Introduction

Cranberry Orange Muffins with Streusel Topping combine the tartness of fresh cranberries with bright orange flavors for a delightful morning treat. Topped with a buttery streusel, these muffins are moist, flavorful, and perfect for any occasion.

The image shows two muffins with a crumbly, light yellow streusel top mixed with bright red whole cranberries. The muffins have a golden brown base with visible red berry pieces inside. They sit on opened white cupcake liners, placed on a clean, white marbled surface. Some loose cranberries and crumbs are scattered around, adding a natural, casual feel. The muffin in the front is in sharp focus, showing the detailed texture of the crumb topping and juicy berries, while the muffin in the back is blurred softly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
1 large egg
½ cup granulated sugar
1/3 cup Greek yogurt
2 tablespoons freshly squeezed orange juice
¼ cup canola oil
1 tablespoon freshly grated orange zest
1 ½ cups cranberries (fresh or frozen, reserve ¼ cup for topping)
1–2 tablespoons flour (for tossing cranberries)
2/3 cup all-purpose flour (for streusel)
1/3 cup granulated sugar (for streusel)
½ teaspoon cinnamon (or more to taste, for streusel)
¼ cup unsalted butter, melted (for streusel)

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a standard muffin pan with paper liners. Set aside.
Step 2: Make the streusel topping by whisking together flour, sugar, and cinnamon in a small bowl. Add melted butter and stir with a fork until crumbly. Place the mixture in the refrigerator until ready to use.
Step 3: In a large bowl, combine 1 cup flour, baking powder, and salt. Set aside.
Step 4: In a medium bowl, whisk together the egg, orange zest, and granulated sugar until combined. Add Greek yogurt, orange juice, and canola oil, whisking until the mixture is pale yellow.
Step 5: Fold the wet ingredients into the dry ingredients and whisk gently until just combined.
Step 6: Toss 1 ¼ cups of cranberries with 1–2 tablespoons of flour in a small bowl until coated. Gently fold the cranberries into the batter.
Step 7: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Generously sprinkle with streusel topping and place a few reserved cranberry halves on top for decoration.
Step 8: Reduce the oven temperature to 375°F (190°C) and bake the muffins for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.

Tips & Variations

Use fresh cranberries in season for the best flavor, or thaw frozen cranberries and pat them dry before tossing with flour to prevent bleeding.
For a dairy-free option, substitute Greek yogurt with non-dairy yogurt and use a neutral oil like vegetable or avocado oil.
Add a handful of chopped nuts like walnuts or pecans to the streusel for extra crunch.
If you prefer a sweeter muffin, increase the sugar in the batter by a tablespoon or two.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 3 months. To reheat, warm muffins in the microwave for 15-20 seconds or in a preheated oven at 325°F (160°C) for 5-7 minutes.

How to Serve

A clear glass bowl filled with crumbly, pale yellow dough sits on a white marbled surface, with a metal fork resting inside. A second image shows several small clear glass bowls and white measuring cups arranged on the same surface, holding ingredients including a whole egg, fresh red cranberries, granulated white sugar, flour mixed with baking powder, orange zest, lemon juice, and melted butter, all captured from above. In the next shot, a transparent bowl contains smooth yellow cake batter with several cranberries dusted in white flour on top, alongside a blue silicone spatula with a wooden handle partly submerged. The next photo presents a dark gray muffin tin lined with white paper cups, each filled with pale yellow batter mixed with cranberries. In the final image, the muffin tin holds muffins topped with crumbly yellow streusel and whole cranberries scattered on top. All photos are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Just make sure to thaw and drain excess moisture, then toss them with flour before adding to the batter to prevent the muffins from becoming soggy.

What can I substitute for Greek yogurt?

You can use regular plain yogurt, sour cream, or buttermilk as substitutes. Each will add moisture and a slight tang, keeping the muffins tender.