Cranberry orange muffins are incredibly moist, packed with cranberries, enhanced with a splash of concentrated orange juice.
CRANBERRY ORANGE MUFFINS BAKER STYLE
These cranberry orange muffins have all the styles of a bakery muffin, a delicious streusel topping, vibrant cranberries, and intense orange flavors. They are bursting with the best flavors of the holidays.
These cranberry muffins are my favorite muffins. When I'm at the grocery store or a coffee shop, my first choice for a muffin is always cranberry and orange. My second choice is a chocolate chocolate chip, who doesn't like chocolate chip anything.
Cranberry orange muffins have the purest flavor of almost any other muffin. I want to taste the authentic taste of orange juice and fresh cranberries, not artificial, as the package says, "Cranberry Orange flavor."
Talking about the authentic taste of orange juice, well, that is why I use orange juice concentrate in this recipe. Remember, it is concentrated, so it doesn't take as much in the recipe, but oh so good.
I love this recipe so much because the cranberry muffins feature a crunchy sugar and flour streusel topping, along with a fluffy and moist center.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR CRANBERRY ORANGE MUFFINS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Cranberry Orange Muffins and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKING THE BEST CRANBERRY ORANGE MUFFINS
Cranberries. Cull the cranberries to make sure they are all fresh and hard, not dark and soft. Reserve a few to press into the top of the filled muffins before baking for a prettier presentation.
Do not thaw the cranberries. If you are using frozen cranberries, it is not necessary to thaw them. It will cause the red juices to bleed all through the batter as you stir them.
Do not overmix the batter. Mix the dry and wet ingredients together by hand with a spatula just until combined. An electric mixer is not necessary. Overmixing will yield a crumbly muffin.
Fill the muffin liners. Fill the muffin liners all the way to the top. This is how you get the bakery size muffin.
WHAT YOU NEED TO MAKE CRANBERRY ORANGE MUFFINS
Flour
Salt
Butter
Orange Zest
Flour
Baking powder
Vegetable oil
Whole milk
Sugar
Orange juice concentrate
Eggs
Vanilla
Fresh cranberries
HOW TO MAKE CRANBERRY ORANGE MUFFINS
For the streusel, whisk together the flour, sugar, orange zest and salt. Using a fork, cut the butter into the flour mixture until crumbly; set aside.
Preheat the oven to 425 degrees F. Place liners in the well of the muffin tin or spray with nonstick cooking spray; set aside.
In a medium bowl, add the flour, baking powder, and salt, whisk together, and set aside.
Toss the cranberries in a 1/2 cup of the flour mixture; set aside.
In a large bow, mix together oil, milk, sugar, orange juice concentrate, vanilla, eggs, and until creamy and smooth.
Add the flour mixture slowly to the cream mixture, mixing until almost combined.
Fold the cranberries in the batter mixture.
Scoop the batter into each of the paper liners to the top.
Sprinkle the crumble topping over the filled muffin liners.
Place the muffins in the oven. And reduce the temperature to 350 degrees F.
Bake for 18-20 minutes or until the toothpick comes out with a moist crumb.
Remove from the oven and let rest for 10 minutes before removing the muffins to a cooling rack.
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