Cranberry Orange Muffins

Name: Cranberry Orange Muffins (Upgraded)
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 3/4 cup Granulated Sugar; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1 cup Orange Juice; 1/4 cup Melted Butter; 1 Large Egg; 1 tsp Orange Zest; 1 tsp Vanilla Extract; 1 cup Fresh or Frozen Cranberries; 1/2 cup All-Purpose Flour; 1/4 cup Brown Sugar; 1/4 cup Cold Butter-cut into cubes

⏱55 min

👥12

🔥250 cal

Medium

🍽️American

These muffins take the classic flavor combination to the next level with a buttery streusel topping. A slightly more refined version for a special treat.

2 cups All-Purpose Flour

3/4 cup Granulated Sugar

2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

See all 14 ingredients ↓

(0 reviews)

⏱55 min

👥12

🔥250 cal

Medium

🍽️American

These muffins take the classic flavor combination to the next level with a buttery streusel topping. A slightly more refined version for a special treat.

#muffins #cranberry #orange #streusel #breakfast #snack

Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the Fruit.
Fill muffin liners about 2/3 full.
To make the Streusel Topping, combine all Streusel Topping ingredients in a bowl and use a pastry blender or your fingers to cut the butter into the flour and sugar until crumbly.
Sprinkle the streusel topping evenly over the muffin batter.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

2 cups 240 g All-Purpose Flour
3/4 cup 150 g Granulated Sugar
2 tsp 10 mL Baking Powder
1/2 tsp 2.5 mL Baking Soda
1/4 tsp 1.25 mL Salt
1 cup 240 mL Orange Juice
1/4 cup 60 mL Melted Butter
1 50 g Large Egg
1 tsp 5 mL Orange Zest
1 tsp 5 mL Vanilla Extract
1 cup 120 g Fresh or Frozen Cranberries
1/2 cup 60 g All-Purpose Flour
1/4 cup 50 g Brown Sugar
1/4 cup 57 g Cold Butter-cut into cubes

Equipment

Muffin tin
Paper liners
Large bowl
Whisk
Mixing bowl
Pastry blender
Toothpick

Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine all Wet Ingredients.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the Fruit.
Fill muffin liners about 2/3 full.
To make the Streusel Topping, combine all Streusel Topping ingredients in a bowl and use a pastry blender or your fingers to cut the butter into the flour and sugar until crumbly.
Sprinkle the streusel topping evenly over the muffin batter.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition per serving

Calories 250

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Cranberry Orange Muffins

Cranberry Orange Muffins

Ratings & Reviews

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