The Best Cranberry Orange Muffins (Easy)

These cranberry orange muffins burst with flavor! They are made with fresh cranberries, orange juice, and orange zest—a perfect way to start your morning with a cup of coffee or tea. The best part: only real, whole ingredients are used in this beautiful masterpiece.

Why You'll Love This Recipe

There is nothing like sweet and tart flavors coming together in one bite. These fluffy cranberry orange muffins are a must-make for many reasons, and here are just a few:

• Easy to Make. You can mix the batter in less than 20 minutes and pop them in the oven for the magic to happen.
• Freezer-friendly! Make a double batch and pop them into the freezer to make breakfast a breeze.
• Family-favorite. The entire family will love them, I assure you that! I am not positive you will have any left to go in the freezer.

Ingredients Needed

Fresh, simple ingredients for the best cranberry orange muffins.

Flour - I love All Purpose King Arthur Flour. Great quality flour to keep on hand for all your baking needs

Organic Cane Sugar - less junk in this sugar, especially if a recipe calls for it.

Baking powder - make the muffins fluffy with this leavening agent.

Salt - brings all the flavors alive.

Eggs - get quality eggs if you can. Farm-fresh eggs with rich egg yolks will taste better and provide more nutrients.

Orange juice and zest - Using real oranges will give you both. Don't skip this one.

Oil - I use olive oil in this recipe. It gives the muffin a moist texture.

Greek Yogurt - something I like to use to add a little extra protein to the recipe. Whole fat will have the right flavor as well.

Fresh cranberries - honestly, you can use frozen ones as well. I had bought some fresh ones and needed to use them.

Cold butter - a nice crumb for the topping will be delicious with butter.

How to Make Easy Cranberry Orange Muffins

Preheat the oven to 400°F and line a cupcake pan with cupcake muffin liners. Let's get started with making the cranberry orange muffins recipe:

1. In a large bowl, combine all the dry ingredients and mix them. Create a well in the middle to pour in the wet ingredients. Set aside.
2. Using a zester, remove all the zest from the oranges. Set aside.
3. Slice the oranges in half. Using a manual juicer, squeeze all the juice out of the oranges. One orange yields about ¼ cup of orange juice.
4. In the well of the dry ingredients, crack the eggs and whisk with a hand whisk until combined.
5. Add the Greek yogurt, oil, orange juice, and zest in the middle of the well. Whisk all the wet ingredients in the well, keeping the dry ingredients along the bowl's edge.
6. Using a spatula, mix the wet and dry ingredients just until combined. DO NOT OVERMIX!
7. Add the cranberries to the batter and fold them in.

8. Using a cookie scooper, distribute the batter evenly into the pan.

9. Make the struessel topping.

• Cut the cold butter into small cubes.
• Combine flour, sugar, and cubed butter in a bowl. Using a pastry cutter, press the butter into the flour and sugar until you get a crumbly consistency.
• Sprinkle the streusel crumb on the muffin batter.

10. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

11. Cool for 10 minutes and enjoy!

How to Store Orange Cranberry Muffins

These delicious, healthy orange cranberry muffins are so easy to store.

• Freeze in an airtight container or gallon bag for up to 3 months.
• Refrigerate in an airtight container for 3-5 days.

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