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Cranberry Orange Muffins w/Crumble

Holiday mornings are usually jam packed with tons of activity in the kitchen in my house, so this is a perfect make ahead quick breakfast to keep us going until the big meal. This breakfast is great to prepare a few days before the big holiday or event to have ready for the morning off.

Feel free to replace your favorite fruit, such as blueberries, etc in this as you like. I chose cranberries due to being in season and their tartness. These are not especially sweet muffins, until you get a bit of the crumble on top; to me, that make it perfect for as an addition to a morning cup of coffee. Optionally, you can skip the crumble and do a glaze instead.

Cranberry Orange Muffins w/Crumble

(This recipe was adapted from a recipe on Grandbaby Cakes blog)

Ingredients Batter
  • 2 large eggs

  • 2/3 cup granulated sugar

  • 2/3 cup neutral oil

  • 1/2 cup Greek Yogurt (can sub sour cream)

  • 1/2 cup (fresh squeezed) orange juice, store bought is fine, but you need zest anyway.

  • 1 tsp vanilla extract

  • 1 tsp cinnamon orange extract (I make my own, if you don't have access to this; omit)

  • 1 Tbls cinnamon

  • 3 cups self rising flour

  • 1 tsp salt

  • Orange Zest, I used all the zest from what I juiced and added one more (about 3)

  • 1 cup chopped cranberries. (can use frozen, just make sure they are thawed and dry)

Crumb Topping
  • 4 Tbls COLD butter

  • 1/2 cup brown sugar

  • 1/2 cup flour

  • 1 tsp cinnamon

Optional; Orange Glaze (if not using the crumb topping)
  • 1 cup powdered sugar

  • 1 1/2 Tbls orange juice

  • 1 tsp vanilla extract

  • Preheat oven to 350 degrees.

  • Add muffin liners and grease.

  • Combine orange juice, oil, sugar, extracts, eggs and yogurt until well mixed, in large bowl.

  • Sift together flour, salt and orange zest and add dry ingredients to wet.

  • Do not over mix.

  • Fold in cranberries.

  • Using an ice cream scoop, put batter into muffin tins.

Crumb Topping
  • Cut the diced cold butter into the dry ingredients, until mixture is crumbly.

  • Sprinkle over muffins; you will probably have some left over. Set aside for another batch or load the muffins up with it! :)

  • Bake for 30-35 minutes, or until a toothpick comes out clean and the crumble has lightly browned. (Note: Start checking around 25 minute mark.)

  • Leave muffins in tins for a few minutes before setting each on a wire rack to complete cooling.

Optional Orange Glaze
  • Whisk together orange juice, vanilla extract and powdered sugar, until well combined

  • If you are not using the crumble topping you can do this two ways; chose the one you prefer:

    • Immediately after pulling muffins from the oven, prick tops of muffins with a fork and pour the glaze over top and let soak in and cool.

    • Or: Poke holes and let cool, then pour glaze over top. This will leave a dried white glaze on top. Whereas the first option will soak into the muffin.


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