It’s the holidays and that means fresh cranberries are everywhere in the grocery stores and one of my favorite flavors–especially in these Orange Cranberry Muffins. They are moist, tender and infused with amazing orange flavor and bursts of fresh and dried cranberries. They are just sweet enough, just sour enough and the streusel on top makes these muffins the perfect breakfast or snack for your family. Hope you’re having an amazing December and Christmas season.
Orange Cranberry Muffins
Moist, tender, orange infused muffins with flavorful bursts of fresh and dried cranberries. The combination is perfect for the holidays or any time of year.
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Servings: 12
Ingredients
- 1/2 c. orange juice concentrate
- 3/4 c. sugar
- Zest of one orange
- 1/2 c. craisins
- 1 c. fresh cranberries slightly chopped
- 3 eggs
- 2/3 c. oil
- 1 2/3 c. milk
- 1 T. baking powder
- 1 1/2 t. baking soda
- 1 t. salt
- 1/4 c. sour cream
- 4 c. flour
- ORANGE STREUSEL:
- 1/2 stick butter
- 1 T. fresh orange juice
- 1 t. orange zest
- 2/3 c. flour
- Pinch of salt
- 1/2 c. white sugar
Instructions
- Preheat oven to 350 degrees. For the muffins, mix together the wet ingredients. Add the dry ingredients and mix until there are no longer any flour lumps. Add the dried cranberries and mix. The last step is to fold in the fresh cranberries, trying not to break them up too much or they will bleed into the batter. Place muffin liners into 20-24 muffin tins. Scoop enough batter to fill the liner 3/4 of the way full. Make the streusel.
- For the Streusel: slightly melt butter and add the orange juice, zest, flour, salt and sugar. Mix together until crumbly. Sprinkle small pieces of the streusel over the uncooked muffins. Bake muffins at 350 for 10-12 minutes, or until muffins are slightly golden.
