Cranberry-Orange Crunch Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 cups all-purpose flour |
1/3 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 large egg |
1/4 cup vegetable oil |
3/4 cup 1% low-fat milk |
1/4 cup orange juice |
1/8 teaspoon orange oil or 1/2 teaspoon grated orange peel |
1 cup dried sweetened cranberries (chopped, for a slightly tarter muffin) or 1 cup fresh cranberries (chopped, for a slightly tarter muffin) or 1 cup frozen cranberries (chopped, for a slightly tarter muffin) |
1/4 cup finely chopped walnuts or 1/4 cup pecans |
1/4 cup brown sugar, firmly packed |
1/2 teaspoon cinnamon |
Directions:
1. Batter: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder and salt, then toss the cranberries in the mix and stir to coat.
2. In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange oil or peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
3. Using a muffin or cookie scoop, or a 1/4-cup measure, pour the batter into 12 lightly greased muffin cups, filling them about 3/4 full.
4. Topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
5. Baking: Bake the muffins in a preheated 400°F oven for 20 minutes, or until they're nicely domed and a cake tester inserted into the center of one comes out clean.
6. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.
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