These cranberry orange muffins with streusel topping are everything you want in a holiday breakfast bite fluffy, tart, sweet, and covered in buttery crunch. One bite in and you’ll get juicy bursts of cranberry, warm citrusy aroma, and a brown sugar topping that melts into the muffin like magic.
Table of Contents
Why You’ll Love These Muffins
They’re the kind of muffin you wake up early for. Light and moist thanks to sour cream and fresh orange juice, but with enough crumb to feel like a bakery-style treat. The streusel adds that golden crunch on top while balancing the cranberries’ zing. Whether you’re baking for Christmas morning or just want something cozy with your coffee, these cranberry orange muffins with streusel topping are a seasonal must.
Turn brunch into something special by adding this Cranberry Orange Buttermilk Breakfast Cake alongside your muffins.
Ingredients You’ll Need
Muffin Batter
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temp
1 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup milk
1/4 cup fresh orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 1/2 cups fresh cranberries
Streusel Topping
1/2 cup flour
1/3 cup brown sugar
1/4 cup butter, cold and cubed
1/4 teaspoon cinnamon
How to Make Cranberry Orange Muffins with Streusel Topping
Step 1: Make the Streusel
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the butter with a fork until crumbly and set aside. It should look like coarse sand with some butter chunks left.
Step 2: Mix the Muffin Batter
Preheat your oven to 375°F. Line a 12-cup muffin pan. In one bowl, whisk flour, baking powder, baking soda, and salt. In another, cream the butter and sugar until light and fluffy. Add eggs one at a time, then stir in sour cream, milk, orange juice, zest, and vanilla.
Gradually mix dry ingredients into the wet until just combined. Fold in the cranberries gently to avoid overmixing.
Step 3: Fill, Top, and Bake
Spoon the batter evenly into muffin liners. Top generously with streusel. Bake for 18 22 minutes or until a toothpick comes out clean. Let them cool for 10 minutes before diving in.
Serve these muffins with a smear of Cranberry Honey Butter for a dreamy holiday breakfast spread.
Tips for Perfect Muffins
Use fresh cranberries for the juiciest bite
Zest the orange before juicing to keep all that aromatic oil
Don’t overmix the batter it keeps muffins tender
Press the streusel in slightly so it sticks during baking
Got leftover cranberry sauce? Bake up these Leftover Cranberry Sauce Muffins for a no-waste treat.
Storage and Freezing
Store in an airtight container at room temperature for 3 days
Freeze cooled muffins in a zip-top bag for up to 2 months
Reheat in the microwave or toaster oven for that fresh-baked feel
FAQs
Can I use frozen cranberries?
Yes, just toss them in straight from the freezer no thawing needed.
Can I make these gluten-free?
Swap the flour for a 1:1 gluten-free baking blend and double-check your streusel ingredients.
Do they need to be refrigerated?
Nope. They’re fine at room temp, but if your kitchen is warm, store them in the fridge.
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Cranberry Orange Muffins with Streusel Topping
Equipment
- 12-cup muffin pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 0.5 cup sour cream
- 0.25 cup milk
- 0.25 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1.5 cups fresh cranberries
- Streusel Topping:
- 0.5 cup flour
- 0.33 cup brown sugar
- 0.25 cup cold butter, cubed
- 0.25 teaspoon cinnamon
Instructions
- In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork until the mixture looks like coarse crumbs. Set aside.
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add sour cream, milk, orange juice, orange zest, and vanilla extract.
- Gradually add dry ingredients to the wet ingredients, stirring just until combined. Fold in cranberries gently.
- Divide batter evenly into muffin cups. Sprinkle generously with streusel and press lightly so it sticks.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving.
Notes
• Zest your orange before juicing to capture all the citrus oils.
• Don’t overmix the batter to keep muffins tender.
• Press the streusel topping in slightly so it stays put while baking.
• Serve with cranberry honey butter for an extra festive touch.