This easy muffin recipe is perfect for Christmas breakfast or all year round! Cranberry Orange Muffins with a hint of orange and a crumb topping are just like your favorite coffee shop baked goods but even better.
For the muffins, cream butter and vanilla sugar for about 3 minutes. Add eggs, one at a time. Beat in orange extract and zest (about 1 tsp zest).
In separate bowl, mix flour, baking soda, baking powder, salt and pudding mix.
Add milk and flour mixure alternately, about 3 additions of each. Fold in cranberries.
For the topping, mix all ingredients with a fork until crumbly. Set aside.
Grease or line muffin tins, fill them 3/4 full if not using the topping, and a little less if putting the topping on the muffins. If using the crumb topping, sprinkle 1-2 Tbsp of topping on each muffin, pressing in slightly. Try not to spill excess on pans.
Bake in a 350 degree preheated oven. Recipe makes 2 dozen jumbo muffins, or 4 dozen regular sized. These muffins freeze very well. Bake jumbo muffins for 27-30 minutes, and regular sized for 22-25 minutes.
Notes
You can use this recipe to make jumbo muffins, regular sized muffins or mini muffins. For Jumbo Muffins, bake 27 - 30 minutes. For regular muffins, bake 22 - 25 minutes. If making mini-muffins, bake for 15 - 20 minutes or until a toothpick inserted into the center of one muffin comes out clean.
This recipe makes 2 dozen jumbo muffins, 4 dozen regular muffins and about 6 dozen mini-muffins. Feel free to freeze whatever your family can't eat within a few days!
Make sure to use Instant vanilla pudding mix (not the sugar free kind) in this recipe.
A 12 oz bag of cranberries is approximately 3 cups of cranberries.
I used vanilla sugar in this recipe for more aroma and flavor. Granulated sugar works just fine as a substitute, too.
Love fruity muffins? These Morning Glory Muffins are packed with fruit and nuts for a healthy treat.