Dessert

Irresistibly Easy Christmas Cranberry Orange Muffins Recipe

Byluca Carter December 29, 2025December 29, 2025

Introduction

These irresistibly easy Christmas Cranberry Orange Muffins bring together the bright zing of fresh oranges and the tart burst of cranberries in a moist, tender batter. Perfect for holiday mornings or festive gatherings, they also feature a crunchy streusel topping and a sweet orange glaze for an extra special touch.

The image shows a close-up of a moist cupcake cut in half placed in the center on a black cooling rack. The cupcake has a light golden yellow crumb with a soft, fluffy texture. Inside the cupcake are dark red berry swirls and whole berries creating a marbled effect. The top surface is dotted with glossy red berry spots and sprinkled with coarse white sugar crystals, adding texture and shine. Several whole cupcakes with the same colors and textures are blurred in the background, all wrapped in white paper liners. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (can be swapped with whole wheat pastry flour or a gluten-free blend for variety)
2 teaspoons baking powder

1 teaspoon baking soda
½ teaspoon sea salt

½ cup orange juice (freshly squeezed from the zested oranges)
1 cup unsalted butter (melted)

2 teaspoons vanilla extract
1 cup sour cream (can be replaced with Greek yogurt)
1½ cups granulated sugar

4 large eggs (room temperature)
3 cups fresh cranberries (or thawed frozen cranberries)
¼ cup all-purpose flour (for streusel topping)

¼ cup granulated sugar (for streusel topping)
2 tablespoons cold butter (for streusel topping)
1 tablespoon cream (for streusel topping)

1 cup powdered sugar (for orange glaze)
1 tablespoon orange zest (for orange glaze)
3 to 4 tablespoons cream or half and half (for desired glaze thickness)

Instructions

Step 1: Preheat your oven to 350°F (175°C) so it’s hot and ready for baking.
Step 2: In a bowl, whisk together 3 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon sea salt.
Step 3: Grate the zest of 2 large oranges directly into the flour mixture for a fresh citrus aroma.

Step 4: Squeeze the zested oranges to get ½ cup fresh orange juice and set aside.
Step 5: In a large bowl, mix together the orange juice, melted butter, vanilla extract, sour cream, and granulated sugar until smooth.
Step 6: Gradually add the dry ingredients to the wet mix, stirring gently just until combined to avoid overmixing.

Step 7: Fold in the fresh cranberries carefully to distribute them evenly throughout the batter.
Step 8: Line muffin tins with jumbo paper liners and fill each about ¾ full with batter.
Step 9: Make the streusel topping by mixing ¼ cup flour, ¼ cup sugar, and cold butter until crumbly; then add 1 tablespoon cream to bind.

Step 10: Sprinkle the streusel generously over the muffins and add sliced cranberries on top for a festive look.
Step 11: Bake the muffins for 26 to 28 minutes until golden brown and a toothpick inserted comes out clean.
Step 12: While baking, whisk powdered sugar, orange zest, and cream until smooth and at your desired glaze thickness.

Step 13: After cooling slightly, drizzle the orange glaze generously over the muffins for a sweet finish.

Tips & Variations

For a dairy-free version, replace butter with coconut oil and sour cream with a plant-based yogurt.
Use frozen cranberries if fresh aren’t available; just thaw and drain before adding.

Add a handful of chopped nuts like walnuts or pecans to the streusel for extra crunch.
For a less sweet option, reduce granulated sugar by ¼ cup and adjust glaze sweetness accordingly.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy them warm, reheat in a microwave for about 20 seconds or in an oven at 300°F (150°C) for 5 minutes. The glaze is best applied fresh, but you can also drizzle it just before serving after reheating.

How to Serve

A close-up of a single cupcake cut in half front and center, showing a fluffy, light yellow cake texture with several dark red berry spots inside. The top has small dollops of glossy red jam and a sprinkling of white sugar crystals. Surrounding the cupcake in focus are more whole cupcakes inside white paper liners, blurred softly in the background on a black cooling rack that sits on a white marbled surface. The overall color palette is warm with contrasts between the pale cake, deep red berries, and white sugar, giving a fresh, homemade feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit instead of cranberries?

Yes, you can substitute cranberries with fresh or frozen blueberries, raspberries, or chopped apples. Adjust sugar levels if needed, as some fruits are sweeter than others.

How do I prevent cranberries from sinking to the bottom?

To help berries stay suspended, toss them in a little flour before folding into the batter. This creates a light coating that slows their sinking while baking.