Orange Cranberry Muffins with Walnut Crumble
The perfect extra special muffin for sharing- Orange-Cranberry Muffins with Walnut Crumble
Why these Orange-Cranberry Muffins are so special-
- They are award winning- I won 1st place in the Rural Montana magazine with this recipe.
- The walnut crumble topping is sweet, crunchy and extra special .
- Orange-Cranberry are the perfect flavor combination all Fall and Winter.
- This recipe freezes very well. Bake some for today and freeze the rest for when cranberries are out of season.
- This recipe is so special- makes a perfect gift.
Ingredients for Orange-Cranberry Muffins with Walnut Crumble:
How to make these muffins:
Equipment Needed for this recipe:
- Large and small mixing bowls. Purchase my Mason Cash bowls HERE.
- Measuring cups and spoons
- Silicone spatula. Order my favorite spatula from Williams-Sonoma HERE
- 12 muffin pan
- Muffin liners or parchment paper- My favorite are HERE
- Microplane for zesting citrus.
Tips & Tricks:
- The batter seems heavy, but the muffns bake up light and tender. Slather with rich European butter or a delicious jam like Heavens to Betsy pear preserves.
- Mix the batter by hand in a large bowl. A stand mixer tends to make for an over-beaten batter- a no no when making quick breads.
- Be certain to chop your walnuts finely or else they will just burn. You want the walnut crumble to be very well coated in butter so chopping the nuts is key.
- Cutting the cranberries in half makes for better distribution of the fruit. Whole cranberries just sink to the bottom of the batter. Take a moment to cut them. Dried berries are NOT a good substitute for these berries. Frozen berries work great and are always available in most stores. Just thaw and pat dry.
Substitutions for this recipes:
- Sour Cream can be used instead of Greek yogurt. Use the thickest you can find. Tillamook or Breakstones.
- Pecans can be substituted for the walnuts- watch them carefully so they do not burn.
Serve these muffins along with:
- Overnight Kale Pepper and Sausage Strata
- Citrus Salad with Buffalo Burrata, Honey and Herbs
- Unsweetened Vegan Banana Chia Pudding
- Big Sky Granola
- Cantaloupe Aqua Fresca
Frequently asked Questions:
Yes, just cool completely after baking and freeze in a zip top bag. try and remove as much air as possible from the bag. They will last in the freezer about 3 months.
Just omit the walnuts from the crumble topping. You can also substitute dry oats or pumpkins seeds into the crumble recipe.
I have not made this recipe with a gluten free flour, but almond flour would probably work fine or a gluten free flour like King Arthur
Other Pine & Palm Kitchen Muffin & Quick Bread recipes :
- Moist Citrus-Cardamom Spice Muffins
- Butter Banana Muffins with Walnut Crumble
- Super Moist Apple Walnut Raisin Coffee Cake
- Pumpkin Bread with Streusel Topping
Orange Cranberry Muffins with Walnut Crumble
12
servings30
minutes20
minutes228
kcalA unique recipe for Orange-Cranberry Muffins with Walnut Crumble. Perfect for Fall & Winter. Try out this award-winning muffin today!
Ingredients
- Crumble Topping
1/3 cup finely chopped walnuts
1/2 cup flour
2 TBSP granulated sugar
2 TBSP light brown sugar
Pinch salt
1/4 tsp baking powder
3 TBSP unsalted butter, melted
- For The Muffin batter
2 cups AP flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp kosher salt
1 cup Greek yogurt
1 stick unsalted butter, melted & cooled
11/2 cups fresh cranberries, sliced in half- do not skip this
1 TBSP orange zest
Directions
- For the Crumble- Mix the flour, granulated and brown sugar, baking powder and salt in a small bowl, stir in the toasted walnuts. Stir in the butter. with clean cold hands or a spoon mix the ingredients. The mixture will become crumbly. Chill until needed.
- Pre heat oven to 375 degrees.
- In a medium bowl whisk together the flour, 1/2 cup sugar, baking powder, and salt.
- In a smaller bowl beat the eggs well. Stir in the yogurt and cooled butter.
- In another bowl, combine the remianing sugar ( 1/4 cup) with the cranberries and orange zest.
- Fold the egg mixture into the flour mixture and stir with a spoon or spatula until well combined, but do not over mix. Fold in the cranberry mixture.
- Generously, butter the sides and top of a 12- cup muffin pan.
- With an ice cream scoop, spoon the batter into the prepared muffin tins. Spoon over the walnut crumble, pressing it into the batter.
- Bake at 425 degrees for 20 minutes or until a cake tester inserted in the muffins comes out clean.
- Cool muffins on a wire rack for 5 minutes. Gently loosen with an off- set spatula or knife. Serve muffins warm.
- You can freeze uneaten muffins for up to 3 weeks in an air tight container.
