Cranberry and Orange Muffins

Updated at: Sun, 03 Dec 2023 13:27:41 GMT

Step 1

Firstly make the streusel by mixing salt, flour and sugar in a bowl well and then pour over melted butter. Mix together with a fork scraping back and forth to make a crumble (not a crumb so they should be some big pieces) and allow it to cool. Refrigerate your streusel while you make your muffin batter.

Step 2

Now for the muffins, use your fingers to mix caster sugar and lots of orange zest in a bowl and set aside. Do this until the sugar is tinted yellow, light and fluffy.

Step 3

Lightly whisk your eggs in a large mixing bowl until they come together.

Step 4

Whisk in your milk.

Step 5

Pour in your olive oil whisking as you go to produce a smooth mixture.

Step 6

Add your orange zest/sugar mixture and whisk everything together.

Step 7

Sift in your flour half at a time (whisk in between) and add your baking powder and a good pinch of sea salt.

Step 8

Whisk everything together gently until just combined (take care not to overmix) to form a smooth, glossy batter without any lumps of flour.

Step 9

Coat your frozen (don’t defrost) or fresh cranberries in a tbsp of plain flour (so they don’t sink) and add to mixture, leaving some to add to the top. Mix gently to combine.

Step 10

Chill your mixture in the fridge for a minimum of 30 minutes. (A couple of hours or overnight for an even better rise on your muffins).

Step 11

Pre-heat your oven to 190C/180C fan when ready to bake.

Step 12

Line your muffin tin (every other cup), leaving a gap between each one, to achieve a better muffin top. Fill each muffin case almost to the top after chilling using an ice cream scoop. Then sprinkle over your streusel, some extra cranberries and a sprinkle of extra caster sugar.

Step 13

Bake for approximately 25 minutes/until a skewer comes out clean and then leave to cool. Enjoy!

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