Streusel Topped Orange Cranberry Muffins Recipes

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.

Steps:

• Preheat oven to 400F and line 9 muffin cups with paper liners.
• Whisk together the first 8 ingredients for the Muffins in a large bowl and then stir in dried cranberries.
• Whisk together the last 5 ingredients for the Muffins together in a medium sized bowl.
• Stir the wet ingredients into the dry ingredients just until combined - do not over-mix or your muffins will be very dense/dry.
• Spoon batter into the muffin cups.
• Combine the streusel ingredients in a bowl and then sprinkle over the batter for each muffin.
• Bake 20-25 minutes or until pick comes out clean. Cool in pan on wire rack for 5 minutes before removing from pan to cool completely on rack.

Steps:

• Let Sourdough Starter come to room temperature before using., Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts., In a large bowl, whisk sugar, baking powder, baking soda, salt and remaining flour. In another bowl, whisk egg, melted butter and orange zest until blended; stir in Sourdough Starter. Add to flour mixture; stir just until moistened. Fold in cranberries and apricots., Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture., Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

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.

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.

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.

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.

Steps:

• Soak the cranberries in the juice overnight, I added the zest to the jar also.
• (one jar with a lid, I save a PB jar for this use) The next day-- preheat oven to 400 degrees F.
• Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
• Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
• In a large bowl, mix together the granola, soaked canberries and juice and applesauce.
• Set aside for 5 minutes, or until cereal is softened.
• Once cereal is soft, add the oil and the vanilla, place the oil in the jar to remove all flavor if desired.
• Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
• Add the flour mixture to the cranberry mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
• Divide the mixture to muffin cups evenly.
• Sprinkle the muffins evenly with the topping.
• Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
• Place on cooling rack, cover with a tea towel for 5 minutes.
• After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
• Cool completely, place in tupperware lined with a paper towel.
• Freeze after 1-2 days, wrapped in plastic wrap.
• Tip: If you have no fresh oranges, cranberry orange juice (Minute Maid, I think) is a wonderful substitute or even OJ prepared from concentrate, but I prefer fresh as I like the zest added to these.