Best 4 Cran Orange Streusel Muffins Recipes

CRANBERRY ORANGE MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
• To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly, and place in the fridge until ready to use.
• To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
• In a medium bowl, whisk together egg, orange zest, and granulated sugar until combined. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow).
• Fold wet ingredients into dry ingredients and whisk everything together.
• In a small bowl sprinkle 1 ¼ cup cranberries with 1-2 tablespoon flour and toss them until all berries are coated with a thin layer of flour and then fold them really gently in the batter.
• Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover generously with streusel topping. Stick a few cranberry halves on each muffin.
• Place them in the oven and reduce the heat to 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.

CRANBERRY PECAN STREUSEL MUFFINS

Steps:

• Pan preparation:
• Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
• Muffins:
• Position rack in center of the oven. Preheat oven to 400°F.
• In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
• Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
• In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
• Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
• Cooks' Note
• If you are baking the muffins at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
• If baking at 5,000 feet:
• Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
• If baking at 7,000 feet:
• Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
• If baking at 10,000 feet:
• Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.

CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
• Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
• Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
• In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
• Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Spread the pecan halves on a cookie sheet and place in the oven to toast gently while you proceed with the recipe.
• Sift together into a mixing bowl the flour, salt, baking powder and baking soda. Add the sugar and stir gently to mix.
• Place the orange juice and grated rind in a Pyrex or other heatproof measuring cup that holds at least one cup. Add the melted butter and enough boiling water to make three-quarters of a cup of liquid.
• In a small bowl, beat the egg with a fork. Add the hot liquid to the egg, beating continuously to mix well.
• Add the liquid mixture to the dry ingredients. Add the milk and stir with a spoon to mix. Remove the pecan halves from the oven, and when cool enough to handle, chop them coarsely. You should have approximately one cup. Add the pecans to the muffin mixture. Add the roughly chopped cranberries.
• Grease and flour muffin tins. Fill each one no more than two-thirds full. Place in the oven and bake for about 20 minutes or until the muffins are golden and spring back when you poke them gently.