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Easy Christmas Cranberry Orange Muffins Recipe

Christmas Cranberry Orange Muffins

These festive cranberry orange muffins feature bright citrus zest and fresh cranberries with a sweet streusel topping and a luscious orange glaze for a perfect holiday treat.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Course Breakfast, holiday
Cuisine American
Servings 12 people
Calories 300 kcal

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.