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Sense & Edibility's Cran-Orange Muffins

Cranberry-Orange Muffins with Streusel Topping

The key to tender, delicious muffins is to avoid over-mixing.
Course Mornings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 muffins
Calories 291kcal


  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 2 tsp pumpkin spice mix
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups sugar
  • 2 cups dried cranberries
  • zest of 2 medium oranges about 3 tbsp, juice reserved
  • 1 cup whole milk
  • 1/4 cup orange juice
  • 1 cup 2 sticks unsalted butter, melted
  • 2 large eggs lightly beaten
  • 1/2 cup streusel topping  optional


  • Preheat oven to 375° and lightly spray a muffin pan with non-stick baking spray. Line each muffin tin with liners and set aside. 
  • In a large bowl combine the flour, baking powder, spices, salt, baking soda, sugar with a whisk. Toss the cranberries in to coat with the flour. Add the orange zest and mix to combine.
  • In another bowl, combine the milk, orange juice, melted butter, and eggs. Mix well and pour into the dry ingredients.
  • Fold the batter gently, just until the flour is absorbed. Don't overmix! Scoop into the lined muffin pan and sprinkle about a tbsp of streusel over the top of each, if desired (add more if you'd like).
  • Bake for 18-20 mins or until the tops spring back when lightly pressed. Remove from the oven and allow to cool before enjoying. 


Calories: 291kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 181mg | Potassium: 62mg | Fiber: 1g | Sugar: 26g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg