Best 8 Cran Orange Streusel Muffins Recipes

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In the realm of breakfast treats, few can resist the allure of a freshly baked muffin. Among the diverse selection of muffins, the "Cran Orange Streusel Muffins" stand out as a culinary delight that combines the tangy sweetness of cranberries with the vibrant citrus notes of oranges. These delectable muffins are elevated by a crunchy streusel topping, creating a harmonious blend of textures that makes them irresistible. Whether you're starting your day with a warm and comforting breakfast or indulging in a sweet afternoon snack, these "Cran Orange Streusel Muffins" are sure to captivate your taste buds with their delightful flavors and aromas.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY ORANGE MUFFINS WITH STREUSEL TOPPING



Cranberry Orange Muffins with Streusel Topping image

Cranberry Orange Muffins with Streusel Topping are moist and flavorful breakfast muffins bursting with cranberries paired with a bright orange zest in each bite.

Provided by Vera Z.

Categories     breakfast

Time 30m

Number Of Ingredients 15

1 cup all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
1 large egg
½ cup granulated sugar
1/3 cup Greek yogurt
2 Tablespoons freshly squeezed orange juice
¼ cup canola oil
1 Tablespoon freshly grated orange zest
1 ½ cups cranberries-fresh or frozen (reserve ¼ cup to stick on top for a prettier presentation)
1-2 tablespoon flour-to toss the cranberries
2/3 cup all-purpose flour
1/3 cup granulated sugar
½ teaspoon cinnamon (or more to taste)
¼ cup unsalted butter-melted

Steps:

  • Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
  • To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly, and place in the fridge until ready to use.
  • To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
  • In a medium bowl, whisk together egg, orange zest, and granulated sugar until combined. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow).
  • Fold wet ingredients into dry ingredients and whisk everything together.
  • In a small bowl sprinkle 1 ¼ cup cranberries with 1-2 tablespoon flour and toss them until all berries are coated with a thin layer of flour and then fold them really gently in the batter.
  • Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover generously with streusel topping. Stick a few cranberry halves on each muffin.
  • Place them in the oven and reduce the heat to 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.

CRAN-ORANGE STREUSEL MUFFINS



Cran-Orange Streusel Muffins image

In less than 45 minutes, you can have a dozen hot and flavorful muffins on the table. They're very easy to double, so make an extra batch for company! -Hannah Barringer, Loudon, Tennessee

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 16

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1 cup fat-free milk
1/4 cup unsweetened applesauce
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries, coarsely chopped
2-1/2 teaspoons grated orange zest
STREUSEL TOPPING:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in the milk, applesauce and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until moistened. Fold in cranberries and orange zest., Coat muffin cups with cooking spray; fill three-fourths full with batter. For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 240mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

CINNAMON STREUSEL ORANGE MUFFINS



Cinnamon Streusel Orange Muffins image

Moist and rich, these beautiful muffins taste as good as they look. There is an added bonus of swirled cinnamon and sugar inside the muffins!

Provided by MICHELLECA

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
½ cup orange juice
½ cup buttermilk
1 teaspoon vanilla extract
2 eggs
3 tablespoons brown sugar
1 ½ teaspoons ground cinnamon
¼ cup all-purpose flour
¼ cup white sugar
1 ½ teaspoons ground cinnamon
2 tablespoons softened butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
  • Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
  • Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 40.2 g, Cholesterol 36.5 mg, Fat 9.2 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 2.5 g, Sodium 194.5 mg, Sugar 21.5 g

CRANBERRY-ORANGE MUFFINS



Cranberry-Orange Muffins image

These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.

Provided by Jedimom

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups fresh cranberries
¾ cup orange juice
½ cup white sugar
⅓ cup butter, melted, cooled
1 egg
1 orange, zested
1 cup powdered sugar
1 tablespoon orange juice, or more as needed
1 pinch grated orange zest

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
  • Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
  • Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

Nutrition Facts : Calories 212.9 calories, Carbohydrate 38.1 g, Cholesterol 27.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 3.4 g, Sodium 232.3 mg, Sugar 20.7 g

CRAN-ORANGE MUFFINS



Cran-Orange Muffins image

These morning goodies go together in minutes. With a shiny citrus glaze and tangy berries, they get gobbled up just as quickly.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 14

1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup 2% milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1-1/2 cups chopped fresh or frozen cranberries, thawed
GLAZE:
1/2 cup sugar
1/2 cup orange juice
4 teaspoons grated orange zest

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Meanwhile, in a small saucepan, combine the sugar, orange juice and zest. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins.

Nutrition Facts : Calories 216 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 179mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-ORANGE MUFFINS



Cranberry-Orange Muffins image

Provided by Nancy Harmon Jenkins

Time 40m

Yield 12 - 16 muffins

Number Of Ingredients 13

1 1/2 cups pecan halves
2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar
Juice and grated rind of one orange
2 tablespoons melted butter
Boiling water
1 egg
1/4 cup milk
1 cup chopped cranberries
Flour and butter to grease muffin tins

Steps:

  • Preheat the oven to 350 degrees. Spread the pecan halves on a cookie sheet and place in the oven to toast gently while you proceed with the recipe.
  • Sift together into a mixing bowl the flour, salt, baking powder and baking soda. Add the sugar and stir gently to mix.
  • Place the orange juice and grated rind in a Pyrex or other heatproof measuring cup that holds at least one cup. Add the melted butter and enough boiling water to make three-quarters of a cup of liquid.
  • In a small bowl, beat the egg with a fork. Add the hot liquid to the egg, beating continuously to mix well.
  • Add the liquid mixture to the dry ingredients. Add the milk and stir with a spoon to mix. Remove the pecan halves from the oven, and when cool enough to handle, chop them coarsely. You should have approximately one cup. Add the pecans to the muffin mixture. Add the roughly chopped cranberries.
  • Grease and flour muffin tins. Fill each one no more than two-thirds full. Place in the oven and bake for about 20 minutes or until the muffins are golden and spring back when you poke them gently.

CRANBERRY STREUSEL MUFFINS



Cranberry Streusel Muffins image

I love cranberries! And now, we can get them all year-round! You can use fresh or frozen cranberries (and you don't even need to thaw them!!). These are also wonderful with some chocolate chips added to the batter.

Provided by Redsie

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

2 tablespoons quick-cooking oats
1 tablespoon flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons vegetable oil
1 teaspoon water
3/4 cup granulated sugar
1/2 cup low-fat milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup coarsely chopped cranberries
1 1/3 cups flour
2 teaspoons baking powder

Steps:

  • Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
  • Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
  • Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
  • In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
  • Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.

Nutrition Facts : Calories 175.5, Fat 6, SaturatedFat 0.9, Cholesterol 16, Sodium 72.2, Carbohydrate 28.2, Fiber 0.9, Sugar 15.7, Protein 2.5

STREUSEL-TOPPED ORANGE CRANBERRY MUFFINS



Streusel-Topped Orange Cranberry Muffins image

Make and share this Streusel-Topped Orange Cranberry Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 1h10m

Yield 12 muffins

Number Of Ingredients 20

1/4 cup unsweetened muesli
1/4 cup all-purpose flour
2 tablespoons light brown sugar, firmly packed
1/8 teaspoon salt
1 tablespoon unsalted butter, slightly softened
2 teaspoons water
1 1/2 cups orange juice
nonstick cooking spray
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 cup plain nonfat yogurt
1 teaspoon vanilla extract
1 orange zest
1 large egg, beaten
1 large egg white, beaten
1 1/2 cups cranberries, fresh, frozen, rinsed and sorted

Steps:

  • Make streusel by combining muesli, flour, brown sugar and salt in a bowl.
  • Add butter and water to mixture.
  • Using fingertips, mash together until mixture forms small pieces.
  • Place in freezer until firm, about 30 minutes.
  • Place the juice in a saucepan over medium-high heat and reduce to 1/2 cup.
  • Cool slightly.
  • Preheat oven to 350 degrees.
  • Spray muffin tin with cooking spray.
  • Sift together dry ingredients.
  • In a separate bowl, combine butter, yogurt, vanilla extract, orange peel and reduced orange juice.
  • Add egg and egg white and combine thoroughly by hand using a wire whisk.
  • Add dry ingredients to wet mixture in two parts.
  • Mix by hand until just combined.
  • Gently fold in cranberries.
  • Divide batter evenly between muffin cups.
  • Sprinkle 2 teaspoons of streusel topping on top of each muffin.
  • Bake muffins until tops are lightly golden and a toothpick comes out clean, about 35 minutes.
  • Remove muffin pan from oven and cool on wire rack for 5 minutes.
  • Remove muffins from pan and cool completely on wire rack.

Nutrition Facts : Calories 256.1, Fat 5.7, SaturatedFat 3.3, Cholesterol 30.8, Sodium 397.2, Carbohydrate 46.6, Fiber 1.4, Sugar 24.2, Protein 5.2

Tips:

  • Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed and drained before using.
  • Zest the orange before juicing it. This will give the muffins a more intense orange flavor.
  • Use cold butter for the streusel topping. This will help the streusel stay crumbly.
  • Do not overmix the batter. Overmixing can result in tough muffins.
  • Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
  • Bake the muffins until a toothpick inserted into the center comes out clean.

Conclusion:

Cranberry Orange Streusel Muffins are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. These muffins are also a good source of fiber and vitamin C. So next time you are looking for a quick and easy breakfast or snack, give these Cranberry Orange Streusel Muffins a try!

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