Description
Cranberry Orange Muffins with Streusel Topping are moist, tender breakfast muffins filled with tart cranberries and bright orange zest. A buttery cinnamon crumb topping gives each muffin a crisp, bakery-style finish.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup granulated sugar
- 1/3 cup Greek yogurt
- 2 tablespoons freshly squeezed orange juice
- 1/4 cup canola oil
- 1 tablespoon freshly grated orange zest
- 1 1/2 cups fresh or frozen cranberries, divided
- 1 to 2 tablespoons all-purpose flour, for coating the cranberries
- 2/3 cup all-purpose flour, for the streusel
- 1/3 cup granulated sugar, for the streusel
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 400°F and line 9 cups of a standard muffin pan with paper liners.
- Make the streusel by whisking together 2/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Add the melted butter and stir with a fork until crumbly. Refrigerate until needed.
- Whisk together 1 cup flour, baking powder, and salt in a large bowl.
- In a medium bowl, whisk the egg, 1/2 cup sugar, and orange zest until combined.
- Whisk the Greek yogurt, orange juice, and canola oil into the egg mixture until smooth and pale yellow.
- Fold the wet ingredients into the dry ingredients just until combined. Do not overmix.
- Toss 1 1/4 cups of the cranberries with 1 to 2 tablespoons flour until lightly coated.
- Gently fold the coated cranberries into the muffin batter.
- Divide the batter among the prepared muffin cups, filling each about two-thirds full.
- Cover each muffin generously with the chilled streusel and press the remaining cranberry pieces into the tops.
- Place the pan in the oven, immediately reduce the temperature to 375°F, and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.
Notes
- Use frozen cranberries directly from the freezer without thawing.
- Mix the batter only until the flour disappears to keep the muffins tender.
- Chill the streusel while preparing the batter so it forms crisp, distinct crumbs.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 277
- Sugar: 24
- Sodium: 145
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 34