Cozy Cranberry Orange Streusel Muffins
Deliciously fluffy muffins filled with tart cranberries and zesty oranges, topped with a crumbly streusel for added crunch.
Ingredients
Muffin Base
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted (ensure Halal-certified)
- 1 cup buttermilk (or Halal-friendly substitute)
- 2 large eggs
- 1 tsp vanilla extract (ensure Halal)
- 1 ½ cups fresh cranberries (or frozen)
- Zest of 1 orange
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ⅓ cup cold unsalted butter, cubed
- ½ tsp ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a small bowl, mix ½ cup flour, ½ cup brown sugar, cubed butter, and ground cinnamon to prepare the streusel topping until it resembles coarse crumbs.
- In a large bowl, whisk together the remaining flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, buttermilk, eggs, vanilla extract, and orange zest until well combined.
- Gradually pour the wet ingredients into the dry, stirring gently until just combined. Do not overmix; a few lumps are perfectly fine.
- Carefully fold in the cranberries, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full and sprinkle the prepared streusel topping generously over each muffin.
Baking
- Place in the oven and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
To maintain freshness, store your muffins in an airtight container lined with paper towels to absorb moisture. For reheating, use an oven or air fryer instead of a microwave for the best texture. Muffins can be frozen for up to three months.