The tangy cranberries and sour oranges really come through in these Cranberry Orange Streusel Muffins. The streusel topping gives it a nice crunch, and the orange glaze makes it taste sweet and citrusy. It's great for breakfast or as a snack.
Ingredients: 1 cups all-purpose flour. cup granulated sugar. 2 tsp baking powder. tsp baking soda. tsp salt. cup unsalted butter, melted. 2/3 cup fresh orange juice. 1 large egg. 1 tsp vanilla extract. 1 cup cranberries, fresh or frozen. For Streusel Topping:. cup all-purpose flour. cup granulated sugar. 2 tbsp unsalted butter, cold and cubed. For Orange Glaze:. 1 cup powdered sugar. 2-3 tbsp fresh orange juice. 1 tsp orange zest.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the melted butter, orange juice, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries gently. For the streusel topping, in a small bowl, mix together the flour and sugar. Add the cold, cubed butter and use a fork or pastry cutter to combine until it forms coarse crumbs. Fill each muffin cup about 2/3 full with the muffin batter. Sprinkle the streusel topping over each muffin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. While the muffins are cooling, prepare the orange glaze by mixing powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle the orange glaze over the cooled muffins. Allow the glaze to set for a few minutes before serving. Enjoy your homemade Cranberry Orange Streusel Muffins!
Prep Time: 15 minutes
Cook Time: 20 minutes
Joe