Cranberry Orange Coffee Cake Muffins.
These cranberry orange muffins are a holiday dream! Tart, bright cranberries mixed with tangy orange zest and a crumb topping – they are fluffy and soft with a crunchy top!
Look at these little holiday beauties!
My cranberry orange muffins are soft and fluffy with a crunchy streusel topping. It’s like a two-bite coffee cake and makes the perfect breakfast or treat.
My family has an obsession with cranberry orange muffins. Them – not me. I have never loved the cranberry orange combo. One or two bites around the holidays are enough for me.
But everyone else?! Straight up obsessed. I take my mom a cranberry orange muffin once a week. Jordan and Emilia also love them. While Max is partial to pumpkin muffins, his next favorite is cranberry orange.
So it was only natural that I put a big scoop of cranberries into my cinnamon orange coffee cake muffins!
Festive, fun and so delicious.
Orange around the holidays is very nostalgic for all of us. My mom would make the orange cinnamon rolls out of a can every December. My grandma made orange cake. She also put oranges in our stockings.
And because winter citrus is at its peak, we go through dozens or oranges, clementines, satsumas – you name it – this time of year. It’s easily my kids’ favorite snack!
I took my favorite orange coffee cake muffin recipe and made it a little extra special. The one I make weekly during the holiday season. They are already filled with lots of cinnamon and orange zest, but adding in the fresh cranberries is the perfect pop.
Literally!
I love how the cranberries burst right in the muffins. Not only do they have that sweet and tangy flavor, they look so pretty.
Like Christmas jewels.
The crumb topping is, of course, my favorite part! It’s so crunchy, a little crisp, and adds the best texture to the otherwise fluffy muffin. You can also add a glaze on top if you wish! I do add a glaze on my orange muffins, but for this one I skipped it. The crumble just looked so pretty and I didn’t want to mess it up!
If you find that you’d like a sweet drizzle on top of these muffins, you can use the glaze that I use in my orange muffins right here.
I love these for Christmas morning! They freeze well and they are also lovely to gift someone too.
Holly jolly!
Cranberry Orange Coffee Cake Muffins
Cranberry Orange Coffee Cake Muffins
Ingredients
muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- 2 large eggs, lightly beaten
- ¾ cup milk
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 3 tablespoons freshly grated orange zest
- 1 ½ cups fresh cranberries
streusel
- 3 tablespoons light brown sugar
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- ¾ cups all-purpose flour
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
- In a bowl, whisk together the flour, baking powder, cinnamon and baking soda.
- In a larger bowl, whisk together the sugar and the eggs until combined. Whisk in the milk and vegetable oil. Whisk in the vanilla extract.
- Add the dry ingredients to the wet, mixing until just combined. Stir in the orange zest and cranberries. Fill the muffin liners about ⅔ of the way full. Sprinkle the streusel on top of the batter, pressing gently so it sticks to the batter.
- Bake the muffins for 18 to 20 minutes, or until the center is set and the crumb is golden. Serve!
- streusel
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand.
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I appreciate you so much!
Super pretty too!
5 Comments on “Cranberry Orange Coffee Cake Muffins.”
How long to cook these if make in mini muffin tins?
How do I sub gluten free flour in this recipe?
Looks delicious! How long do they usually keep?
Yum! These are very good. I like how the muffins give just enough flavor for the cranberry’s tartness to really pop.
The ingredients for the muffins called for salt but the directions didn’t said salt but only for the topping