Cranberry Orange Muffins (Printable Version)
Soft muffins with fresh cranberries, orange zest, and a crunchy cinnamon streusel topping.
# Ingredients Required:
→ Batter
01 -
240 g all-purpose flour
02 -
7.5 g baking powder
03 -
2.5 g baking soda
04 -
2.5 g salt
05 -
115 g unsalted butter, room temperature
06 -
200 g granulated sugar
07 -
2 large eggs
08 -
120 g sour cream
09 -
60 ml whole milk
10 -
60 ml fresh orange juice
11 -
1 tablespoon orange zest
12 -
5 ml vanilla extract
13 -
225 g fresh cranberries
→ Streusel Topping
14 -
65 g all-purpose flour
15 -
67 g brown sugar
16 -
60 g cold unsalted butter, cubed
17 -
1.25 g ground cinnamon
# Guide to Cooking:
01 -
Combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter with a fork until mixture resembles coarse crumbs. Set aside.
02 -
Preheat oven to 190°C. Line a 12-cup muffin pan with paper liners.
03 -
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 -
In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, milk, orange juice, orange zest, and vanilla extract.
05 -
Gradually add dry ingredients to wet mixture, stirring just until incorporated. Fold in cranberries gently to avoid breaking them.
06 -
Divide batter evenly among prepared muffin cups. Sprinkle streusel topping generously over each and press lightly to adhere.
07 -
Bake muffins for 18 to 22 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes before serving.
# Extra Suggestions:
01 -
Use fresh cranberries for optimal texture and freshness. Do not overmix batter to keep muffins tender.