Can I use dried cranberries instead of fresh or frozen cranberries?

Yes! You can replace fresh or frozen cranberries with dried cranberries. However, to avoid them being too dry or tough, it's best to soak them in warm water for about 10 minutes before adding them to the batter. This will help them rehydrate and keep the muffins moist.

Can I make these Cranberry Orange Muffins with Streusel dairy-free?

Absolutely! To make this recipe dairy-free, simply swap the unsalted butter for coconut oil or a vegan margarine. For the milk, choose your preferred plant-based alternative like almond milk, oat milk, or soy milk. This ensures the muffins remain delicious and dairy-free.

How do I prevent the streusel from sinking into the batter?

To keep your streusel topping from sinking into the batter, make sure it is cold and crumbly before adding it on top of the muffins. Additionally, don’t overmix the muffin batter, as this can lead to a denser texture that doesn’t support the streusel as well.

Cranberry Orange Muffins with Streusel

Name: Cranberry Orange Muffins with Streusel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; ½ teaspoon baking soda; 2 teaspoons baking powder; ½ teaspoon salt; 1 tablespoon orange zest (from about 1 large orange); ⅔ cup whole milk; ½ cup unsalted butter, melted and slightly cooled; 2 large eggs, room temperature; ¼ cup fresh orange juice; 1 teaspoon vanilla extract; 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw); For the Streusel Topping: ⅓ cup all-purpose flour; ¼ cup packed light brown sugar; ¼ teaspoon ground cinnamon; 3 tablespoons unsalted butter, cold and diced

Description

These Cranberry Orange Muffins with Streusel are the perfect combination of tart cranberries, zesty orange, and a sweet, crumbly streusel topping. Ideal for breakfast, brunch, or as a snack, they’re quick and easy to make and perfect for any occasion.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon orange zest (from about 1 large orange)
⅔ cup whole milk
½ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
¼ cup fresh orange juice
1 teaspoon vanilla extract
1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)
For the Streusel Topping: ⅓ cup all-purpose flour
¼ cup packed light brown sugar
¼ teaspoon ground cinnamon
3 tablespoons unsalted butter, cold and diced

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Instructions

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a small bowl, combine ⅓ cup flour, ¼ cup brown sugar, and ¼ teaspoon cinnamon. Cut in 3 tablespoons cold butter using a fork or pastry blender until the mixture resembles coarse crumbs. Set aside.
In a large bowl, whisk together the 2 cups flour, 1 cup sugar, baking powder, baking soda, salt, and orange zest.
In another bowl, whisk together the milk, melted butter, eggs, orange juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix!). Fold in the cranberries.
Spoon the batter evenly into prepared muffin cups, filling them about ¾ full. Sprinkle the streusel topping generously over each muffin.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If using frozen cranberries, add them directly to the batter; thawing can cause excess moisture.
For more citrusy zing, add a bit of extra orange zest to the streusel topping.
These muffins are freezer-friendly, so you can make them ahead of time and store them for busy mornings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220 calories
Sugar: 15g
Sodium: 0mg
Fat: 9g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 3g
Cholesterol: 0mg