Tart cranberries and oranges pair perfectly with a sweet crumbly streusel topping in these giant, domed cranberry orange streusel muffins. The best way to start off a cold, dreary winter morning! Plus, tips for giant bakery-style domed muffins baked in regular sized muffin pans.
Let’s talk about muffins for a minute. Is there anything better on a lazy morning than a muffin (presumably with a big cup of coffee, if you’re a coffee drinker)? I’m going to go with… no.
And while I have quite a few muffin recipes on here, most are a little more summery. Zucchini muffins. Blueberry muffins (dense and thick like poundcake or fluffy and sugar topped). Cherry chocolate chunk with fresh summer cherries.
Plus seasonless classics, like chocolate chocolate chip muffins or banana bread muffins. But what I really wanted, what with all the absurdly cold and snow weather we’ve been having, was a winter muffin. Like these cranberry orange streusel muffins.
It’s hard to find a better winter flavor combination than cranberry and orange. Tart cranberries paired with bright winter citrus is delicious.
And because we’re fighting those dreary January snowy cold weather blues, I made these muffins giant-sized. And covered them in a sweet streusel topping. Because really, we need all the help we can this time of year, right?
These cranberry orange streusel muffins look jumbo thanks to the giant, crumbly tops. But they’re actually baked in plain old regular sized muffin tins. So how did we get them so tall and big? Time for a little…
Kitchen Chemistry: To get giant, perfectly domed muffin tops, start the muffins at a higher temperature for the first five minutes. This initial high heat temperature releases steam, helping to boost the height of the muffins. The outside edges of the muffin start to set while the middle is still batter, which will continue to rise as the muffin bakes inward.
Also important (but less scientific): fill your muffin cups all the way to the top, and skip the paper liners which bind to the batter and hold the muffins down. Flatter, more dense muffins totally have their place in the world of baked goods — I’m a big fan.
But if you want beautiful, domed muffins like a bakery, these tips will get you there. No jumbo-sized muffin tins necessary.
To ensure these release nicely from the pan, with the big streusely dome, I spray a little nonstick cooking spray on the very top of the pan. Let the muffins cool for 10 minutes, then run a small, sharp knife under the domed edge to release.
Pop them out and cool on the counter for another 30 minutes. Easy peasy.
It’s brutal out there, folks. After a weekend of highs in the single digits and below zero wind chills, we’re now facing an impending ice storm. I hope a big, fluffy, crumbly cranberry orange streusel muffin and a steaming cup of coffee, tea, or cocoa helps to brighten your day.
I’m pretty sure we need to make another batch to get through the rest of the week!
Tart cranberries and oranges pair perfectly with a sweet crumbly streusel topping in these giant, domed cranberry orange streusel muffins.
Muffins will stay fresh at room temperature for up to 5 days, or in a freezer bag in the freezer for up to 3 months.
A Bunsen Burner Bakery Original Protocol