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Easy Christmas Cranberry Orange Muffins Recipe

Delicious Easy Christmas Cranberry Orange Muffins Recipe recipe with step-by-step instructions.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 18 jumbo muffins
Calories 3750 kcal

Ingredients
  

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)

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

Orange glaze

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.