Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Provided by Susan G. Purdy
Categories Bake Muffin Bread Berry Dairy Fruit Nut Breakfast Brunch Yogurt Cranberry Tree Nut Almond Pecan Walnut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 24
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.
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Mahar Abid
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them.
MR ADiL
[email protected]I made these muffins for a bake sale and they sold out! Everyone loved them.
Cindy Baptiste
[email protected]These muffins were so easy to make and they turned out so moist and flavorful. I will definitely be making these again!
Salawodin Ansari
[email protected]I've made these muffins several times and they always turn out perfect! They're a family favorite.
nontsikelelo songelwa
[email protected]These muffins were a bit too dense for my taste, but my husband loved them.
Shashak Mishra
[email protected]I made these muffins for my family and they loved them! The stre諛sel topping was a nice touch.
Sameer
[email protected]These muffins were easy to make and they turned out great! I would definitely recommend them to others.
zama dlamini
[email protected]I've made these muffins several times and they always turn out dry. I'm not sure what I'm doing wrong.
Md Asif Hossen
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them.
Nanu Bohara1
[email protected]I made these muffins for a bake sale and they sold out! Everyone loved them.
Peblox 19
[email protected]These muffins were so easy to make and they turned out so moist and flavorful. I will definitely be making these again!
Tsura Akihiko
[email protected]I've made these muffins several times and they always turn out great! They're a family favorite.
Ntenwa paul
[email protected]These muffins were perfect for a quick and easy breakfast. The stre諛sel topping added a nice crunch and the muffins were moist and flavorful.
Susan Morris
[email protected]I made these muffins for a brunch party and they were a big hit! Everyone loved the combination of the tart cranberries and the sweet stre諛sel topping.
Prince Sahin
[email protected]These muffins were a hit with my family! The kids loved the stre諛sel topping and the adults loved the moist and flavorful muffins.
Mr Raj
[email protected]These muffins were easy to make and turned out great! The only thing I would change is to add a little more sugar to the stre諛sel topping.
Izzy Allen
[email protected]These muffins were absolutely delicious! The stre heiferssel topping was perfectly crunchy and the muffins were moist and flavorful. I will definitely be making these again.