Description
Cranberry Orange Muffins are a delightful blend of tart cranberries and zesty orange, perfect for breakfast or as a snack. Each muffin is crowned with a sweet, buttery streusel topping that adds a crunchy texture to the soft, moist cake underneath. These muffins are not only delicious but also easy to make, making them an ideal choice for both novice and experienced bakers. Enjoy them warm out of the oven or pack them for a on-the-go treat. With their vibrant flavors and inviting aroma, these muffins are sure to brighten your day!
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
Instructions
- Preheat oven to 375°F and line a muffin pan with paper liners.
- In a small bowl, mix flour, sugar, and cinnamon for the streusel. Cut in cold butter until crumbly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine egg, buttermilk, melted butter, orange zest, and vanilla until smooth.
- Pour wet ingredients into dry ingredients; stir gently until just combined.
- Fold in cranberries carefully.
- Fill muffin cups two-thirds full with batter.
- Top each muffin with streusel mixture.
- Bake for 18-22 minutes until a skewer comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (76g)
- Calories: 172
- Sugar: 10g
- Sodium: 183mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 24mg