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Cranberry-Orange Muffins

Tart cranberries and sweet oranges are a classic pairing in fall and winter baking, and together they make a fantastic muffin that is perfect for a breakfast treat or snack. This recipe adds ground ginger to the batter for a subtle, spicy kick while a crumbly streusel topping gives the muffins a decadent crunch. Grease the cups of the muffin pan with nonstick spray if you don't have baking liners in your pantry. You can reheat cooled muffins by toasting them briefly in your June Oven.

Prep Time — 20 min
Cook Time — 20 min
Servings — 12
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Ingredients

1¾ cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon ground ginger

½ teaspoon salt

¾ cup sugar

1 orange

½ cup melted unsalted butter

½ cup whole milk

2 large eggs

1 teaspoon vanilla extract

1½ cups cranberries

½ cup all-purpose flour

3 tablespoons sugar

½ teaspoon ground ginger

¼ teaspoon salt

3 tablespoons unsalted butter

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the rack in the middle position, preheat the June Oven to 375°F on the Bake setting.

June Oven

Combine the dry ingredients

Place the flour, baking powder, ginger and salt in a large bowl. Whisk to break up any lumps and set aside.

1¾ cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon ground ginger

½ teaspoon salt

large bowl

measuring cups

measuring spoons

whisk

Start the batter

Put the sugar in a medium bowl. Zest the orange directly into the bowl.

¾ cup sugar

1 orange

zester

medium bowl

Juice the orange

Slice the zested orange in half. Squeeze the orange until you have ¼ cup of juice. Add the orange juice to the sugar.

chopping board

knife

citrus juicer

liquid measuring cup

Continue to combine the wet ingredients

Add the melted butter, milk, eggs and vanilla to the bowl with the sugar and orange and whisk until thoroughly combined.

½ cup melted unsalted butter

½ cup whole milk

2 large eggs

1 teaspoon vanilla extract

Combine the dry and wet ingredients

Pour the wet ingredients in the bowl with the dry ingredients and use a spatula to mix them together. Some lumps are fine.

spatula

Add the cranberries

Add the cranberries to the bowl and fold them into the batter with a spatula, mixing gently to avoid crushing them. Set aside.

1½ cups cranberries

Start the streusel

Place the flour, sugar, ginger and salt in the other medium bowl. Add the softened butter cubes.

3 tablespoons unsalted butter

½ cup all-purpose flour

3 tablespoons sugar

½ teaspoon ground ginger

¼ teaspoon salt

medium bowl

Finish the streusel

Rub the butter into the dry ingredients with your fingertips until the topping resembles pea-sized crumbles.

Portion the muffins

Line the muffin pan with baking liners. Spoon the batter into the liners with an ice cream scoop or spoon, distributing the batter evenly among the cups, about ¼ cup per muffin. Use all the batter.

muffin pan

baking liners

spoon

Add the streusel

Sprinkle the streusel over the muffins, dividing it equally between the 12 cups, about a heaping tablespoon per muffin. Use all the streusel.

Bake the muffins

Place the muffin pan on the middle shelf of the June Oven. Bake for 20 minutes, or until a toothpick comes out clean when inserted in a muffin in the center of the pan. June will notify you when the muffins are ready.

Cool the muffins

Remove the muffins from the June Oven and place them on a wire rack to cool in the pan for at least 5 minutes.

Serve the muffins

Carefully lift the muffins out of the pan and serve them warm, or cool them completely on a wire rack before storing to enjoy later.

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