It’s always great to have a muffin lying around, don’t you think? They’re great to have as you’re running out the door, to throw in a lunch or for a late night snack. Hand held treats are the best! And these little muffins are perfect. Sweet and tart and delicious!
Orange Cranberry Streusel Muffins
For the muffins:
1/2 cup chopped pecans
2 tablespoons grated orange peel
12 ounce bag cranberries ~ rinsed and drained
3 cups flour
1 1/4 cups sugar ~ divided
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons cold butter
1 cup orange juice
2 eggs
Preheat oven to 450 degrees. Spray 18 muffin cups with cooking spray then line with cupcake liners, if desired.
In a medium bowl, combine the cranberries, nuts, orange peel, and 1/2 cup of the sugar. Stir then set aside.
In a large bowl, mix together the flour, the remaining 3/4 cup sugar, baking powder, salt, and baking soda.
Add the orange juice and eggs and mix well.
Add the cranberry mixture and stir to combine.
Fill each prepared muffin cup with the batter up to the top.
For the streusel topping:
1/2 cup flour
1/4 cup brown sugar
1/4 cup chopped pecans
4 tablespoons cold butter
Mix all ingredients together in a medium bowl with a pastry blender or your fingers.
Sprinkle the uncooked muffins with the streusel topping, lightly pressing mixture onto the batter.
Bake for 5 minutes then reduce oven temperature to 350 degrees.
Bake for an additional 15 minutes or until toothpick inserted comes out clean.
Cool muffins for 10 minutes then remove from the pan. Drizzle with glaze. (Recipe follows)
For the glaze:
1 1/2 cups powdered sugar
3 - 4 tablespoons orange juice
In a small bowl, combine the powdered sugar with enough of the juice to create a glaze. Drizzle over baked muffins.
