Description
These Cranberry Orange Muffins with Streusel Topping are bursting with tart fresh cranberries, crunchy pecans and zesty orange flavor and finished off with an orange glaze.
Scale
Ingredients
- 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 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)
Instructions
- 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.
Notes
Recipe adapted from Sally’s Baking Addiction