Cranberry Orange Muffins with Streusel Topping
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These Cranberry Orange Muffins with Streusel Topping are everything you want on Christmas morning – bright, festive, and irresistibly cozy. They make a beautiful addition to any holiday brunch spread, and they’re just as lovely packaged up as a homemade gift for neighbors, teachers, or friends. As they bake, your kitchen fills with the most wonderful orange aroma, like a burst of Christmas cheer straight from the oven.
The orange flavor comes from fresh orange zest, which adds a natural brightness that pairs perfectly with tart cranberries. You can prepare the cranberries however you like. Toss them in whole for juicy pops of flavor, slice them in half for a more even distribution, or give them a rough chop if you prefer smaller bites. I love leaving them whole for that bold, festive burst in every muffin. If you want to highlight the cranberries, sprinkle a few extra on top before adding the streusel. It makes the muffins look even more stunning and ensures every bite tastes like the holidays.
To package these muffins up for gifting, you have a couple of great options. Cupcake boxes always look polished and festive, but I also love using the simple plastic clamshell containers that bakeries use. I keep a stack of them on hand during the holidays because they make gifting so easy—just pop in the muffins, tie the container with a pretty ribbon, and add a tag. Speaking of tags, I created a free printable you can use to dress up your gifts. It reads, “Wishing you MUFFIN but a Merry Christmas,” which adds the perfect playful touch.
Whenever I’m making muffins with a crumb or streusel topping, I always reach for parchment paper cupcake liners. Their tall, elegant shape isn’t just beautiful—it’s incredibly practical. Because the sides rise well above the muffin tin, they help contain all that buttery crumble, keeping it from spilling over the edges and burning on the pan. They also make the muffins look bakery‑worthy, which is a bonus when you’re gifting them. I usually grab a pack of 200 on Amazon for around $8, and they last me all season.
Ingredients for Cranberry Orange Muffins with Streusel
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- CANOLA OIL
- EGGS
- MILK
- ORANGE ZEST
- FRESH CRANBERRIES
- BROWN SUGAR
- BUTTER
Instructions for Cranberry Orange Muffins with Streusel Topping
Prep the oven and pan – Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and set aside.
Mix the dry ingredients – In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until everything is well combined.
Mix the wet ingredients – In a separate bowl, whisk the oil, eggs, milk, and fresh orange zest until the mixture is smooth and fully blended.
Bring the batter together – Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are perfectly fine – overmixing will make the muffins tough.
Add the cranberries – Fold in the cranberries, making sure they’re evenly distributed throughout the batter. Divide the muffin batter among the muffin cups, filling each about two‑thirds full.
Make the streusel topping – In a small bowl, stir together the brown sugar and flour. Cut in the cold butter using a pastry cutter or your fingertips until the mixture forms coarse crumbs. (I like to pulse everything in a small food processor for ease.) Sprinkle a spoonful of streusel over each muffin.
Bake – Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm – These muffins are wonderful warm from the oven. If you’re enjoying them later, a quick 12‑second zap in the microwave brings them right back to that fresh‑baked coziness.
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes! Frozen cranberries work beautifully. There’s no need to thaw them—just fold them into the batter straight from the freezer. The muffins may need an extra minute of baking time.
Can I substitute dried cranberries?
You can, but the muffins will be sweeter and less tart. Use 1 cup of dried cranberries and consider soaking them in warm water or orange juice for 10 minutes to plump them up before adding.
Can I use bottled orange juice instead of zest?
The zest is what gives these muffins their bright, fresh orange flavor. Bottled juice won’t provide the same intensity. If you must substitute, add 1–2 tablespoons of orange juice, but the flavor will be milder.
Can I freeze these muffins?
Absolutely. Once cooled, freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 10–12 seconds.
How do I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days. Because of the streusel topping, avoid stacking them unless you separate layers with parchment paper.
Can I use a different oil or swap in butter?
Any neutral oil (canola, vegetable, avocado) works well. Melted butter can be used, but the muffins will be slightly denser.
Can I bake these as mini muffins?
Yes—just reduce the baking time to 10–12 minutes. Keep an eye on them, as mini muffins bake quickly.
Why did my streusel melt into the muffins?
This usually happens when the butter is too soft. Make sure the butter is cold and crumbly before topping the muffins.
For more recipes like this, try:
- Buttermilk Spice Muffins
- Apple Crumble Muffins
- Chocolate Chip Cranberry Muffins
- Ice Box English Tea Muffins
Cranberry Orange Muffins with Streusel Topping
Real Mom Kitchen
Equipment
Ingredients
- 2 cups flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup canola oil
- 2 large eggs
- ½ cup milk
- 1 orange zested
- 1 cup cranberries fresh or frozen
Streusel Topping
- ½ cup brown sugar
- ⅓ cup flour
- ¼ cup butter cold and cubed
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt together.
- In another bowl, whisk the oil, eggs, milk, and orange zest together until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing!
- Fold in the cranberries gently, ensuring they are evenly distributed throughout the batter. Divide the batter evenly between the muffin cups, filling about two-thirds full.
- For the streusel, mix the brown sugar and flour in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs. I pulse it in my small food processor. Add a spoonful of the streusel mixture over each muffin.
- Bake at 375°F (190°C)for 20-22 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. I like to eat these warm. If enjoying later, I like to microwave a muffin for 12 seconds before enjoying.
Nutrition
This recipe is adapted from Oumy Recipes.
