Cranberry Orange Muffins with Streusel Topping

A bright, easy muffin with tart cranberries and fresh orange zest. The muffins have a crunchy brown-sugar and oat streusel on top. They bake fast and smell great while cooling.

why make this recipe

Make these muffins when you want a simple sweet bread with fresh fruit and a crisp top. They use common ingredients. The orange zest adds fresh flavor and the streusel gives a nice crunch. They are good for breakfast, snacks, or to bring to a small gathering.

how to make Cranberry Orange Muffins with Streusel Topping

Preheat the oven and line your muffin tin. Mix the dry ingredients in one bowl and the wet in another. Fold the wet into the dry until just mixed, then add the cranberries and orange zest. Make the streusel by mixing brown sugar, oats, flour, and cinnamon. Fill the liners two thirds full, top with streusel, and bake until a toothpick comes out clean. For a similar take using fresh berries, see a nice fresh cranberry muffin recipe.

Ingredients :

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup milk
• 1 cup fresh or frozen cranberries, chopped
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/2 cup rolled oats
• 1/4 cup flour
• 1/2 teaspoon cinnamon

Directions :

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together melted butter, egg, milk, orange zest, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, mixing until just combined. Gently fold in the cranberries.
5. In a separate bowl, combine brown sugar, oats, flour, and cinnamon for the streusel topping.
6. Fill each muffin liner about 2/3 full with batter and sprinkle the streusel on top.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Let cool in the pan for a few minutes before transferring to a wire rack.

how to serve Cranberry Orange Muffins with Streusel Topping

Serve warm or at room temperature. They pair well with coffee, tea, or milk. A small smear of butter or a light drizzle of orange glaze also works well.

how to store Cranberry Orange Muffins with Streusel Topping

Let muffins cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.

tips to make Cranberry Orange Muffins with Streusel Topping

• Do not overmix the batter. Mix until just combined to keep muffins light.
• If using frozen cranberries, do not thaw them first. Fold them in frozen to keep the batter from turning pink.
• Measure flour by spooning it into the cup and leveling it off to avoid dense muffins.
• Press the streusel lightly so it stays on top while baking.

variation (if any)

• Add 1/2 cup chopped nuts (walnuts or pecans) to the streusel for extra crunch.
• Swap half the all-purpose flour with whole wheat flour for a nuttier taste.
• Replace orange zest with lemon zest for a different citrus note.

FAQs

Q: Can I use dried cranberries instead of fresh or frozen?
A: You can, but dried cranberries are sweeter and chewier. Soak them in warm water for 10 minutes, drain, and pat dry before adding.

Q: Can I make these muffins dairy-free?
A: Yes. Use a non-dairy milk and a dairy-free butter or oil in place of the butter.

Q: How do I keep the streusel from burning?
A: If the tops brown too fast, cover loosely with foil for the last few minutes of baking.

Q: Can I reduce the sugar?
A: You can lower the sugar a little, but the muffins may be less tender. Try reducing by 1/4 cup and taste the batter before baking.

Q: How do I know when muffins are done?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are done.

Cranberry Orange Muffins with Streusel Topping

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A bright and easy muffin featuring tart cranberries and fresh orange zest, topped with a crunchy brown-sugar and oat streusel.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup milk
• 1 cup fresh or frozen cranberries, chopped
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar
• 1/2 cup rolled oats
• 1/4 cup flour
• 1/2 teaspoon cinnamon

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Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together melted butter, egg, milk, orange zest, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients, mixing until just combined. Gently fold in the cranberries.
5. In a separate bowl, combine brown sugar, oats, flour, and cinnamon for the streusel topping.
6. Fill each muffin liner about 2/3 full with batter and sprinkle the streusel on top.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Let cool in the pan for a few minutes before transferring to a wire rack.

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Notes

Do not overmix the batter; mix until just combined to keep muffins light.

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Nutrition

• Serving Size: 1 muffin
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg