Festive cranberry orange muffins are bursting with fresh cranberries and orange zest, a touch of cinnamon and sweet streusel topping. Bake a batch and freeze ahead of your holiday breakfast to save time during the busy season.
PREP TIME 10 minutesminutes
COOK TIME 22 minutesminutes
TOTAL TIME 32 minutesminutes
YIELD 12muffins
Ingredients
For the Cranberry Orange Muffins
6tbspbutter
1large orange
2tbspmilk
1tspvanilla extract
1/2tspcinnamon
2eggs
2cupsfresh cranberriesdo not use dried
1 1/3cupall-purpose flour
3/4cupsugar
1 1/2tspbaking powder
1/2tspkosher salt
For the Streusel Topping
1/3cupall-purpose flour
1/4cupfirmly packed brown sugar
3tbspsalted butterCOLD, cut into cubes
Pinch of cinnamon or pie spiceoptional
Instructions
Preheat the oven to 350°F and line a 12-well muffin tin with paper liners.
Prepare the Cranberry Orange Muffin Batter
Melt the butter on HIGH for 30-40 seconds and whisk with a fork to ensure it is completely melted. Set aside to cool slightly.
Over a large bowl, zest the orange with a microplane zester. Cut the orange in half and squeeze the juice into a smaller bowl. Measure 1/4 cup juice to add to the large bowl.
Whisk the cooled butter and milk into the orange juice. Add the vanilla and cinnamon. Add the eggs and whisk until smooth and thoroughly combined. Add the cranberries and stir to combine.
In a separate mixing bowl, whisk together the sugar, flour, baking powder, and salt. Add the dry ingredients to the batter bowl. Use a spatula to GENTLY fold in the flour to the liquid ingredients. Stir as few times as you can to incorporate. It is ok if you still see a few streaks of dry flour. This will keep your muffins from being tough.
Prepare the Streusel Topping
Use a fork to whisk together the flour and brown sugar.
Cut the cold butter into cubes and press it into the flour. You can use a fork but you may find it is easiest to use your fingers to finish incorporating the butter by pinching it with the flour.
Assemble the Muffins and Bake
Fill the prepared muffin tin with the prepared batter. Each well should be filled evenly to the top. Pinch the prepared streusel over each muffin.
Bake the muffins for 22 - 26 minutes. They are done when the muffin tops bounce back after gently pressing on the top.
Let the muffins cool in the pan for a couple minutes and then transfer to a wire rack to cool completely. Best served the day they are made but will keep a day in an air-tight container at room temperature.