Cranberry Orange Crunch Muffins
Bursting with vibrant citrus flavor and studded with tangy fresh cranberries, these Cranberry Orange Crunch Muffins are the ultimate morning treat or afternoon snack. Perfectly moist and fluffy, thanks to a blend of orange juice and melted butter, these muffins strike the ideal balance between sweet and tart. Each bite is enhanced by a buttery, crumbly streusel topping made with rolled oats, brown sugar, and pecans, offering a satisfying crunch that complements the soft interior. Quick and easy to make, these muffins come together in just 35 minutes and are ideal for seasonal baking, meal prepping, or impressing guests at brunch. Whether served warm or at room temperature, they’re a crowd-pleasing option that pairs beautifully with coffee or tea. Plus, they freeze wonderfully, making them a convenient choice for busy days.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.5 cups fresh cranberries, chopped
- 1 tablespoon orange zest
- 0.5 cups freshly squeezed orange juice
- 0.25 cups whole milk
- 0.33 cups unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups old-fashioned rolled oats
- 0.25 cups brown sugar
- 0.25 cups pecans, chopped
- 2 tablespoons unsalted butter, cubed
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with non-stick spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Fold in the chopped cranberries and orange zest to ensure they are evenly distributed throughout the flour mixture.
In a medium bowl, whisk together the orange juice, milk, melted butter, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should still be slightly lumpy.
To make the crunchy topping, combine the rolled oats, brown sugar, and chopped pecans in a small bowl. Use your fingers or a fork to cut the cubed butter into the mixture until it resembles coarse crumbs.
Divide the muffin batter evenly among the 12 cups of the muffin tin, filling each about two-thirds full. Sprinkle the crunchy topping generously over each muffin.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins store well in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 453.9 g | 165% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 211.7 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 293 mg | 23% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
