Cranberry Orange Coffee Cake Muffins
Muffins are easy to dismiss as just another snack or a quick breakfast filler. But these? These Cranberry Orange Coffee Cake Muffins are something else entirely. Sweet, tart, fluffy, and topped with that crumbly coffee cake-style streusel, they’ll make you pause mid-bite and just go: okay wow.
And if you’ve been feeling off-track with your eating lately, this isn’t about guilt or restriction. These muffins have balance—real ingredients, bold flavors, and just enough cozy to feel like you’re doing something good for yourself. (Even if you ate fast food three times yesterday. No judgment. Ever.)
These muffins are that little bridge between feeling off and getting back to your version of healthy. They’re citrusy, comforting, and ridiculously easy to make.
Let’s get into it.
What You’ll Need
Here’s everything you’ll want to grab from your kitchen or store before baking:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking powder | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Baking soda | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Granulated sugar | ½ cup |
| Large eggs | 2, lightly beaten |
| Milk (whole or your choice) | ¾ cup |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 2 teaspoons |
| Fresh orange zest | 3 tablespoons |
| Fresh cranberries | 1 ½ cups |
For the Streusel Topping:
| Ingredient | Amount |
|---|---|
| Light brown sugar | 3 tablespoons |
| Granulated sugar | 3 tablespoons |
| Ground cinnamon | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter, melted | ¼ cup |
| All-purpose flour | ¾ cup |
These measurements make about 12 good-sized muffins.
Tools You’ll Need
- 12-cup muffin tin
- Muffin liners
- Zester or fine grater
- Two mixing bowls (medium and large)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Cooling rack
- Oven
How to Make Cranberry Orange Coffee Cake Muffins
- Preheat your oven to 350°F. Line your muffin tin with paper liners or lightly grease each cup.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In a large bowl, whisk together the sugar and eggs until smooth. Add the milk, oil, vanilla, and orange zest. Mix well.
- Add the dry ingredients into the wet ingredients in batches, stirring until just combined. Don’t overmix. Fold in the cranberries gently.
- In a separate bowl, mix both sugars, cinnamon, and salt. Pour in the melted butter and stir. Add flour last and stir until a crumbly texture forms.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Top each with a generous handful of streusel, pressing it slightly into the batter so it sticks.
- Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out mostly clean. The tops should be golden brown and slightly crisp.
- Allow muffins to cool in the pan for at least 5 minutes, then transfer to a wire rack to finish cooling.
These are best enjoyed slightly warm, with the cranberries soft and tart and the crumb topping perfectly crisp.
Pro Tips
1. Use fresh cranberries when possible
They add a juicy burst of flavor. If you only have frozen, that’s fine—just use them straight from the freezer to prevent streaking the batter.
2. Don’t skip the zest
Orange zest is where that deep citrus flavor comes from. Bottled juice won’t cut it.
3. Fold gently
Cranberries are delicate. Overmixing the batter can crush them, making the muffins bleed color and turn soggy in spots.
4. Streusel hack
If you like a thicker coffee cake-style topping, double the streusel recipe and really pile it on. It’ll stay crunchy if you don’t press it in too hard.
5. Room temperature ingredients matter
Milk and eggs mix better when they’re not cold. Your batter will be smoother, and your muffins fluffier.
Substitutions and Variations
Need dairy-free?
Swap the milk for oat, almond, or soy milk. Use vegan butter in the streusel.
Trying to cut sugar?
Replace half the sugar in the batter with mashed ripe banana or applesauce. It adds sweetness and moisture.
No cranberries?
Try chopped fresh strawberries, blueberries, or even raspberries. Frozen mixed berries work too.
Make it gluten-free
Use a 1:1 gluten-free all-purpose flour blend with xanthan gum included.
Add-ins for fun
White chocolate chips, chopped walnuts, or a handful of shredded coconut can totally change the vibe (in a good way).
Make-Ahead Tips
You can prep the streusel topping up to 3 days in advance and keep it in the fridge in a sealed container.
The dry ingredients can also be pre-mixed and stored in a labeled container to speed things up.
If you’re making these for a brunch, bake the night before and rewarm in the oven at 300°F for 5–7 minutes before serving.
Nutrition Breakdown (Approximate Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 2g |
| Carbohydrates | 30g |
| Sugar | 14g |
| Fat | 10g |
| Fiber | 2g |
These muffins are light enough to fit into most meal plans, especially when paired with some protein like eggs or Greek yogurt.
Leftovers and Storage
Room Temp
Keep them in a sealed container for up to 3 days.
Fridge
Good for 5 days, but bring to room temp before eating for best texture.
Freezer
Let cool completely, wrap individually, and store in a freezer-safe bag for up to 3 months. Reheat in the microwave for 25–30 seconds or warm in a low oven.
FAQs
Can I use dried cranberries instead of fresh?
You can, but soak them in warm water for 10–15 minutes first so they don’t dry out your muffins. You’ll miss the juicy bursts that fresh ones give though.
Can I make this as a loaf instead of muffins?
Yes. Pour the batter into a greased loaf pan, add the streusel on top, and bake at 350°F for about 45–50 minutes. Tent with foil halfway through if the top gets too brown.
Do I need to use liners?
Nope, but they help with cleanup and keep the muffins moist on the sides. Just be sure to grease your tin well if skipping.
Why did my streusel sink?
If the topping sinks, it might be too wet. Make sure your butter wasn’t hot when mixing, and gently press the topping onto the batter before baking to help it stick.
How do I make it more “dessert-y”?
Add a drizzle of orange glaze (powdered sugar + orange juice) once the muffins have cooled, or serve warm with whipped cream or vanilla yogurt.
Wrap Up
These muffins aren’t trying to be perfect. They’re not overly sweet, they’re not trying to be trendy, and they’re not claiming to change your life. But they might make your morning a little better. Or your snack break. Or your whole day.
Make them once and they’ll be in your regular rotation. And when you do make them, come back and let me know how it went. I always love hearing your twists, swaps, and creative spins.
Happy baking.
