are a delightful treat for breakfast, brunch, or even an afternoon snack. Whether you're prepping for a holiday gathering or just want to brighten up your morning, this recipe delivers bakery-style deliciousness right from your own kitchen. Let's get cooking!

Why You'll Love This Cranberry Orange Muffins with Streusel Recipe

Super moist and fluffy with a perfect balance of sweet and tangy flavors.
Quick and easy to whip up—ready in under 40 minutes!

The irresistible streusel topping adds a caramelized crunch to every bite.
Perfect for holidays, family breakfasts, or on-the-go snacks.
Freezer-friendly for make-ahead convenience.

Cranberry Orange Muffins with Streusel Ingredients

2 cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking soda

2 teaspoons baking powder
½ teaspoon salt
1 tablespoon orange zest (from about 1 large orange)

⅔ cup whole milk
½ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature

¼ cup fresh orange juice
1 teaspoon vanilla extract
1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)

For the Streusel Topping:

⅓ cup all-purpose flour
¼ cup packed light brown sugar

¼ teaspoon ground cinnamon
3 tablespoons unsalted butter, cold and diced

How to Make Cranberry Orange Muffins with Streusel

Prep Your Oven and Muffin Pan

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Mix the Streusel Topping

In a small bowl, combine ⅓ cup flour, ¼ cup brown sugar, and ¼ teaspoon cinnamon. Cut in 3 tablespoons cold butter using a fork or pastry blender until the mixture resembles coarse crumbs. Set aside.

Combine Dry Ingredients

In a large bowl, whisk together the 2 cups flour, 1 cup sugar, baking powder, baking soda, salt, and orange zest.

Mix Wet Ingredients

In another bowl, whisk together the milk, melted butter, eggs, orange juice, and vanilla extract until smooth.

Bring It All Together

Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix!). Fold in the cranberries.

Fill and Top the Muffins

Spoon the batter evenly into prepared muffin cups, filling them about ¾ full. Sprinkle the streusel topping generously over each muffin.

Bake to Perfection

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes for the Best Cranberry Orange Muffins with Streusel

If using frozen cranberries, add them directly to the batter; thawing can cause excess moisture.
For more citrusy zing, add a bit of extra orange zest to the streusel topping.
Learn more about the benefits of cranberries from Healthline.

Variations on Cranberry Orange Muffins with Streusel

Glazed Muffins: Drizzle cooled muffins with a simple orange glaze (powdered sugar and orange juice).
Nuts Added: Fold in ½ cup chopped walnuts or pecans for extra crunch.
Mini Muffins: Bake in a mini muffin pan for 10-12 minutes for bite-sized treats.

Required Equipment for Cranberry Orange Muffins with Streusel

12-cup muffin tin
Mixing bowls
Whisk

Fork or pastry blender
Measuring cups and spoons
Wire cooling rack

Storage Instructions

Store leftover Cranberry Orange Muffins with Streusel in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. Thaw overnight and warm briefly in the microwave or oven before serving.

Serving & Pairing Recommendations

Serve warm with a pat of butter or a dollop of orange marmalade.
Pair with a hot mug of coffee, black tea, or a glass of fresh orange juice.

Wonderful alongside a brunch spread with scrambled eggs and bacon.

Pro Tips for Fluffy Cranberry Orange Muffins with Streusel

Do not overmix the batter; a few lumps are fine for tender muffins.
Use room temperature eggs and milk to ensure an even rise.

For bakery-style domes, fill the muffin cups ¾ full and bake at a slightly higher temperature at first; learn more about muffin baking techniques.

FAQ: Cranberry Orange Muffins with Streusel

Can I use dried cranberries instead of fresh or frozen?: Yes! Use 1 cup dried cranberries and soak them in warm water for 10 minutes before adding to the batter.
Can I make these muffins dairy-free?: Absolutely—swap the butter for coconut oil or a vegan margarine, and use your favorite plant-based milk.
How do I keep the streusel from sinking?: Make sure the streusel mixture is crumbly and cold before sprinkling it on top of the muffin batter.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins

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Cranberry Orange Muffins with Streusel