Easy Christmas Cranberry Orange Muffins Recipe

Hey there, festive friends!

Are you in the mood for some holiday baking? I have a treat you won’t want to miss!

Today, I’m sharing my delicious Christmas cranberry orange muffins.

They’re bursting with flavor and will fill your kitchen with the sweetest smells.

Perfect for breakfast or a cozy afternoon snack.

Let’s spread some holiday cheer and whip up these tasty muffins together!

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Possible Ingredient Alternatives

All-purpose flour can be replaced with whole wheat pastry flour or a gluten-free all-purpose flour blend for a healthier or gluten-free option. Use a 1:1 ratio, but note that whole wheat flour may result in slightly denser muffins. Sour cream or Greek yogurt can be substituted with dairy-free alternatives like coconut yogurt or pureed silken tofu to accommodate vegan or lactose-free diets. Adjust the liquid content if needed to maintain proper batter consistency. Fresh cranberries can be swapped with dried cranberries or other berries like blueberries or raspberries for variety or when fresh cranberries are unavailable. If using dried cranberries, reduce the amount to 2 cups and soak them in warm water for 10 minutes before adding to the batter.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 50-60 g
• Fat: 180-200 g
• Carbohydrates: 500-550 g

Ingredients

For the muffins:

• 1 tsp baking soda
• 1/2 tsp sea salt
• zest of 2 large oranges (finely grated)
• 2 tsp baking powder
• 4 large eggs (room temperature, about 70°F)
• 3 cups fresh cranberries
• 1 cup sour cream
• 1 cup unsalted butter (melted and cooled to room temperature)
• 1/2 cup orange juice
• 2 tsp vanilla extract (for best flavor and aroma)
• 1 1/2 cups granulated sugar
• 3 cups all-purpose flour (I always use King Arthur all-purpose flour)

For the streusel topping:

• 2 tbsp cold butter (cut into small pieces for easy crumbling)
• 1/4 cup all-purpose flour
• 1 tbsp cream
• 1/4 cup granulated sugar

For the orange glaze:

• 1 cup powdered sugar (sifted to remove lumps)
• 3 to 4 tbsp cream
• 1 tbsp orange zest

Step 1: Prepare the Dry Ingredients

Start by preheating your oven to 350°F (175°C).

In a bowl, zest two large oranges into three cups of all-purpose flour.

Add 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of sea salt.

Mix the ingredients well to ensure the orange zest is evenly distributed and not clumped together.

Set this dry ingredient mixture aside for later use.

Step 2: Combine the Wet Ingredients

Squeeze the juice from the zested oranges to obtain ½ cup of freshly squeezed orange juice.

In a large mixing bowl, combine the orange juice, 1 cup of melted unsalted butter, 2 teaspoons of vanilla extract, 1 cup of sour cream or thick Greek yogurt, 1½ cups of white granulated sugar, and 4 large eggs at room temperature.

Mix these ingredients until they are well combined and smooth.

Step 3: Mix and Assemble the Muffin Batter

Gradually add the dry ingredients to the wet mixture, mixing just until combined and no clumps remain.

Be careful not to overmix.

Then, gently fold in 3 cups of fresh cranberries (or thawed frozen cranberries), ensuring they are evenly distributed throughout the batter.

Reserve some sliced cranberries for topping.

Step 4: Prepare the Muffin Tins and Streusel Topping

Line your muffin tins with jumbo-sized paper liners.

Using a measuring scoop, fill each liner about ¾ full with the batter.

To make the streusel topping, combine ¼ cup of all-purpose flour, ¼ cup of white granulated sugar, and 2 tablespoons of cold butter in a bowl.

Use a pastry blender or two forks to mix until the mixture becomes crumbly.

Add 1 tablespoon of cream to the streusel mixture to bring it together.

Step 5: Top and Bake the Muffins

Sprinkle the streusel topping over each muffin and add some of the reserved sliced cranberries on top.

Place the muffins in the preheated oven and bake for 26 to 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins are golden brown.

Step 6: Make the Orange Glaze and Serve

While the muffins are baking, prepare the orange glaze by mixing 1 cup of powdered sugar, 1 tablespoon of orange zest, and 3 to 4 tablespoons of cream or half and half in a bowl.

Adjust the amount of cream to achieve your desired glaze thickness.

Once the muffins are baked and slightly cooled, drizzle the orange glaze over the top before serving for a delicious finish.

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