Cranberry Orange Muffins with Crumble are the perfect treat to brighten your day with their zesty orange flavour and tart cranberry goodness. These muffins are not only delicious, but they also boast a delightful crumble topping that adds a lovely crunch. Ideal for breakfast, an afternoon snack, or even as a sweet addition to a picnic, they are sure to please everyone at the table.
What Goes into These Cranberry Orange Muffins with Crumble
Gather your ingredients to make these scrumptious muffins, and get ready for a baking adventure!
- 2 cups (250 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, melted
- 2 large eggs
- ½ cup (120 ml) milk
- 1 tablespoon orange zest
- 1 cup (120 g) fresh or frozen cranberries
- ½ cup (100 g) brown sugar (for streusel)
- ⅓ cup (40 g) all-purpose flour (for streusel)
- ¼ cup (57 g) cold unsalted butter, cubed (for streusel)
Step-by-Step Cranberry Orange Muffins with Crumble Recipe
Making these muffins is a breeze if you follow these simple steps:
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, eggs, milk, and orange zest together until everything is well blended.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to over mix!
- Gently fold in the cranberries using a spatula or wooden spoon.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- For the streusel topping, in a small bowl, mix together the brown sugar and flour. Use your fingers or a pastry cutter to cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the muffin batter in each cup.
- Bake for 20-22 minutes or until a toothpick inserted into the centre comes out clean.
- Cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely.
How to Serve Cranberry Orange Muffins with Crumble
These muffins are best enjoyed fresh from the oven, slightly warm with a pat of butter, or simply on their own. They can be paired beautifully with a cup of tea or coffee, making them an ideal afternoon snack. If you’re feeling indulgent, consider serving them with a dollop of clotted cream or a fruity jam on the side. For a delightful breakfast experience, you might enjoy them alongside a bowl of yogurt topped with fresh fruits.
Helpful Tricks for Cranberry Orange Muffins with Crumble
- Add nuts: For extra texture and flavour, consider adding chopped walnuts or pecans into the batter.
- Orange juice splash: A tablespoon of fresh orange juice can enhance the orange flavour even more if you fancy it.
- Storage tips: These muffins can be stored in an airtight container for up to 3 days at room temperature or in the fridge for up to a week. You can also freeze them; just ensure they are well-wrapped.
Cranberry Orange Muffins with Crumble FAQs
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries; just soak them in warm water for about 10 minutes to plump them up before adding them to the batter.
What if I don’t have orange zest?
If you don’t have orange zest on hand, you can substitute it with lemon zest for a different yet delightful citrus flavour.
Can I make the batter ahead of time?
For the best texture, it’s recommended to bake the muffins immediately after mixing the batter. However, you can prepare the dry ingredients in advance and keep them until you’re ready to add the wet ingredients.
So, whip up these Cranberry Orange Muffins with Crumble and enjoy a taste of sunshine in every bite. Happy baking!