Best Cranberry Orange Crunch Muffins Recipes

Cranberry-Orange Crunch Muffins image

Provided by Redsie

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup vegetable oil
3/4 cup 1% low-fat milk
1/4 cup orange juice
1/8 teaspoon orange oil or 1/2 teaspoon grated orange peel
1 cup fresh cranberries (chopped, for a slightly "tarter" muffin) or 1 cup frozen cranberries (chopped, for a slightly "tarter" muffin)
1/4 cup finely chopped walnuts or 1/4 cup pecans
1/4 cup brown sugar, firmly packed
1/2 teaspoon cinnamon

Steps:

Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat.
In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.
Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.

Nutrition Facts : Calories 217.2, Fat 7, SaturatedFat 1, Cholesterol 18.4, Sodium 202.8, Carbohydrate 36.2, Fiber 1.4, Sugar 17.8, Protein 3.6

CRANBERRY-ORANGE CRUNCH MUFFINS image

Yield 12 muffins

Number Of Ingredients 15

Batter
2 cups (8 7/8 ounces) King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour
1/3 cup (2 3/8 ounces) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil
3/4 cup (6 ounces) 1% milk
1/4 cup (2 ounces) orange juice
1/8 teaspoon orange oil OR 1/2 teaspoon grated orange peel
1 cup (4 1/4 ounces) dried sweetened cranberries, or coarsely chopped fresh or frozen cranberries (for a slightly "tarter" muffin)
Topping
1/4 cup (7/8 ounce) finely chopped walnuts or pecans
1/4 cup (1 3/4 ounces) brown sugar, dark or light, firmly packed
1/2 teaspoon cinnamon

Steps:

Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat. In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients. Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full. Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup. Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.