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Cranberry Orange Streusel Muffins Delight

Cranberry Orange Streusel Muffins made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • ½ cup unsalted butter melted
  • 1 cup fresh or frozen cranberries
  • Zest of 1 orange
  • Streusel topping ingredients: ½ cup all-purpose flour ½ cup brown sugar, ½ teaspoon cinnamon, ¼ cup cold butter, cut into pieces

Instructions

  • Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the egg, buttermilk, and melted butter until well combined.
  • Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
  • Fold in the cranberries and orange zest gently.
  • Prepare the streusel topping by combining all ingredients in a bowl and using a fork or your fingers to crumble.
  • Divide the muffin batter among the prepared muffin cups, filling them about two-thirds full.
  • Sprinkle the streusel topping generously over the batter in each cup.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.