Cranberry Orange Muffins

These muffins are easy, but also perfect for any fancy occasion with their streusel topping. When we have leftover cranberry relish from Thanksgiving it always turns into these treats on Sunday morning following the holiday.

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Cranberry Orange Muffins
Yield: 1 dozen muffins

1 large egg
½ cup milk
¼ cup butter, melted
1 tsp real vanilla extract
1/8 tsp orange oil or zest of one orange
1 ½ cups flour (I use wheat pastry flour)
1/4 cup sugar or maple syrup
2 tsp baking powder
½ tsp salt
1 cup cranberries fresh or frozen (or substitute fresh cranberry relish NOT jellied sauce)
1 Tbsp sugar

Preheat oven to 400° degrees. Generously grease one muffin tin, or line with paper liners. Beat egg slightly with a fork. Stir in milk, butter, vanilla, orange oil, and zest.

In a food processor, pulse cranberries and 1 Tbsp sugar until finely chopped (alternately, chop by hand and toss with sugar).
In a medium bowl, whisk together flour, sugar, baking powder and salt. Add chopped cranberries and stir till coated. Make a well in dry ingredients, add wet ingredients, and fold very gently. Scoop into prepared tin and top with streusel topping. Bake approximately 20 minutes, or until just turning golden.

Streusel Muffin Topping

¾ cup flour
½ cup butter
½ cup sugar

Mix all ingredients together in food processor (or with a pastry blender or your fingers) until like crumbs. Sprinkle 1 teaspoon on top of muffins before baking.