Description
Irresistible Cranberry Orange Muffins with Streusel offer a perfect balance of tart, sweet, and incredibly moist. These muffins combine vibrant cranberries, zesty orange, and a buttery sweet streusel topping for a delightful flavor and texture experience, ideal for any occasion.
Ingredients
Scale
- 2 ½ cups (300g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (113g) unsalted butter, melted and cooled
- 1 tablespoon fresh orange zest
- 1 teaspoon pure vanilla extract
- 1 ½ cups (about 175g) fresh or frozen cranberries
- For the Streusel Topping:
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- ½ teaspoon ground cinnamon (optional)
- Pinch of fine sea salt
- ¼ cup (56g) unsalted butter, very cold and cubed
Instructions
- Prepare the Streusel Topping: In a medium bowl, whisk together ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed light brown sugar, ½ teaspoon ground cinnamon (if using), and a pinch of fine sea salt. Add ¼ cup very cold, cubed unsalted butter. Cut the butter into the flour mixture using your fingertips or a pastry blender until it resembles coarse crumbs. Set aside.
- Preheat Oven and Prepare Muffin Tins: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease and flour each cup.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt.
- Prepare Wet Ingredients: In a separate medium bowl, whisk 2 large eggs until lightly beaten. Stir in 1 cup whole milk, ½ cup melted and slightly cooled unsalted butter, 1 tablespoon fresh orange zest, and 1 teaspoon pure vanilla extract.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a rubber spatula or large spoon until just combined. The batter should still have a few lumps.
- Fold in Cranberries: Gently fold in 1 ½ cups fresh or frozen cranberries until evenly distributed.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full.
- Top with Streusel and Bake: Generously sprinkle the prepared streusel topping over the top of each muffin. Place the muffin pan in the preheated oven and bake for an initial 5 minutes at 400°F (200°C).
- Reduce Heat and Continue Baking: After 5 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
- Cool Muffins: Remove the muffin pan from the oven and let the muffins cool in the pan for 5-10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Notes
- For extra tangy muffins, you can use buttermilk instead of whole milk.
- If using fresh cranberries, give them a quick rinse. If frozen, no need to thaw.
- Ensure the butter for the streusel topping is very cold for the best crumbly texture.
- Do not overmix the muffin batter to ensure tender muffins.
- Cool muffins completely on a wire rack to prevent soggy bottoms.
- Prep Time: 25 Minutes
- Cook Time: 25 Minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approx. 350-400 (estimated)
- Sugar: Approx. 30-35g (estimated)
- Sodium: Approx. 200-250mg (estimated)
- Fat: Approx. 15-20g (estimated)
- Saturated Fat: Approx. 8-10g (estimated)
- Unsaturated Fat: Approx. 7-10g (estimated)
- Trans Fat: 0g
- Carbohydrates: Approx. 50-55g (estimated)
- Fiber: Approx. 2-3g (estimated)
- Protein: Approx. 4-5g (estimated)
- Cholesterol: Approx. 60-70mg (estimated)
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