Cranberry Orange Muffins with Streusel Topping

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Cranberry Orange Muffins with Streusel Topping

These Cranberry Orange Muffins are bright, tender, and filled with fresh citrus flavor that pairs perfectly with tart pops of cranberry. A buttery streusel topping adds sweetness and crunch, making each muffin feel extra special for the holidays. They’re simple to mix, bake up beautifully, and bring cozy Christmas‑morning vibes to any breakfast or gift box.

Course Breads, Breakfast, Dessert, Snack

Cuisine American

Keyword baked, cranberry, fruit, muffins, sweet

Prep Time 15

Cook Time 22

Cooling Time 10

Total Time 47

Servings servings

Calories 315kcal

Author Laura

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