Start your day with Cranberry Coffee Cake Muffins--a scrumptious breakfast treat that's bursting with fresh cranberry and orange flavor. Each muffin is topped with a crunchy cinnamon-sugar streusel topping that adds just the right amount of sweetness.
These tart and tangy, tender-soft muffins are perfect for winter brunches. holiday gatherings, and special occasions.
Cranberry and orange together packed into one mighty muffin? Yes, please!
Each bite of these wholesome cranberry muffins is filled with plump, fresh cranberries, a hint of orange zest, and a sinfully good buttery spiced crumb topping. It's the same topping found on my legendary Blueberry Buckle Coffee Cake--if you haven't tried that breakfast treat yet, you've been missing out!
These easy cranberry orange muffins definitely have a coffee cake vibe, with the added bonus of a little tart and sweet. They are so delicious with a cup of coffee, and, just like White Chocolate Cranberry Bread, they're a wonderful Christmas morning treat.
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👪Why you'll love it
| Packed with nutrition- Cranberries are a superfruit and have numerous health benefits, including cancer-fighting antioxidants! Great flavor combination- The orange zest superbly compliments the cranberries' flavor, and helps to cut down on the tartness. Keeps well- When properly stored, these muffins keep well at room temperature and can also be frozen after baking to be enjoyed again later. |
🥘Ingredients
- butter, sugar, flour, cinnamon- for the crumble topping
- butter- use salted butter at room temperature for the muffins
- sugar- sweetness for the muffins
- eggs- at room temperature for easier mixing
- orange zest- provides a nice complimentary flavor pairing with the cranberries
- milk- any percentage will do; the higher in fat, the creamier the taste
- flour- spoon and level into measuring cup for best results
- salt & baking powder
- fresh cranberries- may also use frozen, but do not defrost before adding
🔪Instructions
- Step 1: Make the crumble first and refrigerate. Then combine wet and dry muffin ingredients in separate bowls; mix together; stir until just combined.
- Step 2: Add fresh or frozen cranberries; stir until just incorporated.
- Step 3: Transfer muffin batter to prepared muffin pans; fill each muffin cup only ⅔ full.
- Step 4: Press the cold crumbs on top of the batter to make them stick; bake.
Hint: It's important to make the crumble first so you can refrigerate it while you make the muffin batter. Placing chilled crumbs on top before baking the muffins avoids less crumble spillage.
📖Variations
- Without crumble - for a healthier option, you can make the muffins without the crumble; please note that the recipe can yield a smaller batch of muffins this way, since batter can fill the muffin cups, and you may need to adjust the baking time
- With nuts- add ⅓ cup finely crushed walnuts to the batter when adding the cranberries; reduce cranberry portion to 1 & ½ cups
- With blueberries- make the recipe as instructed, but use fresh or frozen blueberries instead
See Pumpkin Chocolate Chip Bread and Make Ahead Monkey Bread for more tasty holiday breakfast options.
🍽Equipment
- small, medium, & large mixing bowls
- whisk
- mixing spoons
- measuring cups
- citrus zester
- measuring spoons
- pastry cutter
- microwavable safe dish
- muffin pans, lightly greased with butter
- large, rimmed cookie sheet or jelly roll pan
- wire rack
🍶Storage
Store Cranberry Coffee Cake Muffins in an airtight container. Let the muffins sit on your countertop. Enjoy within one week.
Freezing instructions: Wrap muffins really well in freezer-safe packaging. They can be frozen for up to 3 months. To defrost, allow muffins to sit overnight in the fridge. They will be a little soggy, but will still taste amazing!
💭Top tip
Only fill the muffin cups ⅔ full with batter (about 3 tbsp) in this recipe. That's because room is needed for the crumble topping to expand. As the muffins bake, the cold crumble will naturally get juicy. Giving it room to rise with the batter prevents less spillage.
Place a rimmed cookie sheet under the muffin pans while baking to collect any overflow (even with above precaution, some spillage is inevitable with this recipe!).
🗨️FAQ
Dried cranberries are sweetened with sugar. They are not the same as using fresh or frozen cranberries. They are not suitable for this recipe.
Don't overmix the batter, and bake until the center is slightly tender and a toothpick inserted in the middle comes out clean.
Make the crumble first, so you can refrigerate it while you make the muffin batter. Add the cold crumble just before baking for best results.
🥄Related
Looking for other recipes like Cranberry Coffee Cake Muffins? Try these:
For a tasty and healthy breakfast drink, check out Banana Milk!
📋Recipe
Cranberry Coffee Cake Muffins
Equipment
- small, medium, & large mixing bowls
- whisk
- mixing spoons
- measuring cups
- citrus zester
- measuring spoons
- pastry cutter
- 2 muffin pans (lightly greased with butter)
- large, rimmed cookie sheet
- wire rack
Ingredients
Crumble Topping
- ¼ cup (½ stick) butter melted
- ½ cup granulated sugar
- ⅓ cup all-purpose flour spooned and leveled
- 2 teaspoon cinnamon
Cranberry Muffins
- ¼ cup (½ stick) butter softened at room temperature
- ¾ cup granulated sugar
- 2 eggs at room temperature; slightly beaten
- 1 teaspoon orange zest
- ½ cup milk
- 2 ¼ cups all-purpose flour spooned and leveled
- ½ teaspoon salt
- 2 teaspoon baking powder
- 2 cups fresh cranberries if using frozen, do not defrost before adding
Instructions
- Preheat oven to 350℉.
- Make the crumb topping first. Microwave ½ stick butter in a small heat safe mixing bowl; add ½ cup sugar, ⅓ cup flour, and 2 teaspoon cinnamon; mix with a fork until crumbles form; cover and refrigerate.
- In a large mixing bowl, cream ¾ cup sugar with remaining ½ stick softened butter. You may do this with a spoon, or use a pastry cutter to mash it up more in the bowl.
- Add the slightly beaten eggs, orange zest and milk to the bowl and stir.
- In a separate medium mixing bowl, whisk the flour, baking powder and salt. Then add this mixture to the large bowl. Stir until just combined.
- Fold in the cranberries. Gently mix, but do not over stir.
- Fill each muffin cup ⅔ full with batter (approx. 3 tablespoon in each).
- Press 1-2 tablespoon cold crumble on top of each muffin.
- Place muffin pans on rimmed cookie sheet and bake for 18-23 minutes, or until a toothpick inserted in the middle comes out clean (muffins may take a little longer to bake if you used frozen cranberries).
- Let baked muffins stand for 5 minutes in the muffin pan; then use a knife to loosen them around the edges. Lift them out of the pan and allow muffins to cool on a wire rack for an additional 20 minutes before serving.
Shari M. says
These are amazing! That crumble is second to none and we really like the orange accent.
Kitchen Ready Betty says
Thank you! It really makes these muffins memorable and delicious! Be sure to check out Blueberry Buckle Coffee Cake too...it has the same crumble topping!