A bakery style muffin with big tops, juicy cranberries, and a perfected drizzle of orange icing in every bite!
Bakery Style Cranberry Muffins
I don’t talk about my husband much, other than light humor here and there. He likes to remain a mystery. But today, I am so grateful for him that I must give him a shout out. He isn’t perfect, neither am I. I’ve tried changing him over the years to make him perfect, but thankfully he refuses! HA!
I like to do things myself. It keeps me busy and out of trouble. (I just say that’s the reason because telling you I want to be in control sounds worse!) When the holiday season is here, I kick it into high gear both in my personal life and for the blog. I love Christmas and I want to soak up everything that comes with it!
My husband noticed I was falling behind on things and quietly helped me get all caught up. But he didn’t do it his way, he took care of things the way he knew I wanted them done. He knew it was just going to be more stressful for me if he didn’t! I always tease him that he hears the things I don’t say and never hears the things I actually say. He can read my mind like a book, but ask him what I said our plans are for the weekend and he has no clue!
Not all of us feel loved the same way, so I am grateful that love comes in many forms! If baking is your love language, make a batch of these Cranberry Orange Muffins! If you want a simpler recipe, try making the Best Cranberry Muffins. Some of my other favorite cranberry recipes I don’t want you to miss are Cranberry Pumpkin Cake, Cranberry Christmas Cake, and Cranberry Pretzel Salad!
What You’ll Need for the Crumb Topping:
- 1/3 cup Brown Sugar
- 1 tbsp Sugar
- 1/2 tsp Cinnamon
- 1/4 cup Butter, Melted
- 2/3 cup Flour
The Muffins:
- 1 3/4 cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/2 cup Butter, Softened
- 1/2 cup Sugar
- 1/4 cup Brown Sugar
- 1 tbsp Orange Zest
- 2 Eggs
- 1/2 cup Vanilla Yogurt
- 2 tsp Vanilla
- 2 tbsp Orange Juice
- 2 tbsp Milk
- 1 1/2 cups Cranberries
And the Orange Icing:
- 1 cup Powdered Sugar
- 2 tbsp Orange Juice
How to Make Cranberry Orange Muffins
- Preheat oven to 425 degrees. Line a muffin pan with liners.
- Make the crumb topping by combining 1/3 cup brown sugar, 1 tbsp sugar, 1/2 tsp cinnamon, 1/4 cup melted butter, and 2/3 cup flour together in small bowl with a fork. Mix until crumbly. Store in the refrigerator until ready to use.
- In a small bowl, whisk together 1 3/4 cups flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp cinnamon.
- In a large bowl, beat together 1/2 cup softened butter, 1/2 cup sugar, 1/4 cup brown sugar, and 1 tbsp orange zest. Then beat in 2 eggs, 1/2 cup vanilla yogurt, and 2 tsp vanilla.
- Then beat in the dry ingredients, 2 tbsp orange juice, and 2 tbsp milk.
- Fold in 1 1/2 cups cranberries. Add in more if desired!
- Distribute batter evenly between muffin liners. Press additional cranberries into the tops of the muffins. Then sprinkle the crumb mixture on top, dividing evenly between the muffins.
- Bake for 5 minutes, then reduce the oven temperature to 350 degrees. Bake for additional 15-16 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- Remove from the oven and let the muffins cool.
- In the meantime, make the icing by whisking together 1 cup powdered sugar and 2 tbsp orange juice. Drizzle over the muffins.
More Muffins:
- Cinnamon Sugar Donut Muffins
- Zucchini Cream Cheese Muffins
- Peach Cobbler Muffins
- Hulk Spinach Banana Muffins
- Pumpkin Cheesecake Crescent Muffins
- White Chocolate Blueberry Muffins
- Chocolate Banana Muffins
- 3-Ingredient Pumpkin Muffins
- Blueberry Cheesecake Crescent Muffins
- Best Blueberry Muffins
- Chocolate Zucchini Muffins
- Best Strawberry Muffins
- Mini Zucchini Donut Muffins
- Banana Chocolate Chip Muffins
- Maple Pecan Banana Muffins
- Apple Cinnamon Muffins
- Pumpkin Cream Cheese Muffins
- Chocolate Spinach Banana Muffins
Cranberry Orange Muffins
Cranberry Orange Muffins, a bakery style muffin with big tops, juicy cranberries, and a perfected drizzle of orange icing in every bite!
Ingredients
Crumb Topping
- 1/3 cup Brown Sugar
- 1 tbsp Sugar
- 1/2 tsp Cinnamon
- 1/4 cup Butter, Melted
- 2/3 cup Flour
Muffins
- 1 3/4 cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/2 cup Butter, Softened
- 1/2 cup Sugar
- 1/4 cup Brown Sugar
- 1 tbsp Orange Zest
- 2 Eggs
- 1/2 cup Vanilla Yogurt
- 2 tsp Vanilla
- 2 tbsp Orange Juice
- 2 tbsp Milk
- 1 1/2 cups Cranberries
Orange Icing
- 1 cup Powdered Sugar
- 2 tbsp Orange Juice
Instructions
- Preheat oven to 425 degrees. Line a muffin pan with liners.
- Make the crumb topping by combing brown sugar, sugar, cinnamon, melted butter, and flour together in a small bowl with a fork. Mix until crumbly. Store in the refrigerator until ready to use.
- In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon.
- In a large bowl, beat together softened butter, sugar, brown sugar, and orange zest. Then beat in eggs, vanilla yogurt, and vanilla.
- Then beat in the dry ingredients, orange juice, and milk.
- Fold in cranberries. Add in more if desired!
- Distribute batter evenly between muffin liners. Press additional cranberries into the tops of the muffins. Then sprinkle the crumb mixture on top, dividing evenly between muffins.
- Bake for 5 minutes, then reduce the oven temperature to 350 degrees. Bake for additional 15-16 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- Remove from the oven and let the muffins cool.
- In the meantime, make the icing by whisking together powdered sugar and orange juice. Drizzle over the muffins.
