Description
Cranberry Orange Muffins with Streusel Topping offer a delightful combination of tart cranberries and zesty orange in a moist muffin, topped with a crunchy streusel for an indulgent yet easy bake.
Ingredients
For the Muffins
- All-purpose flour — 2 cups
- Granulated sugar — 1/2 cup
- Baking powder — 2 teaspoons
- Salt — 1/2 teaspoon
- Large egg — 1
- Milk — 3/4 cup
- Vegetable oil (or melted butter) — 1/4 cup
- Vanilla extract — 1 teaspoon
- Orange zest (from 1 large orange) — 1 tablespoon
- Fresh orange juice — 1/4 cup
- Fresh or frozen cranberries — 1 cup
For the Streusel Topping
- All-purpose flour — 1/2 cup
- Granulated sugar — 1/4 cup
- Brown sugar (packed) — 2 tablespoons
- Ground cinnamon — 1/2 teaspoon
- Unsalted butter, cold and cubed — 1/4 cup (4 tablespoons)
Instructions
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners
- In a medium bowl, combine the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons packed brown sugar, and 1/2 teaspoon ground cinnamon. Cut in the 1/4 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Set aside
- In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt
- In a separate bowl, lightly beat the 1 egg. Whisk in the 3/4 cup milk, 1/4 cup vegetable oil, 1 teaspoon vanilla extract, 1 tablespoon orange zest, and 1/4 cup orange juice until combined
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Fold in the 1 cup of cranberries
- Divide the batter evenly among the muffin cups and sprinkle the streusel topping on each muffin. Press it lightly into the batter
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely
Notes
Avoid overmixing to keep muffins tender.
Use fresh ingredients for the best flavor.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg