Cranberry Orange Muffins

Made with dried cranberries, fresh orange zest, and a crunchy streusel topping, these Cranberry Orange Muffins are bakery-quality guaranteed.

Course Bread, Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 290kcal

Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.
In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, orange zest, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined (dough will be lumpy.) Fold in dried cranberries.
To make the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

Cranberries: Or substitute raisins, dried cherries, or any other dried fruit. Mince any large pieces (such as apricots) to evenly distribute throughout the batter.
Yield: My Cranberry Orange Muffin recipe creates 12 regular-sized muffins.
Storage: Store leftovers covered at room temperature for up to 4 days.