Cranberry orange crunch muffins

  • Time cooking time: 20-25 min
  • Yield Makes 12 muffins


    2 cups (8 7/8 ounces) all-purpose flour
    1/3 cup (2 3/8 ounces) sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 egg
    1/4 cup (1 3/4 ounces) vegetable oil
    3/4 cup (6 ounces) milk
    1/4 cup (2 ounces) orange juice
    1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel
    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
    1/4 cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
    1/2 teaspoon cinnamon


    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 ingredients.
    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. Topping:
    Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
    Bake 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
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