Cranberry Orange Coffee Cake Muffins
These cranberry orange muffins are a holiday dream! Tart, bright cranberries mixed with tangy orange zest and a crumb topping - they are fluffy and soft with a crunchy top!
Ingredients
muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar
- 2 large eggs, lightly beaten
- ¾ cup milk
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 3 tablespoons freshly grated orange zest
- 1 ½ cups fresh cranberries
streusel
- 3 tablespoons light brown sugar
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, melted
- ¾ cups all-purpose flour
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
- In a bowl, whisk together the flour, baking powder, cinnamon and baking soda.
- In a larger bowl, whisk together the sugar and the eggs until combined. Whisk in the milk and vegetable oil. Whisk in the vanilla extract.
- Add the dry ingredients to the wet, mixing until just combined. Stir in the orange zest and cranberries. Fill the muffin liners about ⅔ of the way full. Sprinkle the streusel on top of the batter, pressing gently so it sticks to the batter.
- Bake the muffins for 18 to 20 minutes, or until the center is set and the crumb is golden. Serve!
- streusel
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand.
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