Description
These Cranberry Orange Muffins with Streusel Topping are bursting with tart fresh cranberries, crunchy pecans and zesty orange flavor and finished off with an orange glaze.
Ingredients
FOR THE MUFFINS
1 cup (125g) all-purpose flour
1 cup (125g) whole wheat pastry flour (you can leave this out and use 2 cups of all-purpose if you prefer!)
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups chopped cranberries, fresh or frozen (do not thaw)
1/2 cup chopped pecans
1 large egg, at room temperature
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 cup buttermilk
1/3 cup vegetable oil, canola oil or coconut oil
1 teaspoon vanilla extract
2 tablespoons orange zest
FOR THE STREUSEL
1/4 cup all-purpose flour
1/4 cup chopped pecans
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cold
1/2 teaspoon ground cinnamon
FOR THE GLAZE
1 cup powdered sugar
1–2 tablespoons orange juice
1 teaspoon orange zest (or more to taste)
Instructions
FOR THE MUFFINS
Preheat the oven to 350 degrees. Line a 12-tin muffin cup with paper liners or spray with non-stick cooking spray.
Whisk together the flour, baking soda, cinnamon, salt, cranberries and pecans together in a large bowl until the cranberries are coated with flour and ingredients are combined.
In another bowl, whisk together egg, brown sugar and granulated sugar. Whisk in buttermilk, oil, vanilla and orange zest. Make a well in the dry ingredients and pour the wet ingredients into it. Gently mix dry and wet ingredients together until just moistened, careful not to overmix.
Spoon batter into muffin tins, filling them about three-fourths of the way full.
FOR THE STREUSEL
Place pecans, flour, sugar, cinnamon and butter in a small bowl and use your fingers to work the butter into the other ingredients to form a crumbly mixture.
FOR THE GLAZE
Whisk together powdered sugar, orange zest and orange juice. Set aside. (You can wait until after the muffins cook to do this.)
BRING IT ALL TOGETHER
Evenly distribute streusel topping over muffins and place in center of a preheated oven. Bake 18-22 minutes, or until tops are set and spring back when pressed down. Oven times will vary so start checking them at 18 minutes.
Let the muffins cool and then drizzle with glaze and serve.
Notes
Recipe adapted from Sally’s Baking Addiction