Servings: 12 (click to scale)
Ingredients
For the Muffins
- 2 cup muffin mix
- 1/4 cup water
- 3 Tbsp canola oil
- 1 each egg
- 1/3 cup dried cranberries
- 1 Tbsp orange zest
- cooking spray
For the Streusel Topping
- 1/3 cup all purpose flour
- 1/2 tsp ground cinnamon
- 3 Tbsp light brown sugar
- 3 Tbsp granulated sugar
- 1/3 cup unsalted butter melted
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Instructions
For the Muffins
- Preheat the oven to 375°F. Lightly coat a 12-cup muffin tin with nonstick cooking spray or line with paper liners.
- In a large mixing bowl, combine the muffin mix, water, canola oil, and egg. Stir just until moistened; do not overmix. Gently fold in the dried cranberries and orange zest.
For the Streusel Topping
- In a separate bowl, mix the flour, cinnamon, brown sugar, granulated sugar, and melted butter until crumbly.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full(approximately 1½ ounces of batter per muffin). Sprinkle the streusel evenly over each muffin.
- Bake for 15–18minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 291kcal | Carbohydrates: 41g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Sodium: 182mg | Fiber: 2g
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