8
Submitted by Saguaro
"Other fruits and citrus zest can be substituted in this recipe, but this is my favorite combination."
photo by Heatherbee2 
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
12
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ingredients
-
Streusel Topping
- 1 tablespoon cold unsalted butter
- 1⁄3 cup firmly packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup finely chopped walnuts
-
Batter
- 1⁄2 cup vegetable oil
- 1 1⁄3 cups firmly packed light brown sugar
- 1 tablespoon grated orange zest
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 2 1⁄2 - 2 3⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1 3⁄4 cups coarsely chopped cranberries
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directions
- Preheat the oven to 400°F
- Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan.
- For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.
- For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl. The mixture should be pasty.
- Stir in the vanilla and buttermilk.
- In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend.
- Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer.
- Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.
- Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly.
- Let cool in the pan for 5 minutes before unmolding onto wire racks.
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Reviews
-
Made these for my son to take to his fellow teachers before Thanksgiving break. Decorated a wire basket and enclosed gorgeous fall napkins. How beautiful! And still delicious. A feast for the eyes as well as the stomach.
Boopster
-
Very nice muffin. I used the food processor to slice the cranberries - worked great. My only changes were to add about 1 cup chopped walnuts & to add the juice & zest of 1 orange to the buttermilk (so that together, they equal 1 cup). I really enjoyed these & so did my friends. They were all gone quickly. Thank you very much for sharing - I don't need to try those other cranberry orange recipes - I have found the one I will use from now on.
Feej3940
-
OMG! I made these to take to my school's monthly food day. I had too much batter for the muffin cups, so my husband gleefully ate the batter with a spoon. He loved it! Several asked for the recipe, and I want to make more for the holiday. I added walnuts to the batter as well as in the streusel mix. Otherwise, I followed exactly. Baking time was right on. Delicious and beautiful to look at!
See AlsoPumpkin Pie Milkshake RecipewannaB
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A keeper for sure. I also added the juice of one mandrin orange to the buttermilk to equal one cup of liquid. The food processor was great for chopping the berries. We are a nut free house due to tree nut allergies. So for the streusel top I substituted quick oats for the nuts and it turned out great.
Kathryn Z.
-
This is the perfect base recipe for delicious and fluffy muffins. I make a batch each week, and switch up the ingredients. Cranberry orange / blueberry / apple cinnamon / chocolate chip banana. All turn out amazing. I also add about 1/2 cup of oats, just for some fibre, but they are still moist and amazing. Great recipe!
Ella W.
see 3 more reviews
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RECIPE SUBMITTED BY
Saguaro
- 1 Follower
- 14 Recipes
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