Ingredients Jump to Instructions ↓

  1. 2 1/2 cups cake flour

  2. 1 cup sugar

  3. 1 1/2 tsp baking powder

  4. 1/2 tsp baking soda

  5. 1 tsp salt

  6. 1/4 cup butter

  7. 1 egg (beaten)

  8. 1 tsp grated orange peel

  9. 1/4 cup orange juice

  10. 1/2 cup half-half

  11. 1 1/2 cups fresh or frozen cranberries (chopped)

  12. *foot note

  13. Crumb Topping:

  14. 1/2 cup flour

  15. 1/2 light brown sugar (packed)

  16. 2 tbsp butter

  17. 1/2 tsp cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees Spray muffin pan with non-stick baking spray and set aside.

  2. In a large bowl, sift flour, sugar, baking powder, baking soda and salt together.

  3. Cut in butter until mixture is crumbly.

  4. Add egg, orange juice, orange peel and half-half all at once, stirring enough until mixture is evenly moist.

  5. Fold in cranberries.

  6. In a separate bowl, mix flour, brown sugar and cinnamon together throughly.

  7. Cut in butter until it looks like moist sand and set aside.

  8. Spoon batter into muffin pans about 2/3 and crumble topping onto each muffin covering the top completely.

  9. Bake for 25 minutes or until tester comes out clean.

  10. *This can be made into a loaf by using 9x5x3 loaf pan but will bake longer-1 hr and 10 minutes or until tester comes out clean **If fresh or frozen cranberries are not available, take dried cranberries, place them in a microwavable bowl, cover with enough water, heat them on high for two minutes and let them stand until ready to use them-then drain, pat dry and fold them into batter.


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