Cranberry Pistachio Muffins
Need a multipurpose baking hack that can get you through busy mornings, afternoon tea, or after-dinner coffee? May we suggest a muffin? These tender, light muffins are redolent with fresh orange and studded with sweet-tart cranberries and salty chopped pistachios. The buttery streusel topping makes this easy treat special enough for Christmas morning! The best part? You can switch out the all-purpose flour with Gluten Free 1-to-1 Baking Flour, so it's a hack everyone can enjoy.
Servings
10 servings
Prep time
15 minutes
Cook time
15 minutes
Passive time
15 minutes
Ingredients
- 2 cups Unbleached White All-Purpose Flour OR Gluten Free 1-to-1 Baking Flour
- 1 cup Sugar
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¼ tsp Cardamom
- ¾ cup Milk
- 3 Tbsp Vegetable Oil
- 1 Tbsp Orange Juice
- 1 Tbsp Orange Zest
- 1 Egg, beaten
- 1 tsp Vanilla
- ¾ cup Dried Cranberries
- ½ cup chopped Pistachios
Streusel Topping
- ⅓ cup Unbleached White All-Purpose Flour
- OR Gluten Free 1-to-1 Baking Flour
- 2 Tbsp chopped Pistachios
- 1 Tbsp Orange Zest
- ⅓ cup Sugar
- 3 Tbsp Cold Unsalted Butter
Instructions
- Preheat oven to 180*C. Grease a 12-cup muffin pan.
- In a medium bowl, mix flour, sugar, baking powder, soda, salt and cardamom. Stir in milk, oil, juice, zest, egg and vanilla until well blended. Fold in cranberries and pistachio.
- In a small bowl, combine the topping ingredients using a fork to create a crumb texture.
- Evenly distribute the batter into muffin pans. Top with streusel mixture. Bake for 15–20 minutes, or until toothpick inserted in the center comes out clean.
- Cool for 15 minutes before removing from pan.