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Cranberry Orange Muffins with Streusel Recipe

Cranberry Orange Muffins with Streusel Recipe
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★★★★★

4.9 from 12 reviews

Delight in these moist and flavorful Cranberry Orange Muffins topped with a sweet and buttery streusel. Bursting with fresh cranberries and zesty orange, these muffins are perfect for breakfast or a tasty snack. The streusel adds a delightful crunch, making each bite irresistible.

Ingredients

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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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to distribute leavening agents evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk melted unsalted butter, eggs, milk, and freshly grated orange zest until smooth and well blended.
  4. Make the Batter: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined, taking care not to overmix, which can make muffins tough.
  5. Fold in Cranberries: Carefully fold in fresh or frozen cranberries, ensuring they are evenly distributed without crushing them.
  6. Portion Batter: Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Prepare Streusel Topping: In a small bowl, mix together the brown sugar and flour. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture becomes crumbly and resembles coarse crumbs.
  8. Top Muffins with Streusel: Sprinkle the streusel mixture generously over each muffin cup filled with batter for a crunchy, sweet topping.
  9. Bake: Bake the muffins in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  10. Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter alternatives.
  • Fresh cranberries provide a tart flavor, but frozen cranberries can be used; no need to thaw before folding in.
  • Do not overmix the muffin batter to keep muffins fluffy and tender.
  • Orange zest can be substituted with lemon zest for a different citrus twist.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: cranberry muffins, orange zest muffins, streusel topping, breakfast muffins, holiday muffins

Find it online: https://cookedbycleo.com/cranberry-orange-muffins-with-streusel-recipe/