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Cranberry Orange Muffins with Streusel Topping

Cranberry Orange Muffins with Streusel Topping

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Brighten your breakfast routine with our delightful Cranberry Orange Muffins with Streusel Topping! These muffins combine the tartness of fresh cranberries with the zesty brightness of oranges, creating a flavor explosion in every bite. Perfect for busy mornings or as a sweet treat during family brunches, they’re quick to prepare and will fill your home with an inviting aroma. The crunchy streusel topping adds an irresistible texture, making these muffins a favorite for all ages. Enjoy them warm from the oven or at room temperature—either way, they’re sure to please!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup granulated sugar
  • 1/3 cup Greek yogurt
  • 2 Tablespoons freshly squeezed orange juice
  • ¼ cup canola oil
  • 1 Tablespoon freshly grated orange zest
  • 1 ½ cups cranberries (fresh or frozen; reserve ¼ cup for topping)
  • 12 tablespoon flour (for tossing cranberries)
  • 2/3 cup all-purpose flour (for streusel)
  • 1/3 cup granulated sugar (for streusel)
  • ½ teaspoon cinnamon (or more to taste for streusel)
  • ¼ cup unsalted butter (melted, for streusel)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners.
  2. Prepare the streusel by mixing flour, sugar, and cinnamon in a bowl. Stir in melted butter until crumbly; refrigerate.
  3. In a large bowl, mix flour, baking powder, and salt.
  4. In another bowl, whisk egg, sugar, orange zest, yogurt, orange juice, and oil until well combined.
  5. Fold the wet ingredients into the dry mixture until just combined.
  6. Toss cranberries with a bit of flour and gently fold into the batter.
  7. Fill muffin tins two-thirds full and top generously with streusel and reserved cranberries.
  8. Bake at 375°F (190°C) for 18-20 minutes or until a toothpick comes out clean.

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