Cran Orange Streusel Muffins Food

CRANBERRY ORANGE MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
• To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly, and place in the fridge until ready to use.
• To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
• In a medium bowl, whisk together egg, orange zest, and granulated sugar until combined. Whisk in yogurt, orange juice, and oil (mixture should be pale yellow).
• Fold wet ingredients into dry ingredients and whisk everything together.
• In a small bowl sprinkle 1 ¼ cup cranberries with 1-2 tablespoon flour and toss them until all berries are coated with a thin layer of flour and then fold them really gently in the batter.
• Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover generously with streusel topping. Stick a few cranberry halves on each muffin.
• Place them in the oven and reduce the heat to 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.

CRAN-ORANGE STREUSEL MUFFINS

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in the milk, applesauce and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until moistened. Fold in cranberries and orange zest., Coat muffin cups with cooking spray; fill three-fourths full with batter. For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

CINNAMON STREUSEL ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, stir together 2 cups flour, 3/4 cup white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.
• Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and 1 1/2 teaspoons cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full. In a small bowl, mix together the remaining 1/4 cup flour, 1/4 cup white sugar, 1 1/2 teaspoons cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.
• Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

STREUSEL-TOPPED ORANGE CRANBERRY MUFFINS

Steps:

• Make streusel by combining muesli, flour, brown sugar and salt in a bowl.
• Add butter and water to mixture.
• Using fingertips, mash together until mixture forms small pieces.
• Place in freezer until firm, about 30 minutes.
• Place the juice in a saucepan over medium-high heat and reduce to 1/2 cup.
• Cool slightly.
• Preheat oven to 350 degrees.
• Spray muffin tin with cooking spray.
• Sift together dry ingredients.
• In a separate bowl, combine butter, yogurt, vanilla extract, orange peel and reduced orange juice.
• Add egg and egg white and combine thoroughly by hand using a wire whisk.
• Add dry ingredients to wet mixture in two parts.
• Mix by hand until just combined.
• Gently fold in cranberries.
• Divide batter evenly between muffin cups.
• Sprinkle 2 teaspoons of streusel topping on top of each muffin.
• Bake muffins until tops are lightly golden and a toothpick comes out clean, about 35 minutes.
• Remove muffin pan from oven and cool on wire rack for 5 minutes.
• Remove muffins from pan and cool completely on wire rack.

CRAN-ORANGE BRAN MUFFINS

Steps:

• In a bowl, combine yogurt and cereal; let stand for 5 minutes. In a large bowl, combine flours, baking powder, baking soda and salt. Stir the orange juice, honey, butter, egg and orange zest into yogurt mixture. Stir into dry ingredients just until moistened. Fold in cranberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pans to wire racks.

CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
• Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
• Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
• In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
• Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.

ORANGE STREUSEL-TOPPED MUFFINS

Steps:

• Combine flour, baking powder, baking soda, salt, sugar and grated orange peel. Stir in orange juice, melted butter, eggs and chopped nuts.
• Pour into 12 muffin cups.
• Blend 1 tablespoon melted butter, brown sugar, cinnamon and sprinkle on top of each muffin.
• Bake in a preheated 350F oven for 20 - 25 minutes.

CRANBERRY-ORANGE SOUR CREAM MUFFINS

Steps:

• In a mixing bowl, beat together sugar and egg.
• Add milk, sour cream and oil.
• In another bowl, combine flour, baking powder, baking soda and salt.
• Add to wet ingredients just until blended then fold in cranberries and orange zest.
• Pour batter into greased or paper-lined muffin cups.
• Bake at 375 degrees for 15 to 18 minutes or until muffins test done.
• Remove muffins from cups to a wire rack.
• Let cool before frosting.

CRANBERRY STREUSEL MUFFINS

Steps:

• Mix sugar, oil and eggs.
• Add orange juice.
• Mix dry ingredients, orange peel and walnuts.
• Add to egg mixture.
• Fold in cranberries.
• Spoon into greased muffin cups.
• Mix streusel topping and sprinkle on top of the muffins.
• Bake 18-20 mins 400°F.
• Can drizzle the tops with icing sugar and orange juice mixture after removing from the oven.

STREUSEL CRANBERRY OAT MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, yogurt, oil, honey and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts if desired. , Fill greased or paper-lined muffin cups three-fourths full. For streusel, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over tops. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

CRAN-ORANGE MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 14-16 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pan to a wire rack., Meanwhile, in a small saucepan, combine the sugar, orange juice and zest. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Brush over warm muffins.