Cranberry Orange Muffins with Streusel
Delightful muffins bursting with the tangy sweetness of fresh cranberries and zesty orange flavor, topped with a crunchy streusel.
Servings: 12 muffins
Calories: 200kcal
Ingredients
For the Muffins
- 2 cups 2 cups (250 g) all-purpose flour
- ¾ cup ¾ cup (150 g) granulated sugar
- 2 teaspoons 2 teaspoons baking powder
- ½ teaspoon ½ teaspoon baking soda
- ½ teaspoon ½ teaspoon salt
- ½ cup ½ cup (115 g) unsalted butter, melted
- 2 large 2 large eggs
- ½ cup ½ cup (120 ml) milk
- 1 tablespoon 1 tablespoon orange zest
- 1 cup 1 cup (120 g) fresh or frozen cranberries If using frozen cranberries, add directly without thawing.
For the Streusel Topping
- ½ cup ½ cup (100 g) brown sugar
- ⅓ cup ⅓ cup (40 g) all-purpose flour
- ¼ cup ¼ cup (57 g) cold unsalted butter, cubed
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, eggs, milk, and orange zest together until everything is well blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over mix!
- Gently fold in the cranberries using a spatula or a wooden spoon.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- For the streusel topping, in a small bowl, mix together the brown sugar and flour. Then, use your fingers or a pastry cutter to cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the muffin batter in each cup.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.
Notes
Serve the muffins warm plain or with butter or cream cheese. They can be drizzled with honey or maple syrup for added sweetness. Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.