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Cranberry Orange Muffins

Learn how to make 12 bakery style cranberry orange muffins
Prep Time20 minutes
Cook Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Muffin
Servings: 12

Equipment

  • Hand Mixer or Stand Mixer
  • Muffin Tin
  • Zester

Ingredients

Muffins

  • 1 3/4 C Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 C Unsalted Butter, room temp
  • 1/4 C Brown Sugar, packed
  • 1 Tbsp Orange Zest
  • 2 Eggs, room temp
  • 1/2 C Plain yogurt, room temp
  • 2 tsp Vanilla Extract
  • 2 TBSP Orange Juice
  • 2 TBSP Milk, room temp
  • 1 1/2 C Cranberries

Crumb Topping

  • 1/3 C Brown Sugar, packed
  • 1 Tbsp Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 C Butter, melted
  • 2/3 C Flour

Orange Icing

  • 1 C Powdered Sugar
  • 2 Tbsp Orange Juice

Instructions

  • Preheat the oven to 425F.
    First, in a medium to large bowl, you will combine theflour, baking soda, baking powder, cinnamon, and salt. Whisk or stir it untilit is combined then set aside.
    In your stand mixer or another bowl you will cream togetherthe 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 forapproximately 1 minute or until well combined and looks creamy.
    If using a stand mixer turn it on low and add in the flourmixture, orange juice and milk. If you are using a hand mixer add in the flourmixture in batches to help mix it in evenly. Mix until it is well combined andthere are no flour pockets.
    With a wooden spoon or spatula fold in the cranberries.
    Scoop the batter into the muffin liners until they are about3/4 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 thisstep. 
    Next, add the flour. Keep using the fork to combine untilyou have a crumbly mixture. 
    Spoon the crumb mixture onto the muffins. 
    Bake the muffins for 5 minutes at 425F then turn the oven to350F and bake an additional 14-18 minutes. You can use a toothpick to test ifthe 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 importantif 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 theicing!
    In a small bowl, whisk together the orange juice andpowdered sugar. You may need to add more juice or sugar to get the desired consistency.
    Once you have the desired consistency drizzle the icing overthe top of the muffins.
    Now the muffins are ready to enjoy!
    Keep in an airtight container in the refrigerator for up to1 week.