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Cranberry Orange Streusel Muffins for Any Occasion

Cranberry Orange Streusel Muffins made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen cranberries chopped
  • 1 tablespoon orange zest
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons cold butter diced

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the cranberries with a tablespoon of the dry mixture to coat them well.
  4. In a separate bowl, mix together the buttermilk, oil, eggs, vanilla extract, and orange zest.
  5. Gently fold the wet ingredients into the dry ingredients until just combined. Add the cranberries.
  6. In a small bowl, prepare the streusel by combining oats, brown sugar, cinnamon, and diced cold butter.
  7. Scoop the muffin batter into the lined muffin tin, filling each cup about two-thirds full. Top with streusel mixture.
  8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.