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Crispy Cranberry Orange Muffins with Easy Streusel Pecan Topping

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These bakery-style muffins feature a moist orange-infused base bursting with tart cranberries and crowned with a crispy pecan streusel. Perfect for breakfast, brunch, or gifting, they deliver nostalgic comfort and irresistible crunch in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup plain yogurt (Greek or regular)
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1/2 cup fresh orange juice (about 1 large orange)
  • 2 tbsp orange zest (zest from about 2 oranges)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups fresh or frozen cranberries
  • 1 tsp vanilla extract (optional)
  • For the Pecan Streusel Topping:
  • 1/2 cup chopped pecans
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cubed
  • 1/2 tsp ground cinnamon
  • Pinch salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the streusel: In a medium bowl, combine chopped pecans, flour, brown sugar, cold cubed butter, cinnamon, and a pinch of salt. Cut butter into dry mix with a pastry blender, fork, or fingers until coarse crumbs form. Chill in fridge.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, whisk eggs, melted butter (cooled), yogurt, orange juice, orange zest, and vanilla extract.
  5. Pour wet mixture into dry ingredients. Stir gently with a spatula just until combined; batter should be slightly lumpy.
  6. Fold in cranberries. If using frozen, toss in a tablespoon of flour first to prevent sinking.
  7. Scoop batter evenly into muffin liners, filling each about 3/4 full (makes 12 muffins).
  8. Sprinkle chilled pecan streusel generously over each muffin and press lightly to adhere.
  9. Bake for 20-24 minutes, or until muffin tops are golden and a toothpick comes out clean with a few moist crumbs. Start checking at 18 minutes if your oven runs hot.
  10. Let muffins cool in pan for 5 minutes, then transfer to a rack. Serve slightly warm or at room temperature.

Notes

For best results, use fresh oranges for zest and juice. If cranberries are out of season, frozen work well. To prevent cranberries from sinking, toss them in flour before folding into batter. For extra crispy tops, broil muffins for 1 minute at the end. Streusel topping can be doubled for more crunch. Muffins freeze well for up to 2 months.

Nutrition

Keywords: cranberry orange muffins, pecan streusel, bakery style muffins, easy muffin recipe, brunch, breakfast, holiday baking, citrus muffins, nutty muffins

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