Description
These Cranberry Orange Muffins with Streusel are perfectly sweet, tangy, and topped with a buttery crumble for the ultimate morning treat or snack.
Ingredients
For the Muffin Base:
2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
½ cup milk
1 tablespoon fresh orange zest
1 cup fresh or frozen cranberries
For the Streusel Topping:
½ cup brown sugar
⅓ cup all-purpose flour
¼ cup cold unsalted butter, cubed
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine melted butter, eggs, milk, and orange zest.
4. Slowly add the wet mixture into the dry, stirring just until combined.
5. Gently fold in cranberries, making sure they’re evenly distributed.
6. Scoop the batter into the muffin cups, filling each about ⅔ full.
7. Make the streusel by mixing brown sugar and flour, then cut in cold butter until crumbly.
8. Top each muffin generously with the streusel mixture.
9. Bake for 20–22 minutes or until a toothpick comes out clean.
10. Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
You can use frozen cranberries—no need to thaw.
Add chopped walnuts or pecans for extra texture.
Orange extract can enhance citrus flavor if desired.
These muffins freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 17g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg