Cranberry Orange Muffins with Streusel Topping Recipe
Delightfully moist and tangy Cranberry Orange Muffins topped with a sweet cinnamon streusel. These muffins combine fresh cranberries with bright orange zest and juice, complemented by a crunchy crumb topping for the perfect breakfast treat or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 standard muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Muffins
- 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 (to toss cranberries)
Streusel Topping
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and line a standard muffin pan with paper liners. Set aside.
- Make Streusel Topping: In a small bowl, whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until mixture becomes crumbly. Place the streusel in the fridge until ready to use.
- Combine Dry Ingredients: In a large bowl, stir together the 1 cup flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk the egg, orange zest, and granulated sugar until well combined. Add Greek yogurt, orange juice, and canola oil, whisking until mixture is pale yellow and smooth.
- Combine Wet and Dry: Fold the wet ingredients into the dry ingredients and whisk gently until just combined.
- Prepare Cranberries: In a small bowl, toss 1 ¼ cups cranberries with 1–2 tablespoons flour until all berries are thinly coated. Gently fold the coated cranberries into the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Generously cover each muffin with the streusel topping. Press a few cranberry halves from the reserved ¼ cup into the tops for presentation.
- Bake Muffins: Place the muffin pan in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Using fresh or frozen cranberries is fine; if using frozen, do not thaw before tossing in flour.
- The flour coating on cranberries helps prevent them from sinking to the bottom of the muffins.
- You can substitute canola oil with vegetable oil or melted coconut oil.
- Make sure not to overmix the batter to keep the muffins tender.
- Allow muffins to cool slightly before removing from pan to avoid breaking.
Keywords: Cranberry Orange Muffins, Streusel Topping, Breakfast Muffins, Citrus Muffins, Holiday Muffins
