Description
Cranberry Orange Muffins with Streusel Topping
Ingredients
Scale
- 1 cup all-purpose flour
- 1 ¾ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup granulated sugar
- 1/3 cup Greek yogurt
- 2 tbsp freshly squeezed orange juice
- ¼ cup canola oil
- 1 tbsp freshly grated orange zest
- 1 ½ cups cranberries, fresh or frozen (reserve ¼ cup for topping)
- 1–2 tbsp flour (to toss cranberries)
- 2/3 cup all-purpose flour (for streusel)
- 1/3 cup granulated sugar (for streusel)
- ½ tsp cinnamon (or more to taste)
- ¼ cup unsalted butter, melted
Instructions
- Preheat to 400°F (200°C). Line a standard muffin pan with paper liners.
- In a small bowl, whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
- In a large bowl, combine 1 cup flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together egg, orange zest, and sugar until combined. Stir in yogurt, orange juice, and oil until pale yellow.
- Fold wet ingredients into dry ingredients until just combined.
- Toss 1 ½ cups cranberries with 1–2 tbsp flour to coat lightly. Gently fold into the batter.
- Spoon batter into muffin cups, filling about 2/3 full. Sprinkle generously with streusel and top each with a few reserved cranberries.
- Reduce oven temperature to 375°F (190°C) and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Cranberry Orange Muffins, Streusel Topping, Muffin Recipe