Start your day off right with these tasty Cranberry Coffee Cake Muffins! This delicious breakfast treat is bursting with fresh cranberry and orange flavor--but the best part is the buttery, cinnamon-sugar crumble on top!
Each bite of these wholesome muffins is packed 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 also make an excellent holiday breakfast option.
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
For the cranberry muffins:
- butter- use salted butter at room temperature
- sugar
- eggs
- orange zest- provides a nice complimentary flavor pairing with the cranberries
- milk
- flour
- salt & baking powder
- fresh cranberries- may also use frozen, but do not defrost before adding
For the coffee cake topping:
- butter
- sugar
- flour
- cinnamon
Click here for a list of equipment used in this recipe.
- large mixing bowl
- medium mixing bowl
- small mixing bowl
- whisk
- mixing spoons
- measuring cups
- citrus zester
- measuring spoons
- pastry cutter
- microwavable safe dish
- muffin pan, lightly greased with butter
- large, rimmed cookie sheet or jelly roll pan
- wire rack
Instructions
For more detailed instructions, see the printable recipe card below
- In a large mixing bowl, cream ¾ cup sugar with ½ stick (¼ cup) of the softened butter.
- In a separate, small bowl, beat the eggs slightly. Add the orange zest and milk to the bowl and stir. Then add this mixture to the large mixing bowl. Stir until well blended.
- In a medium mixing bowl, mix the flour, baking powder and salt. Then add this mixture to the large bowl. Blend well.
- Fold in the cranberries. Gently mix them with the rest of the ingredients.
- Add the muffin batter to your prepared muffin pan.
- Microwave remaining butter; then mix with the topping ingredients.
- Spoon topping over muffin batter and bake. Allow to cool before serving.
Storage
Store Cranberry Coffee Cake Muffins in an airtight container. Let the muffins sit on your countertop. Enjoy within 3-5 days.
Freezing instructions: Wrap muffins really well in freezer-safe packaging. They can be frozen for up to two months. To defrost, allow muffins to sit overnight in the fridge. They will be a little soggy, but will still taste amazing!
For another great tasting breakfast treat, try Make Ahead Monkey Bread--a Christmas morning favorite!
📋Recipe
Cranberry Coffee Cake Muffins
Ingredients
Cranberry Muffins
- ¼ cup (½ stick) butter softened
- ¾ cup granulated sugar
- 2 eggs slightly beaten
- 1 teaspoon orange zest
- ½ cup milk
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 2 cups fresh cranberries if using frozen, do not defrost before adding
Coffee Cake Topping
- ¼ cup (½ stick) butter melted
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- 2 teaspoon cinnamon
Instructions
Before Starting:
- Soften 1 stick of butter on your counter. Half of this will be used for the muffins. The other half will be melted for the topping.
- Zest the orange.
- Preheat your oven to 350 degrees.
Cranberry Muffin Portion:
- In your large mixing bowl, cream ¾ cup sugar with ½ stick (¼ cup) of the softened butter. You may do this with a spoon, or use a pastry cutter to mash it up more in the bowl.
- In a separate, small bowl, beat the eggs slightly. Add the orange zest and milk to the bowl and stir. Then add this mixture to the large mixing bowl. Stir until well blended.
- In a medium mixing bowl, mix the flour, baking powder and salt. Then add this mixture to the large bowl. Blend well.
- Fold in the cranberries. Gently mix them with the rest of the ingredients.
- Add the muffin batter to a greased muffin pan.
Coffee Cake Topping:
- Place the remaining ½ stick (¼ cup) butter in a microwaveable safe dish. Cover it with plastic wrap, but allow a little gap for venting. Microwave for about 15 seconds (if you hear too much popping, stop it sooner).
- Pour the melted butter into a small mixing bowl. Then add the remaining topping ingredients (½ cup sugar, ⅓ cup flour, 2 teaspoons cinnamon). Mix well. The topping will be a little goopy and lumpy. Use a spoon to evenly distribute it over the muffin batter.
Baking, Serving & Storing:
- Place the muffin pan on a large, rimmed cookie sheet to collect any spillage while baking. Bake in a preheated oven for 20-25 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 3 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.
- Store Cranberry Coffee Cake Muffins in an airtight container. Let the muffins sit on your countertop. Enjoy within 3-5 days. For freezing instructions, click HERE.
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!