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- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, packed - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - ½ teaspoon ground cinnamon - 1 large egg - ¾ cup buttermilk - ⅓ cup vegetable oil - Zest of 1 large orange - 1 cup fresh cranberries, roughly chopped - ¼ cup walnuts or pecans, finely chopped (optional) - Crumb topping ingredients: - ½ cup all-purpose flour - ¼ cup brown sugar, packed - ⅓ cup unsalted butter, softened - ½ teaspoon ground cinnamon These ingredients create a mix of sweet and tart flavors. The fresh cranberries add a pop of color and a burst of tang. The orange zest brightens the muffins, making them taste fresh. The crumb topping adds that crunchy texture you crave. It’s a simple yet delicious way to start your day. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even cooking. Next, prepare your muffin tin. Line it with paper liners or grease it lightly with non-stick spray. This helps the muffins release easily after baking. In a large mixing bowl, combine the following dry ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, packed - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - ½ teaspoon ground cinnamon Whisk these dry items together until no lumps remain. This ensures a uniform batter. In another bowl, crack one large egg and beat it gently. Add ¾ cup buttermilk, ⅓ cup vegetable oil, and the zest of one large orange. Whisk these wet ingredients until they blend smoothly. This mix adds moisture and flavor to the muffins. Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon. Mix just until combined. It’s fine to have small lumps in the batter. Overmixing can lead to tough muffins. Carefully fold in 1 cup of roughly chopped fresh cranberries and ¼ cup of chopped walnuts or pecans, if you like. This adds flavor and texture. Ensure they are evenly distributed throughout the batter. In a small bowl, mix together: - ½ cup all-purpose flour - ¼ cup brown sugar, packed - ⅓ cup unsalted butter, softened - ½ teaspoon ground cinnamon Use your fingers or a fork to blend these until you get coarse crumbs. This topping will give your muffins a lovely crunch. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Then, sprinkle the crumb topping generously over each muffin. This creates a crispy layer on top. Bake the muffins in your preheated oven for 18-20 minutes. They are done when a toothpick comes out clean or with a few moist crumbs. After baking, let them cool in the pan for about 5 minutes before transferring to a wire rack. Enjoy the delightful aroma! Mixing technique plays a big role in muffin texture. When you mix, be gentle. Overmixing makes muffins tough. Stir until just combined. A few lumps are okay. This keeps the muffins light and fluffy. You can add more flavor to your muffins. Try different mix-ins like chocolate chips or raisins. Spices can also enhance taste. A pinch of nutmeg or ginger adds warmth. Experiment with your favorite flavors to make them unique. These muffins are great for breakfast or snacks. Serve them warm with butter. They also pair well with coffee or tea. For a fun twist, add a light drizzle of honey. This makes your morning brighter and tastier. Pro Tips Fresh Ingredients: Always use fresh cranberries for the best flavor. Frozen cranberries can be used, but they may result in a slightly mushy texture. Perfect Muffin Texture: Avoid overmixing the batter. Mixing just until combined ensures a light and fluffy muffin. Customize Your Nuts: Feel free to substitute walnuts with pecans or omit nuts altogether for a nut-free version of this recipe. Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. {{image_4}} If you want to mix things up, consider using other fruits. Blueberries are a great choice. They bring a sweet and tart flavor that pairs well with orange. You can also try diced apples for a crunchy texture. Chopped strawberries offer a fresh taste, too. If you want a unique twist, use chopped peaches or nectarines. Each fruit adds its special flavor while keeping the muffin moist and delicious. To make these muffins vegan, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes to thicken. Instead of buttermilk, use almond milk with a splash of vinegar to mimic the tangy taste. For the vegetable oil, you can use melted coconut oil or any other light oil. These changes keep the muffins tasty and fluffy. For a gluten-free version, use a gluten-free flour blend. Look for a blend that includes xanthan gum, which helps with the texture. You can also use almond flour or coconut flour, but you may need to adjust the liquid in the recipe. Start with a bit less liquid and add more as needed. This helps keep the muffins light and fluffy without gluten. To keep your cranberry orange crumb muffins fresh, store them properly. For room temperature, place them in an airtight container. This keeps moisture in and prevents them from drying out. If your kitchen is warm, the fridge is a good option. Just remember, the cold can make them a bit dry. You can wrap them in plastic wrap or use a container to prevent them from getting stale. Freezing your muffins is a great way to save them for later. First, let them cool completely. This avoids extra moisture in the bag. Then, wrap each muffin tightly in plastic wrap or foil. Place the wrapped muffins in a freezer-safe bag or container. When you want to eat one, take it out and let it thaw at room temperature. You can also warm it in the microwave for about 15-20 seconds. These muffins stay fresh for about 3 days at room temperature. In the fridge, they last for about a week. If you freeze them, expect them to taste good for up to 3 months. After that time, they might lose some flavor and texture. For the best taste, enjoy them sooner rather than later! Yes, you can use frozen cranberries. They work well in muffins. Just toss them in flour before adding to your batter. This helps keep them from sinking. Also, do not thaw them. Use them straight from the freezer. This keeps your muffins nice and fresh. You get all the tart flavor without any extra water. To prevent sticking, use muffin liners. They make cleanup easy, too. If you don't have liners, grease the muffin tin well. Use non-stick cooking spray or butter. Make sure to cover the sides and bottom of each cup. This way, your muffins will pop right out. Let them cool for a few minutes before removing for best results. Yes, you can make mini muffins! Just fill each mini cup halfway. Bake them for about 10 to 12 minutes. Check for doneness with a toothpick. If it comes out clean, they are ready. Mini muffins are perfect for snacks or parties. Enjoy the same great taste in a smaller bite! In this blog post, we explored how to make delicious cranberry muffins from scratch. We covered key ingredients, step-by-step instructions, and useful tips for perfect texture. I shared ideas for variations and how to store these treats to keep them fresh. Baking is simple when you follow these steps. Remember, you can easily customize flavors and try different fruits. Enjoy your baking journey and make these muffins your own!

Cranberry Orange Crumb Muffins

Delicious muffins with a tart cranberry and citrus flavor, topped with a crunchy crumb.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 1 large egg
  • 0.75 cups buttermilk
  • 0.33 cups vegetable oil
  • 1 large orange zest
  • 1 cups fresh cranberries, roughly chopped
  • 0.25 cups walnuts or pecans, finely chopped (optional)
  • 0.5 cups all-purpose flour (for crumb topping)
  • 0.25 cups brown sugar, packed (for crumb topping)
  • 0.33 cups unsalted butter, softened (for crumb topping)
  • 0.5 teaspoon ground cinnamon (for crumb topping)

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with non-stick cooking spray.
  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, packed brown sugar, baking powder, baking soda, salt, and ground cinnamon. Whisk these dry ingredients together until thoroughly mixed.
  • In a separate bowl, crack the large egg and beat it gently. Add the buttermilk, vegetable oil, and orange zest, whisking until well integrated.
  • Pour the wet mixture into the bowl of dry ingredients. Stir gently until just mixed, leaving a few small lumps.
  • Carefully fold in the chopped fresh cranberries and chopped walnuts or pecans (if using).
  • For the crumb topping, combine the flour, packed brown sugar, softened butter, and ground cinnamon in a small bowl. Mix until it resembles coarse crumbs.
  • Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the crumb topping over each muffin.
  • Bake the muffins for 18-20 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  • Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm for the best flavor. Optionally dust with powdered sugar or add whipped cream.
Keyword breakfast, cranberry, muffins, orange