Description
Cranberry Orange Muffins With Streusel Topping. Tangy cranberries, zesty orange, and buttery streusel make these muffins irresistible and perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons fresh orange juice
- 2 tablespoons orange zest (from approximately 2 medium oranges)
- 1½ cups fresh cranberries, roughly chopped
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ¼ cup cold unsalted butter, cubed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Optional: 2 tablespoons orange zest for an extra citrus punch
Instructions
- Step 1: Preheat Oven and Prepare Streusel Topping Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly. Prepare the streusel topping by combining flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Refrigerate while preparing the muffin batter.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: Cream Butter and Sugar In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Step 4: Add Wet Ingredients Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract, orange zest, and orange juice until combined.
- Step 5: Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until incorporated after each addition.
- Step 6: Fold in Cranberries and Fill Muffin Cups Toss the chopped cranberries with flour, then fold them gently into the batter. Divide the batter among the prepared muffin cups, filling each about ¾ full. Sprinkle the chilled streusel topping generously over each muffin.
- Step 7: Bake and Cool Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20
- Sodium: 200
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 60