Makes: 12 muffins
2 cups (8 7/8 ounces) all-purpose flour
1/3 cup (2 3/8
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) vegetable oil
3/4 cup (6 ounces) milk
cup (2 ounces) orange juice
1/8 teaspoon orange oil OR 1/2 teaspoon grated
1 cup (4 1/4 ounces) dried sweetened cranberries, or coarsely
chopped fresh or frozen cranberries (for a slightly "tarter" muffin)
1/4 cup (7/8 ounce) finely chopped walnuts or pecans
cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
In a medium-sized mixing bowl, whisk together the
flour, sugar, baking powder and salt.
In a separate bowl, or in a large
measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil
or peel. Gently and thoroughly mix the wet ingredients into the dry
Using a muffin or cookie scoop, or a 1/4-cup measure, pour the
batter into 12 lightly greased muffin cups, filling them about 3/4 full.
Combine all of the topping ingredients. Sprinkle a scant 1
tablespoon of topping over the batter in each muffin cup.
the muffins in a preheated 400¡F oven for 20 minutes, or until they're
nicely domed and a cake tester inserted into the center of one comes out clean.
Remove the muffins from the oven, and run a knife around the edge of each
one to separate it from the pan.
Carefully tilt each muffin in its cup so
steam doesn't collect underneath as they cool.
After about 5 minutes,
transfer them to a rack to cool completely