Cranberry Orange Streusel Muffins

By mitzzy

New crop cranberries are heady stuff in this luscious little muffin. Make these tiny or large - they are mini dessert muffins or substantial coffee cake muffins (and clip this recipe for Thanksgiving). What can be better than a tender, buttery muffin, dotted with fresh cranberries, a touch of spice and topped with a unique orange streusel.

Ingredients

• Orange Streusel Topping
• 1 tablespoon unsalted butter
• 1/3 cup brown sugar, firmly packed
• 1/2 teaspoon cinnamon
• 1/2 cup finely chopped walnuts
• zest of one orange, finely minced
• Muffin Batter
• 1 cup white sugar
• 1/2 cup light brown sugar, firmly packed
• 1/2 cup unsalted butter, melted
• 1 tablespoon orange zest, finely minced
• 1 egg
• 1 cup buttermilk or sour milk
• 2 teaspoons vanilla extract
• 2 1/2 cups to 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cloves
• pinch nutmeg
• 1/4 teaspoon salt
• 1/4 cup finely chopped dried cranberries
• 1 cup coarsely chopped fresh cranberries
• 3/4 cup coarsely chopped tart apples

Details

Servings 9

Preparation

Step 1

For the orange streusel, mix all ingredients with a fork or fingertips in a small bowl and set aside. Preheat oven to 400 F. Line muffin cups with paper liners.

Line a large baking sheet with parchment paper and set aside.

In a large bowl, whisk together the butter, sugar, brown sugar, orange zest and egg. Add vanilla and buttermilk.

In a separate bowl, stir together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Blend gently and fold in fruit.

Scoop batter into muffin tins. Sprinkle streusel topping evenly over each muffin. Place muffin tin on the prepared baking sheet.

Bake 15 minutes, reduce heat to 350 F. and bake until done (another 12 to 15 minutes). Muffins should spring back when pressed lightly. Leave muffins in pan for 5 minutes before removing.