Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cranberry Orange Muffins with Optional Crumb Topping and Orange Icing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 9 reviews

These cranberry orange muffins are delightfully buttery, tender, and moist, featuring bright bursts of tart cranberries and zesty orange. They are topped with a sweet brown sugar crumb and an optional orange glaze for added flavor and texture, perfect for breakfast, brunch, or a sweet snack. The crumb and glaze can be omitted for simpler muffins, which pair wonderfully with homemade cinnamon butter.

  • Total Time: 1 hour
  • Yield: 12 muffins

Ingredients

Crumb Topping

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (83g) all-purpose flour (spooned & leveled)

Muffins

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 Tablespoon orange zest (from about 2 oranges)
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons (30ml) fresh orange juice
  • 2 Tablespoons (30ml) milk (any kind), at room temperature
  • 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)
  • optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)

Orange Icing

  • 1 cup (120g) confectioners’ sugar
  • 2 Tablespoons (30ml) fresh orange juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. Set this aside.
  2. Make the Crumb Topping: In a small bowl, combine brown sugar, granulated sugar, cinnamon, and melted butter. Stir in flour gently using a fork until crumbly, not pasty. Refrigerate the crumb topping to keep it firm so it will hold during baking.
  3. Mix Dry Ingredients for Muffins: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  4. Cream Butter and Sugars: Using a handheld or stand mixer with a paddle attachment, beat softened butter with granulated sugar and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides of the bowl as necessary.
  5. Add Orange Zest and Wet Ingredients: Beat in the orange zest on medium speed for 1 minute. Add eggs, yogurt or sour cream, and vanilla extract, beating for 1 minute at medium speed, then increase to high speed until mostly creamy and combined, scraping bowl sides as needed.
  6. Incorporate Dry Ingredients and Liquids: On low speed, add the dry ingredients along with fresh orange juice and milk. Mix just until no pockets of flour remain, then gently fold in cranberries to avoid overmixing. The batter will be thick.
  7. Fill Muffin Cups and Add Toppings: Spoon batter into prepared muffin cups, filling each to the top. Spoon crumb topping on each muffin, gently pressing so it sticks. If skipping crumb topping, sprinkle with coarse sparkling sugar.
  8. Bake Muffins: Bake at 425°F for 5 minutes. Then, reduce oven temperature to 350°F (177°C) without opening the oven and bake for an additional 16–19 minutes until a toothpick inserted comes out clean. Total baking time is about 21–24 minutes, closer to 21 minutes if no crumb topping is used.
  9. Cool Muffins: Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack. Cool for at least 15 minutes before applying icing.
  10. Prepare Orange Icing: Whisk together confectioners’ sugar and fresh orange juice until smooth. Drizzle over warm or cooled muffins.
  11. Storage: Store iced or plain muffins covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

  • Freeze baked and cooled muffins for up to 3 months; thaw in refrigerator or at room temperature, warm in microwave if desired.
  • You can use nonfat or low-fat plain yogurt, Greek or regular, or sour cream for the recipe.
  • Use any milk, dairy or nondairy, but avoid nonfat milk for best texture.
  • If using frozen cranberries, do not thaw them before folding into batter.
  • For jumbo muffins, bake at 425°F for 5 minutes, then 350°F for 22–25 minutes, making about 6 muffins.
  • For mini muffins, bake at 350°F for 12–14 minutes, making about 36–40 muffins.
  • Optional coarse sparkling sugar can be used instead of crumb topping for a crunchy texture.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/cranberry-orange-muffins-with-optional-crumb-topping-and-orange-icing-recipe/