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Cranberry-Orange Crunch Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Cranberry-Orange Crunch Muffins Recipe

These easy muffins go together in a flash. They're not overly sweet, so the crunchy sugar topping is a nice counterpoint to the muffin itself.

At a glance

12 muffins
Nutrition information


Choose your measure:


  • 2 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 large egg
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 1/4 cup orange juice
  • 1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel


  • 1/4 cup finely chopped walnuts or pecans
  • 1/4 cup brown sugar, dark or light, firmly packed
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan, or line it with papers and grease the papers.
  2. To make the muffins: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt, then toss the cranberries into the mixture, stirring to coat.
  3. In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
  4. Using a muffin or cookie scoop, or a 1/4-cup measure, fill each muffin cup about 3/4 full.
  5. To make the topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
  6. Bake the muffins for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.
  7. Store muffins for up to 3 days in a plastic bag on the counter; or freeze, well wrapped, for up to a month.

Nutrition Information

  • Serving Size 70g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 200
  • Calories from Fat 60
  • Total Fat 7g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 230mg
  • Total Carbohydrate 34g
  • Dietary Fiber 1g
  • Sugars 17g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.