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Cranberry Orange Coffee Cake Muffins

These cranberry orange muffins are a holiday dream! Tart, bright cranberries mixed with tangy orange zest and a crumb topping - they are fluffy and soft with a crunchy top!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 12 muffins
Course: Breakfast
Cuisine: American

Ingredients

muffins
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sugar
  • 2 large eggs, lightly beaten
  • ¾ cup milk
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 tablespoons freshly grated orange zest
  • 1 ½ cups fresh cranberries
streusel
  • 3 tablespoons light brown sugar
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, melted
  • ¾ cups all-purpose flour

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a muffin tin with liners.
  2. In a bowl, whisk together the flour, baking powder, cinnamon and baking soda.
  3. In a larger bowl, whisk together the sugar and the eggs until combined. Whisk in the milk and vegetable oil. Whisk in the vanilla extract.
  4. Add the dry ingredients to the wet, mixing until just combined. Stir in the orange zest and cranberries. Fill the muffin liners about ⅔ of the way full. Sprinkle the streusel on top of the batter, pressing gently so it sticks to the batter.
  5. Bake the muffins for 18 to 20 minutes, or until the center is set and the crumb is golden. Serve!
  6. streusel
  7. To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand.