Can you believe the holidays are right around the corner? Thanksgiving is approaching at full speed, and before you know it, Christmas will be coming at full force as well! I had a few more pumpkin recipes I had intended to share, although I don’t know about you, but I’m a little pumpkined out. I hate saying that, because I REALLY look forward to pumpkin season every year!
I decided to make these Cranberry-Orange Streusel Muffins, a non-traditional skew from the pumpkin this, pumpkin that, yada yada pumpkin. They are non-traditional for us, maybe cranberry-orange is traditional for you? I’m pretty sure I’m going to make these a tradition during the holidays now. They are perfect morning muffins and would be great with coffee! Bet you never saw that one coming haha! 😉 I’m sure if you’ve read any of my other posts, you notice my palate is drawn to everything paired with coffee! These muffins have the tart taste from the cranberries, the citrus aroma and taste of the orange, and are perfectly balanced with sweet from the brown sugary streusel and orange glaze on top.
Please excuse my poor lighting. The one day it’s cloudy, I decide to make muffins, and have no good, natural light for photos! 😦 Use a spatula to combine all the ingredients, then gently fold in the cranberries. Batter will be a bit sticky.
Using the spatula or a cookie scoop, fill each muffin cup with batter, about 3/4 full, then top each one with streusel. Now they are ready for the oven! Bake for about 15-16 minutes or until a toothpick inserted in the middle comes out clean.
While the muffins are still warm, transfer them to a cooling rack, drizzle the orange glaze with a spoon or fork on top of each muffin, then top with grated orange peel. Then, I give you permission to taste test immediately after glazing! Not that you need my permission at all, but actually, these are really tasty served warm and fresh!
Cranberry-Orange Streusel Muffins
(Makes 12 muffins)
3 Tablespoons all-purpose flour
2 Tablespoons packed light brown sugar
1/4 teaspoon ground cinnamon
2 Tablespoons unsalted butter, softened
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
2/3 cup whole milk
1/3 cup vegetable oil
1 teaspoon grated orange peel
1 cup cranberries (whole or coarsely chopped)
1/3 cup confectioners sugar
2 1/2 teaspoons orange juice
- Preheat oven to 350°F. Grease muffin pan that holds 12 muffins. Set aside.
- Prepare streusel topping by stirring the flour, brown sugar and cinnamon in a small bowl. Add the butter and stir until coarse crumbs form. (I used a fork to mash and poke/chop at the mixture until I achieved the texture of crumb I was looking for).
- Prepare the muffins, in a large bowl, by stirring the flour, sugar, baking powder, baking soda, cinnamon and salt together.
- In a separate, small bowl, using a whisk, lightly beat the egg, milk, vegetable oil, and grated orange peel. Stir into flour mixture until just combined. Gently fold in the cranberries.
- Divide muffin batter into muffin pan cups. Sprinkle streusel topping evenly over the muffins.
- Bake muffins for 15-16 minutes, or until a toothpick inserted into the center of muffin comes out clean.
- While muffins are baking, prepare the icing/glaze by adding the orange juice to the confectioners sugar in a small bowl and stirring until combined and smooth. Set aside.
- After about 5 minutes from being removed from the oven, transfer muffins to a cooling rack.
- While the muffins are still warm, drizzle the glaze over each muffin using a spoon or fork, then top each muffin with a little bit of orange peel.
- Ready to serve, I suggest serving these warm.
Recipe from a la carte kitchen