Prep 20 mins
Cook 30 mins
Other fruits and citrus zest can be substituted in this recipe, but this is my favorite combination.
- 14.79 ml cold unsalted butter
- 78.07 ml firmly packed brown sugar
- 2.46 ml ground cinnamon
- 118.29 ml finely chopped walnuts
- 118.29 ml vegetable oil
- 314.66 ml firmly packed light brown sugar
- 14.79 ml grated orange zest
- 1 egg
- 9.85 ml pure vanilla extract
- 236.59 ml buttermilk
- 591.47-650.62 ml all-purpose flour
- 1.23 ml salt
- 12.32 ml baking powder
- 2.46 ml baking soda
- 2.46 ml ground cinnamon
- 414.03 ml coarsely chopped cranberries
- Preheat the oven to 400°F
- Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan.
- For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.
- For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl. The mixture should be pasty.
- Stir in the vanilla and buttermilk.
- In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend.
- Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer.
- Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.
- Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly.
- Let cool in the pan for 5 minutes before unmolding onto wire racks.
Made these for my son to take to his fellow teachers before Thanksgiving break. Decorated a wire basket and enclosed gorgeous fall napkins. How beautiful! And still delicious. A feast for the eyes as well as the stomach.
Very nice muffin. I used the food processor to slice the cranberries - worked great. My only changes were to add about 1 cup chopped walnuts & to add the juice & zest of 1 orange to the buttermilk (so that together, they equal 1 cup). I really enjoyed these & so did my friends. They were all gone quickly. Thank you very much for sharing - I don't need to try those other cranberry orange recipes - I have found the one I will use from now on.
OMG! I made these to take to my school's monthly food day. I had too much batter for the muffin cups, so my husband gleefully ate the batter with a spoon. He loved it! Several asked for the recipe, and I want to make more for the holiday. I added walnuts to the batter as well as in the streusel mix. Otherwise, I followed exactly. Baking time was right on. Delicious and beautiful to look at!