Cranberry Orange Buttermilk Muffins

Submitted by Saguaro

"Other fruits and citrus zest can be substituted in this recipe, but this is my favorite combination."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 12

ingredients

• Streusel Topping

• 1 tablespoon cold unsalted butter
• 1⁄3 cup firmly packed brown sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 cup finely chopped walnuts

• Batter

• 1⁄2 cup vegetable oil
• 1 1⁄3 cups firmly packed light brown sugar
• 1 tablespoon grated orange zest
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk
• 2 1⁄2 - 2 3⁄4 cups all-purpose flour
• 1⁄4 teaspoon salt
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1 3⁄4 cups coarsely chopped cranberries

directions

1. Preheat the oven to 400°F
2. Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan.
3. 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.
4. For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl. The mixture should be pasty.
5. Stir in the vanilla and buttermilk.
6. 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.
7. 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.
8. 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.
9. 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.
10. Let cool in the pan for 5 minutes before unmolding onto wire racks.

Reviews

[Boopster]

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.

 

[Feej3940]

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.

 

[wannaB]

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!

 

[Kathryn Z.]

A keeper for sure. I also added the juice of one mandrin orange to the buttermilk to equal one cup of liquid. The food processor was great for chopping the berries. We are a nut free house due to tree nut allergies. So for the streusel top I substituted quick oats for the nuts and it turned out great.

 

[Ella W.]

This is the perfect base recipe for delicious and fluffy muffins. I make a batch each week, and switch up the ingredients. Cranberry orange / blueberry / apple cinnamon / chocolate chip banana. All turn out amazing. I also add about 1/2 cup of oats, just for some fibre, but they are still moist and amazing. Great recipe!