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Cranberry Orange Muffins with Pecan Streusel and Orange Glaze Recipe

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★★★★★

4.4 from 74 reviews

These Cranberry Orange Muffins blend tart cranberries with bright orange zest and juice, topped with a crunchy pecan streusel and a sweet orange glaze. Perfectly moist and flavorful, they make a delightful breakfast or snack for the holiday season and beyond.

Ingredients

Scale

Muffins

  • 1/2 cup pecans, chopped
  • 2 tbsp. orange peel, freshly grated
  • 12 oz. fresh or frozen cranberries, rinsed
  • 3 cups unbleached all-purpose flour
  • 1 cup granulated sugar, divided
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 2 tbsp. unsalted butter, cold (or coconut oil)
  • 1 cup orange juice
  • 2 large eggs, well beaten
  • 1/2 cup unbleached all-purpose flour (for streusel topping)
  • 1/4 cup light brown sugar, packed (for streusel topping)
  • 1/4 cup pecans, finely diced (for streusel topping)
  • 4 tbsp. unsalted butter, cold, (1/2 stick) (for streusel topping)
  • 1 1/2 cups powdered sugar (for glaze)
  • 3 tbsp. orange juice (for glaze)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the muffins.
  2. Prepare Cranberries: Wash and rinse the cranberries thoroughly, then place them in a large bowl. Add the chopped pecans, freshly grated orange peel, and ½ cup of granulated sugar. Stir well to combine and set aside to let the flavors meld.
  3. Make Muffin Batter: In a separate large mixing bowl, combine 3 cups of unbleached all-purpose flour, remaining ½ cup granulated sugar, baking powder, salt, and baking soda. Cut in 2 tablespoons of cold unsalted butter using a pastry blender until the mixture resembles coarse crumbs.
  4. Add Wet Ingredients: Stir in orange juice and beaten eggs to the dry mixture. Then fold in the cranberry mixture using a wooden spoon until just combined, being careful not to overmix.
  5. Prepare Muffin Tins: Generously grease muffin tins to prevent sticking. Pour the muffin batter into each muffin cup, filling them to the top.
  6. Make Streusel Topping: In a small bowl, combine ½ cup flour, light brown sugar, and finely diced pecans. Cut in 4 tablespoons of cold unsalted butter until crumbly. Sprinkle this streusel mixture evenly over each muffin and gently press down so it adheres to the batter.
  7. Bake Muffins: Place the muffins in the preheated oven at 425°F for 5 minutes. Then reduce the heat to 350°F (175°C) and continue baking for an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool Muffins: Remove the muffins from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Glaze: While the muffins cool, combine powdered sugar with enough orange juice (approximately 3 tablespoons) to create a smooth glaze.
  10. Glaze Muffins: Drizzle the orange glaze over the cooled muffins for a sweet finishing touch.

Notes

  • You can use either fresh or frozen cranberries; if using frozen, no need to thaw before mixing.
  • Make sure to use unbleached flour as bleached flour can toughen baked goods.
  • Be careful not to overmix the batter to ensure the muffins stay light and tender.
  • The streusel topping adds a delightful crunch and extra flavor—don’t skip it!
  • You can substitute coconut oil for butter if you prefer a dairy-free option.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: cranberry muffins, orange muffins, holiday muffins, streusel topping, breakfast muffins

Find it online: https://todayfoodrecipe.com/cranberry-orange-muffins-with-pecan-streusel-and-orange-glaze-recipe/