This is a sponsored post written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.
I really enjoyed reading all about your holiday baking and breakfast traditions last week. It was so interesting to read about everyone’s various traditions and my mouth was watering over all of the coffee cake, cinnamon roll and waffle talk! I was feeling inspired by all of your ideas and got in the kitchen over the weekend to do a little holiday baking.
Today I’m sharing a recipe for Cranberry Orange Muffins with Struesel Topping and Orange Glaze that would make a great gift or addition to your holiday breakfast table. They’re easy to make – no mixer required! – and are bursting with tart fresh cranberries, crunchy pecans and zesty orange flavor.
Let’s talk about the muffins.
I’m typically a “eyeball and don’t measure” kind of cook but when I’m baking I get serious about being exact. One of my most helpful tips to ensure successful baking is to measure out your flour using a food scale. It makes such a huge difference! In this recipe I went half and half with white flour and whole wheat pastry flour.
After measuring out my flour, I tossed it with chopped cranberries and pecans. This step was important in making sure the cranberries didn’t sink to the bottom. Side note: don’t skip on the fresh cranberries. They make all the difference in this recipe and the balance between tart and sweet that they offer would not be matched by sweetened dried cranberries.
My secret to making no mixer required muffins, quick breads, cakes and cupcakes is to use Crisco® Vegetable Oil, Crisco® Canola Oil or coconut oil instead of having to break out the stand mixer to cream butter and sugar together. It gives the same great taste while keeping prep simple and efficient.
I stopped by Publix on my way home from teaching where they were offering a great price on 48-ounce bottles of Crisco® Vegetable Oil. 48 ounces was like 5 cents more expensive than a bottle half the size! I can always count on Publix to offer competitive prices without having to have a special rewards card.
After prepping the muffin batter, I quickly threw together the streusel topping by combining pecans, flour, sugar, cinnamon and cold cut butter and my muffins were ready for the oven.
After just 20 minutes in the oven, the house smelled amazing and my muffins were ready. While I do love coffee cakes and quick breads, you can’t beat the short baking time on muffins.
My glaze was a simple mix of powdered sugar, orange juice and orange zest that was whisked together and drizzled over the muffins.
Give these muffins a try if you’re in search of a festive and easy addition to your holiday breakfast spread or a homemade gift for someone on your list!
If you’re looking for more holiday baking and dessert inspiration, be sure to visit The Dessert Debate for coupons, recipes and more!
Cranberry Orange Muffins with Streusel Topping and Orange Glaze
(Recipe adapted from Sally’s Baking Addiction)
FOR THE MUFFINS
1 cup (125g) all-purpose flour
1 cup (125g) whole wheat pastry flour (you can leave this out and use 2 cups of all-purpose if you prefer!)
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups chopped cranberries, fresh or frozen (do not thaw)
1/2 cup chopped pecans
1 large egg, at room temperature
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 cup buttermilk
1/3 cup Crisco® vegetable oil
1 teaspoon vanilla extract
2 tablespoons orange zest
FOR THE STREUSEL
1/4 cup all-purpose flour
1/4 cup chopped pecans
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cold
1/2 teaspoon ground cinnamon
FOR THE GLAZE
1 cup powdered sugar
1-2 tablespoons orange juice
1 teaspoon orange zest (or more to taste)
FOR THE MUFFINS
Preheat the oven to 350 degrees. Line a 12-tin muffin cup with paper liners or spray with Crisco® non-stick cooking spray.
Whisk together the flour, baking soda, cinnamon, salt, cranberries and pecans together in a large bowl until the cranberries are coated with flour and ingredients are combined.
In another bowl, whisk together egg, brown sugar and granulated sugar. Whisk in buttermilk, oil, vanilla and orange zest. Make a well in the dry ingredients and pour the wet ingredients into it. Gently mix dry and wet ingredients together until just moistened, careful not to overmix.
Spoon batter into muffin tins, filling them about three-fourths of the way full.
FOR THE STREUSEL
Place pecans, flour, sugar, cinnamon and butter in a small bowl and use your fingers to work the butter into the other ingredients to form a crumbly mixture.
FOR THE GLAZE
Whisk together powdered sugar, orange zest and orange juice. Set aside. (You can wait until after the muffins cook to do this.)
BRING IT ALL TOGETHER
Evenly distribute streusel topping over muffins and place in center of a preheated oven. Bake 18-22 minutes, or until tops are set and spring back when pressed down. Oven times will vary so start checking them at 18 minutes.
Let the muffins cool and then drizzle with glaze and serve.
Yield: 12 muffins
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.