Cranberry Orange Granola Crumble Topped Muffins Recipes

DEVON'S FAMOUS CRANBERRY MUFFINS WITH ORANGE CRUMBLE TOPPING

Steps:

• CRANBERRY MUFFINS.
• Preheat oven to 400 degrees. Grease and sugar a 12-cup muffin pan. (It's best not to use the muffin liners; just use a generous dose of non-cook spray or Crisco lard). Set aside.
• Prepare Orange Crumble Topping (see recipe below); set aside.
• In a medium bowl, combine flour, sugar, baking powder, and salt. Add cranberries, stirring to combine.
• In a separate bowl, whisk together eggs, butter, milk, and sour cream. add egg mixture to flour mixture, stirring just until dry ingredients are moistened. (Batter will be lumpy; do not over mix.).
• Evenly divide batter among muffin cups (cups will be almost full). Evenly divide Orange Crumble Topping over top of batter.
• Bake for 18-20 minutes, or until a wooden pick is inserted in center comes out clean. Cool in pan for 10 minutes.
• ORANGE CRUMBLE TOPPING.
• In a small bowl, combine sugar, flour, orange zest, and cinnamon. Add melted butter, stirring until crumbly.

CRANBERRY ORANGE GRANOLA CRUMBLE TOPPED MUFFINS

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.

CRANBERRY-ORANGE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix together flour, baking powder, baking soda, and salt in a large bowl. Mix in cranberries.
• Whisk together orange juice, sugar, melted butter, egg, and orange zest in a separate bowl. Add orange juice mixture to flour mixture, stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
• Bake in the preheated oven until lightly browned and firm to the touch, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Meanwhile, mix together powdered sugar, 1 tablespoon orange juice, and orange zest for glaze. Add more orange juice, if necessary, to reach desired consistency. Drizzle glaze over cooled muffins.

JUMBO ORANGE-CRANBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
• Stir flour, salt, and baking soda together in a bowl.
• Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
• Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
• Scoop batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.

CRANBERRY CRUMB MUFFINS

Steps:

• Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
• Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
• Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
• In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
• Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
• Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.