Orange Cranberry Muffins

I am a huge fan of cranberries. I get ridiculously excited for cranberry season. I’ll put cranberries into anything I can find – puff pastry as an appetizer, cocktails, mixed with mayo for a sandwich spread, baked into breads and muffins, or – my favorite – I’ll just eat cranberry sauce with a spoon any time of day. Jellied or whole, doesn’t matter, I’m eating it. These Orange Cranberry Muffins are one of my absolute favorite ways to start the day. They are bursting with sweet-tart cranberries and have a subtle hint of orange which comes from both the juice and the zest. My favorite part? The crumb topping.

Orange Cranberry Muffins

It’s made with more orange zest and melted butter, putting the perfect crumbly “lid” on these Orange Cranberry Muffins. Let’s face it – recipes for Orange Cranberry Muffins are a dime a dozen. What sets these muffins apart, I think, is the topping. It’s really just so so good.

These muffins are made with pretty standard ingredients. The only “special” ingredient I’d say is buttermilk, meaning it’s probably the only thing you don’t already have in the house. Many times you can find low-fat buttermilk, and I use it in these muffins whenever I can find it. You’ll only need a little bit, and the rest can be used for another time – my favorite way to use leftover buttermilk is as a brine for chicken. So good.

It takes no time to whip up a batch of these Orange Cranberry Muffins and you’ll be so glad that you did, especially on a crisp morning when you need just a little warm up. Enjoy!

For the Muffins

  • 2 cups flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 1/2 cups cranberries (fresh or frozen)
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup vegetable oil
  • zest of 2 oranges
  • 1 Tbsp. orange juice

For the Crumb Topping

  • 1/4 cup brown sugar
  • 2 Tbsp. white sugar
  • zest of 1 orange
  • 1/3 cup flour
  • 2 Tbsp. butter, melted

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners or spray with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

In a separate bowl, whisk together the buttermilk, sugar, eggs, oil, juice, zest and vanilla.

Stir the wet ingredients into the dry ingredients until just combined. Fold in the cranberries. Fill the muffin tin 3/4 of the way full with batter.

In a small bowl, combine all the topping ingredients and mix with a fork. Sprinkle the topping over the muffins and bake for 25 minutes.

Makes 12-15 muffins

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