These Cranberry Orange Muffins are moist and flavorful! topped with a buttery crumb topping! Just like a bakery!
These are the BEST cranberry orange muffins you will taste! Full of orange flavor with fresh juice and zest! With the added flavor of cranberries and topped with a crumb topping these will upgrade your breakfast game!
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These bakery style muffins are going to change your world! They are individual sized muffins loaded with fresh cranberries! You can definitely use frozen as well! They have a buttery crumb topping that bakes right in! We love to keep muffins in the freezer to pull out whenever we need a quick breakfast!
HOW TO MAKE ORANGE CRANBERRY MUFFINS:
INGREDIENTS:
For the muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 egg, at room temperature
- 3/4 cup freshly squeezed orange juice
- 1/3 cup vegetable oil
- 1 tablespoon orange zest
- 1 1/2 cups cranberries, fresh or frozen
For the topping:
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup old fashioned oats, also known as rolled oats
DIRECTIONS:
- Preheat oven to 400 degrees F. Line muffin tin with cupcakes liners. Set aside.
- For the topping: In small bowl add 1/4 cup unsalted butter, 1/2 cup granulated sugar, 1/3 cup all-purpose flour and 1/4 cup old fashioned oats. Using fork and mix until crumbly. Set aside.
- For the muffins: In large bowl whisk together all-purpose flour, granulated sugar and baking powder.
- Add in egg, orange juice and oil. Mix well.
- Stir in orange zest and cranberries.
- In lined muffin tin, fill each cup 3/4 cup full with batter.
- Spoon topping over top of each muffin cup.
- Baked 20-25 minutes until tops have browned.
- Let cool, serve and ENJOY!
WHY DOES THIS RECIPE WORK?
- Easy ingredients: You really don’t need special ingredients to put in these muffins. You likely have all the ingredients in your cabinets!
- Fresh ingredients: For this recipe I use freshly squeezed orange juice, orange zest, and fresh cranberries! You can use store bought orange juice and frozen cranberries.
- How to get maximum flavor? You really need to use the orange zest. The entire tablespoon of orange zest. If you don’t you may not get the maximum flavor needed for these cranberry orange muffins.
- Room temperature ingredients: I made these with cold oranges and room temperature oranges. I recommend room temperature oranges for these muffins. When squeezing them you can get the most juice out of the oranges if they are at room temperature. Zesting them is also much easier.
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Cranberry Orange Muffins
Ingredients
- FOR THE MUFFINS:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 egg, at room temperature
- 3/4 cup freshly squeezed orange juice
- 1/3 cup vegetable oil
- 1 tablespoon orange zest
- 1 1/2 cups cranberries, fresh or frozen
- FOR THE TOPPING:
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup old fashioned oats, also known as rolled oats
Instructions
- Preheat oven to 400 degrees F. Line muffin tin with cupcakes liners. Set aside.
- For the topping: In small bowl add 1/4 cup unsalted butter, 1/2 cup granulated sugar, 1/3 cup all-purpose flour and 1/4 cup old fashioned oats. Using fork and mix until crumbly. Set aside.
- For the muffins: In large bowl whisk together all-purpose flour, granulated sugar and baking powder.
- Add in egg, orange juice and oil. Mix well.
- Stir in orange zest and cranberries.
- In lined muffin tin, fill each cup 3/4 cup full with batter.
- Spoon topping over top of each muffin cup.
- Baked 20-25 minutes until tops have browned.
- Let cool, serve and ENJOY!
Notes
Bottled orange juice can be substituted for freshly squeezed if desired.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Standard Paper Cupcake Liners / Baking Cups, 60-ct / Box (Pack of 4)
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Chef'n (Lemon) FreshForce Citrus Juicer, 10.25 long
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Deiss PRO Citrus Zester & Cheese Grater — Parmesan Cheese Lemon, Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits - Razor-Sharp Stainless Steel Blade, Wide, Dishwasher Safe
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Wilton Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 276Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 26mgSodium: 89mgCarbohydrates: 42gFiber: 2gSugar: 23gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*
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