Cranberry-Orange Muffins with Streusel Topping
The key to tender, delicious muffins is to avoid over-mixing.
Servings 18 muffins
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp pumpkin spice mix
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 1/2 cups sugar
- 2 cups dried cranberries
- zest of 2 medium oranges about 3 tbsp, juice reserved
- 1 cup whole milk
- 1/4 cup orange juice
- 1 cup 2 sticks unsalted butter, melted
- 2 large eggs lightly beaten
- 1/2 cup streusel topping optional
Preheat oven to 375° and lightly spray a muffin pan with non-stick baking spray. Line each muffin tin with liners and set aside.
In a large bowl combine the flour, baking powder, spices, salt, baking soda, sugar with a whisk. Toss the cranberries in to coat with the flour. Add the orange zest and mix to combine.
In another bowl, combine the milk, orange juice, melted butter, and eggs. Mix well and pour into the dry ingredients.
Fold the batter gently, just until the flour is absorbed. Don't overmix! Scoop into the lined muffin pan and sprinkle about a tbsp of streusel over the top of each, if desired (add more if you'd like).
Bake for 18-20 mins or until the tops spring back when lightly pressed. Remove from the oven and allow to cool before enjoying.
Calories: 291kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 181mg | Potassium: 62mg | Fiber: 1g | Sugar: 26g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 1mg