Cranberry-Orange Crunch Muffins

READY IN: 30mins
Recipe by Redsie

From King Arthur website.

Top Review by Kauaian cook

Got to agree with the other reviewers that this is a seriously good recipe. I did a couple of things differently - used 1/4 cup of thrawed orange juice concentrate rather than just juice, added 1/4 t. reconstituted lemon peel for the orange peel, and omitted the chopped nuts from the topping. These substitions were made because of what was on hand!!! The tip about tilting the hot muffins in the tin before removing to a cooling rack is an excellent idea and really does work. I'm so glad you posted this recipe -- it will become a family favorite.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
  5. 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.
  6. 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.

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