The Best Orange Cranberry Muffins Recipe!

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line 12 jumbo muffin tins with paper liners, or 24 regular cupcake tins.
2. In a large bowl, combine the flour, baking soda, baking powder and sea salt. Zest the oranges straight into the dry ingredients and toss so the zest is evenly spread with no clumps. Set aside.
3. Squeeze the zested oranges to get ½ cup of juice.
4. In a large bowl, whisk the orange juice, sour cream, melted butter, eggs, sugar and vanilla for a few minutes, until the eggs are well beaten.
5. Add the dry ingredients to the wet mixture and mix for a few minutes, just until smooth and free of clumps. Do not overmix, or the muffins will have large tunnels.
6. Fold in the fresh cranberries, setting aside about ½ cup of sliced cranberries for the topping.
7. For the streusel, combine ¼ cup flour, ¼ cup sugar and 2 tbsp cold butter in a separate bowl. Cut the butter in with a pastry blender or two forks until it looks like small crumbs.
8. Stir in the cream with your fingers or a fork until it forms a crumbly mixture.
9. Fill each lined tin three-quarters full. Sprinkle about 1½ to 2 tbsp of streusel over each muffin, then press the reserved sliced cranberries gently on top.
10. Bake at 350°F for about 30 minutes, or until a toothpick inserted in the centre comes out clean. Start checking at 28 minutes. If using cupcake tins, bake for a few minutes less.
11. Cool the muffins in the tins for about 5 minutes, then move them to a wire rack to finish cooling.
12. For the glaze, put the powdered sugar and orange zest in a bowl. Whisk in 1 tbsp cream at a time until it reaches your desired thickness. If it gets too thin, add more sugar.
13. Drizzle the glaze over the cooled muffins and let it set for a few minutes.
14. To store, keep muffins at room temperature and eat within a couple of days. For longer storage, wrap each muffin individually in plastic wrap, place them in a zip-lock bag and freeze. Thaw at room temperature until soft.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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