Can I use dried cranberries instead of fresh cranberries in the recipe?

Yes, you can use dried cranberries as a substitute for fresh or frozen ones. However, to prevent them from being too dry and tough, soak the dried cranberries in warm water for about 10 minutes before adding them to the muffin batter. This will rehydrate them, making them more similar to fresh cranberries.

How do I keep the streusel topping from sinking into the muffins?

To prevent the streusel from sinking into the batter, make sure the mixture is crumbly and cold before sprinkling it on top of the muffins. If the butter in the streusel topping is too soft, it may melt too quickly and blend into the muffin batter, causing the streusel to sink. Ensure the streusel is evenly distributed on top for a perfect, crunchy topping.

Can I make these muffins gluten-free?

Yes, you can make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that contains xanthan gum or another binding agent to maintain the texture. If you don't have a gluten-free blend on hand, you can use almond flour or coconut flour, though the texture may be slightly different.

Cranberry Orange Muffins with Streusel - 10-Minute Recipe

Description

These Cranberry Orange Muffins with Streusel are a delightful treat that combines the sweet and tangy flavors of fresh cranberries and zesty orange, topped with a crumbly, caramelized streusel. They are perfect for breakfast, brunch, or a sweet afternoon snack. Easy to make and ready in under 40 minutes, these muffins are a hit for any occasion.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon orange zest (from about 1 large orange)
⅔ cup whole milk
½ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
¼ cup fresh orange juice
1 teaspoon vanilla extract
1 ½ cups fresh or frozen cranberries
For the Streusel Topping:
⅓ cup all-purpose flour
¼ cup packed light brown sugar
¼ teaspoon ground cinnamon
3 tablespoons unsalted butter, cold and diced

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Instructions

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a small bowl, combine ⅓ cup flour, ¼ cup brown sugar, and ¼ teaspoon cinnamon. Cut in 3 tablespoons cold butter using a fork or pastry blender until the mixture resembles coarse crumbs. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
In another bowl, whisk together the milk, melted butter, eggs, orange juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the cranberries.
Spoon the batter evenly into prepared muffin cups, filling them about ¾ full. Sprinkle the streusel topping generously over each muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

If using frozen cranberries, add them directly to the batter without thawing to prevent excess moisture.
For an extra citrusy flavor, add a bit of orange zest to the streusel topping.
These muffins can be made ahead and stored in the freezer for up to 2 months. Thaw overnight before serving.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 20g
Sodium: 0mg
Fat: 9g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 3g
Cholesterol: 0mg