Cranberry-Orange Crunch Muffins

Ingredients

● BATTER ●

1 cup

all-purpose flour (or pastry blend flour)

1⁄4 cup

granulated sugar

1 teaspoon

baking powder

1⁄4 teaspoon

salt

1⁄2 cup

dried cranberries

medium egg

1⁄8 cup

vegetable oil

1⁄3 cup

milk

1⁄8 cup

orange juice

1⁄4 teaspoon

grated orange peel

● FILLING ●

1⁄8 cup

finely chopped walnuts (or pecans)

1⁄8 cup

light brown sugar (packed or dark brown sugar)

1⁄4 teaspoon

cinnamon

Preheat the oven to 400°F. Lightly grease a 6-cup muffin pan, or line it with papers and grease the papers.
To make the muffins: In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and salt, then toss the cranberries into the mixture, stirring to coat.
In a separate bowl, or in a large measuring cup, whisk together the egg, oil, milk, orange juice, and orange peel. Gently and thoroughly mix the wet ingredients into the dry ingredients.
Using a muffin or cookie scoop, or a 1/4-cup measure, fill each muffin cup about 3/4 full.
To make the topping: Combine all of the topping ingredients. Sprinkle a scant 1 tablespoon of topping over the batter in each muffin cup.
Bake the muffins for 20 minutes, or until they're nicely domed and a cake tester or toothpick inserted into the center of one comes out clean. Remove the muffins from the oven, and run a knife around the edge of each one to separate it from the pan. Carefully tilt each muffin in its cup so steam doesn't collect underneath as they cool. After about 5 minutes, transfer them to a rack to cool completely.
Store muffins for up to 3 days in a plastic bag on the counter; or freeze, well wrapped, for up to a month.

For a slightly tangier muffin, use coarsely chopped fresh or frozen cranberries in place of dried.

Changing the recipe size does not change the instructions. Specific ingredient amounts in the instructions will need to be adjusted accordingly.

Source: Adapted from King Arthur Flour Baker's Compaion by King Authur Flour Baking Company
Prep time: 10 minutes	Cooking time: 20 minutes	Total time: 30 minutes