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Cranberry Orange Muffins Recipe
Cranberry Orange Muffins Recipe
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
muffins
Calories:
Equipment
Muffin Pan
Cupcake Liners
Ingredients
FOR THE MUFFINS:
2
c
All Purpose Flour
3/4
c
Sugar
1 1/2
tsp
Baking Powder
1
tsp
Salt
1/2
tsp
Baking Soda
1
large
Egg
1
tsp
Orange Zest
3/4
c
Orange Juice
2
tbsp
Vegetable Oil
1
c
Cranberries
chopped
1/2
c
Walnuts
chopped
FOR THE STREUSEL TOPPING:
1/4
c
Old Fashioned Oats
1/2
c
All Purpose Flour
4
tbsp
Butter
firm room temperature
1/4
c
Brown Sugar
packed
1/8
tsp
Salt
Coarse Sanding Sugar
Instructions
Preheat oven to 350 degree and insert cupcake liners in your muffin pan.
Sift together flour, sugar, baking powder, baking soda and salt.
In another bowl, whisk egg, orange juice, orange zest and vegetable oil.
Add the wet ingredients to the dry and stir until just moistened.
Fold in the chopped cranberries and walnuts.
Using a cookie or ice cream scoop, evenly divide the batter between 16 muffins cups.
If you are using the crumble topping, evenly disburse that now.
Lastly, sprinkle sugar or coarse sanding sugar over the top for a bit of crunch.
Bake for 18-22 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.
Serve either warm or room temperature with a bit of butter. Enjoy!