Servings: 10–12 muffins servings Prep: 15 min Cook: 15 min Passive: 15 min

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.

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 350°F. 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.