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Crunchy Orange Muffins

Crunchy Orange Muffins
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.
12 ServingsPrep: 15 min. Bake: 20 min.

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
© Taste of Home 2013

2 of 2

Crunchy Orange Muffins (continued)

Directions (continued)

  • comes out clean. Cool for 5 minutes before removing from pan to a
  • wire rack. Yield: 1 dozen.
Nutrition 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.
© Taste of Home 2013