Bright cranberries meet sweet candied orange peel in these bakery-style muffins. Perfect for Christmas breakfast!

Cranberry Orange Muffins with Candied Orange Peel

Don’t you love the sweet comforting smell of a bakery? Or of a homemade treat baked in your own kitchen? That scent can become a reality if you make these scrumptious muffins! These cranberry orange muffins combine tart fresh cranberries with sweet, chewy candied orange peel in a tender muffin that stays moist for days. Whether you’re planning a holiday brunch or just want to make a breakfast everyone will love, this recipe gives you bakery muffins without leaving home.

Why You Will Love This Recipe

These homemade muffins are easy to make, use tangy cranberries and sweet candied orange to create a sweet, tangy treat
They are the perfect treat for Christmas morning or serving for breakfast to your holiday guests.
Classic flavor combination filled with warm spices that everyone loves.

What You Need to Make Cranberry Orange Muffins with Candied Orange Peel

These muffins are perfect for busy mornings, an afternoon snack or holiday breakfast buffets and brunches on Christmas morning.

Streusel

1 1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 firmly packed light brown sugar
1/8 teaspoon kosher salt
1/2 cup unsalted butter, melted

Muffins

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 teaspoons fresh orange zest
1 teaspoon pure vanilla extract
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
1/2 cup whole milk
1 cup fresh cranberries
1/4 cup chopped candied orange peel, homemade or store-bought

Glaze

1 cup confectioners’ sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract

How to Make Cranberry Orange Muffins with Candied Orange Peel

Preheat oven to 350F. Spray a 12-cup muffin tin with baking spray or line with baking liners.
In a medium bowl, make the streusel, whisk together flour, granulated sugar, brown sugar, salt and melted butter. Place into the refrigerator until ready to use.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, granulated sugar, brown sugar, orange zest and vanilla extract until fluffy, about 3-4 minutes. Be sure to scrape the bottom and the sides of the bowl with a rubber spatula.Then add the eggs one at a time, beat well after adding each egg.
In a medium bowl, whisk together the dry ingredients, the flour, baking powder, salt, cinnamon, nutmeg, and cardamon. With the mixer on low speed, gradually add the flour mixture alternating with the milk. Begin and end with the flour mixture. Beat only until each addition is combined.
Fold the cranberries and the chopped candied orange peel.
Scoop the muffin batter into the prepared muffin cups, do not fill more than 2/3 full.
Remove the streusel from the refrigerator, crumble and squeeze together to make large chunks. Sprinkle over the top of each muffin.
Bake the muffins for 18-24 minutes or until a skewer inserted into the center comes out with a few moist crumbs attached. Let the muffins cool in the pan for 5 minutes then remove from the pan and let cool completely on wire rack.
Once the muffins are cooled make the glaze. Whisk together the powdered sugar, milk and vanilla until smooth. Drizzle over the streusel topping.Garnish with a sprinkling of chopped candied orange.

Variations & Notes

This recipe makes a lot of streusel, you may have some leftover.
For even more orange flavor, use orange extract to make a zesty orange glaze.
While fresh is always better you can use store bout candied orange peel in their recipe. I did and it was delicious.
A sprinkling of chopped dried cranberries mixed with candied orange gives a festive touch to the muffins.
Dried cranberries can be use in this recipe but need to be chopped and soaked in warm orange juice or hot water for 10 minutes first.
Folding in three-quarters of a cup of white chocolate chips adds creamy sweetness to the muffins.
Use crystallized ginger instead of orange peel. Finely chop two tablespoons of crystallized ginger and folding it into the batter alongside the cranberries.
Skip the streusel and sprinkle with turbinado sugar.
Add chopped walnuts or pecans for a little crunch.

Looking for more recipe to use leftover fresh cranberries?

How to store your cranberry orange muffins

Freshly baked muffins stay moist and delicious at room temperature for two to three days when stored correctly. Let the muffins cool completely before storing, otherwise they will get soggy. Place them in an airtight container or a resealable plastic bag. Add a piece of bread to the container if you want extra insurance against drying out. The muffins will absorb moisture from the bread, which dries out instead of the muffins.

FAQ

Can I use frozen cranberries instead of fresh ones?

Yes, but you need to thaw them completely and pat them very dry with paper towels before adding them to the batter. Frozen cranberries contain more moisture than fresh ones, which can make your muffins slightly denser and wetter. Don’t skip the drying step or you’ll end up with soggy muffins.

Do I have to make my own candied orange peel?

No, you can buy pre-made candied orange peel from the grocery store in the baking aisle.

How do I know when the muffins are done baking?

The tops should spring back when lightly pressed, the edges should pull away slightly from the pan, and a toothpick inserted in the center should come out with just a few moist crumbs attached. Don’t wait for the toothpick to come out completely clean or your muffins will be overbaked and dry. The muffins will also smell fragrant and look golden brown on top.

Can I make mini muffins with this recipe?

Absolutely. Fill the cups about two-thirds full and reduce the baking time to 12 to 15 minutes.

What’s the best way to zest oranges without getting the bitter white pith?

Use a microplane or fine grater and apply light pressure. Only grate the colored outer layer, rotating the fruit frequently to avoid the white pith underneath. If you see white in your zest, you’ve gone too deep and should move to a fresh spot on the orange.

Can I make the batter ahead of time?

Muffin batter doesn’t store well because the leavening agents begin working as soon as the wet and dry ingredients combine. For best results, bake the muffins immediately after mixing.

That’s all for Now

Your kitchen is probably stocked like mine with most of these ingredients already, and that fresh bag of cranberries won’t last forever. Today is the perfect time to try these muffins, whether you’re feeding your family this holiday season or bringing something homemade to a holiday gathering. The smell alone should convince you, but that first bite of tart cranberries, sweet candied orange peel, crunchy topping and glaze will have you planning the next batch before you finish the first one.

What are you making for Christmas breakfast?

Have a wonderful day friends, thank you for spending part of it with me!

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Cranberry Orange Muffins with Candied Orange Peel