Orange-Cranberry Muffins with Ginger Streusel

Name: Orange-Cranberry Muffins with Ginger Streusel
Yield: 12 muffins
Ingredients: 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; &frac13; cup walnut pieces; 1 ½ tsp orange zest

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

Ingredients

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

Directions

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.
Prepare batter for Basic Muffins as directed.
Fold 1 cup chopped fresh cranberries, 1/3 cup walnut pieces and 1½ teaspoons orange zest into batter.
Spoon batter into prepared muffin cups; sprinkle with streusel topping. Bake as directed.

Associated Recipes

Basic Muffins

As a quick bread, muffins rise with the help of baking powder and eggs instead of yeast, and they require no kneading, rolling or cutting. This perfectly baked muffin has a rounded top, lightly browned edges and a moist, even interior.