Cranberry Orange Muffins

Orange zest, cranberries, and sour cream create irresistable Cranberry Orange Muffins for a delicious breakfast or afternoon snack!

cranberry orange

Why You Will Love These Cranberry Orange Muffins

  • Sweet & tart flavoring
  • Freezer safe
  • Dense enough to fill you up
  • Lovely weekend treats for the kids

How to Make Cranberry Orange Muffins

Muffin Tips

Do not over stir the muffin batter. The Cranberry Orange Muffins can easily become crumbly to the touch if you over stir the batter.

Over ‘flouring’ can happen because of your batter appearing thin- which, most times, occurs because it has been over-stirred. It’s a two-fold process, so once the flour has been added into the bowl, fold the mixture a few times and then step away.

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cranberry orange muffin

Cranberry Orange Muffins

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  • Author: Liz Thomson
  • Total Time: 45 minutes
  • Yield: 10 large muffins 1x


Orange zest, cranberries, and sour cream create irresistible Cranberry Orange Muffins for a delicious breakfast or afternoon snack!



For the Muffins:

  • 2 cups dried cranberries
  • ⅔ cups granulated sugar
  • ⅓ cup sour cream
  • ⅓ cup vegetable oil
  • ⅓ cup buttermilk
  • 2 eggs (save 1 yolk!)
  • 1 yolk
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • zest from 1 orange

For the Streusel

  • 1 cup all purpose flour
  • ⅔ cup light brown sugar
  • 5 tablespoons butter (room temperature)

For the Icing

  • ½ cup powdered sugar
  • 23 tablespoons fresh orange juice


Prepping the Muffins

  1. Preheat the oven to 350 F.

  2. Line 10 muffin tins with cupcake liners.

  3. Place the dried cranberries into a medium size bowl and cover with water.

  4. Let set for 10 minutes before incorporating into the batter.

  5. In a large mixing bowl, whisk together the sugar, sour cream, vegetable oil, buttermilk, eggs and vanilla until combined.

  6. Add in the flour and then the baking powder, salt and baking soda.

  7. Stir just until combined. Add in the orange zest and stir.

  8. Drain the cranberries and fold into the batter.

  9. Evenly divide the batter between the cupcake liners.

For making the Streusel topping

  1. To make the streusel topping, combine the flour and sugar in a medium sized bowl.

  2. Add in the butter and use a pastry cutter or a fork to cut the butter in until the mixture is pea sized and crumbly.

  3. Divide and spoon the topping onto each muffin.

Baking Muffins

  1. Place into the preheated oven to bake for 18-20 minutes or until a toothpick inserted comes out clean or with moist, but not wet, crumbs.

  2. Once baked, remove from the oven and place onto a cooling rack to cool.

  3. Once the muffins are cooled, make the icing by whisking the powdered sugar and orange juice together until a smooth icing has formed.

  4. Use a fork or spoon to drizzle the icing over each of the muffins.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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