Orange-Cranberry Muffins with Ginger Streusel

Bursting with tangy fresh cranberries and the zing of orange zest, this citrusy taste bud wake-up call is perfect for breakfast. Serve with tall glasses of fruit juice.

Makes 12 muffins


  • 1 Basic Muffin recipe
  • ¼ cup all-purpose flour
  • 2 ½ tbsp cold unsalted butter, cut up
  • 2 tbsp granulated sugar
  • 3 tbsp walnut pieces
  • 2 tbsp finely chopped crystallized ginger
  • 1 cup chopped fresh cranberries
  • ⅓ cup walnut pieces
  • 1 ½ tsp orange zest


  1. For streusel topping, in a food processor, place ¼ cup all-purpose flour; 2½ tablespoons cold unsalted butter, cut up; and 2 tablespoons granulated sugar. Cover and pulse until mixture is coarse. Add 3 tablespoons walnut pieces; cover and pulse until walnuts are coarsely chopped. Stir in 2 tablespoons finely chopped crystallized ginger; set aside.
  2. Prepare batter for Basic Muffins as directed.
  3. Fold 1 cup chopped fresh cranberries, 1/3 cup walnut pieces and 1½ teaspoons orange zest into batter.
  4. Spoon batter into prepared muffin cups; sprinkle with streusel topping. Bake as directed.

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