Cranberry Orange Crumb Muffins
Orange-scented muffins bursting with sweet-tart cranberries and topped with a buttery, crumbly lid
Ingredients
The Muffins
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 1/2 cups cranberries fresh or frozen
- 1 cup sugar
- 1 cup buttermilk
- 2 eggs
- 1/2 cup vegetable oil
- zest of 2 oranges
- 1 Tbsp. orange juice
The Crumb Topping
- 1/4 cup brown sugar
- 2 Tbsp. white sugar
- zest of 1 orange
- 1/3 cup flour
- 2 Tbsp. butter melted
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners or spray with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a separate bowl, whisk together the buttermilk, sugar, eggs, oil, juice, zest and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in the cranberries. Fill the muffin tin 3/4 of the way full with batter.
- In a small bowl, combine all the topping ingredients and mix with a fork. Sprinkle the topping over the muffins and bake for 25 minutes.
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