Cranberry Orange Muffins with Pecan Streusel and Orange Glaze Recipe

Introduction

Cranberry Orange Muffins bring together the bright, tart flavor of cranberries with the sweet zest of fresh orange peel. These moist, tender muffins are topped with a crunchy pecan streusel and finished with a glossy orange glaze—perfect for breakfast or a delightful snack.

Ingredients

• 1/2 cup pecans, chopped
• 2 tbsp. orange peel, freshly grated
• 12 oz. bag fresh or frozen cranberries, rinsed
• 3 cups unbleached all-purpose flour
• 1 cup granulated sugar, divided
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 tbsp. unsalted butter, cold (or coconut oil)
• 1 cup orange juice
• 2 large eggs, well beaten
• 1/2 cup unbleached all-purpose flour (for streusel)
• 1/4 cup light brown sugar, packed (for streusel)
• 1/4 cup pecans, finely diced (for streusel)
• 4 tbsp. unsalted butter, cold (1/2 stick, for streusel)
• 1 1/2 cups powdered sugar (for glaze)
• 3 tbsp. orange juice (for glaze)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Wash and rinse the cranberries, then place them in a large bowl.
2. Step 2: Add the chopped pecans, freshly grated orange peel, and ½ cup of granulated sugar to the cranberries. Stir well to combine and set aside.
3. Step 3: In a large mixing bowl, combine 3 cups of unbleached flour, the remaining ½ cup granulated sugar, baking powder, salt, and baking soda.
4. Step 4: Cut in the 2 tablespoons of cold unsalted butter with a pastry blender until the mixture resembles coarse crumbs.
5. Step 5: Stir in the orange juice, beaten eggs, and the cranberry mixture. Mix gently with a wooden spoon until just combined.
6. Step 6: Generously grease your muffin tins to prevent sticking. Pour the batter into the tins, filling them to the top.
7. Step 7: Prepare the streusel topping by combining ½ cup flour, brown sugar, and finely diced pecans in a small bowl. Cut in 4 tablespoons of cold butter until mixture is crumbly.
8. Step 8: Sprinkle the streusel evenly over each muffin and press down lightly so it adheres to the batter.
9. Step 9: Bake the muffins at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 15–19 minutes, until a toothpick inserted into the center comes out clean.
10. Step 10: Cool the muffins in the pans for about 10 minutes before transferring to a wire rack.
11. Step 11: To make the glaze, mix powdered sugar with orange juice until smooth and drizzle it over the cooled muffins.

Tips & Variations

• Use frozen cranberries straight from the freezer—no need to thaw—and add a little extra orange juice if the batter seems too thick.
• Substitute coconut oil for butter to give the muffins a subtle tropical flavor and a dairy-free option.
• Add a teaspoon of vanilla extract to the batter for an extra layer of flavor.
• For a crunchier streusel, toast the pecans lightly before chopping.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed muffins in a freezer bag for up to 2 months. Thaw at room temperature and add glaze after thawing. To reheat, warm muffins in a microwave for 10–15 seconds or in a preheated oven at 300°F for 5 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Dried cranberries can be used, but they will be less tart and the muffins may be drier. To compensate, soak dried cranberries in orange juice for 10 minutes before adding to the batter.

What can I substitute if I don’t have orange juice?

You can use apple juice or lemon juice mixed with a little orange zest to maintain the citrus flavor. Avoid using plain water as it will dilute the taste.

Cranberry Orange Muffins with Pecan Streusel and Orange Glaze Recipe

Print Recipe

★★★★★

4.4 from 74 reviews

These Cranberry Orange Muffins blend tart cranberries with bright orange zest and juice, topped with a crunchy pecan streusel and a sweet orange glaze. Perfectly moist and flavorful, they make a delightful breakfast or snack for the holiday season and beyond.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 24 minutes
• Total Time: 39 minutes
• Yield: 18 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffins

• 1/2 cup pecans, chopped
• 2 tbsp. orange peel, freshly grated
• 12 oz. fresh or frozen cranberries, rinsed
• 3 cups unbleached all-purpose flour
• 1 cup granulated sugar, divided
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 tbsp. unsalted butter, cold (or coconut oil)
• 1 cup orange juice
• 2 large eggs, well beaten
• 1/2 cup unbleached all-purpose flour (for streusel topping)
• 1/4 cup light brown sugar, packed (for streusel topping)
• 1/4 cup pecans, finely diced (for streusel topping)
• 4 tbsp. unsalted butter, cold, (1/2 stick) (for streusel topping)
• 1 1/2 cups powdered sugar (for glaze)
• 3 tbsp. orange juice (for glaze)

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the muffins.
2. Prepare Cranberries: Wash and rinse the cranberries thoroughly, then place them in a large bowl. Add the chopped pecans, freshly grated orange peel, and ½ cup of granulated sugar. Stir well to combine and set aside to let the flavors meld.
3. Make Muffin Batter: In a separate large mixing bowl, combine 3 cups of unbleached all-purpose flour, remaining ½ cup granulated sugar, baking powder, salt, and baking soda. Cut in 2 tablespoons of cold unsalted butter using a pastry blender until the mixture resembles coarse crumbs.
4. Add Wet Ingredients: Stir in orange juice and beaten eggs to the dry mixture. Then fold in the cranberry mixture using a wooden spoon until just combined, being careful not to overmix.
5. Prepare Muffin Tins: Generously grease muffin tins to prevent sticking. Pour the muffin batter into each muffin cup, filling them to the top.
6. Make Streusel Topping: In a small bowl, combine ½ cup flour, light brown sugar, and finely diced pecans. Cut in 4 tablespoons of cold unsalted butter until crumbly. Sprinkle this streusel mixture evenly over each muffin and gently press down so it adheres to the batter.
7. Bake Muffins: Place the muffins in the preheated oven at 425°F for 5 minutes. Then reduce the heat to 350°F (175°C) and continue baking for an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool Muffins: Remove the muffins from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
9. Prepare Glaze: While the muffins cool, combine powdered sugar with enough orange juice (approximately 3 tablespoons) to create a smooth glaze.
10. Glaze Muffins: Drizzle the orange glaze over the cooled muffins for a sweet finishing touch.

Notes

• You can use either fresh or frozen cranberries; if using frozen, no need to thaw before mixing.
• Make sure to use unbleached flour as bleached flour can toughen baked goods.
• Be careful not to overmix the batter to ensure the muffins stay light and tender.
• The streusel topping adds a delightful crunch and extra flavor—don’t skip it!
• You can substitute coconut oil for butter if you prefer a dairy-free option.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: cranberry muffins, orange muffins, holiday muffins, streusel topping, breakfast muffins