Cranberry Orange Muffins With Streusel Topping Recipe

I adore these cranberry orange muffins. Their vibrant citrus zing and juicy cranberries transform my mornings into a burst of flavor. Each bite, accentuated by a perfectly crunchy streusel topping, offers a satisfying blend of textures that leaves me feeling energized and ready to seize the day. Pure, tasty bliss.

I recently came across this recipe for Cranberry Orange Muffins With Streusel Topping that’s simple but packs a nutritional punch. The muffins are made with 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/3 cup vegetable oil, and 1 large egg.

I also mix in half a cup whole milk, 1 teaspoon vanilla extract, and the zest of one large orange, which really brings out that fresh citrus flavor. I then fold in 1 cup cranberries that you can use fresh or frozen.

For the streusel topping I combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 cup unsalted butter, and 1/2 teaspoon ground cinnamon. This recipe is one of my fave Healthy Cranberry Orange Muffins recipes out there.

I enjoy how it fits into a balanced breakfast plan with a good mix of carbs, protein, and vitamins. Perfect for anyone looking to try a heterogeneous twist on Orange Muffins.

Why I Like this Recipe

I love this recipe because it always turns out moist and super flavorful. The cranberries give a nice burst of tanginess that really contrasts with the sweetness of the muffin. I also really dig how the orange zest adds a bright, citrusy kick that makes every bite refreshing. And the streusel topping is honestly the best part—it adds a crunchy texture that makes the muffins feel extra special.

Ingredients

• All-purpose Flour: provides carbohydrates and some fiber while building the muffin’s structure.
• Granulated Sugar: sweetens the batter and adds soft tenderness to each bite.
• Orange Zest: brings a tangy, citrus aroma that lifts the overall flavor.
• Cranberries: burst with tartness and offer antioxidants along with natural vitamins.
• Vegetable Oil: adds necessary fat to keep muffins moist and tender.
• Egg: provides protein, structure and helps the muffins rise well in the oven.
• Whole Milk: brings creaminess, moisture and a slight protein boost to the mix.

• Brown Sugar: supplies a deep molasses flavor and helps form a crunchy topping.
• Unsalted Butter: gives rich creaminess and assists in crisping up the streusel.
• Ground Cinnamon: warms the flavor profile with a gentle, spicy kick.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• Zest of 1 large orange
• 1 cup cranberries (fresh or frozen)

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon ground cinnamon

How to Make this

1. Preheat your oven to 400°F and grease a muffin tin or line it with paper liners

2. In a large bowl, mix together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt

3. In another medium bowl, whisk together 1/3 cup vegetable oil, 1 large egg, 1/2 cup whole milk, 1 teaspoon vanilla extract, and the zest of 1 large orange

4. Pour the wet ingredients into the dry ingredients and stir until just combined. It’s important not to overmix so your muffins stay light

5. Gently fold in 1 cup cranberries (fresh or frozen) until evenly distributed through the batter

6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way

7. In a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 cup unsalted butter (softened) and 1/2 teaspoon ground cinnamon for the streusel

8. Use a fork or your fingers to mix the streusel until it forms a crumbly topping

9. Sprinkle the streusel evenly over each muffin cup

10. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean, then let them cool in the tin for a few minutes before transferring to a wire rack to cool completely

Equipment Needed

1. Oven
2. Muffin tin or paper liners
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Measuring cups and spoons
7. Spatula or large spoon for mixing
8. Fork (or use your fingers) for stirring the streusel
9. Toothpick for checking doneness
10. Wire rack for cooling

FAQ

• Q: Can I use dried cranberries instead of fresh or frozen?
  A: Yes you can, just soak the dried cranberries in warm water for about 10 minutes so they get a bit plump before mixing them in.
• Q: How do I know if my muffins are done?
  A: Stick a toothpick in the center of a muffin and if it comes out clean then they are done. They should also look light golden brown.
• Q: Can I substitute whole milk with a non-dairy milk?
  A: Sure you can use almond or oat milk if you prefer a dairy free version. Just make sure its unsweetened to keep the flavor balanced.
• Q: My streusel topping wont stick. What should I do?
  A: Sometimes a light dusting of sugar on top of the muffin batter before adding the streusel helps it to stick better.
• Q: What temperature should my oven be set at?
  A: Preheat your oven to 400°F which helps the muffins rise nicely and gets the streusel crunchy on top.

Cranberry Orange Muffins With Streusel Topping Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can try using whole wheat flour or even a gluten free blend; just be aware that the texture may be a bit different.
• If you need to avoid eggs, you can substitute with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) which works really well in muffins.
• For whole milk, you might use almond milk or even yogurt thinned with water to keep the moisture unchanged.
• If you dont have vegetable oil, melted coconut oil is a good alternative – it adds a slight coconut flavor that goes nicely with the orange zest.
• Instead of cranberries, try using blueberries; they can be a tasty swap and bring a different burst of flavor to your muffins.

Pro Tips

1. Try using room temperature milk and butter so everything mixes easier and your muffins come out nice and light.
2. Give the cranberries a quick toss in a little bit of flour before adding them to the batter; this helps them not sink all the way to the bottom.
3. Be careful not to overmix the batter – a few lumps are ok and will keep your muffins fluffy.
4. When making the streusel, make sure your butter is really soft (but not melted) so you get that perfect crumbly texture on top.