Cranberry Orange Muffins with Streusel Recipe

Introduction

These Cranberry Orange Muffins with Streusel blend tart cranberries and bright orange zest into a tender, buttery muffin topped with a sweet, crumbly streusel. Perfect for breakfast or an afternoon snack, they offer a delightful balance of flavors and textures that will brighten your day.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 tablespoon orange zest
• 1 cup fresh or frozen cranberries
• ½ cup brown sugar (for streusel)
• ⅓ cup all-purpose flour (for streusel)
• ¼ cup cold unsalted butter, cubed (for streusel)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. Step 3: In another bowl, combine the melted butter, eggs, milk, and orange zest. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Step 4: Fold in the cranberries gently to distribute them without breaking.
5. Step 5: Divide the batter evenly among the muffin cups.
6. Step 6: For the streusel, mix the brown sugar and flour in a small bowl. Cut in the cold cubed butter until the mixture is crumbly. Sprinkle the streusel evenly over the muffin batter.
7. Step 7: Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use frozen cranberries straight from the freezer to prevent the batter from turning pink.
• For extra orange flavor, add a teaspoon of orange extract to the wet ingredients.
• Swap cranberries for blueberries or chopped strawberries for a different twist.
• Ensure not to overmix the batter to keep muffins light and tender.
• Chilling the streusel before adding it can help achieve a crisper topping.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped for up to 3 months. Reheat in a microwave or toaster oven until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries in this recipe?

Yes, frozen cranberries work well. Add them directly to the batter without thawing to help prevent the color from bleeding.

What can I use instead of orange zest?

If you don’t have fresh oranges, you can substitute with 1 teaspoon of orange extract or omit it entirely for a more neutral flavor.

Cranberry Orange Muffins with Streusel Recipe

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★★★★★

4.7 from 87 reviews

These Cranberry Orange Muffins with Streusel are a delightful blend of tart cranberries and zesty orange, topped with a sweet, crumbly streusel for the perfect balance of flavors and textures. Ideal for breakfast or a teatime snack, these moist muffins are easy to make and bursting with fresh, seasonal taste.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Muffins

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• ½ cup milk
• 1 tablespoon orange zest
• 1 cup fresh or frozen cranberries

Streusel Topping

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• ¼ cup cold unsalted butter, cubed

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make clean-up easy.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined and aerated.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, large eggs, milk, and freshly grated orange zest until smooth and well mixed.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, folding gently and mixing just until combined to avoid overmixing which can make muffins tough.
5. Add Cranberries: Fold in fresh or frozen cranberries gently to distribute them evenly without breaking them apart.
6. Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full for optimal rising.
7. Prepare Streusel Topping: In a small bowl, mix the brown sugar and flour, then cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
8. Top Muffins with Streusel: Sprinkle the streusel mixture evenly over each muffin’s batter to create a sweet, crunchy topping.
9. Bake Muffins: Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
10. Cool: Allow the muffins to cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely, preserving their perfect texture.

Notes

• Use fresh or frozen cranberries; if using frozen, do not thaw to prevent bleeding of color into the batter.
• Be careful not to overmix the batter to keep muffins light and fluffy.
• For extra flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
• Substitute milk with any plant-based milk to make it dairy-free, although butter should be replaced with a suitable vegan alternative.

Keywords: Cranberry muffins, orange zest muffins, streusel topping, breakfast muffins, holiday muffins