Fresh (or frozen) cranberries and fresh orange zest are perfect together in these easy cranberry muffins. The buttery streusel topping is optional but definitely recommended! The batter is prepared in one bowl for these muffins!
½cupsugar(for a slightly different taste, brown sugar can be used)
¼cupall-purpose flour
4tablespoonsunsalted cold buttercut into half-inch size pieces (or substitute half salted butter for a salty-sweet topping)
½teaspoonorange zest
Instructions
Preheat oven to 425°F. Line a 12-cup muffin tin with muffin liners, or spray the tin with non-stick cooking spray.
In a large bowl, whisk together ½ cup coconut oil, 1 cup sugar, 2 eggs, ½ cup buttermilk, ¼ cup orange juice, 1 teaspoon orange zest, and 1 teaspoon vanilla.
Slowly add in 2.5 cups flour, 4 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon. Mix until just combined, it's OK if there are a few spots where the flour is not mixed in yet.
Fold in the 1.5 cups cranberries, do not overmix.
Divide the batter into the 12 muffin cups.
Make the streusel topping: In a small bowl, mix the ½ cup sugar, ¼ cup flour, 4 tablespoons butter and ½ teaspoon orange zest. Use a fork or a pastry blender to cut the butter into the dry ingredients until the streusel is crumbly.
Sprinkle over the tops of each muffin.
Bake at 375°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool before they are removed from the muffin tins. Enjoy!!
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