Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
Instructions
- Preheat oven to 375°F and line a 12-cup muffin pan with paper liners.
- For the streusel topping, mix flour, sugar, cinnamon, and cold butter in a bowl until coarse crumbs form. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine egg, buttermilk, melted butter, orange zest, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
- Fold in fresh cranberries carefully.
- Divide batter among muffin cups filling each two-thirds full.
- Sprinkle streusel topping on each muffin.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approximately 75g)
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg