Can I use dried cranberries instead of fresh or frozen?

Yes, you can substitute dried cranberries, though you'll lose some of the tartness and juicy texture that fresh provide. If using dried, first rehydrate them by soaking in hot water for 10 minutes, then drain well. This helps them stay plump and juicy in your muffins.

Why did my muffins turn out dense?

Dense muffins usually result from overmixing the batter or incorrect measuring of ingredients. Make sure to mix just until ingredients are combined and use the spoon-and-level method for measuring flour. Also, double-check that your leavening agents (baking powder and soda) are fresh.

Can I make these without the crumb topping?

Absolutely! These muffins are delicious even without the crumb topping. You can simply sprinkle the tops with coarse sugar before baking for a nice crunchy top, or leave them plain and just add the orange glaze.

Why do you start with a higher oven temperature?

The initial high heat (425°F) helps create a quick rise and that beautiful domed muffin top we all love. The heat activates the leavening agents rapidly, then the lower temperature allows the centers to bake through without burning the tops.

Cranberry Orange Muffins Recipe

Description

These Cranberry Orange Muffins are a delightful combination of tangy cranberries and zesty orange, topped with a buttery crumb topping for the perfect crunch. They are moist, flavorful, and an excellent choice for breakfast, brunch, or a quick snack. Finish them off with a drizzle of orange icing for that delightful citrusy sweetness.

Ingredients

Units Scale

Crumb Topping

1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup (4 Tbsp; 56g) unsalted butter, melted
2/3 cup (83g) all-purpose flour (spooned & leveled)

Muffins

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 Tablespoon orange zest (from about 2 oranges)
2 large eggs, at room temperature
1/2 cup (120g) plain yogurt or sour cream, at room temperature
2 teaspoons pure vanilla extract
2 Tablespoons (30ml) fresh orange juice
2 Tablespoons (30ml) milk, at room temperature
1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw if frozen)
Optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)

Orange Icing

1 cup (120g) confectioners’ sugar
2 Tablespoons (30ml) fresh orange juice

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Instructions

Prepare the Oven and Tools
Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Set everything aside for later.
Make the Crumb Topping
In a small bowl, mix the brown sugar, granulated sugar, cinnamon, and melted butter until combined. Add the flour and gently stir with a fork to form crumbs. Avoid over-mixing. Chill the crumbs in the refrigerator while preparing the batter to help them hold their shape during baking.
Mix Dry Ingredients
Whisk together the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl. This forms the dry component for the batter. Set aside.
Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar on high speed using a handheld or stand mixer with a paddle attachment. Cream the mixture until smooth and fluffy, approximately 2 minutes. Scrape the sides of the bowl as needed.
Incorporate Wet Ingredients
Add in the orange zest, eggs, yogurt (or sour cream), and vanilla extract. Beat on medium speed for 1 minute, then turn the mixer to high speed until the mixture is well combined. It’s okay if it appears slightly curdled; this is normal.
Combine Wet and Dry Ingredients
Lower the mixer speed to avoid over-mixing. Gradually add the dry ingredients, followed by the orange juice and milk. Mix just until there are no visible flour pockets. Gently fold in the cranberries, keeping the batter slightly thick.
Fill Muffin Cups
Spoon the batter into the prepared muffin pan, filling each cup to the very top. Add the chilled crumb topping evenly to each muffin, gently pressing it down to ensure it sticks. If skipping the crumbs, sprinkle some coarse sugar on top for added texture.
Bake the Muffins
Bake the muffins at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and bake for an additional 16–19 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
Cool and Ice the Muffins
Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack. Let them cool for at least 15 minutes before drizzling with orange icing. Mix the confectioners’ sugar and orange juice until smooth, then drizzle over the muffins as desired.
Serve and Store
These muffins can be served fresh or stored. Cover them at room temperature for up to 3 days, or refrigerate for up to 1 week. They can also be frozen for up to 3 months.

Notes

If using frozen cranberries, there’s no need to thaw them before adding to the batter.
Substitute yogurt with sour cream and milk with dairy-free alternatives if necessary. However, nonfat milk is not recommended.
For a jumbo muffin pan, bake at 425°F for 5 minutes and then at 350°F for 22–25 minutes, yielding about 6 larger muffins. For mini muffins, bake at 350°F for 12–14 minutes, making about 36–40 mini muffins.
Store muffins tightly covered to protect their freshness.

Nutrition

Serving Size: 1 muffin
Calories: 260
Sugar: 18g
Sodium: 190mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg