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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ teaspoon ground cinnamon - ½ cup granulated sugar - 1 large egg - ¾ cup buttermilk - ⅓ cup vegetable oil - Zest of 1 orange - 1 cup fresh or frozen cranberries (halved) To make these muffins, I use a mix of simple ingredients. All-purpose flour gives the muffins structure. Baking powder and baking soda help them rise. I like to add granulated sugar, which sweetens the muffins. A large egg binds everything together, while buttermilk adds moisture. Vegetable oil keeps them soft. The zest of one orange gives a bright, fresh flavor. Fresh or frozen cranberries add a tart pop in every bite. - ⅓ cup all-purpose flour - ¼ cup brown sugar - ¼ teaspoon ground cinnamon - 2 tablespoons cold unsalted butter, cubed The streusel topping is a simple yet delightful addition. I use all-purpose flour and brown sugar for sweetness and texture. Ground cinnamon adds warmth. Cold unsalted butter helps create that crumbly texture we all love. Mixing these together gives a crunchy layer on top of each muffin. First, preheat your oven to 375°F (190°C). This step is key for even baking. While the oven heats, take your muffin pan. Line it with paper liners or grease it well. This keeps the muffins from sticking. Next, grab a medium bowl. In this bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Mix these dry ingredients well. This helps to get an even rise in your muffins. Now, take a large bowl. Beat together the granulated sugar and egg until it looks light and fluffy. This should take a couple of minutes. Then, mix in the buttermilk, vegetable oil, and orange zest. Stir until everything is fully combined. Here comes the fun part. Gradually add the dry mixture to the wet mixture. Stir gently, just until combined. Be careful not to overmix. A few lumps are okay. Now, gently fold in the cranberries. Make sure they are evenly spread in the batter. Next, let’s make the streusel topping. In a small bowl, mix together flour, brown sugar, and cinnamon. Add the cold butter cubes. Use your fingers or a pastry cutter to mix until it looks crumbly. Fill each muffin cup about ⅔ full with the batter. Then, sprinkle the streusel topping evenly over each muffin. Bake them for 18-20 minutes. Check if they're done by inserting a toothpick in the center. If it comes out clean, they’re ready! Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. - Avoiding overmixing: Mix the wet and dry ingredients until just blended. Overmixing makes the muffins tough. Aim for a few lumps in the batter. This will keep them soft and fluffy. - Importance of using room temperature ingredients: Using room temperature eggs and buttermilk helps create a smooth batter. This mix rises better in the oven. Take out your eggs and buttermilk 30 minutes before you start. - Suggestions for spices and additional zest: Try adding nutmeg or ginger for a warm twist. You can also add more orange zest for brighter flavor. These small changes make a big difference. - Serving suggestions and garnishes: Serve warm muffins with powdered sugar on top. Arrange them on a plate with fresh cranberries and orange slices. This not only looks beautiful but also adds to the flavor. - Recommended muffin pan and liners: Use a non-stick muffin pan for easy removal. If you prefer, use paper liners for less mess. This will also help keep your muffins moist. - Tools for mixing and measuring: A whisk works well for mixing dry ingredients. Use a mixing bowl for wet ingredients. A rubber spatula helps fold in the cranberries gently. Accurate measuring cups will ensure perfect portions every time. {{image_2}} You can swap out fruits in this recipe. Instead of cranberries, try using blueberries or diced apples. Both fruits add a tasty touch. If you want a dairy-free option for buttermilk, mix one cup of almond milk with one tablespoon of lemon juice. Let it sit for five minutes. This makes a great buttermilk substitute. Want to add extra flavor? Consider mixing in nuts like walnuts or pecans. Just chop them up and fold them in with the cranberries. If you love chocolate, try adding chocolate chips instead. Adjust the spice level by adding more cinnamon or a pinch of nutmeg. This can change the whole taste of your muffins. You can change the flavors based on the season. In fall, add pumpkin spice or ginger for a cozy taste. In summer, consider using fresh peaches or strawberries. This keeps your muffins exciting and fresh throughout the year! To keep your cranberry orange streusel muffins fresh, let them cool completely first. Place them in an airtight container. This keeps air out and moisture in. Store them at room temperature for up to three days. If you want to keep them longer, the fridge is okay, but it might change the texture a bit. Freezing muffins is simple. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag. This protects them from freezer burn. You can freeze muffins for up to three months. When ready to eat, take one out and let it thaw at room temperature. For quick thawing, you can microwave it for about 30 seconds. To enjoy warm muffins again, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat for about 5-10 minutes until warm. You can also use a microwave. Just heat for 10-15 seconds. This way, your muffins stay soft and tasty! Yes, you can use frozen cranberries. They work well in these muffins. Just toss them in a bit of flour before adding them to the batter. This helps to prevent them from sinking. Frozen cranberries may make the muffins a bit more moist. Making buttermilk is easy! Just take one cup of milk and add one tablespoon of vinegar or lemon juice. Stir it and let it sit for about five minutes. This will give you a homemade buttermilk that works great in your muffins. If your muffins turn out dry, there are a few fixes. First, check your oven's temperature, as it may be too high. You can also add a bit more buttermilk next time. Another tip is to store the muffins in an airtight container. This helps keep them moist longer. If you have some dry muffins, try adding a bit of butter or jam for added moisture. Making delicious muffins is simple and fun. We covered key ingredients, like flour, cranberries, and buttermilk. I shared step-by-step instructions to help you mix and bake. You learned tips for texture and taste. We discussed variations to add your favorite fruit. Lastly, I provided storage tips to keep them fresh. Now, it’s time for you to bake! Enjoy the process and share your tasty muffins with others.

Cranberry Orange Streusel Muffins

Delight your taste buds with these Cranberry Orange Streusel Muffins! Perfectly fluffy and bursting with flavor, this easy recipe combines tart cranberries and zesty orange for a delicious treat. You'll love how quick they are to whip up, making them great for breakfast or brunch. Ready to impress your friends and family? Click through to explore the full recipe and bring these mouthwatering muffins to life in your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

½ cup granulated sugar

1 large egg

¾ cup buttermilk

⅓ cup vegetable oil

Zest of 1 orange

1 cup fresh or frozen cranberries (halved)

Streusel Topping:

⅓ cup all-purpose flour

¼ cup brown sugar

¼ teaspoon ground cinnamon

2 tablespoons cold unsalted butter, cubed

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners or grease it well.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

      In a large bowl, beat together the granulated sugar and egg until light and fluffy.

        Mix in the buttermilk, vegetable oil, and orange zest until fully combined.

          Gradually add in the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

            Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.

              Prepare the streusel topping by mixing together flour, brown sugar, and cinnamon in a small bowl. Add the cold butter cubes and use your fingers or a pastry cutter to mix until crumbly.

                Fill each muffin cup about ⅔ full with batter, then sprinkle the streusel topping evenly over each muffin.

                  Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                    Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                        - Presentation Tips: Serve warm with a dusting of powdered sugar on top, and consider arranging them on a decorative plate with a few fresh cranberries and orange slices as garnish.