Orange and Cinnamon Muffins
I love muffins. I would eat them every day for breakfast but when I walk into a coffee shop and I see how many calories are listed, I can’t bring myself to buy them. I figured that if I make them myself I won’t have any idea calories they have. And we all know the rule that if it doesn’t say how many calories it has, then you won’t gain weight! So I decided to make these muffins . I wanted something that wasn’t too sweet and that are quick and easy to whip together and would not require me pulling out my mixer. I added the streusel topping for a little extra crunch. I hope you like them as much as I do.
Melted butter, eggs, and orange zest
Dry ingredients
Be careful not to over-mix it.
Ingredients for the topping
Crumbs
Fill almost to the top
Add crumb topping
Here they are, right out of the oven.
- ½ stick of butter
- 1 cup of flour
- ½ cup of light brown sugar
- ½ teaspoon cinnamon
- Prepare streusel topping by mixing all ingredients together with your hands until big clumps are formed
- Set aside
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ½ cup whole milk, room temperature
- 2 egg, room temperature
- ½ stick butter, melted
- 1 teaspoon vanilla
- 3 tablespoons orange zest
- 1 teaspoon cinammon
- ¼ teaspoon nutmeg
- Preheat oven to 350 and grease muffin tin.
- Whisk dry ingredients and wet ingredients separately
- Combine with rubber spatula, very gently, just until moistened (it's okay if it's lumpy).
- Divide among the muffin cups, top with streusel and bake for about 25 minutes, until golden and tops feel set when pressed lightly in the center.
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