If you’re into bakery-style muffins that are soft, moist, and topped with a sweet crumbly streusel, these Cranberry Orange Muffins are gonna be your new favorite.
The orange zest brings a fresh citrus pop that pairs perfectly with the tart cranberries.
And that streusel? Golden, buttery, and gives the perfect crunch on top.
I’ve made these for cozy weekends, brunches, and even just to have with coffee in the morning.
They’re easy, comforting, and totally delicious.
Why I Love This Recipe
I started baking these during the holidays when fresh cranberries hit the store. The scent of orange zest and vanilla filling the kitchen always makes me feel calm and cozy. I’ve tried dozens of muffin recipes, but this one hits just right — the texture, the flavor, the look.
- Bakery-style domed tops every time
- Tart cranberries + sweet orange = flavor heaven
- Easy to make with pantry basics
- Stays moist for days
- Perfect for freezing too
What You’ll Need
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp orange zest (from 1 large orange)
- 3/4 cup buttermilk
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh cranberries (or frozen, not thawed)
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 tsp ground cinnamon
- 1/4 cup cold unsalted butter, diced
Pro Tips
- Don’t overmix the batter — gentle folding keeps muffins tender
- Use fresh orange zest for that real citrus burst
- Toss cranberries in a little flour before mixing in to prevent sinking
- Muffins taste even better the next day
- Chill the streusel for 5 minutes before topping for a better crumble
Tools You’ll Need
- 12-cup muffin pan
- Mixing bowls
- Measuring cups and spoons
- Microplane or fine grater (for zesting orange)
- Whisk
- Spatula
- Small fork (for streusel)
- Ice cream scoop or spoon (for even batter)
Substitutions and Variations
- Cranberries: Use dried cranberries, soak in warm water 10 mins then drain
- Buttermilk: Sub with ¾ cup milk + 2 tsp lemon juice or vinegar
- Butter: Swap for oil if needed (won’t be as rich)
- Add-ins: Mix in 1/2 cup chopped nuts or white chocolate chips
Make Ahead Tips
- Make streusel topping 1 day ahead and keep in fridge
- Batter can be mixed and stored in fridge overnight
- Baked muffins freeze well — wrap tightly and freeze up to 2 months
Instructions
Step 1: Make the Streusel Topping
In a small bowl, combine 1/3 cup flour, 1/4 cup packed brown sugar, and 1/4 tsp cinnamon. Add 1/4 cup cold diced unsalted butter. Use a fork to mash and mix until crumbly. Chill while you make the batter.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Stir in 1 tbsp orange zest.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together 3/4 cup buttermilk, 1/2 cup melted unsalted butter (cooled), 2 large eggs, and 1 tsp vanilla extract.
Step 4: Combine Wet and Dry
Pour the wet mixture into the bowl with the dry ingredients. Gently fold together using a spatula until just combined (don’t overmix).
Step 5: Add the Cranberries
Fold 1 1/2 cups fresh cranberries into the batter with a spatula.
Step 6: Fill the Muffin Pan
Line or grease a 12-cup muffin pan. Divide the batter evenly into the cups (about 3/4 full). Sprinkle the chilled streusel topping evenly over each muffin.
Step 7: Bake
Bake at 375°F (190°C) for 20–22 minutes, or until a toothpick comes out clean and tops are golden brown. Cool in the pan for 5 minutes, then transfer to a rack.
Step 8: Cool and Serve
Let the muffins cool on a wire rack for at least 15 minutes. This helps the texture set and lets the flavors come through even more. Serve warm or at room temperature on a platter or muffin dish.
Makes
12 muffins
Total time: 35 minutes (15 mins prep, 20 mins bake)
Macros (per muffin)
- Calories: 225
- Protein: 3g
- Carbs: 29g
- Fat: 10g
- Fiber: 1.5g
- Sugar: 14g
Why This Recipe Works (Quick Science)
- Buttermilk + baking soda: Acid and base react to give the muffins a tender, airy crumb
- Butter instead of oil: Adds rich flavor and moisture
- Chilling the streusel: Keeps it from melting too fast so it stays crisp and crumbly
Common Mistakes
- Overmixing the batter makes muffins dense
- Not using fresh zest = less flavor
- Overbaking dries them out — check early
- Letting muffins sit in the pan too long makes bottoms soggy
What to Serve With
- Hot coffee or tea
- A fruit salad or yogurt parfait
- Scrambled eggs for a full breakfast plate
FAQ
Can I use frozen cranberries?
Yes, use them straight from the freezer. No need to thaw.
Can I freeze these muffins?
Yes! Let them cool completely, then wrap and freeze for up to 2 months.
Why are my muffins flat?
Usually from overmixing or expired baking powder/soda. Measure carefully.
How do I keep the streusel from sinking?
Make sure it’s chilled and don’t press it down into the batter.
Can I make this gluten-free?
Yes, sub with a 1:1 gluten-free flour blend that includes xanthan gum.
Leftovers and Storage
Store cooled muffins in an airtight container at room temp for up to 3 days, or in the fridge for 5 days. Warm slightly before serving. Freeze for up to 2 months — thaw overnight or microwave for 20–30 seconds.
Final Step Image Prompt
Top-down shot of a white ceramic platter holding 12 golden-brown cranberry orange muffins with streusel topping, placed on white marble counters with hints of gold, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Let’s Bake It
These muffins are seriously one of my go-to bakes. They’re simple, full of flavor, and that streusel takes them over the top. If you try them, let me know in the comments how they turned out or if you made any swaps. I love hearing your versions and helping out if you get stuck!
