Description
Delicious cranberry orange muffins topped with a crunchy streusel for a perfect breakfast or snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup fresh cranberries, chopped
- 1/2 cup sugar
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup brown sugar (for streusel)
- 1/4 cup rolled oats (for streusel)
- 2 tablespoons butter, melted (for streusel)
- 1/2 teaspoon cinnamon (for streusel)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the orange juice, vegetable oil, egg, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just combined. Gently fold in the chopped cranberries.
- In a separate bowl, mix together the brown sugar, rolled oats, melted butter, and cinnamon to make the streusel topping.
- Divide the muffin batter evenly among the muffin cups and sprinkle the streusel topping over each muffin.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, increase the sugar to taste.
- These muffins can be frozen for up to 3 months.
- Feel free to substitute dried cranberries if fresh are not available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg