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Cranberry Orange Muffins with Streusel Topping

Delightful muffins bursting with tangy cranberries and bright orange zest, topped with a crunchy streusel for a perfect sweet and tangy treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup fresh or frozen cranberries (chopped if large)
  • 1 medium orange zest
  • ¾ cup milk
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Streusel Topping
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup butter (softened)
  • ½ teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In another bowl, mix the milk, vegetable oil, eggs, vanilla extract, and orange zest until well combined.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Don’t overmix; it’s okay if there are a few lumps!
  5. Fold in the cranberries carefully.
Streusel Preparation
  1. In a small bowl, combine the flour, brown sugar, butter, and cinnamon. Use a fork or pastry cutter to mix until cbly.
Baking
  1. Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full. Top each with a generous sprinkle of the streusel mixture.
  2. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the tin for 5-10 minutes before transferring them to wire racks to cool completely.

Notes

For best results, do not thaw frozen cranberries before mixing. Grate only the orange's outer layer to avoid bitterness. Don't overmix to keep muffins tender.