Hey there, festive friends! There’s nothing quite like the scent of fresh citrus and tart cranberries filling your kitchen during the holiday season. These Christmas cranberry orange muffins are a perfect way to bring warm, inviting aromas and vibrant flavors to your breakfast table or cozy afternoon snack time.
With bursts of juicy cranberries and zesty orange, these muffins combine a delightful balance of sweet and tart, perfect for sharing with loved ones or savoring with a hot cup of coffee on a chilly winter day. Let’s spread some holiday cheer and whip up these tasty muffins together!
- Vibrant combination of fresh cranberries and sweet orange zest creates a festive flavor.
- Moist and tender crumb thanks to sour cream and melted butter in the batter.
- Crunchy streusel topping adds texture and a sweet finish.
- Easy to make with simple pantry staples and fresh ingredients.
Ingredients
- All-purpose flour: Provides structure and a tender crumb; King Arthur flour is preferred for consistency.
- Baking powder: Helps the muffins rise, giving them a light and fluffy texture.
- Baking soda: Reacts with sour cream to enhance lift and soften the texture.
- Sea salt: Balances sweetness and enhances all the other flavors in the muffins.
- Orange zest: Finely grated zest of two large oranges for fresh citrus aroma and flavor.
- Fresh cranberries: Adds a tart, juicy burst and beautiful holiday color throughout each muffin.
- Large eggs: Room temperature eggs provide structure and richness.
- Sour cream: Adds moisture and tenderness, keeping muffins soft and flavorful.
- Unsalted butter: Melted and cooled to prevent cooking eggs, contributes richness and flavor.
- Orange juice: Freshly squeezed for a bright, natural citrus note in the batter.
- Vanilla extract: Enhances sweetness and rounds out the orange and cranberry flavors.
- Granulated sugar: Sweetens the muffins and balances the tart cranberries.
- For streusel topping: Cold butter, sugar, flour, and cream combine to create a crumbly, crunchy finish.
- For orange glaze: Powdered sugar, cream, and orange zest create a sweet, tangy drizzle.
Instructions
- Preheat and Prepare Dry Ingredients
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Start by preheating your oven to 350°F (175°C). Zest two large oranges directly into a bowl with the all-purpose flour to infuse the dry ingredients with citrus aroma. Then, add the baking powder, baking soda, and sea salt. Whisk thoroughly to ensure all ingredients, especially the zest, are evenly distributed and to prevent clumps.
- Combine Wet Ingredients
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Juice the zested oranges to yield ½ cup of fresh orange juice. In a large mixing bowl, whisk melted and cooled butter, orange juice, sour cream, granulated sugar, vanilla extract, and room temperature eggs together. Mixing until smooth ensures even incorporation and a homogenous batter, crucial for tenderness.
- Incorporate Dry Ingredients and Cranberries
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Gradually fold the dry ingredients into the wet mixture just until combined, avoiding overmixing to keep the muffins tender. Fold in fresh cranberries gently, distributing them throughout without crushing them, preserving their juicy bursts inside the muffins. Reserve some sliced cranberries for topping.
- Prepare Muffin Tins and Streusel
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Line jumbo muffin tins with paper liners and scoop batter to fill each about ¾ full, allowing space for rising. For the streusel, combine cold butter pieces with flour and sugar using a pastry blender until crumbly. Add cream to bring it together slightly for a perfect crunchy topping that contrasts with the soft muffin.
- Top and Bake
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Sprinkle a generous amount of streusel mixture over each muffin and decorate with reserved sliced cranberries for festive appeal. Bake in the preheated oven for 26 to 28 minutes until golden brown and a toothpick inserted comes out clean. Baking yields a perfectly risen muffin with a crunchy top and moist interior.
- Prepare Orange Glaze and Serve
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While muffins cool slightly, whisk powdered sugar, orange zest, and cream to create a smooth glaze. Adjust cream quantity until desired thickness achieves an elegant drizzle consistency. Drizzle over warm muffins just before serving to add a sweet, citrusy finish that complements the tart cranberries beautifully.
- Use fresh or thoroughly thawed frozen cranberries to avoid excess moisture.
- Don’t overmix the batter to prevent tough muffins.
- Allow muffins to cool slightly before glazing to avoid melting the glaze.
Storage Tips
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze the muffins individually wrapped for up to 3 months and thaw overnight before serving.
Serving Suggestions
Enjoy these muffins fresh with a cup of spiced tea or coffee for a festive breakfast. They also pair wonderfully with a smear of softened butter or cream cheese for an indulgent holiday treat anytime.
- Room temperature eggs and melted butter blend evenly for a smooth batter.
- Zesting oranges directly into the flour ensures the citrus oils don’t clump but disperse evenly.
- Using sour cream adds moisture and a slight tang, enhancing muffin flavor and texture.
- Adding sliced cranberries on top before baking creates an attractive festive appearance.
FAQs
- Can I use frozen cranberries for this recipe?
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Yes, thaw and drain the cranberries well to prevent extra moisture from affecting the batter’s texture.
- What can I substitute for sour cream?
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You can use Greek yogurt as a substitute to maintain moisture and slight tanginess in the muffins.
- How should I store leftover muffins?
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Store them in an airtight container at room temperature for a couple of days or freeze them for longer storage.
- Can I make the batter ahead of time?
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It’s best to bake the muffins immediately after mixing for optimal rise and texture, though batter can be refrigerated overnight if needed.
- How to prevent muffins from being dry?
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Avoid overmixing the batter and measure ingredients accurately; sour cream and butter also help keep them moist.
- Can I use a different citrus instead of orange?
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Lemon zest can be used for a sharper citrus flavor, but orange offers a sweeter, more festive taste.
- What size muffin tins are best?
Jumbo liners are recommended to allow for large, bakery-style muffins that showcase the bursting cranberries and streusel topping.
Christmas Cranberry Orange Muffins
Equipment
- 1 oven preheated to 350°F
- 1 mixing bowl
- 1 muffin tin lined with jumbo paper liners
- 1 pastry blender for streusel topping
Ingredients
- 1 tsp baking soda
- 1/2 tsp sea salt
- zest of 2 large oranges
- 2 tsp baking powder
- 4 large eggs room temperature
- 3 cups fresh cranberries
- 1 cup sour cream
- 1 cup unsalted butter melted and cooled
- 1/2 cup freshly squeezed orange juice
- 2 tsp vanilla extract
- 1 1/2 cups granulated sugar
- 3 cups all-purpose flour
- 2 tbsp cold butter cut into small pieces
- 1/4 cup all-purpose flour
- 1 tbsp cream
- 1/4 cup granulated sugar
- 1 cup powdered sugar sifted
- 3 to 4 tbsp cream or half and half
- 1 tbsp orange zest
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine orange zest with flour, baking powder, baking soda, and sea salt. Mix well and set aside.
- Squeeze orange juice from the zested oranges. In a large mixing bowl, whisk together orange juice, melted butter, vanilla extract, sour cream, granulated sugar, and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined without overmixing.
- Fold in the fresh cranberries evenly throughout the batter. Reserve some cranberries for topping.
- Line muffin tins with jumbo paper liners and fill each about 3/4 full with batter.
- To prepare streusel topping, combine flour, sugar, and cold butter. Blend with a pastry blender or forks until crumbly, then mix in cream to bind the topping.
- Sprinkle the streusel topping and reserved cranberries evenly over each muffin.
- Bake muffins for 26 to 28 minutes until golden and a toothpick inserts clean.
- While baking, prepare the orange glaze by whisking powdered sugar, orange zest, and cream to desired thickness.
- Once muffins are slightly cooled, drizzle with the orange glaze and serve.
Notes
- Use room temperature eggs for best muffin texture.
- Frozen cranberries can substitute fresh if thawed.
- Store muffins in an airtight container for up to 3 days.
- Glaze thickness can be adjusted with cream quantity.
