Cranberry Orange Muffin
These Cranberry Orange Muffins are the perfect fall recipe. They are dense yet moist at the same time. The tartness from the cranberries and the oranges is such an awesome combination, and is offset perfectly by the sweetness of the cinnamon crumb topping.
Servings: 24 Muffins
Calories: 340kcal
Ingredients
Muffin
- 2 eggs
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 2 cups flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- zest of 1 large orange
- ½ cup sour cream
- 1 ½ cups cranberries dusted with flour
Topping:
- ¼ cup white sugar
- ⅙ cup flour
- ⅛ cup butter cubed
- ¾ tsp ground cinnamon
Instructions
- Preheat oven to 400 degrees
- Grease 12 muffin cups, or line with liners.
- In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and orange zest.
- In a large bowl, beat together the eggs and sugars.
- Mix in the oil, vanilla and sour cream.
- Mix the dry ingredients into the wet, being careful not to over-mix.
- Gently fold the cranberries in.
- Scoop into the prepared muffin cups so they are 2/3 full.
- In a small bowl, mix together the topping ingredients - the sugar, flour, butter and cinnamon (use a fork, and mix until you get a crumbly texture).
- Sprinkle the topping over the muffins.
- Bake in a preheated oven for 18-20 minutes.
- Enjoy!
Nutrition
Serving: 1g | Calories: 340kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 42mg | Sodium: 182mg | Fiber: 2g | Sugar: 22g
