Cranberry Orange Muffins with Streusel Recipe
Delight in these moist and flavorful Cranberry Orange Muffins topped with a sweet, crumbly streusel. Perfect for breakfast or an afternoon snack, these muffins combine tart cranberries and bright orange zest for a refreshing twist on a classic treat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 tablespoon orange zest
- 1 cup fresh or frozen cranberries
Streusel Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ¼ cup cold unsalted butter, cubed
Instructions
- Preheat Oven and Prepare Tin: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined, ensuring even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, mix together the melted unsalted butter, eggs, milk, and orange zest. This creates a flavorful wet base for the muffins.
- Mix Wet and Dry: Pour the wet mixture into the bowl with dry ingredients and stir gently until just combined; avoid overmixing to keep muffins tender.
- Fold in Cranberries: Gently fold in the fresh or frozen cranberries, distributing them evenly throughout the batter without crushing them.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full for proper rise.
- Prepare Streusel Topping: In a small bowl, combine the brown sugar and flour. Cut in the cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Top Muffins with Streusel: Generously sprinkle the streusel mixture over the top of each muffin cup, adding a sweet and crunchy finish.
- Bake the Muffins: Bake in the preheated oven for 20-22 minutes or until a toothpick inserted into the center comes out clean, ensuring they are fully cooked.
- Cool: Let muffins cool in the pan for 5 minutes to set, then carefully transfer them to a wire rack to cool completely or serve warm.
Notes
- Substitute milk with almond or oat milk for a dairy-free version.
- Use fresh cranberries for a tart flavor or frozen ones straight from the freezer for convenience.
- Do not overmix batter to maintain a light and fluffy texture.
- Streusel topping adds a delightful crunch and sweetness but can be omitted for a simpler muffin.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: cranberry muffins, orange zest, streusel topping, breakfast muffins, holiday muffins
