Cranberry Orange Streusel Muffins
Tart cranberries and oranges pair perfectly with a sweet crumbly streusel topping in these giant, domed cranberry orange streusel muffins. The best way to start off a cold, dreary winter morning! Plus, tips for giant bakery-style domed muffins baked in regular sized muffin pans.
Let’s talk about muffins for a minute. Is there anything better on a lazy morning than a muffin (presumably with a big cup of coffee, if you’re a coffee drinker)?
I’m going to go with… no.
And while I have quite a few muffin recipes on here, most are a little more summery. Zucchini muffins. Blueberry muffins (dense and thick like poundcake or fluffy and sugar topped). Cherry chocolate chunk with fresh summer cherries.
Plus seasonless classics, like chocolate chocolate chip muffins or banana bread muffins.
But what I really wanted, what with all the absurdly cold and snow weather we’ve been having, was a winter muffin. Like these cranberry orange streusel muffins.
It’s hard to find a better winter flavor combination than cranberry and orange. Tart cranberries paired with bright winter citrus is delicious.
And because we’re fighting those dreary January snowy cold weather blues, I made these muffins giant-sized. And covered them in a sweet streusel topping. Because really, we need all the help we can this time of year, right?
The Secret to Domed Muffins
These cranberry orange streusel muffins look jumbo thanks to the giant, crumbly tops. But they’re actually baked in plain old regular sized muffin tins.
So how did we get them so tall and big? It’s time for my favorite subject… kitchen chemistry!
For domed muffin tops, start baking the muffins at a higher temperature for the first five minutes. This initial high heat temperature releases more steam, helping to boost the height of the muffins. The outside edges of the muffins start to set while the middle is still raw batter, which will continue to rise as the muffin bakes inward.
Just don’t forget to turn your oven down after the first 5 minutes – otherwise, the tops of the muffins will burn!
Fill Muffin Tins the Whole Way
Also super important (but less scientific) tips to bake supersized muffins using a regular muffin tin?
Fill your muffins all the way to the top! These aren’t cupcakes which need a flat top for frosting.
And while you’re at it, skip the paper liners, which bind to the batter and hold the muffins down. Grease the muffin tins and bake right in the wells.
To ensure these release nicely from the pan, spray a little nonstick cooking spray on the very top of the pan. Let the muffins cool for 10 minutes, then run a small, sharp knife under the domed edge to release.
Frequently Asked Questions about Cranberry Orange Streusel Muffins
Either fresh or frozen cranberries can be used for these muffins. If using frozen, do not thaw first. While fresh or frozen cranberries provided better texture, dried cranberries (craisins) can be used as well. Reduce the total volume of added cranberries by 1/3.
Nuts make a great addition to either the batter or the streusel – pecans are my favorite, but walnuts or almonds are delicious, too.
Start the oven at high temperature, skip the muffin liners, and fill the muffin wells all the way to the top with batter.
Wrap each muffin in aluminum foil and store in an airtight bag in the freeze for up to 3 months. Thaw at room temperature before eating.
More Muffin Recipes
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- Cinnamon Chocolate Babka Muffins
- Chocolate Chip Streusel Muffins
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Cranberry Orange Streusel Muffins
Tart cranberries and oranges pair perfectly with a sweet crumbly streusel topping in these giant, domed cranberry orange streusel muffins.
For the Muffins:
- 1/2 cup (99 grams) vegetable oil
- 1 cup (198 grams) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (113.5 grams) buttermilk, room temperature
- 1/4 cup (57 grams) freshly squeezed orange juice
- zest of 2 oranges (~4 tablespoons)
- 1 teaspoon vanilla extract
- 2 1/2 cups (300 grams) all-purpose flour
- 4 teaspoons (16 grams) baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups (148 grams) cranberries, fresh or frozen
For the Streusel Topping:
- 1/2 cup (99 grams) granulated sugar
- 1/4 cup (30 grams) all-purpose flour
- 4 tablespoons (56.5 grams) cold butter, cut into half-inch size pieces
- zest from 1 orange (~2 tablespoons)
- Preheat oven to 425 °F. Spray a 12 cup muffin tin with non-stick cooking spray.
- Make the muffin batter. In a large bowl, whisk together the vegetable oil, sugar, eggs, buttermilk, orange juice, orange zest, and vanilla. Slowly add in the flour, baking powder, salt, and cinnamon. Mix until just combined and no dry streaks of flour remain. Fold in the cranberries.
- Divide the batter amongst the 12 muffin cups, filling nearly to the top.
- Make the streusel topping. Combine the sugar, flour, butter and orange zest in a small bowl. Using a pastry blender or fork, cut the butter into the dry ingredients until the streusel has the texture of clumpy, wet sand. Sprinkle the streusel evenly over the tops of the 12 muffins.
- Bake the muffins. Bake at 425°F for 5 minutes, then reduce the oven temp to 375°F (do not open the oven door) and bake for another 13-15 minutes. Cool muffins in the muffin tin for 10 minutes, then remove muffins and cool on a wire rack for an additional 30 minutes.
- If using frozen cranberries, do not thaw before using. Mix the frozen cranberries straight into the batter.
- Dried cranberries can be used, but fresh or frozen are recommended for the best taste and texture. If using dried cranberries, reduce to 1 cup.
- Muffins can be stored at room temperature for up to 5 days, or wrapped in foil and stored in a zip-top bag in the freezer for up to 3 months.
A Bunsen Burner Bakery Original Protocol
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 331Total Fat: 13.2gCarbohydrates: 49.6gProtein: 4.37g
We were lucky enough to receive these muffins over Christmas. They are delicious. But they are big and very rich, so we cut them in half, froze them in baggies and have been enjoying them every morning.
Love cranberry Orange muffins, especially with a streusel topping! They look amazing!
Is there anything better than a big ol’ streusel topped muffin? These look amazing. Thanks for the recipe!
You’re right, cranberry and orange is such a perfect combination! These muffins look especially fantastic – I’d definitely be having one with my morning coffee. I also completely agree about skipping the paper liners for muffins – I started baking muffins directly in the pan a few months ago and am SO glad I did!
Oh – thanks for the tip! Now that I’m cooking for the parents, I’m much more invested in making food visually appealing – I mean, my cooking never looked bad, but MIL is so much more visually oriented than either of us, it really matters!
And you are totally right about orange cranberry – such a perfect winter flavor.
They must be super light because you used buttermilk! I wish I could get cranberries here, I would make your muffins for breakfast.
I seriously love this recipe. We make a LOT of muffins, including orange cranberry, but they are lacking without the streusel. These look amazing!! Definitely want to try them sometime.
Look at those amazing muffin tops! Love the cranberry and orange combo with that wonderful streusel!
These look amazing and I love their little bakery-style domes! I’ll definitely be giving this recipe a try!
Yumm!! These muffins look delicious! They will be perfect for my brunch this weekend
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OMG these look amazing! I love that streusel!!!
Great recipe. I would probably use apple sauce as a substitute for eggs, since I don’t eat eggs.
This was my first time trying a recipe from this website, and I can attest that these muffins are excellent. I followed the recipe exactly. I baked some of the muffins directly in the muffin tin (as the recipe recommends), and some in tulip muffin paper cups. Both methods worked, but I preferred the tulip muffin cups because the batter puffed up beautifully and it kept the streusel contained. My husband and son are not really fans of cranberry desserts, but they both loved these muffins which says a lot. Plus, the muffins are so beautiful that I’m considering making them for holiday giving. My thanks to the recipe author.
I’m so glad you liked the muffins!
These were so good and so easy! Thank you 🙂
I used muffin papers because everything sticks to my grungy old muffin tin and the dome was still nice and big.
Glad to hear it, Kylie!
Quite delish!!! My batter not only filled the muffin cups but made quite a bit more. Then the streusel didn’t stay on the muffin- it oozed on the top of the pan. Maybe my cranberries were bigger than yours. But doesn’t explain the oozing. Still very yummy.
Hi Wendy — Unfortunately, muffin tins are not standardized size wise, the same way cake pans come in 6 inch, 8 inch, or 9 inch, which can make it really hard to write recipes. I have one set of muffin tins that will make a perfect dozen muffins from a standard recipe – and another set that will make 18 or 19 muffins from the same batter, because the wells are not as deep! My guess is your muffin tin is on the smaller size (which is common with older baking pans), hence why you were able to fill the cups and why the streusel spread out over the top of the pan. I’m glad you still liked the muffins regardless!
These muffins look great, but tasted bitter like baking powder. 4 teaspoons is quite a lot.
Hi I made these several months back. Lost recipe!@# Found you again. Used fresh cranberries and honestly these were the best cranberry muffins I’ve had. And I am one picky baker. Thank you so Much. Sincerely, Pat
I am so glad to hear how much you like them! They’ve become a family favorite for us, too — one of the first things I always make when fresh cranberries show up in the fall.
These muffins turned out perfectly…. baked up nice and high….. it was a little tricky getting out the first muffin, not using the paper cups, but you just need to get the knife in there and not be afraid of ruining the crumb topping.
Popped right out with a little encouragement.
I cut my fresh cranberries in half before adding to the batter.
Will def make again.
Omgosh I just made these!! These are definitely worth making!! DELICIOUS!!
I made them into mini muffins and just cut back on the baking time a little. I also didn’t have buttermilk, so I just added a 1/2 teaspoon of vinegar to my milk.
I saw on a comment that the streusel didn’t stick. I did not have that problem at all. They looked amazing when they came out of the oven.
Thank you for this recipe. Love it!
I’m so happy you loved them, and great idea to turn them into mini muffins!!
Would like to try these for my mother but I’m interested in the amount of sodium. This was listed in the nutritional section. Can you please advise?