Cranberry Orange Muffins with Streusel Topping are moist and flavorful breakfast muffins bursting with cranberries paired with a bright orange zest in each bite. Juicy cranberries and a bright citrus combination of flavors are irresistible. These muffins are simple to make. With just a few basic ingredients you’ll have an outrageous breakfast to brighten up your day.
Cranberry Orange Muffins with Streusel Topping
Juicy cranberries and bright citrus mixed with just a few basic ingredients to make an awesome breakfast is always a good idea. Since I always thought that cranberries are an underrated fall flavor, lost in all that pumpkin, apples, and cinnamon baked goods, I wanted to give them a little more attention.
I used my Lemon Blueberry Muffins Recipe as the base. These muffins are fully loaded with berries. They are the star of the show. When you eat fruit muffins, you certainly don’t want to find just a few berries sunk in the bottom. You want to feel juicy berries in each bite. Well, these yummy Cranberry Orange Muffins bursting with cranberries. You can use fresh or frozen, as well.
After the white chocolate cranberry combo, orange-cranberry s the next best thing. So, I added freshly grated orange zest in the batter and a fresh orange juice.
These muffins turned out moist, light, and fluffy, just like cupcakes. They can be done in half an hour from start to finish. You don’t need a mixer for this recipe. Everything is whisked by hand. There’s nothing fancy about them, just a few basic ingredients, but the muffins taste awesome.
Cranberry Orange Muffins with Streusel Topping are the perfect way to start your day on a cold fall or winter day. They will warm you up and brighten your day. You bake them for holidays, Thanksgiving or Christmas breakfast, or make a great Sunday breakfast. But, you can make them any day if you need a make-ahead breakfast to grab and go on a busy morning.
Cranberry Orange Muffins with Streusel Topping are moist and flavorful breakfast muffins bursting with cranberries paired with a bright orange zest in each bite.
- 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 to stick on top for a prettier presentation)
- 1–2 tablespoon flour-to toss the cranberries
For Streusel Topping:
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- ½ teaspoon cinnamon (or more to taste)
- ¼ cup unsalted butter-melted
- Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly, and place in the fridge until ready to use.
- To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
- In a medium bowl, whisk together eggs, orange zest, and granulated sugar until combined. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow).
- Fold wet ingredients into dry ingredients and whisk everything together.
- In a small bowl sprinkle 1 ¼ cup cranberries with 1-2 tablespoon flour and toss them until all berries are coated with a thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover generously with streusel topping. Stick a few cranberry halves on each muffin.
- Place them in the oven and reduce the heat to 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.