Is breakfast a frantic, hurried pace of packing lunches and getting the kids out the door hopefully fully dressed and teeth brushed? If they have matched shoes it’s a win for the day! Let them grab a muffin or two and save one for yourself to enjoy peaceably with a cup of coffee. You will all love orange cranberry streusel muffins! They freeze beautifully, so bake a batch and pop in the freezer. Then they are ready when you’re not.
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A perfect combination of orange juice and orange zest, dried cranberries and pecans go into these bright muffins. Then orange marmalade is stirred into the batter and a cinnamon sugar topping is sprinkled on top for the perfect sweetness. Serve just as they come out of the muffin pan or drizzle a light frosting on top.
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The dry ingredients
Begin by zesting the orange. I like to use a microplane but you can use a fine opening grater too.
In a large bowl, combine the flour, baking powder, salt and sugar. Whisk well to be sure the ingredients are well distributed.
Stir in the pecans and dried cranberries.
In a medium-sized bowl, add the egg and beat lightly. Add the orange juice, milk and vegetable oil.
Add the orange zest and marmalade.
Stir to combine.
Add the wet mixture to the dry ingredients.
Fold gently just until moistened. Do not over-stir. Spoon batter into greased muffin pans., filling two-thirds full.
Cinnamon sugar streusel topping
In a small bowl, combine 1 Tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Add the softened butter and with a fork, mash until combined.
Sprinkle topping mixture over the batter. Bake at 375 degrees until golden and toothpick inserted in the center comes out clean.
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Orange Cranberry Streusel Muffins
Makes 15 regular-size muffins
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- 1 large egg, lightly beaten
- 1/2 cup orange juice
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tablespoon orange zest
- 1/2 cup orange marmalade
- 1 Tablespoon flour
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 Tablespoon butter, softened
Preheat oven to 375 degrees
Grease muffin pan(s)
In a large bowl, combine the flour, baking powder, salt, sugar, pecans and dried cranberries. Whisk well to be sure the ingredients are well distributed.
In a medium-sized bowl, add the egg and beat lightly. Add the orange juice, milk, vegetable oil, orange zest and marmalade; stir to combine.
Add the wet mixture to the dry ingredients and fold gently just until moistened. Do not over-stir.
Spoon batter into greased muffin pans., filling two-thirds full.
To make the streusel topping: In a small bowl, combine 1 Tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Add the softened butter and with a fork, mash until combined. Sprinkle topping mixture over the batter.
Bake at 375F degrees for about 15 minutes or until golden and a toothpick inserted comes out clean. Remove from pans immediately to a cool on a cooling rack.
Serve the muffins as they are or drizzle on a light frosting, if desired. Combine 3/4 cup of confectioners sugar with about 1 tablespoon cream and stir until smooth, adding additional cream to desired consistency. Drizzle on cooled muffins.
The recipe yields 15 regular-size muffins. I made a dozen regular-size muffins and baked them for about 16 minutes. I used the remaining batter to make 8 mini muffins, removing them from the oven after 14 minutes of baking.
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