Cranberry Orange Muffins

🧂 Ingredients

• 1/2 cup pecans

  chopped
• 2 tbsp. orange peel

  freshly grated
• 12 oz. bag fresh or frozen cranberries

  rinsed
• 3 cups UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 1 cup granulated sugar

  divided use
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 2 tbsp. unsalted butter

  cold, or coconut oil
• 1 cup orange juice
• 2 large eggs

  well beaten
• 1/2 cup UNBLEACHED all-purpose flour
• 1/4 cup light brown sugar

  packed
• 1/4 cup pecans

  finely diced (measure after chopping)
• 4 tbsp. unsalted butter

  cold, (1/2 stick)
• 1 1/2 cups powdered sugar
• 3 tbsp. orange juice

Instructions

• 1 Preheat oven to 425°.
• 2 Wash and rinse cranberries.
• 3 Place in large bowl.
• 4 Add nuts, orange peel, and ½ cup granulated sugar.
• 5 Stir well to combine.
• 6 Set aside.
• 7 In a large mixing bowl combine flour, remaining ½ cup granulated sugar, baking
  powder, salt, and baking soda.
• 8 Cut in butter with pastry blender.
• 9 Add orange juice, eggs, and cranberry mixture.
• 10 Stir with wooden spoon to combine.
• 11 Grease muffin tins very generously to avoid sticking.
• 12 Pour muffin batter into prepared muffin tins to the top.
• 13 Add streusel topping.
• 14 Bake at 425° for 5 minutes.
• 15 Reduce heat to 350° and bake muffins an additional 15-19 minutes or until a
  toothpick inserted in center comes out clean.
• 16 Cool muffins in pans about 10 minutes before removing to wire rack.
• 17 Drizzle glaze over top.
• 18 Yield: 18 muffins.
• 19 Combine flour, brown sugar and pecans in a small mixing bowl.
• 20 Cut in butter with a pastry blender.
• 21 Sprinkle streusel topping evenly over each muffin.
• 22 Press down lightly with fingers so topping adheres to batter.
• 23 Bake as directed above.
• 24 Combined powdered sugar and as much orange juice as needed to make a glaze.
• 25 Drizzle glaze over top of each muffin when cool.

Nutrition Info