Cranberry Streusel Muffins
Bake these muffins the night before Thanksgiving to have ready for your family Thanksgiving morning. The combination of the cranberries and orange zest along with the cinnamon streusel on top make these the perfect holiday breakfast treat.
Ingredients
Streusel Topping
- ⅔ cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 Tablespoons unsalted butter slightly softened
Muffins
- 2 ½ cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ⅓ cups light brown sugar firmly packed
- ⅔ cup vegetable oil
- 2 teaspoons grated orange rind
- 1 egg
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 ½ cups fresh cranberries rinsed and sorted
Instructions
Streusel Topping
- Mix sugar and cinnamon in a small bowl.
- Using a fork, blend butter into sugar. Set aside.
Muffins
- Adjust rack to the middle position and preheat the oven to 350°.
- Lightly grease or place paper liners in a 12-cup muffin tin.
- Whisk flour with baking soda, baking powder, cinnamon, and salt. Set aside.
- Stir together brown sugar, vegetable oil, orange rind and egg in a bowl.
- Whisk in buttermilk and vanilla.
- Gently stir dry ingredients into wet ingredients to blend.
- Fold in cranberries.
- Fill muffin cups ¾ full. Sprinkle streusel topping over batter in each muffin cup.
- Bake for 20-25 minutes or until a wooden pick inserted into the center comes out clean.
- Let muffins cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Recipe adapted from Farm to France Cookbook.