Ingredients for Cranberry Orange Muffins with Streusel Topping

• 2 cups all-purpose flour: The essential foundation for structure. Spoon and level for accurate measurement, avoiding dense muffins.
• ¾ cup granulated sugar: Provides sweetness and contributes to a tender crumb. Don’t reduce too much, as it impacts texture.
• 1 tablespoon baking powder: The key leavening agent for light, fluffy muffins. Ensure it’s fresh for optimal rise and texture.
• 1 large egg, room temperature: Binds ingredients together, adds richness, and helps create a moist texture. Use at room temperature for best emulsification.
• ¾ cup whole milk: Adds necessary moisture and richness, making the muffins tender. Buttermilk also works for a tangier flavor.
• ½ cup (1 stick) unsalted butter, melted and cooled: Provides moisture and a delicious buttery flavor to the muffin batter. Let it cool slightly before adding.
• 2 tablespoons orange zest (from 1-2 oranges): The star flavor builder, providing intense citrus aroma and brightness. Zest only the orange part for no bitterness.
• 1 ½ cups fresh cranberries: The vibrant, tart jewels that burst with flavor in every bite. Don’t substitute with dried for these pure morning bliss muffins.
• 1 teaspoon vanilla extract: Enhances all the other flavors with its warm, aromatic notes. Use a good quality pure vanilla for best results.
• ½ cup all-purpose flour (for streusel): Forms the base of the buttery, crumbly streusel topping. Don’t overmix, keep it coarse for texture.
• ¼ cup light brown sugar, packed: Gives the streusel a wonderful caramel-like sweetness and chewiness. Pack it firmly into the measuring cup.
• ¼ cup (½ stick) unsalted butter, cold and cubed (for streusel): Crucial for a truly crumbly streusel texture. Keep it very cold until ready to use.
• ½ teaspoon salt: An essential ingredient that balances sweetness and enhances all the flavors. Don’t skip it, even in sweet recipes.

How to Make Cranberry Orange Muffins with Streusel Topping

Make Streusel:

In a small bowl, combine ½ cup flour and ¼ cup brown sugar. Cut in cold, cubed butter with a pastry blender or your fingers until crumbly, resembling coarse sand. This buttery streusel topping adds delightful texture to your muffins.

Prep Dry Mix:

Whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt in a large bowl. Ensure ingredients are well combined to prevent lumps, creating the base for your delightful Cranberry Orange Muffins.

Combine Wet:

In a separate bowl, whisk the large egg, ¾ cup whole milk, melted and cooled butter, 2 tablespoons orange zest, and 1 teaspoon vanilla extract. Whisk until perfectly emulsified and smooth, ready to create moist Cranberry Orange Muffins.

Mix Batter:

Pour the wet ingredients into the dry mixture. Gently fold with a spatula until just combined; do not overmix, as lumps are okay. Fold in the fresh cranberries. This technique ensures tender Cranberry Orange Muffins with Streusel Topping.

Fill & Top:

Line a 12-cup muffin tin with paper liners. Divide the batter evenly among them, filling each about two-thirds full. Generously sprinkle the prepared streusel topping over each muffin, ensuring a golden crust.

Bake Muffins:

Bake at 400°F (200°C) for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean. The aroma will fill your kitchen, signaling perfectly baked Cranberry Orange Muffins with Streusel Topping.

Cool & Serve:

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these warm, zesty Cranberry Orange Muffins with Streusel Topping for a comforting breakfast or treat.

How to Store Cranberry Orange Muffins with Streusel Topping

To keep your Cranberry Orange Muffins with Streusel Topping fresh, store them in an airtight container at room temperature for the first 24 hours. Then, refrigerate for up to 3-4 days. Don’t refrigerate immediately, or the streusel will get soggy! Watch for mold or an off-smell as signs of spoilage.

For convenience, make the streusel topping up to a week ahead and refrigerate. The dry muffin ingredients can also be prepped a few days prior. For best freshness, bake the muffins just before you plan to enjoy them.

If stacking, place parchment paper between layers. Reheat briefly in the microwave for warmth.

What to Serve with Cranberry Orange Muffins with Streusel Topping

These Cranberry Orange Muffins with Streusel Topping are perfect served warm or at room temperature. For a lovely presentation, arrange them on a festive platter. They pair wonderfully with a hot cup of coffee, soothing tea, or fresh orange juice. Enjoy them for breakfast or brunch!

My favorite way to enjoy these muffins is slightly warm, perhaps split and spread with a little butter. The warmth truly enhances the zesty orange and sweet cranberry flavors, creating pure morning bliss.

Frequently Asked Questions

→ Can I use frozen or dried cranberries for these Cranberry Orange Muffins?

Yes, you can! If using frozen, don’t thaw them first; toss directly into the batter. For dried, soak them in warm water or orange juice for 10 minutes, then drain before adding. This keeps them plump and moist.

→ How do I prevent my Cranberry Orange Streusel Muffins from becoming dense?

The key is to avoid overmixing the batter. Mix until just combined, even if there are still some lumps. Overmixing develops gluten, leading to tough, dense muffins, which was my early mistake. Gently folding is best.

→ Can I make these Cranberry Orange Muffins ahead or freeze them for later?

You can definitely make the streusel ahead and refrigerate it for up to a week. Baked muffins freeze beautifully for up to 3 months. Thaw overnight or reheat gently from frozen for a quick treat.

→ How long can I store my baked Cranberry Orange Muffins with Streusel Topping?

Store your Cranberry Orange Muffins in an airtight container at room temperature for 24 hours, then refrigerate for 3-4 days. Don’t refrigerate immediately, or the streusel will get soggy, which isn’t fun.

→ Can I make these delicious Cranberry Orange Streusel Muffins gluten-free?

Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture might be slightly different, but the zesty cranberry flavor will still shine through.