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 vegetable oil, 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.
After prepping the cranberry orange 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 cranberry orange 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.