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Cranberry Orange Muffins
Soft, fluffy muffins bursting with tangy cranberries and bright orange zest, finished with a sweet, buttery streusel crumble. This straightforward recipe makes a wonderful breakfast or snack.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Omar Villanueva📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Preheat oven to 400°F and line a standard muffin pan with paper liners.
2
Make the streusel: In a small bowl, whisk together 2/3 cup flour, 1/3 cup sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbly. Chill in the fridge.
3
Prepare the muffin batter: In a large bowl, whisk together 1 cup flour, baking powder, and salt. In a separate medium bowl, whisk the egg, orange zest, and ½ cup sugar. Add the Greek yogurt, orange juice, and oil, and whisk until smooth.
large egg1
4
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
5
Add cranberries: In a small bowl, toss 1 ¼ cups of cranberries with 1-2 Tbsp of flour. Gently fold the floured cranberries into the batter.
6
Assemble the muffins: Spoon batter into the prepared muffin cups, filling them about two-thirds full. Sprinkle generously with the chilled streusel. Top with the reserved ¼ cup of cranberries.
7
Bake: Reduce the oven temperature to 375°F. Bake for 18 to ⏱️ 20 minutes, or until a toothpick inserted into the center comes out clean.
8
Cool and serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
calories
280 calories
fat Content
12g fat
serving Size
1 muffin
fiber Content
2g fiber
sugar Content
20g sugar
sodium Content
180mg sodium
protein Content
4g protein
carbohydrate Content
35g carbs
saturated Fat Content
4g saturated fat
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