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Cranberry Orange Muffins with Streusel Top

Cranberry Orange Muffins - featured image
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These bakery-worthy cranberry orange muffins feature a golden, buttery streusel topping and a moist, citrusy crumb. Quick and easy to make, they’re perfect for holiday mornings, potlucks, or cozy weekends.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tablespoon orange zest (from 1 large orange)
  • 1/3 cup fresh orange juice
  • 1/2 cup whole milk or buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, chopped if large
  • For the Streusel Topping:
  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1/4 cup unsalted butter, cold and cubed
  • 1 teaspoon orange zest (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a small bowl, combine 1/3 cup flour, 1/3 cup brown sugar, 1/4 cup cold butter cubes, 1 teaspoon orange zest (optional), and a pinch of salt. Mix with fingers or a fork until crumbly with pea-sized bits. Refrigerate.
  3. In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  4. In a medium bowl, whisk 1/2 cup melted butter, 2 eggs, 1/3 cup orange juice, 1/2 cup milk or buttermilk, 1 tablespoon orange zest, and 1 teaspoon vanilla extract.
  5. Pour wet ingredients into dry ingredients. Stir gently with a spatula just until combined; do not over-mix.
  6. Fold in 1 1/2 cups cranberries gently.
  7. Divide batter evenly among muffin cups, filling each about 3/4 full.
  8. Sprinkle streusel topping generously over each muffin, pressing lightly so it sticks.
  9. Bake for 20-22 minutes, or until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Do not over-mix the batter for tender muffins. Use cold butter for streusel. If using frozen cranberries, add them straight from the freezer. For gluten-free, use a 1:1 baking blend. Muffins can be made dairy-free or egg-free with substitutions. Store leftovers in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for 2 months.

Nutrition

Keywords: cranberry orange muffins, streusel, breakfast, holiday, easy muffins, brunch, citrus, baked goods

Find it online: https://blixfood.com/cranberry-orange-muffins-recipe-easy-homemade-streusel-top/