Description

Cranberry Orange Muffins with Streusel are sweet-tart treats. They make your mornings sparkle. Imagine a warm muffin. Zesty orange dances with tart cranberries. A crumbly streusel topping adds crunch. It is a party in your mouth. These muffins are perfect for cozy brunches or holiday gatherings. Each bite brings back memories. Once you try these Cranberry Orange Muffins with Streusel, you will make them again. These muffins are easy to whip up. They make mornings special without fuss. Their bright flavors and colors impress guests. The streusel topping adds a delightful crunch. It contrasts with the tender muffin. Enjoy them fresh or save some for later. They stay delicious for days.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh or frozen cranberries
Zest of 1 orange
1/2 cup all-purpose flour (for streusel)
1/4 cup granulated sugar (for streusel)
1/4 cup cold unsalted butter, cut into small pieces (for streusel)

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Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the 2 cups all-purpose flour, 1 cup granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix. A few lumps are fine.
Gently fold in the cranberries and orange zest. This creates delicious cranberry orange muffins.
For the streusel topping: In a small bowl, combine the 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and cold butter. Use your fingertips or a pastry blender to mix until crumbly.
Divide the muffin batter evenly among the prepared muffin cups.
Sprinkle the streusel topping over each muffin. This creates bakery-style cranberry orange muffins.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Let the cranberry orange muffins cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely. Enjoy these homemade cranberry orange muffins.

Notes

Do not overmix the batter. Overmixing leads to tough muffins.
If using frozen cranberries, do not thaw them before adding to the batter.
Store leftover cranberry orange muffins in an airtight container at room temperature for up to 3 days.
For a healthy cranberry orange muffin option, you can substitute some all-purpose flour with whole wheat flour.
These simple cranberry orange muffins are perfect for breakfast.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 25g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg