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Cranberry Orange Muffins | Can't Stay Out of the Kitchen

Cranberry Orange Muffins

Teresa Ambra
These lovely muffins have super humongous muffin tops and are incredibly festive and beautiful. Filled with cranberries, orange juice and zest and pecans, with a delightful streusel and orange glaze, they make an amazing holiday breakfast.
3.55 from 135 votes
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 18
Calories 271 kcal

Equipment

  • 2 12-tin regular muffin pans
  • 2 large mixing bowls
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 small mixing bowl
  • 1 whisk
  • 1 pastry blender
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

MUFFINS:

  • 1/2 cup pecans chopped
  • 2 tbsp. orange peel freshly grated
  • 12 oz. bag fresh or frozen cranberries rinsed
  • 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 cup granulated sugar divided use
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 2 tbsp. unsalted butter cold, or coconut oil
  • 1 cup orange juice
  • 2 large eggs well beaten

STREUSEL TOPPING:

  • 1/2 cup UNBLEACHED all-purpose flour
  • 1/4 cup light brown sugar packed
  • 1/4 cup pecans finely diced (measure after chopping)
  • 4 tbsp. unsalted butter cold, (1/2 stick)

GLAZE:

  • 1 1/2 cups powdered sugar
  • 3 tbsp. orange juice

Instructions
 

MUFFINS:

  • Preheat oven to 425°.
  • Wash and rinse cranberries.
  • Place in large bowl.
  • Add nuts, orange peel, and ½ cup granulated sugar.
  • Stir well to combine.
  • Set aside.
  • In a large mixing bowl combine flour, remaining ½ cup granulated sugar, baking powder, salt, and baking soda.
  • Cut in butter with pastry blender.
  • Add orange juice, eggs, and cranberry mixture.
  • Stir with wooden spoon to combine.
  • Grease muffin tins very generously to avoid sticking.
  • Pour muffin batter into prepared muffin tins to the top.
  • Add streusel topping.
  • Bake at 425° for 5 minutes.
  • Reduce heat to 350° and bake muffins an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
  • Cool muffins in pans about 10 minutes before removing to wire rack.
  • Drizzle glaze over top.
  • Yield: 18 muffins.

STREUSEL TOPPING:

  • Combine flour, brown sugar and pecans in a small mixing bowl.
  • Cut in butter with a pastry blender.
  • Sprinkle streusel topping evenly over each muffin.
  • Press down lightly with fingers so topping adheres to batter.
  • Bake as directed above.

GLAZE:

  • Combined powdered sugar and as much orange juice as needed to make a glaze.
  • Drizzle glaze over top of each muffin when cool.

Notes

© Can’t Stay Out of the Kitchen

Nutrition

Calories: 271kcalCarbohydrates: 48gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 31mgSodium: 212mgPotassium: 107mgFiber: 2gSugar: 26gVitamin A: 207IUVitamin C: 13mgCalcium: 52mgIron: 2mg
Keyword bread, breakfast, brunch, cranberry, main dish, orange
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