Festive Orange Cranberry Muffins with Streusel Crumble Recipe
These festive orange cranberry muffins with streusel crumble are perfect for a delightful brunch treat. Bursting with tangy cranberries, bright orange zest, and topped with a buttery streusel, these muffins combine sweetness and zest in every bite. Moist and flavorful, they are easy to make and sure to impress your guests at any holiday gathering or weekend breakfast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1/4 cup orange zest
Liquid
- 1/2 cup orange juice
Streusel Topping
- 1/2 cup streusel topping (see notes)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prepare for baking.
- Prepare the streusel topping: In a small bowl, whisk together the flour, sugar, and cold butter until the mixture becomes crumbly. Set this aside for topping the muffins later.
- Whisk together the dry ingredients: In a medium bowl, combine the flour, sugar, baking powder, and salt thoroughly with a whisk.
- Combine the wet ingredients: In a large bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth and well blended.
- Mix wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Fold in cranberries and orange zest: Gently fold the cranberries and orange zest into the batter, distributing them evenly throughout.
- Divide the batter: Evenly distribute the batter among the 12 muffin cups, filling each about three-quarters full.
- Top with streusel topping: Spoon the prepared streusel mix over each muffin cup, covering the surface with the crumbly topping.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- The streusel topping can be made by mixing 1/4 cup all-purpose flour, 1/4 cup granulated sugar, and 3 tablespoons cold unsalted butter cut into small pieces; blend with a fork or pastry cutter until crumbly.
- Use fresh or frozen cranberries as preferred; if using frozen, do not thaw to prevent color bleeding.
- If desired, substitute milk with any plant-based milk for a dairy-free version, though the texture may vary slightly.
- Ensure not to overmix the batter to keep muffins light and fluffy.
- For a sweeter touch, drizzle a simple orange glaze on top after baking made from powdered sugar and orange juice.
Keywords: orange cranberry muffins, streusel topping, brunch recipes, holiday muffins, citrus muffins, festive breakfast
