Christmas Morning Muffins

Ah, a warm muffin and a hot cup of coffee.  That’s a near perfect winter breakfast!

We think you’ll love these Cranberry-Orange Streusel Muffins. The sweetness from the drizzled icing nicely balances the tartness of the fresh cranberries and the orange flavor comes shining through. The beautiful red of the cranberries makes these muffins especially pretty for Christmas morning.

Cranberry-Orange Streusel Muffins

(makes 8 muffins)

Streusel Topping:

3 tablespoons all-purpose flour
2 tablespoons packed light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons softened butter or margarine

Muffins:

1 3/4 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
2/3 cup  milk
1/3 cup vegetable oil
1 teaspoon grated orange peel
1 cup cranberries (whole or coarsely chopped)

Icing:

1/3 cup confectioners’ sugar
2 1/2 teaspoons orange juice

– Preheat oven to 350°F.  Grease 8 muffin pan cups.

– Prepare streusel topping:  In small bowl, stir together flour, brown sugar and cinnamon.
Add butter, stirring, until coarse crumbs are formed. Reserve.

– Prepare muffins:  In large  bowl, stir together flour, sugar, baking powder,  baking soda, cinnamon and salt.  In small bowl, using wire whisk, lightly beat egg, milk, oil and orange peel.  Stir into flour mixture just until combined.  Stir in cranberries.

– Divide batter among prepared muffin cups.  Sprinkle reserved streusel topping evenly over muffins. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups.

– Meanwhile, prepare icing:  In small bowl stir together confectioners’ sugar and orange juice.
Drizzle over warm muffins. Garnish muffins with extra grated orange peel if desired.