Print Options

Back to Cran-Orange Streusel Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Cran-Orange Streusel Muffins

 Cran-Orange Streusel Muffins
In less than 45 minutes, you can have a dozen hot and flavorful muffins on the table. They're very easy to double, so make an extra batch for company! —Hannah Barringer, Loudon, Tennessee
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 cup fat-free milk
  • 1/4 cup unsweetened applesauce
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 2-1/2 teaspoons grated orange peel
  • STREUSEL TOPPING:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Directions

  • In a large bowl, beat butter and sugar until crumbly, about 2
  • minutes. Beat in egg. Beat in the milk, applesauce and vanilla.
  • Combine the flour, baking powder and salt; stir into butter mixture
  • just until moistened. Fold in cranberries and orange peel.
  • Coat muffin cups with cooking spray; fill three-fourths full with
  • batter. For topping, combine the flour, brown sugar and cinnamon in

2 of 2

Cran-Orange Streusel Muffins (continued)

Directions (continued)

  • a small bowl. Cut in butter until crumbly. Sprinkle over batter.
  • Bake at 400° for 18-22 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack. Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 192 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 240 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.