Cranberry Coffee Cake Muffins

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!

Why We Love It

When winter rolls around, one of my favorite fruits to buy is cranberries. Deliciously tart, nutritious, and beautifully vibrant, they’re an excellent choice for so many baked goods, like Easy Cranberry Mini Pies and White Chocolate Cranberry Bread–especially during the holiday season.

But when I’m also in the mood for cinnamon and spice, I make these delicious Cranberry Coffee Cake Muffins. Each bite of these marvelous 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 also make an excellent holiday breakfast option.

I’ll often make two batches from the start, because between the four of us, these addictive, delicious muffins are devoured in literally no time!

Why You’ll Love It

Packed with nutrition- Cranberries are a superfruit and have numerous health benefits, including cancer-fighting antioxidants! Great for the winter holidays- With glimpses of beautiful, vibrant red in each delicious bite, these cranberry muffins are festive and eye-catching. 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.

Cranberry Coffee Cake Muffin Ingredients

For the cranberry muffins:

• 1/4 cup butter, softened
• 3/4 cup granulated sugar
• 2 eggs, slightly beaten
• 1 teaspoon orange zest
• 1/2 cup milk
• 2 1/4 cups all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups fresh cranberries (may also use frozen, but do not defrost before adding)

For the coffee cake topping:

• 1/4 cup melted butter
• 1/2 cup granulated sugar
• 1/3 cup flour
• 2 teaspoons cinnamon

How to Make Cranberry Coffee Cake Muffins

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

Getting Started

• 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.

Make the cranberry muffin batter:

In your large mixing bowl, cream 3/4 cup sugar with 1/2 stick (1/4 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 your prepared muffin pan.

Make the coffee cake topping:

Place the remaining 1/2 stick (1/4 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 (1/2 cup sugar, 1/3 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.

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.

Storing Cranberry Coffee Cake Muffins

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!

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