Cranberry-Orange Muffins
Ingredients
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1¾ cups all-purpose flour
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2 teaspoons baking powder
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¾ teaspoon ground ginger
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½ teaspoon salt
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¾ cup sugar
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1 orange
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½ cup melted 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 $9.99 or an annual subscription is $99. 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.