Cranberry Orange Muffins Recipe
Cranberry orange muffins recipe w AMAZING streusel topping Moist flavorful muffins perfect for breakfast or brunch Quick easy baking technique
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Muffins
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 large egg, lightly beaten
- ¾ cup buttermilk
- ¼ cup orange juice
- 1 tablespoon orange zest
- 1 cup fresh or frozen cranberries, coarsely chopped
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ cup (½ stick) cold unsalted butter, cut into small pieces
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, egg, buttermilk, orange juice, and orange zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the chopped cranberries.
- Fill each muffin cup about ¾ full.
- Sprinkle the streusel topping evenly over the muffins.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.