Go Back
Lawrence D. Smith

Tender Cranberry Citrus Muffins

Tender, buttery muffins packed with tart cranberries and fresh orange flavor, finished with an optional brown sugar crumb topping plus a simple orange glaze.
They bake up soft and moist while offering a pleasing contrast between juicy fruit, warm cinnamon, buttery crumbs, and bright citrus.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crumb Topping
  • ⅓ cup 67g packed light or dark brown sugar
  • 1 tablespoon 15g granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup 4 tablespoons; 56g unsalted butter, melted
  • ⅔ cup 83g all-purpose flour, spooned and leveled
Muffins
  • 1¾ cups 219g all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup 8 tablespoons; 113g unsalted butter, softened to room temperature
  • ½ cup 100g granulated sugar
  • ¼ cup 50g packed light or dark brown sugar
  • 1 tablespoon orange zest from about 2 oranges
  • 2 large eggs at room temperature
  • ½ cup 120g plain yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons 30ml fresh orange juice
  • 2 tablespoons 30ml milk, any kind, at room temperature
  • 1½ cups 185g fresh or frozen cranberries, do not thaw if frozen
  • Optional: coarse sparkling sugar for sprinkling if not using the crumb topping
Orange Icing
  • 1 cup 120g confectioners’ sugar
  • 2 tablespoons 30ml fresh orange juice

Equipment

  • 12-count muffin pan
  • Cupcake liners or nonstick cooking spray
  • Small mixing bowl
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Fork
  • Handheld electric mixer or stand mixer fitted with a paddle attachment
  • Rubber spatula or mixing spoon
  • Citrus zester
  • Citrus juicer
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or coat it with nonstick spray, then set aside.
  2. Make the Crumb Topping: In a small bowl, combine the brown sugar, granulated sugar, cinnamon, and melted butter. Add the flour and gently work it in with a fork until loose crumbs form.
    Do not continue mixing until the mixture becomes a paste. Refrigerate the crumb mixture while preparing the muffin batter so the crumbs remain firm during baking.
  3. Combine the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set the mixture aside.
  4. Cream the Butter and Sugars: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed for about 3 minutes, scraping down the sides of the bowl as needed, until smooth and creamy.
  5. Add the Orange Zest: Add the orange zest and beat on medium speed for 1 minute, allowing the zest to blend thoroughly into the butter mixture.
  6. Blend the Wet Ingredients: Add the eggs, yogurt or sour cream, and vanilla. Beat for 1 minute, then increase the mixer to high speed and continue until the mixture is combined and mostly creamy. A slightly curdled appearance is fine. Scrape down the bowl as needed.
  7. Finish the Batter: Reduce the mixer to low speed and add the dry ingredients along with the orange juice and milk. Mix only until no pockets of flour remain. Gently fold in the cranberries, taking care not to over-mix. The finished batter will be thick.
  8. Fill the Muffin Cups: Divide the batter among the prepared muffin cups, filling each one all the way to the top. Distribute the chilled crumb topping over the batter and gently press it down so it adheres.
    If you are skipping the crumb topping, sprinkle the muffins evenly with coarse sparkling sugar instead.
  9. Bake the Muffins: Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 16–19 minutes, or until a toothpick inserted into the center comes out clean.
    The total oven time is approximately 21–24 minutes, usually closer to 21 minutes when the crumb topping is omitted.
  10. Cool the Muffins: Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack. Allow them to cool for at least 15 minutes before adding the icing.
  11. Prepare the Orange Icing: Whisk the confectioners’ sugar and fresh orange juice together until combined.
  12. Glaze the Muffins: Drizzle the orange icing over the muffins while they are warm or completely cooled.
  13. Store the Muffins: Keep iced or plain muffins covered at room temperature for a few days, or refrigerate them for up to 1 week.

Notes

  • Use fresh or frozen cranberries; if using frozen, add them directly to the batter without thawing.
  • Spoon and level the flour when measuring to preserve the intended flour quantity.
  • The butter, eggs, yogurt or sour cream, and milk should be at the temperatures specified in the recipe for the intended batter consistency.
  • The batter is naturally thick, so fill the muffin cups completely to the top.
  • Keep the crumb topping refrigerated until needed. Chilled crumbs hold their shape better during baking.
  • Avoid over-mixing once the dry ingredients are added. Mix only until the flour disappears, then gently fold in the cranberries.
  • The crumb topping and orange icing are both optional. For muffins without crumb topping, finish the tops with coarse sparkling sugar if desired.
  • For jumbo muffins, bake at 425°F for 5 minutes, then reduce to 350°F and bake for 22–25 minutes, yielding about 6 muffins.
  • For mini muffins, bake at 350°F throughout for 12–14 minutes, yielding about 36–40 muffins.
  • Baked, cooled muffins can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator before serving, then warm in the microwave if desired.