Easy & Zesty Cranberry Orange Muffins
These Easy & Zesty Cranberry Orange Muffins are a delightful treat for breakfast or a snack. Made with a convenient cake mix base, they come together quickly and are bursting with fresh citrus and tart cranberries, topped with a sweet orange streusel.
Equipment
- Muffin Pan (16-18 cup)
- Large mixing bowl
- Stand Mixer (optional)
- Small Bowl
- Ice Cream Scoop or Spoon
- Wire Rack
Ingredients
For the Muffins
- 13.25 ounces French vanilla cake mix about 1 box
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup sour cream or plain full-fat Greek yogurt for a lighter option!
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon fresh orange zest
- 2 tablespoons freshly squeezed orange juice
- 1/4 teaspoon almond extract optional, for an extra warm note
- 1/4 teaspoon orange extract optional, to boost the citrus flavor
- 1 1/2 cups whole cranberries fresh or frozen, no need to thaw
For the Streusel Topping
- 4 tablespoons granulated sugar
- 1/2 teaspoon fresh orange zest
- 1 tablespoon all-purpose flour
- 2-3 teaspoons vegetable oil
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Prepare a 16-18 cup muffin pan by lightly spraying it with nonstick spray or lining it with paper muffin liners.
- Mix Dry Ingredients: In a large mixing bowl (or using your stand mixer), combine the cake mix, flour, and baking powder. Give them a quick stir on low speed until they're just combined.
- Add Wet Ingredients: Now, add the sour cream (or yogurt), vegetable oil, eggs, orange zest, orange juice, and both extracts (if you're using them) to the bowl. Mix on low speed for about 30 seconds. Scrape down the sides of the bowl, then mix again on medium-high speed for another 30 seconds until your batter looks smooth.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter by hand. Be careful not to overmix; just combine them until they're evenly distributed.
- Fill Muffin Cups: Using an ice cream scoop or a spoon, divide the batter evenly among your prepared muffin cups, filling each about two-thirds to three-quarters full.
- Prepare the Streusel: In a small bowl, combine the granulated sugar and orange zest for the topping. Use your fingertips to rub the zest into the sugar – this helps release those wonderful citrus oils! Stir in the tablespoon of flour, then add 2 teaspoons of vegetable oil. Continue mixing with your fingers until the streusel has the consistency of wet sand. If it feels too dry, add a third teaspoon of oil and mix again.
- Top & Bake: Sprinkle a generous amount of the streusel topping over the batter in each muffin cup. Place the pan in your preheated oven and bake for 21-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool & Serve: Let the muffins cool in the pan for about 5 minutes. Then, gently remove them and transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Notes
Enjoy them warm or at room temperature!
Nutrition Information (per serving):
Calories: 249 kcal
Total Carbs: 37 g
Net Carbs: 36 g
Fats: 11 g
Protein: 3 g
Fiber: 1 g
Calories: 249 kcal
Total Carbs: 37 g
Net Carbs: 36 g
Fats: 11 g
Protein: 3 g
Fiber: 1 g
