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.
Ingredients
- 1 ¾ cupsall-purpose flour
- ½ cupgranulated sugar
- 2 teaspoonsbaking powder
- ½ teaspoonbaking soda
- ¼ teaspoonsalt
- ½ cupfreshly squeezed orange juice
- ¼ cupmilk (or almond milk for a dairy-free option)
- ⅓ cupunsalted butter, melted
- 1 largeegg, room temperature
- 1 tablespoonorange zest (about 1 medium orange)
- 1 cupfresh or frozen cranberries (roughly chopped)
- ⅓ cupall-purpose flour (for streusel topping)
- 3 tablespoonsgranulated sugar (for streusel topping)
- ¼ teaspoonground cinnamon (for streusel topping)
- 3 tablespoonsunsalted butter, cold and cubed (for streusel topping)
Directions
- 1
Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease the cups.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate bowl, combine the orange juice, milk, melted butter, egg, and orange zest. Mix until smooth.
- 4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing—it’s okay if the batter is slightly lumpy.
- 5
Gently fold in the chopped cranberries.
- 6
Divide the batter evenly among the muffin cups, filling each about ¾ full.
- 7
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.
- 8
Sprinkle the streusel topping evenly over the muffin batter.
- 9
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 10
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!