Description
Delight in these moist and tangy Cranberry Orange Muffins topped with a sweet and crunchy streusel. Bursting with fresh cranberries and bright orange zest, these muffins are perfect for breakfast or a tasty snack.
Ingredients
Muffins
- 1 cup all-purpose flour
- 1 ¾ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup granulated sugar
- 1/3 cup Greek yogurt
- 2 Tablespoons freshly squeezed orange juice
- ¼ cup canola oil
- 1 Tablespoon freshly grated orange zest
- 1 ½ cups cranberries (fresh or frozen, reserve ¼ cup for topping)
- 1–2 tablespoons flour (to toss the cranberries)
Streusel Topping
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- ½ teaspoon cinnamon (or more to taste)
- ¼ cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a standard muffin pan with paper liners. Set aside to prepare your batter.
- Make Streusel Topping: In a small bowl, whisk together the flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Place the mixture in the refrigerator until ready to use, which will keep it firm and easy to sprinkle.
- Combine Dry Ingredients: In a large bowl, mix the flour, baking powder, and salt together and set aside for later incorporation.
- Mix Wet Ingredients: In a medium bowl, whisk the egg, orange zest, and granulated sugar until smooth and combined. Then whisk in the Greek yogurt, freshly squeezed orange juice, and canola oil until the mixture is pale yellow.
- Combine Wet and Dry: Carefully fold the wet ingredients into the dry ingredients. Use a whisk or spoon to combine until just mixed—avoid overmixing to keep the muffins tender.
- Prepare Cranberries: Toss 1 ½ cups of cranberries with 1-2 tablespoons of flour until lightly coated. Gently fold these floured cranberries into the muffin batter to distribute without breaking the berries.
- Fill Muffin Cups: Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full. Generously sprinkle the streusel topping over each muffin and press a few cranberry halves from the reserved ¼ cup atop each muffin for an attractive presentation.
- Bake Muffins: Place the muffin pan in the oven, immediately reduce the temperature to 375°F (190°C), and bake for 18-20 minutes. Bake until a toothpick inserted into the center comes out clean and the streusel is golden and crisp.
- Cool and Serve: Let muffins cool for several minutes in the pan before transferring to a wire rack. Serve warm or at room temperature for the best flavor and texture.
Notes
- For best results, use fresh cranberries if available, but frozen can work as well; do not thaw before mixing.
- Ensure not to overmix the batter to keep muffins light and fluffy.
- The streusel topping can be prepared ahead and stored in the fridge until ready to use.
- Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
- If you prefer a sweeter muffin, increase the sugar in the batter by a tablespoon or two.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
