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Cranberry Orange Muffins

Soft, sweet easy to make muffins with classic cranberry and orange flavors. Homemade streusel and an optional orange glaze make these a breakfast favorite!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time (estimate) 20 minutes
Total Time 48 minutes
Servings 12 muffins
Calories 299kcal
Author Toni Dash


Cranberry Muffins

  • 2 cups all purpose flour regular or gluten-free measure-for-measure flour blend
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup milk
  • ¼ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • zest of 1 orange
  • ½ cup walnuts chopped
  • 3/4 cup dried cranberries

Streusel Topping

  • ½ cup light brown sugar
  • ¼ cup all purpose flour regular or gluten-free measure-for-meaure flour blend
  • 4 tablespoon cold unsalted butter cut into small pieces
  • 1 teaspoon cinnamon

Orange Glaze (optional)

  • 1/2 cup Confectioner's (powdered) sugar
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon vanilla extract
  • zest from 1/2 an orange optional


Making the Muffins

  • Preheat the oven to 350 degrees F. Place baking liners in a muffin tin. NOTE: to ensure the outer liner is unsoiled using two liners per muffin can be added.
  • In a large bowl whisk together the flour, granulated sugar, brown sugar, baking powder and cinnamon.
  • Add the vegetable oil, eggs, milk, vanilla extract and orange zest; beat, on medium speed, for batter is shiny and smooth in texture (a few minutes).
  • Add the walnuts and cranberries and fold in to incorporate.
  • Divide the batter evenly between the muffin liners.

Preparing the Streusel

  • Prepare the streusel. In a small bowl combine the sugar, flour and cinnamon. Work in the butter until the mixture resembles coarse sand using a dough blender or dining knives. Sprinkle over the muffins.
  • Bake muffins for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the muffins in the pan for 5 minutes then transfer to a wire cooling rack to fully cool.

Making the Orange Glaze and glazing the muffins (optional)

  • If glazing the muffins prepare the glaze while the muffins cool. In a small bowl whisk together the glaze ingredients (confectioner's sugar, orange juice, vanilla extract and orange zest if using.
  • When the muffins have fully cooled, place a foil-lined rimmed baking sheet underneath the cooling rack.
    This allows excess glaze to pool in the pan underneath and not directly under the muffins which can make the liners soggy.
  • Dip a dining spoon into the glaze and shake it back and forth over a muffin for a light drizzle of glaze. Repeat with the remainder of glaze to glaze all the muffins. Let it until glaze sets.


Nutritional info includes the muffins and streusel topping, not the optional glaze.
Storing the Muffins
Line an airtight container with a paper towel. Place the completely cooled muffins in a single layer with a second paper towel on top. Seal and store at room temperature for up to 4 days.
To freeze: cool completely and add to a freezer safe airtight container or freezer bag for up to 2 months. Muffins can be individually wrapped for easier access while in the freezer.
Thaw and rewarm briefly in the microwave.


Calories: 299kcal | Carbohydrates: 42g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 25mg | Potassium: 200mg | Fiber: 1g | Sugar: 22g | Vitamin A: 189IU | Calcium: 94mg | Iron: 2mg