Cranberry Orange Muffins

The holidays are over but that does not mean you have to give up all things cranberry. At least not just yet.  If you have cranberries sitting in your refrigerator this is the perfect muffin recipe for you!

You can use fresh or frozen cranberries but I do prefer the fresh cranberries. Frozen cranberries can be a little tart and also add extra liquid to your recipe making your muffins flat. Today, we are using fresh cranberries.

To make a batch of these Cranberry Orange Muffins you will need the following –

1 3/4 C All-Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Ground Cinnamon
1/2 tsp Salt
1/2 C Unsalted butter, room temperature
1/4 C Brown Sugar, packed
1 Tbsp Orange Zest
2 Eggs, room temperature
1/2 C Plain Yogurt, room temperature
2 tsp Vanilla Extract
2 Tbsp Orange Juice
2 Tbsp Milk
1 1/2 C Cranberries, fresh or frozen

For the crumb topping you will need –

1/3 C Brown Sugar, packed
1 Tbsp Sugar
1/2 tsp Ground Cinnamon
1/4 C Butter, unsalted and melted
2/3 C All-Purpose Flour

For the icing you will need –

1 C Powdered Sugar
2 Tbsp Orange Juice

You will also need the following –

Muffin Liners
Muffin Tin
Hand Mixer or Stand Mixer
Zester
Scoop

Making the Cranberry Orange Muffins goes quickly so I suggest laying out everything you’ll need before you start. The biggest part is making sure your butter, milk, yogurt and orange juice are all at room temperature. Depending on your home this could take as little as 30 minutes or as long as an hour.

Preheat the oven to 425F.

First, in a medium to large bowl, you will combine the flour, baking soda, baking powder, cinnamon, and salt. Whisk or stir it until it is combined then set aside.

In your stand mixer or another bowl you will cream together the sugar, brown sugar and butter on high speed until it’s creamy.

Next, add the orange zest and mix for 1 minute.

Then add in the eggs, yogurt, and vanilla extra. Mix for approximately 1 minute or until well combined and looks creamy.

If using a stand mixer turn it on low and add in the flour mixture, orange juice and milk. If you are using a hand mixer add in the flour mixture in batches to help mix it in evenly. Mix until it is well combined and there are no flour pockets.

With a wooden spoon or spatula fold in the cranberries.

Scoop the batter into the muffin liners until they are about 3/4 full. This will make 12 muffins.

Now it’s time to make the crumb topping.

In a medium-sized bowl, mix together the brown sugar, sugar, cinnamon and butter until well combined. Sometimes a fork works best for this step.

Next, add the flour. Keep using the fork to combine until you have a crumbly mixture.

Spoon the crumb mixture onto the muffins.

Bake the muffins for 5 minutes at 425F then turn the oven to 350F and bake an additional 14-18 minutes. You can use a toothpick to test if the muffins are cooked through. Insert a toothpick into the center of a muffin, if it comes out clean the muffins are done.

Remove from oven and let cool. This step is very important if you do not let the muffins cool the icing will melt and run off the muffins.

Once the muffins are room temperature it’s time to make the icing!

In a small bowl, whisk together the orange juice and powdered sugar. You may need to add more juice or sugar to get the desired consistency.

Once you have the desired consistency drizzle the icing over the top of the muffins.

Now the muffins are ready to enjoy!

Keep in an airtight container in the refrigerator for up to 1 week.