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Cranberry Orange Muffins with Streusel Topping

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Delightful cranberry orange muffins topped with a crunchy streusel, perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh cranberries, chopped
  • 1 tablespoon orange zest
  • 1 cup orange juice
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar (for streusel topping)
  • 1/2 cup cold butter, cubed (for streusel topping)
  • 1/2 cup rolled oats (for streusel topping)
  • 1 teaspoon cinnamon (for streusel topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Combine your chopped cranberries, orange zest, and orange juice in a separate bowl.
  4. Mix the vegetable oil, egg, and vanilla extract until lightly combined.
  5. Fold the wet ingredients into the dry ingredients until just combined.
  6. Prepare the streusel topping by mixing brown sugar, cold butter, rolled oats, and cinnamon until crumbly.
  7. Divide the muffin batter evenly into the muffin cups.
  8. Sprinkle the streusel topping over each muffin generously.
  9. Bake for about 18-20 minutes, or until a toothpick comes out clean.
  10. Cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store leftover muffins in an airtight container for up to 3 days or freeze for a month. Reheat in the microwave if needed.

Nutrition

Keywords: cranberry orange muffins, muffins recipe, baking muffins, brunch recipes

Find it online: https://basilboard.com/cranberry-orange-muffins-streusel-topping/