Orange Cranberry Muffin Tops (Printable)

Zesty orange and tart cranberry-topped delights with a tender crumb and sweet finish.

# What's Needed:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted and cooled
07 - 1/2 cup plain Greek yogurt or sour cream
08 - 2 large eggs
09 - Zest of 1 large orange
10 - 1/3 cup freshly squeezed orange juice
11 - 1 1/2 teaspoons pure vanilla extract

→ Add-ins

12 - 1 cup fresh or frozen cranberries, roughly chopped
13 - 2 tablespoons coarse sugar, for sprinkling (optional)

# How to Make It:

01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk melted butter, Greek yogurt, eggs, orange zest, orange juice, and vanilla extract until smooth.
04 - Add wet ingredients to dry ingredients and gently mix until just combined, taking care not to overmix.
05 - Gently fold in the chopped cranberries.
06 - Using a large cookie scoop or 1/4 cup measure, drop mounds of batter onto the prepared baking sheets, spacing at least 2 inches apart.
07 - Sprinkle the tops with coarse sugar if desired.
08 - Bake for 13 to 15 minutes or until the edges are golden and the tops spring back when lightly pressed.
09 - Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

# Tips for Success:

01 -
  • They're tender yet bursting with bright citrus flavor that feels like a cheerful hug in every bite
  • The perfect balance of sweet and tart makes them a favorite that always surprises guests
02 -
  • Fresh orange zest and juice are key; bottled juice just won't give the same bright intensity.
  • Folding the cranberries in gently keeps them whole and bursting instead of crushed into the batter.
03 -
  • Measure your flour carefully—too much makes the muffin tops dry and heavy.
  • Let the melted butter cool before mixing in to avoid scrambling the eggs and to keep batter smooth.

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