Crunchy Orange Muffins Recipe

Crunchy Orange Muffins Recipe photo by Taste of Home

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The topping on these muffins reminds me of a crumb cake. I like to bake a big batch and store some in the freezer to serve to guests.

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Crunchy Orange Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/2 cup vegetable oil
1/2 cup orange juice
1 tablespoon grated orange peel
STREUSEL TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon ground cinnamon

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, oil, orange juice and peel; stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full.
Combine topping ingredients; sprinkle heaping tablespoonfuls on each muffin. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 277 calories, 15 g fat (3 g saturated fat), 23 mg cholesterol, 148 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Crunchy Orange Muffins in Country Woman Christmas Annual 2001, p13

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas