Description
These muffins are a flavorful blend of tart cranberries and vibrant orange, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 box of cake mix
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup sour cream or yogurt
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tablespoon orange zest
- 1/2 cup orange juice
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon almond extract (optional)
- 2 cups fresh or frozen cranberries
- 1/4 cup granulated sugar (for streusel)
- 1 tablespoon orange zest (for streusel)
- 1 tablespoon all-purpose flour (for streusel)
- 2–3 teaspoons vegetable oil (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin pan with 16-18 cups.
- In a large bowl, combine cake mix, flour, and baking powder; stir on low speed until just combined.
- Add sour cream, vegetable oil, eggs, orange zest, orange juice, and extracts; mix on low speed for 30 seconds, then medium-high speed for another 30 seconds.
- Gently fold cranberries into the batter by hand.
- Divide the batter among prepared muffin cups, filling each about 2/3 to 3/4 full.
- For the streusel topping, mix granulated sugar and orange zest; rub together, then stir in flour and oil until crumbly.
- Sprinkle streusel over muffin batter and bake for 21-23 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg