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–+ servings

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-label]

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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