Orange Cranberry Muffins

Method7 steps

1. 1

   Step 1: Zest the orange (1) and squeeze its juice. You need at least 1/2 cup and no more than 3/4 cup juice; use an additional orange only if the listed orange yields less than 1/2 cup. Set the zest and juice aside. Preheat the oven to 350°F.

   Uses 1 large orange, zested and juiced · additional orange, only if needed

   
2. 2

   Step 2: Create the streusel first so it's ready to go on the muffins as soon as the batter is mixed. In a small bowl stir together the brown sugar (1 1/2 Tbsp), white sugar (1 1/2 Tbsp), 1/4 tsp of the orange zest, salt (1/8 tsp), and melted butter (2 Tbsp). Once mixed, add the flour (6 Tbsp) and stir to combine again until the flour creates a sort of paste with the butter and sugar. Set the streusel aside.

   Uses 1 1/2 Tbsp brown sugar · 1 1/2 Tbsp white sugar · 1/8 tsp salt · 2 Tbsp butter, melted · 6 Tbsp all-purpose flour · orange zest for streusel

3. 3

   Step 3: In a large mixing bowl, combine the flour (2 cups) sugar (1 cup), baking powder (1 1/2 tsp), baking soda (1/2 tsp), and salt (1 tsp) for the muffin batter. Once mixed, add 1/4 tsp orange zest and the butter (4 Tbsp) in chunks, then work the butter and zest into the dry ingredients until the mixture is crumbly.

   Uses 2 cups flour · 1 cup white sugar · 1 1/2 tsp baking powder · 1/2 tsp baking soda · 1 tsp salt · 4 Tbsp butter · orange zest for batter

   
4. 4

   Step 4: In a small bowl or measuring cup, combine the egg (1) with 3/4 cup orange juice and whisk until the egg is incorporated. If you have slightly less than 3/4 juice from the orange, you can top it off with water to make 3/4 cup, but make sure you have at least 1/2 cup juice to maintain the flavor.

   Uses 1 large egg · fresh orange juice · water to top up orange juice to 3/4 cup, if needed

5. 5

   Step 5: Pour the juice and egg mixture into the bowl with the dry ingredients, and stir just until the mixture has moistened. Do not over stir. Add the cranberries (1 1/2 cups) (whole or chopped) and fold them into the batter.

   Uses orange juice and egg mixture · prepared dry batter mixture · 1 1/2 cups fresh cranberries

6. 6

   Step 6: Use about 1/2 Tbsp butter to coat the inside wells of a 12 muffin tin. Once coated in butter, spoon a little flour in each well and then tilt the tin until the flour coats all sides of each well. Dump out any excess flour.

   Uses 1/2 Tbsp butter for coating muffin tin · flour for coating muffin tin

7. 7

   Step 7: Divide the muffin batter between the 12 wells in the muffin tin, then top with a generous sprinkle of the streusel topping (make sure it's in clumps). Bake the muffins for about 30 minutes, or until the muffins are golden brown on top. Let the muffins cool before loosening and removing them from the tin.

   Bake muffins · 30 minUses cranberry muffin batter · streusel topping