Streusel Topping For Cranberry Orange Muffins
Streusel Muffins

Streusel Topping For Cranberry Orange Muffins

  • November 21, 2021

Juicy cranberries and a bright citrus combination of flavors are irresistible.With just a few basic ingredients you’ll have an outrageous breakfast to brighten up your day.Juicy cranberries and bright citrus mixed with just a few basic ingredients to make an awesome breakfast is always a good idea.Since I always thought that cranberries are an underrated fall flavor, lost in all that pumpkin, apples, and cinnamon baked goods, I wanted to give them a little more attention.When you eat fruit muffins, you certainly don’t want to find just a few berries sunk in the bottom. .

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

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

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

These sweet muffins are filled with loads of fresh cranberries, pecans, orange juice and orange zest.The streusel topping has pecans and brown sugar, then the glaze includes powdered sugar and more orange juice.For this lovely recipe, I started with an old favorite: Cranberry Fruit Nut Bread.Topping it off, I added a simple pecan streusel and orange glaze that really made these muffins pop with flavor and texture.I also enjoy making muffins in my extra large enameled muffin tins, too.That makes for one substantial muffin.I love muffins, and Cranberry Orange Muffins are some of the best!Combine cranberries, part of the sugar, orange zest and chopped pecans.Combine UNBLEACHED all-purpose flour (bleached flour toughens baked goods), remaining sugar, salt, baking powder and baking soda.Spoon cranberry muffin mixture into muffin tins almost to the top.I used these ingredients to make the streusel topping.Bake at 425 for 5 minutes.Cranberry Orange Muffins are some of the best muffins you’ll ever eat!Filled with cranberries, orange juice and zest and pecans, with a delightful streusel and orange glaze, they make an amazing holiday breakfast.[b]STREUSEL TOPPING:[/b][br].(1/2 stick) unsalted butter, cold[br].Add nuts, orange peel, and ½ cup sugar.In a large mixing bowl combine flour, remaining ½ cup sugar, baking powder, salt, and baking soda.Bake at 425° for 5 minutes.[br] [b]STREUSEL TOPPING:[/b][br] Combine flour, brown sugar and pecans in a mixing bowl.[br] [b]GLAZE:[/b][br] Combined powdered sugar and as much orange juice as needed to make a glaze.Cranberry Orange Muffins are great for holiday baking.Cranberry Orange Muffins are great to make for Thanksgiving, Christmas or New Year’s Day breakfasts when fresh cranberries are in season.Pecan Cranberry Muffins. .

Cranberry Orange Streusel Muffins – Bunsen Burner Bakery

Cranberry Orange Streusel Muffins – Bunsen Burner Bakery

Cranberry Orange Streusel Muffins – Bunsen Burner Bakery

Cranberry Orange Streusel Muffins.Tart cranberries and oranges pair perfectly with a sweet crumbly streusel topping in these giant, domed cranberry orange streusel muffins.The best way to start off a cold, dreary winter morning!Plus, tips for giant bakery-style domed muffins baked in regular sized muffin pans.Like these cranberry orange streusel muffins.Kitchen Chemistry For domed muffin tops, start baking the muffins at a higher temperature for the first five minutes.Fill your muffins all the way to the top!Can you use frozen or dried cranberries to make cranberry muffins?How do you get big domes on muffins?Start the oven at high temperature, skip the muffin liners, and fill the muffin wells all the way to the top with batter. .

Cranberry Orange Muffins with Streusel Topping: For What Hurts

Cranberry Orange Muffins with Streusel Topping: For What Hurts

Cranberry Orange Muffins with Streusel Topping: For What Hurts

“When your Soldier’s gone, I’m gonna make all Hell break loose.”.In the last nine months, I’ve dealt with losing my wedding ring and a cancer scare.Right now, as I type this very post, my family is struggling with the reality that my Aunt and Uncle haven’t been heard from in more than a week.Muffins are one of those things that, once you know the fundamental technique required to make them, you can do blindfolded.Now, while some baker’s prefer to combine their sugar with their eggs, I add mine right along with the rest of the dry ingredients.Another thing that I do, which may be a bit unconventional, is add my cranberries at the beginning of the mixing process instead of at the end.Most recipes will call for you to toss your berries in a small amount of flour just before adding to your finished batter.The theory is that encapsulating the berry in flour prevents it from sinking to the bottom of the muffin tin.I found this way works perfectly, it also eliminates an extra step and excess flour.All that avoids excess mixing which is bad (we’ll talk about why in a minute).I get that feeling every time I eat a weakly flavored Cranberry-Orange baked good.What I find missing from a lot of food videos these days is showing the importance of mixing ingredients properly.Eggs that are incorporated into a muffin batter, for instance, should be lightly beaten prior to adding, and not just chucked into the dry ingredients.Adding the eggs whole and unbeaten forces you to overmix the batter which, again, is bad.The name of the game is “the least amount of mixing possible.” You accomplish this by combining the eggs, melted butter, that orange juice we reserved earlier, and the milk in a separate bowl.Its easy to assume that the more you mix, the better your end result will be, but in the case of quick breads there’s nothing further from the truth.With that ever-looming threat of tunneling still at the forefront of our thoughts, be mindful not to manhandle the batter when portioning, either.A little fact, unknown to most home chefs, is that each scoop has an indicator that will tell you its capacity.Look for stamped number on the scraper (or wiper) of the bowl (“scoopy part” super-Marta term).My #16 (1/4 cup) portion scoop provides the perfect amount of batter for my muffin pan.Sprinkle the tops of the muffins with a tablespoon of my streusel, then pop it straight away into your preheated oven and bake for 18-20 minutes.I think they’re amazing with a steaming cup of joe, and they’re even better with the addition of yogurt and fresh fruit.Please pray for my uncle Freddy and Aunt Lei, and the entire island of Puerto Rico.In another bowl, combine the milk, orange juice, melted butter, and eggs.Scoop into the lined muffin pan and sprinkle about a tbsp of streusel over the top of each, if desired (add more if you'd like).Bake for 18-20 mins or until the tops spring back when lightly pressed. .

Cranberry orange muffins with Orange crumble topping

Cranberry orange muffins with Orange crumble topping

Cranberry orange muffins with Orange crumble topping

I like to bake with cranberries in any form fresh, frozen or dried.I made cranberry orange muffins with orange crumble topping using frozen cranberries from Cape Cod Select Premium Cranberries.Earlier I tried Cranberry coffee cake which I love it, one of the best recipes which I got from my grocery store’s recipe list.Initially plan to make cranberry pound cake, but later changed the idea to make this cranberry orange muffins with orange crumble topping.I used orange juice and orange zest both in the batter as well as crumble.Print Cranberry orange muffins with Orange crumble topping Rating: 51 Prep Time: 10 minutes Cook Time: 18 minutes Total Time: 30 minutes Yield: 8 Delicious cranberry orange muffins with orange crumble topping Ingredients For Muffins 1 cup (130g) all purpose flour.½ cup (72g)Cape Cod Select Premium Frozen Cranberries+8 cranberries.Orange crumble topping 1 tablespoon orange juice.In a bowl first make orange crumble topping by adding orange juice, sugar, all purpose flour, ground cinnamon, orange zest and melted butter and stirring until crumbly and set aside.In a large bowl add flour, sugar, and baking powder, salt and mix well.To this add cranberries (I cut the big ones into half and small ones as such) orange zest and combine everything.In a medium bowl add egg, melted butter, milk, orange juice, sour cream and vanilla extract and mix well. .

Cranberry Muffins with Crumb Topping

Cranberry Muffins with Crumb Topping

Cranberry Muffins with Crumb Topping

I eat some kind of muffin pretty much every day for breakfast, unless I have some homemade Pop Tarts in the freezer.So I went in search of a few different recipes, and this is one of my favorites.The batter itself relies only on canola oil, for which I substituted vegetable, instead of butter.It also calls for ¾ cup whole milk.The topping did call for 6 tablespoons of melted butter, but I substituted 4 of vegetable oil and found it worked amazingly.They bake up much softer than the other muffins I make, giving them an almost cakelike texture and taste. .

Orange Cranberry Muffins

Orange Cranberry Muffins

Orange Cranberry Muffins

I decided to turn my cranberry bread into Orange Cranberry Muffins because I like the automatic portion control and I always found the bread too delicate to effectively slice.I also upped the orange by adding a healthy dose of zest to both the muffin batter and the streusel topping.I rarely make muffins because they’re loaded with sugar, so when I do I always freeze them after baking and cooling.Print Recipe 4.89 from 17 votes Orange Cranberry Muffins These Orange Cranberry Muffins are a holiday staple in my house and extras can be frozen for a quick treat whenever the craving hits.Butter and flour for coating the muffin tin ($0.15) Instructions Use a zester or small holed cheese grater to remove the zest from the orange.Create the streusel first so it's ready to go on the muffins as soon as the batter is mixed.Use about 1/2 Tbsp butter to coat the inside wells of a 12 muffin tin.You’ll need 3/4 cup juice for the muffin batter, but if you can’t get quite that much, it’s okay.Add 6 Tbsp all-purpose flour and stir until it forms a crumbly paste.Add 4 Tbsp butter and 1/2 tsp of the orange zest.Lightly whisk the mixture to break up the egg.Add the egg and juice to the bowl of dry ingredients and stir just until all of the mixture is moistened.Add 1.5 cups fresh cranberries (whole or roughly chopped) and fold them into the batter.Smear butter inside the wells of a 12 muffin tin.Bake the muffins for about 30 minutes, or until they are golden brown on top.Let the muffins cool a bit before loosening and removing them from the tin. .

Cranberry Muffins with Orange Glaze

Cranberry Muffins with Orange Glaze

Cranberry Muffins with Orange Glaze

These light and tender cranberry muffins are filled with fresh berries and orange zest, then topped with streusel and a simple orange glaze.They’re the perfect blend of sweet and tart flavors!How do you make cranberry muffins?This is a simple muffin batter made with flour, sugar, buttermilk, butter and orange zest.I top my cranberry muffins with a 4 ingredient streusel that takes about 5 minutes to make.The finishing touch is a drizzle of orange glaze after the muffins have baked and cooled.Can you use fresh cranberries in muffins?Print Pin 5 from 17 votes Cranberry Muffins with Orange Glaze These light and tender cranberry muffins are filled with fresh berries and orange zest, then topped with streusel and a simple orange glaze.1 1/4 cups buttermilk.1 1/2 teaspoons orange zest.cooking spray For the streusel 1/3 cup granulated sugar.1/4 cup butter cold, cut into small pieces For the glaze 1 cup powdered sugar.Combine flour, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture.In a medium bowl, whisk together the buttermilk, butter, orange zest, vanilla extract and egg.In a small bowl, mix together the powdered sugar and orange juice. .

Cranberry-Orange Crunch Muffins

Cranberry-Orange Crunch Muffins

Cranberry-Orange Crunch Muffins

To make the topping: Combine all of the topping ingredients.After about 5 minutes, transfer them to a rack to cool completely. .

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